Charring, searing, smoking, burning . . . Techniques for achieving mouthwatering dishes with crispy textures and deep, robust flavors are no longer limited to the world of barbecue. Many in the culinary industry who’ve mastered the exciting art of food and fire refer to the savory result as the “fifth taste” after sweet, salty, sour, and bitter. In fact, dishes infused with fire and smoke are showing up everywhere on today’s menus across the country. With Charred & Smoked, you can prepare these same innovative and delicious meals from the comfort of your own kitchen or backyard grill.

If you’re ready to improve on a classic or would like to try something new, open the pages of Charred & Smoked and begin your culinary journey. Learn how burning chilies and spices is the secret to enhancing your next dish with bolder flavor and stronger aroma. You’ll discover which foods stand up well to a little char, and Chef Bugge will introduce you to many of these through his ingenious recipes like Charred Broccolini with Burnt Lime Dressing and Caramelized Beet Bites with Whipped Chévre & Toasted Pistachios or the revered Smoked Pork Chop with Burnt Orange Glaze and Caramelized Scallops with Toasted Barley Risotto & Nettle Pesto.

Charred & Smoked also includes recipe chapters on rubs, seasonings, dressings, marinades, sauces, creative cocktails, and even desserts using fire and smoke, as well as a deeper dive into proper techniques and cooking methods used throughout the book along with essential equipment and tools you should have on hand.

Other cookbooks by this author

• Baking for Beginners: Easy Recipes and Techniques for Sweet and Savory At-Home Bakes
• A Bartender's Guide to the World: Cocktail and Stories from 75 Places
• The Best Recipes from America's Food Festivals
• The Canon Cocktail Book: Recipes from the Award-Winning Bar
• The Canon Cocktail Book: Recipes from the Award-Winning Bar
• Charred & Smoked: More Than 75 Bold Recipes and Cooking Techniques for the Home Cook
• The Complete Idiot's Guide to Sushi and Sashimi
• Cooking Wild: More than 150 Recipes for Eating Close to Nature
• Cooking Wild: More than 150 Recipes for Eating Close to Nature
• Flavors Beneath the Canopy: Latin American Recipes from Jaguar Restaurant
• Food Festivals of Italy: Celebrated Recipes from 50 Food Fairs
• The Golden Steer Steakhouse: Recipes, Tales & Celebrities from the Legendary Las Vegas Restaurant
• The Home Butcher: Simple, Modern Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game
• The New Bloody Mary: More Than 75 Classics, Riffs & Contemporary Recipes for the Modern Bar
• New Native Kitchen: Celebrating Modern Recipes of the American Indian
• New Native Kitchen: Celebrating Modern Recipes of the American Indian
• Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World's Finest Chefs In Association With The Monterey Bay Aquarium
• Pizza & Wine: Authentic Italian Recipes and Wine Pairings
• The Pocket Idiot's Guide to Martinis
• Sammy Hagar's Cocktail Hits: 85 Personal Favorites from the Red Rocker
• Santa Barbara Chef's Table: Extraordinary Recipes from the American Riviera
• Sea Robins, Triggerfish & Other Overlooked Seafood: The Complete Guide to Preparing and Serving Bycatch
• Spinasse: An American Love Letter to Piemonte Cuisine
• A Spoonful of Everywhere: An Immigrant Chef's Journey Through Global Cuisine - 75 Continental Recipes from the Heart
• A Spoonful of Everywhere: An Immigrant Chef's Journey Through Global Cuisine - 75 Continental Recipes from the Heart
• Tiki with a Twist: 75 Cool, Fresh, and Wild Tropical Cocktails
• Trattoria Grappolo: Simple Recipes for Traditional Italian Cuisine
• Wild Alaskan Seafood: Celebrated Recipes from America's Top Chefs
• Wild Alaskan Seafood: Celebrated Recipes from America's Top Chefs
• Wild Alaskan Seafood: Celebrated Recipes from America's Top Chefs