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Books: Cooking by Cuisine -> Cooking American
How to Grill: The Complete Illustrated Book of Barbecue Techniques
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by:
Raichlen, Steven
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Publisher:
Workman Publishing Company
Published: May 1, 2001
ISBN: 0761120149
Format:Paperback
Pages:480
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Book Description
From Publishers Weekly
The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over
the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Crand#138;me Br-l‚e. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can
of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However,
to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb
Provenand#135;al. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and
lust.
Copyright 2001 Cahners Business Information, Inc.--This text refers to the
Hardcover edition.
Product Description:
Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an
IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the master griller. The New Yorker writes, For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible.
Now Steven
Raichlen's written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000
photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger,
rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze,
Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips.
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