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.