Advanced Search

Add Best Comp

Add comparable title

Remove comparable title

Special Markets: Food & Drink 2020

Fire + Wine
75 Smoke-Infused Recipes from the Grill with Perfect Wine Pairings
By (author): Mary Cressler By (author): Sean Martin
Mary Cressler , Sean Martin


Sasquatch Books



Product Form:



General Trade
Mar 25, 2020
$24.95 CAD


10.29in x 7.53 x 1 in | 1.93 lb

Page Count:

240 pages


Sasquatch Books
COOKING / Methods / Barbecue & Grilling
Ready to up your grilling game? This cookbook by a pitmaster and a sommelier will turn your backyard barbecue into the tastiest place to be—with recipes that celebrate smoked and grilled food (and the wines that pair best with them). 

Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. Not as sauce-dependent as Kansas City, not quite as beef-obsessed as Texas, these dishes bring the smoke to wild salmon, ribs and steaks, fresh apples, heirloom tomatoes, nuts and beans, and even chocolate pot de crème. Rubs and glazes draw on Northwest flavors such as soy sauce, rosemary, and wild blackberries. Whether the equipment at home is a basic kettle grill or a professional-grade outfit with an electric wood feeder, the instructions will turn even novices into masters of the grill. And true to the region, these recipes pair with wines such as pinot noir and cabernet sauvignon instead of the customary can of beer.

New media: Author website Vindulge has 260k unique monthly visitors; 87k Facebook followers; recipes that have reached 9 million views.

Old media: They have monthly cooking segments on AM Northwest on Portland’s ABC affiliate. They are also active participants in competitive grilling scene regionally.

Enduring trend: sales of home grills and smokers have increased every year for the past decade, with no decline in sight.

Mary Cressler and Sean Martin blog about BBQ and wine on their website, Vindulge, which received an IACP nomination for Best Recipe-Based Blog in 2017. Mary is food writer with credits in Wine Enthusiast, Serious Eats, Weber Grills Online, and a frequent judge for wine competitions. She teaches Champagne education classes for the US Champagne Bureau to culinary students at Le Cordon Bleu and to members of the wine trade. She is a member of the Portland chapter of Les Dames d’Escoffier. Sean is the pitmaster of Ember and Vine, the authors’ catering company that serves Portland and Oregon wine country.

Author Residence: Hillsboro, OR

Author Hometown: Cressler: Phoenix, AZ; Martin: Rochester, NY

Marketing: Parnerships with regional (and national) major BBQ Festivals/competition circuit

Potential partnership with product/brands like Weber or Green Egg (which also has an annual festival in WA)

Events/tastings at local wineries

Targeted Facebook advertising

Book Larder event

Publicity: Heavy outreach to print, broadcast, and online regional publications: Portland Monthly, The Oregonian, Seattle Times, New Day Northwest, KATU, Eater, etc.)

Outreach to all major national food magazines (Food & Wine, Saveur, Bon Appetit, etc.)

Pitch magazines and blogs that author has written for like Serious Eats and Weber Grills online

Outreach to regional and national alcohol-focused magazines: Imbibe, Wine & Spirits, Wine Enthusiast, etc.

Campaign to target national food blogs, leveraging authors’ own successful blog

"With 75 wood-fired recipes...top tips and wine recommendations to suit every dish, it’s a marriage made in gastronomic back garden heaven."

"[This] debut cookbook highlights earthy, elegant grilled and barbecued foods, and explores why wine belongs on the table with them. Where else are you going to get a straight answer on what kind of rosé to pair with skirt steak tacos?"
—Wall Street Journal

"The regional distinctions of wine are like those of barbecue, and this book honors the two philosophies. Pacific Northwest flavors are prominent in the book, but Martin and Cressler explore multiple flavor profiles in their 75 recipes."
—Business Insider

"In this thoughtful cookbook, IACP Award–winning food and wine bloggers Cressler and Martin make a strong argument that wine rightfully deserves a spot at the BBQ table...Even those who choose to pass on the wine will find a lot to like: smoked salmon crostini with capers; wine-braised smoked beef short ribs; and smoked poblano mac and cheese. Cressler and Martin’s recipes will be enjoyed by home cooks and grill enthusiasts of all skill levels and tastes."
—Publishers Weekly

"Outdoor cooking with local ingredients is the obvious focus in Fire & Wine. But there’s also a theme of approachability, presented through a few handy introductory guides on seasoning, techniques, equipment, tools and more."
—Oregon Wine Press

"While recommended especially for those who enjoy both wine and outdoor cooking, all outdoor cooks will find tasty recipes here."
—Library Journal

"This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art."
—San Francisco Book Review

"Whether you're preparing a quiet dinner for two or hosting a neighborhood grill party, the authors' passion for crafting warm and loving memories through food and wine will bring happiness to you and all those you love."
—Kevin Sandridge, Host of The BBQ Beat podcast

of 1350

Forgotten Password

Please enter your email address and click submit. An email with instructions on resetting your password will be sent to you.

Forgotten Password

An email has been sent out with instructions for resetting your password.