Promotional Information

Award-winning author and grilling expert Paula Disbrowe shows home cooks how to elevate everyday meals with seductive, smoky flavors in this collection of 100 recipes for smoking meats, fish, poultry, vegetables, nuts, grains, pantry staples, and even cocktails on a smoker or grill in as little as 30 minutes.

About the Author

PAULA DISBROWE writes about the endless adventure of food and travel, from vanilla plantations in French Polynesia, single malt distilleries in Scotland, olive groves in Spain, and salmon boats in Alaska. Her work has appeared in the New York Times, Bon Appetit, Coastal Living, Food & Wine, Texas Highways, and Delta Sky, among other national publications. Disbrowe has written or co-written six cookbooks, including Food52's Any Night Grilling; Cowgirl Cuisine; Crescent City Cooking with Susan Spicer; Down Home with the Neelys with Patrick and Gina Neely, a New York Times bestseller; Real Cajun with Donald Link, a James Beard Award winner for Best American Cookbook; and Down South with Donald Link, an IACP Award winner for Best American Cookbook. She lives in Austin, Texas.

Reviews

“Whether you’re a veteran smoker or newbie griller, this book deserves your time and attention.”—Wall Street Journal 

“This is an outstanding collection that deserves a slot on any self-respecting griller’s bookshelf.”—Publishers Weekly

“Thank you, Paula, for inviting women back to live-fire cooking, and for this incredibly informative and beautiful book. Thank You for Smoking proves that almost anything we’ve enjoyed without smoke may be enjoyed—subtly or boldly—with smoke. There’s nothing gimmicky about the dishes. I’m so excited to cook from this book.”—Carla Hall, TV chef and author of Carla Hall’s Soul Food

“Turning her attention to everyone’s favorite flavor, Paula Disbrowe has taken the notion of smoking and extended it to vegetables, salads, beverages, and a host of other genres where it rightly belongs, all in a simple and easy-to-execute style. Smoked Chickpeas with Spinach and Saffron Yogurt is my new favorite side dish, and if you want a giant hunk of smoky nuance, make the ham with Red Boat salt recipe this weekend.”—Andrew Zimmern, host of Bizarre Foods

“Paula Disbrowe and I go way back. I recall her excitement about these smoky flavors (and how to achieve them) from decades ago. As I sip one of her simple, delightfully smoky cocktails, I marvel at how this book offers so many tasty ways to look at food!”—Alex Guarnaschelli, author of The Home Cook and executive chef at Butter Restaurant

“Thank You for Smoking gives grillers the confidence to take backyard cooking to the next level. Whether you’re experienced on the smoker or lighting wood for the first time, this book provides the tools to master the most flavorful part of barbecue. Paula offers clear and creative explanations of how to apply smoking techniques to even the most unexpected ingredients, with recipes for everything from cocktails to dessert.”—Rodney Scott, pit master at Rodney Scott’s BBQ