Where There’s Smoke
Order Now

Available now for pre-order, in stores April 2, 2013

This second cookbook from Barton Seaver—following For Cod and Country—sends the rising authority on sustainable foods to the sweet, smoky grill, where he showcases his love of fresh, organic produce, fish, beef, and poultry. Emphasizing seasonal vegetables and accompaniments as much as the protein, Seaver serves up recipes designed to celebrate the spirit of togetherness—including Wood-Grilled Snap Peas with Smoky Aioli, Grilled Pacific Halibut with Pistachio Butter, Peruvian Chicken, Chimichurri Marinated Short Ribs, and Pickled Smoked Peaches. In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat intelligently and healthily.

Upcoming Appearances

Where There’s Smoke Book Signing and Cooking Demo
Saturday, June 15, 2013
4:00pm - 6:00pm ET
Wellesley Books 82 Central St, Wellesley, MA 02482
Where There’s Smoke Book Signing and Cooking Demo
Sunday, June 30, 2013
5:00pm CT
Williams-Sonoma at Lincoln Park, 1550 N. Fremont Street, Chicago, IL
Lindblad Expeditions-National Geographic Columbia & Snake Rivers Journey
Monday, October 14, 2013
10:00AM ET
National Geographic Sea Bird, Portland, OR

Click to view all events

Click here for appearance inquiries

Acclaim for For Cod & Country

"I’m not a chef, or food critic, or book critic. I’m a busy working mom who, in my pre-child life, enjoyed long evenings of cooking, eating, and drinking good wine. Needless to say, my cooking habits have changed in the four years since we welcomed our first son. Now, my idea of a great recipe is one that involves no more than six ingredients and thirty minutes, and yet still produces something healthful and delicious. It’s kind of a high bar, but For Cod and Country hits the mark."

–Heather Goldstone, Climatide

"All good choices and terrific seafood recipes are the basis of this splendid, beautifully produced volume...This is not a jeremiad, it is common sense and good food on every page."

–John Mariani, Virtual Gourmet

"It can be confusing, trying to navigate the waters of how to eat fish and seafood responsibly. Thankfully chef Seaver's book makes the subject matter much easier to comprehend, gives us choices, and makes it all delicious."

–Esther Sung, Epicurious

“Eat a few dishes prepared by Esquire chef of the year Barton Seaver, thirty, and you’ll feel good about living on Earth...Listen to him talk about how to save us all from destroying the food chain (and ourselves in the process) and you’ll feel even better about it.”

—John Mariani, Esquire magazine

“Barton Seaver is both a sensational chef and a true leader in the growing movement to think differently about the way we consume seafood. If you can’t get him to cook a meal for you in person, learning how he does it is the next best thing.”

—John Fahey, Chairman and CEO, National Geographic Society

“Kudos to Barton Seaver for raising awareness about the ingredients in our food—where they come from, how they got there, and the impacts they have on the environment. By making informed choices in the kitchen, we can all make a difference in protecting the lands and waters that sustain us.”

—Mark R. Tercek, President and CEO, The Nature Conservancy

“Barton Seaver is one of the best friends that fish ever had. The fact that he cooks them so well, as seen in these pages, should not turn any self-respecting fish against him.”

—Peter Kaminsky, author of Pig Perfect and The Moon Pulled Up An Acre of Bass

"Washington, D.C. chef Barton Seaver's new "For Cod and Country" cookbook not only gets 10 points for clever title, it gets top marks for timeliness and tastiness, too."

—Jackie Burrell, Bay Area News Group

“Barton serves us well by taking us from source to sauce. He shows that dinner isn‘t just a meal; it‘s our relationship with the world.”

–Carl Safina, author of Song for the Blue Ocean
and The View From Lazy Point

"Barton’s writing style is casual, personal, celebratory and inviting, yet he has included tons of essential content about sustainable fish choices, ingredient primers and cooking techniques. I read it cover to cover the day it arrived."

—Myra Goodman, author of Food to Live By: The Earthbound Farm Organic Cookbook and The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet

"[Seaver's] new book is a testament to his belief that each and every one of us can help restore the fisheries we depend on by voting with our dollars and making smarter, responsible (and mouthwatering) decisions at the supermarket and in restaurants. And that’s where the fun begins."

–Natural Resources Defense Council

“For Cod and Country is a fun and approachable way for home cooks to bring sustainable seafood ideals into the practical world of the kitchen.”

—Paul Greenberg, best-selling author of Four Fish: The Future of the Last Wild Food

“Barton Seaver is a man with a mission to make us value what we take from the sea at a time of crisis for marine resources. He also cooks superbly. So you can be sure his first cookbook is not only a mouth-watering read, but also takes an inspiring approach to sustainability, one of the great issues of our time. That makes it an important book and one that deserves to be read by everyone who truly loves seafood.”

–Charles Clover, Author of The End of the Line

"If I were a fish, I’d like to be cooked by Barton Seaver. In For Cod & Country, Barton gives us a revolutionary approach to seafood that is healthier, more environmentally aware, and delicious. Seafood is more than just food. It’s wildlife that should be consumed with reverence and moderation (and plenty of vegetables)."

–Jim Toomey, cartoonist and creator of Sherman's Lagoon

"Barton Seaver has hit the right notes with his first cookbook, 'For Cod and Country'"

—Bonnie S. Benwick, The Washington Post

"Seaver is part of a new generation of chefs who consider sustainability an ingredient that can't be forgotten in their food. Check out For Cod and Country—and think about eating less seafood, more often."

–Bryan Walsh, Time Magazine's Ecocentric Blog

"Fish lovers and beginning cooks will rejoice in this cookbook’s creative recipes and instructions for filleting fish and other seafood."

–Carrie Scarr, Library Journal

"I recommend For Cod and Country for both skilled cooks and those intimidated by fish preparation. For Cod and Country will make you a better cook and environmentalist."

–Real Food Digest

"For Cod and Country dishes up sustainable seafood that somehow manages to be dazzling, delicious, yet totally doable for the home chef. Trust me, you’ll be hooked."

–Kate Geagan, MS, RD

“It’s not only vegetables that have seasons—fish do, too! And the consideration of seafood’s seasonality along with the environmental issues surrounding its consumption are long overdue. If you’re new to seafood, there’s much to learn in For Cod and Country.”

—Deborah Madison, author of Local Flavors: Cooking and Eating from America’s Farmers Markets

"Seaver's book vibrates with personality, practical advice, photographs (both evocative and how-to), and stovetop wisdom...The recipes in For Cod and Country allow seafood lovers to dig in with gusto—and good conscience."

–Barry Estabrook, The Atlantic

“ Barton brings you into the life of the fish and the love affair he shares with the seasons. More than just a bunch of recipes . . . a story that makes a difference!”

—Rick Moonen, Chef/Owner, Rick Moonen’s RM Seafood

Visit the Facebook Page @bartonseaver on Twitter