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“A one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art”—with 75 recipes that pair smoky goodness from the grill with the wines of the Pacific Northwest (San Francisco Book Review).
Introducing a marriage between two unlikely characters—wood-fired food and well-chosen wines—brought you by the real-life marriage of a pitmaster and a sommelier.
Ready to up your grilling game? This cookbook by a pitmaster and a sommelier will turn your backyard barbecue into the tastiest place to be—with recipes that celebrate smoked and grilled food (and the wines that pair best with them).
Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. Fire + Wine highlights the ingredients and flavors of the Pacific Northwest to create a fresh, often lighter take on smoking and grilling. They put their spin on the classics as well—brisket, ribs, steaks, pulled pork—and offer up wine pairings to complete your meal.
Master the fundamentals to successful grilling and smoking on any grill and discover the secret sauce (and the wine!) that will take your grilling to the next level. Get fired up though 75 recipes and the wines that love them.
About the Author
Mary Cressler and Sean Martin blog about BBQ and wine on their website, Vindulge, which received an IACP nomination for Best Recipe-Based Blog in 2017. Mary is food writer with credits in Wine Enthusiast, Serious Eats, Weber GrillsOnline, and a frequent judge for wine competitions. She teaches Champagne education classes for the US Champagne Bureau to culinary students at Le Cordon Bleu and to members of the wine trade. She is a member of the Portland chapter of Les Dames d'Escoffier. Sean is the pitmaster of Ember and Vine, the authors' catering company that serves Portland and Oregon wine country.
"With 75 wood-fired recipes...top tips and wine recommendations to suit every dish, it’s a marriage made in gastronomic back garden heaven." —GQ UK
"[This] debut cookbook highlights earthy, elegant grilled and barbecued foods, and explores why wine belongs on the table with them. Where else are you going to get a straight answer on what kind of rosé to pair with skirt steak tacos?" —Wall Street Journal
"The regional distinctions of wine are like those of barbecue, and this book honors the two philosophies. Pacific Northwest flavors are prominent in the book, but Martin and Cressler explore multiple flavor profiles in their 75 recipes." —Business Insider
"In this thoughtful cookbook, IACP Award–winning food and wine bloggers Cressler and Martin make a strong argument that wine rightfully deserves a spot at the BBQ table...Even those who choose to pass on the wine will find a lot to like: smoked salmon crostini with capers; wine-braised smoked beef short ribs; and smoked poblano mac and cheese. Cressler and Martin’s recipes will be enjoyed by home cooks and grill enthusiasts of all skill levels and tastes." —Publishers Weekly
"Outdoor cooking with local ingredients is the obvious focus in Fire & Wine. But there’s also a theme of approachability, presented through a few handy introductory guides on seasoning, techniques, equipment, tools and more." —Oregon Wine Press
"While recommended especially for those who enjoy both wine and outdoor cooking, all outdoor cooks will find tasty recipes here." —Library Journal "This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art." —San Francisco Book Review
"Whether you're preparing a quiet dinner for two or hosting a neighborhood grill party, the authors' passion for crafting warm and loving memories through food and wine will bring happiness to you and all those you love." —Kevin Sandridge, Host of The BBQ Beat podcast