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Library Journal
Reviewed on April 1, 2019 | science & technology
While working on her previous book, Food52 Any Night Grilling, award-winning cookbook author Disbrowe (with Donald Link, Real Cajun; Down South) found that she enjoyed the smoky nuances of using a grill. Here she delivers a fresh method of incorporating that flavor into new recipes, explaining that smoke is part of the seasoning process rather than the method of ...Log In or Sign Up to Read More