a Place at The Table

A marriage between two unlikely characters—wood-fired food and well-chosen wines—brought you by the real-life marriage of a pitmaster and a sommelier. This cookbook brings smoky goodness from the grill and pairs it with wines from the Pacific Northwest.

We're told that if we care about our health—or our planet—eliminating red meat from our diets is crucial. That beef is bad for us and cattle farming is horrible for the environment. But science says otherwise.