Flavor of Fire

Learn to grill, smoke, and cook anything outside with this mouthwatering cookbook that shares fundamental techniques plus 101 Southern-inspired recipes from James Beard semifinalist and Top Chef winner Kelsey Barnard Clark.

Roasting food outdoors over an open flame is simple, honest cooking, but its flavors – charred, smoked, toasted, blackened, grilled – can’t be replicated.

Written with signature warmth and authority by James Beard semifinalist and Next Gen Chef judge Kelsey Barnard Clark, The Flavor of Fire teaches the fundamentals of grilling and smoking, handing you the tools to master essential techniques. From choosing the right equipment for your needs to cooking any cut of meat to perfection, Kelsey helps you conquer the basics and feel empowered to be creative rather than beholden to a recipe. Just fire up the grill or the smoker and enjoy the process.

Here are plenty of recipes to guide and inspire you. Follow instructions for grilling lamb chops, chicken wings, or a bavette steak or smoking a duck, turkey legs, or pork butt. Then flavor-charge those meats any way you like, thanks to a whole chapter on rubs, brines, and marinades and another on sauces.

Whether you’re grilling in your backyard on Saturday night, rolling up to a game day tailgate, or hosting a bonfire on the beach, it’s time to get outside and cook with fire, y’all.

ISBN 9781797225678

256 pages, 254 x 184 mm