"THE NEW SMOKER KITCHEN", by Tom Heinzle | Cookbook

The new smoker kitchen: Grilling - Smoking - Smoking

The smoker as a real outdoor kitchen – isn't it possible? It is! In his book, Tom Heinzle presents absolute delicacies that you can prepare in no time and with little effort. From smoked char tartare and a flat-iron baguette to smoked gazpacho and the ever-popular pulled pork, the recipes in this book range from quick-grilled dishes from the side firebox to dishes gently flavored with smoke to a small selection of well-known BBQs – which are anything but traditional.

The classic BBQ we know came to us from the States some time ago. Brisket, pulled pork, and ribs in all variations, tenderly smoked over many hours at low, indirect heat in the smoker, finished with smoky BBQ sauce. Unfortunately, there's no denying that much of what comes out of the smoker tastes relatively similar – anyone who starts working with smoke knows the challenge of finding the right dosage. Therefore, it's crucial for Tom Heinzle that smoke, its flavor, and spices form a symbiotic relationship and don't overpower one another. The enormous variety of flavors that can shine in smoked delicacies, as well as the versatility of the dishes that can be conjured up in less time, are unique. Creativity, courage, and the openness to try something new are crucial. Tom Heinzle has summarized all of this in this book and with the unique photographic style of Markus Gmeiner, the eyes are already enchanted before the palate gets its turn.

Who is?

Tom Heinzle – Fire Chef, Author, and Grill Pro for STAY SPICED! Born in Vorarlberg, Tom Heinzle has an excellent sense of taste and smell, which he was born with. Playing with flavors and high-quality foods is in his blood. As a grill pro and author, Tom reinterprets grilling and creates exceptional grill menus with his unique grilling style.

ISBN: 978-3-95843-149-2
Format: 21 x 26 cm
Pages: 200
Cover: Hardcover