Executive Chef Derek Bugge, a culinary school graduate and former U.S. Marine, has worked the grill at notable taquerias, bars, restaurants, oyster houses, champagne parlors and country clubs throughout the Pacific Northwest. He draws inspiration from his Latin roots. Today, Chef Bugge is a chef at Ascend Prime Steak & Sushi, one of Bellevue, Washington's, soon-to-be hottest restaurants.

Culinary author James O. Fraioli has more than twenty-five celebrated cookbooks and a James Beard Award to his credit. His titles have been featured on the Food Network, on The Ellen DeGeneres Show, in O, The Oprah Magazine, and in the New York Times. The author is notorious for teaming up with both celebrity and up-and-coming chefs along with world-renowned restaurants to showcase the best the culinary world has to offer. He resides in the greater Seattle area.

Charring, searing, smoking, burning . . . Techniques for achieving mouthwatering dishes with crispy textures and deep, robust flavors are no longer limited to the world of barbecue. Many in the culinary industry who've mastered the exciting art of food and fire refer to the savory result as the "fifth taste" after sweet, salty, sour, and bitter. In fact, dishes infused with fire and smoke are showing up everywhere on today's menus across the country. With Charred & Smoked, you can prepare these same innovative and delicious meals from the comfort of your own kitchen or backyard grill.
If you're ready to improve on a classic or would like to try something new, open the pages of Charred & Smoked and begin your culinary journey. Learn how burning chilies and spices is the secret to enhancing your next dish with bolder flavor and stronger aroma. You'll discover which foods stand up well to a little char, and Chef Bugge will introduce you to many of these through his ingenious recipes like Charred Broccolini with Burnt Lime Dressing and Caramelized Beet Bites with Whipped Chévre & Toasted Pistachios or the revered Smoked Pork Chop with Burnt Orange Glaze and Caramelized Scallops with Toasted Barley Risotto & Nettle Pesto.
Charred & Smoked also includes recipe chapters on rubs, seasonings, dressings, marinades, sauces, creative cocktails, and even desserts using fire and smoke, as well as a deeper dive into proper techniques and cooking methods used throughout the book along with essential equipment and tools you should have on hand.