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Smoke: New Firewood Cooking
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About the Author

Tim Byres is the chef and owner of the restaurants Smoke and Chicken Scratch in Dallas, Texas. Food & Wine named him "Best New Chef of the Southwest" in 2011 and "The People's Best New Chef" in 2012. He has been featured in Southern Living, the New York Times, and Garden & Gun. Josh Ozersky, the author of The Hamburger: A History and Meat Me in Manhattan, has written for Time, Newsday, Saveur, and the New York Times.

Reviews

"Tim has given us, in this book, a true sense of journey and experience into the mysteries of the real world of fire, wood, and smoked barbecue with fascinating recipes and tales." The Pitmaster Ed Mitchell, Wilson, NC "Chef Tim Byres gives innovative ideas for easy ways to use smoke in everyday kitchen arsenal of flavors. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes...this is cooking at its most primal and delicious." Cookbook Digest "Smoke includes tutorials on hot smoking, cold smoking, campfire cooking, and one innovative method of whole-hog roasting. But the chef's expertise extends far beyond the flammable. Alongside recipes for fat beef ribs and juicy brisket are marmalades, pickles, salads, and a run of delectable desserts. Though smoke-free, Byres' churros are crispy bites of sugar and cinnamon that, with a rich chocolate sauce, make for a proper finale to a meat-laden meal." Garden & Gun Magazine .."he demystifies things that people might think they can't do for themselves, like building their own small smokehouse, or digging a pit to cook lamb barbacoa..." Food & Wine "Tim Byres has written a paradox...a smart, sophisticated, devilishly stylish book about man's most primitive cooking method: over a wood fire. Stunning recipes, drop-dead gorgeous photographs, with lively lucid prose to help you to act like you know what you're doing the next time someone thrusts tongs in your hand around a campfire. You can smell the smoke just reading it." Steven Raichlen, author of The Barbecue Bible cookbook series and host of Primal Grill on PBS .."..You'll find spice rubs and sauces, alongside grilled pork and smoked oysters. And in the spirit of DIY, in addition to the smoking and canning/preserving instructions, Byres shows you how to make your own hominy, build your own shucking table, and how to build (and cook in) a campfire. The spirit in which he writes is pretty simple: "I wanted to stay true to my food voice, whether the critics got it or not." Byres' food voice has been heard, and it's a fresh and appealing one; it's one worth exploring." Epicurious.com "Chef Byres's Smoke has been inspirational, providing us with the practical know-how and the motivation we needed to stuff our first fresh chorizo sausage and smoke our first rabbit. Byres(1)s intelligent, easygoing approach to food makes for delicious reading and eating." Matt Lee and Ted Lee, authors, The Lee Bros. Charleston Kitchen "Tim Byres is one of the most skilled and proficient cooks I have ever worked with and only a master of his caliber could bring such a simple but dynamic, new approach to wood cooking. With this cookbook, he is destined to become the new preeminent authority on the subject. Even if you never build a fire, the recipes for pickles, salsas and hominy casserole are worth the price of the book itself." Stephan Pyles, Chef and Author

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