Michael Symon's Playing with Fire - by Michael Symon & Douglas Trattner (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br> <b><b>Cohost of </b><b><i>The Chew</i></b><b> and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.</b></b> <p/>In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further. <p/><br></br><p><b> Review Quotes </b></p></br></br> <b>A Best Book of 2018: </b><br>--<i>FoodNetwork</i><br>--<i>Chicago Tribune</i> <p/>Chefs have an emotional fascination with fire, something primal and intuitive. This is not chichi food. Michael's cooking comes from the heart, soul, and gut. Simple, straightforward, and convivial, it is the food of a true pitmaster.<br> <b>--Jacques Pépin </b> <p/>Here's why I'm lucky . . . Michael Symon is my best friend and I've eaten most of the dishes in this book. I can smell the smoke and taste the fire of these recipes just by paging through the spectacular photos. The Fireplace Chicken has become legend in our friendship, and now it can all be yours.<br> <b>--Bobby Flay<br></b><br>I've long been a fan of Michael Symon--his genuine enthusiasm, wild talent, and love of food are evident in anything he touches. Over the years, I've watched him develop a deep love for and embrace the culture of barbecue. At Mabel's, he applied his immense skills to create a flavor profile that reflects his unique heritage and geography, and here he shares all that and more. In this book, readers can join his world and learn from one of best as Michael offers his tips, tricks, and techniques for smoking meat. Anyone who loves barbecue will devour this book.<br><b> --Mike Mills, 17th Street Barbecue, author <i>Praise the Lard</i> and <i>Peace, Love & Barbecue <p/></i></b>This is an excellent guide to live-fire cooking.<b><i><br><b>--Publishers Weekly <p/></b></i></b>Top 10 in Cooking & Food Spring 2018--<b><i><b><b><i>Publishers Weekly</i></b> <p/></b></i></b>Best New Cookbooks Spring 2018--<b><i><b><b><i>Eater</i></b></b><br></i></b> <p/><br></br><p><b> About The Author </b></p></br></br> MICHAEL SYMON is a cohost of ABC's <i>The Chew</i> and Food Network's <i>Iron Chef America</i> and <i>Burgers, Brew & 'Que</i>. He is the chef and co-owner of the acclaimed restaurants Lola, Lolita, and his newest restaurant, Mabel's BBQ, all in Cleveland, Ohio; the BSpot burger restaurants in Ohio; and Roast in Detroit, Michigan. He is the author of <i>Michael Symon's Live to Cook</i>, <i>Michael Symon's Carnivore</i>, <i>Michael Symon's 5 in 5</i>, and <i>Michael Symon's 5 in 5 for Every Season</i>.
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