Fire + Wine is a marriage between two unlikely characters–wood-fired food and well-chosen wines–brought to you by the real-life marriage of food and wine writer and sommelier (Mary Cressler) and pitmaster (Sean Martin). This cookbook brings smoky goodness from the grill and pairs it with wine from around the world.
Pre-order Fire + Wine
- Available for Preorder Now! Delivered April 28th in stores around North America.
- Available at Amazon, Barnes and Noble, Powell’s Books, IndieBound, Target, and other more. Select from your favorite book seller through those links.
About the Book
Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with the recipes in this Fire + Wine. These recipes pair with wines such as pinot noir and cabernet sauvignon instead of the customary can of beer.
Not as sauce-dependent as Kansas City, not quite as beef-obsessed as Texas, the dishes bring the smoke to wild salmon, ribs and steaks, fresh apples, heirloom tomatoes, nuts and beans, and even chocolate pot de crème. Rubs and glazes draw on Northwest flavors such as soy sauce, rosemary, and wild blackberries. Whether the equipment at home is a basic kettle grill or a professional-grade outfit with an electric wood feeder, the instructions will turn even novices into masters of the grill.
Then explore 75 unique recipes paired with wine.
*All photos by the immensely talented Dina Avila unless otherwise noted.
Recipes From Fire + Wine
Grilled Crab Cakes
Easy to make, and such a perfect combination of fresh crab, grilled over direct heat and served with simple aioli.
Smoked Salmon Crostini with Capers, Dill, and Goat Cheese
There are so many great uses for Northwest salmon. If you don’t want to commit to a full meal but still want a salmon fix, this is a great appetizer for parties.
Are you a winery or other retail shop looking to buy the book in bulk or wholesale? Contact us and we can share the details.
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