This Way In >>

Chef Tim Byres of Smoke inks deal for cookbook with Rizzoli


Tim Byres is gonna be more famous

Chef Tim Byres has signed with publisher Rizzoli New York to write and produce his first cookbook. Byres says the as-yet unnamed cookbook is penned for a Spring, 2013, release.

Byres, Food & Wine Magazine’s favorite southwest chef, is the chef and co-owner of Smoke and the just-opened Chicken Scratch and Foundry Bar. Rizzoli is considered a top-tier publisher (they’ve published notable cookbooks, including one from Alain Ducasse and the new revisionist tome from the Mansion on Turtle Creek).

“I’ve been working on this cookbook since last year,” Byres told me. “I want to demystify things people think they can’t do themselves, like canning, pickling, jarring, preserving, and cooking from scratch. Then I’ll also show you where it’s okay to take a short-cut when you’re cooking from scratch.” For example, Byres says he’ll include a recipe for a spice rub that mimics the smokey accents of a wood fire, “in case someone doesn’t have the time to cook over a fire.”

“A main focus will be wood-fired cooking and making from-scratch dishes with American roots. But this is definitely not going to be a barbecue book,” Byres insists. “That’s not what Smoke is about.”

Additionally, look for chapters on recreating a backyard garden. Says Byres: “I’ve learned so much from our garden (at Smoke) that I have a lot to say about  how to do it right and ways it  can go wrong.”

He has more to cluck about, too. Byres admitted he’s scratched (sorry, couldn’t resist) down his favorite Dallas area restaurants for the iPhone app Chef’s Feed, which is organized by US city into “chapters” in which local chefs name their favorite restos in their city. (There are about a dozen other Dallas chefs contributing, and I’ll tell you about them shortly).

Recently Published

»

Southern California-based Slater’s 50/50 to branch out with first Texas location in May, bringing its half-bacon, half-beef burgers to burger-loving Dallas

“We’re coming Mike! Get ready for some serious Burgers ...

article image
»

Once named to Esquire Magazine’s list of best bars in the country, owner Louse Owens sells her Windmill Lounge to team behind Ivy Tavern

“Big changes are in the works at Windmill Lounge, a bar once ...

»

BBQ, beer, brunch and burgers: The Fort Worth Food + Wine Festival – Cowtown’s best culinary party – kicks off next week. Here’s why you should be there

  My favorite Fort Worth food and wine festival is just days ...

»

Kenichi to close, but owners will open new concept, Musumé, adjacent to Stephan Pyles Flora Street Cafe in Dallas Arts District

Victory Park and Kenichi are parting ways. The sushi restaurant has ...

»

We have the opening date for Shake Shack’s Legacy West location in Plano

Get ready to line up for Chicken Shacks, concretes and Shack Burgers ...

»

Inside the ropes at Chili’s: Who knew so much was made from scratch?

  Dallas has its fair share of good and even great burgers, but ...

»

Dallas’ Chop House Burger has expanded to downtown Fort Worth

  Downtown Fort Worth now has a bit more downtown Dallas in its ...

»

Oak, Grace restaurants hosting big, juicy wine dinners from Napa Valley’s Stags Leap, Hudson wineries

If you’re a fan of Napa Valley wines, put March 22 and 30 on ...

»

“Beef Loving Texans’ Best Butcher in Texas” competition in DFW this weekend to award titles, $2500 prizes

What are you eating for dinner this weekend? I hope it’s beef, ...