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books tagged “grilling”
books tagged “grilling”
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30-Minute Vegetarian Grillingby Mary GwynnISBN 0696207818 (0-696-20781-8)
Hardcover, Meredith Books
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The Art of Grilling: A Menu Cookbookby Kelly McCuneISBN 0060964626 (0-06-096462-6)
Softcover, Harpercollins
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![[???]: The Backyard Barbecue Cookbook](http://ecx.images-amazon.com/images/P/155285048X.01._SL160_SCLZZZZZZZ__.jpg "[???]: The Backyard Barbecue Cookbook")
The Backyard Barbecue CookbookISBN 155285048X (1-55285-048-X)
Softcover, Firefly Books Ltd
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Barbecue Bible/Counter Display: The Great Big Backyard Barbecue Cookbookby Steven RaichlenISBN 0761111794 (0-7611-1179-4)
Softcover, Workman Pub Co
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› Find signed collectible books: 'Barbecue Bible/Counter Display: The Great Big Backyard Barbecue Cookbook'Book summary:There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it.
"Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking.
To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main courses, salads, and desserts, not to mention sauces and dry rubs) are for grilled foods--and that can mean cooked on a hot grill, a moderately hot grill, a relatively cool grill, or an indirectly heated grill (which is more like an oven than a grill, but that's another story). Raichlen gets into some barbecue recipes: pork ribs, for example, or beef brisket, or chicken. But the reader would be better advised to look elsewhere for instruction specific to barbecue (cooking for long periods of time with smoke at low heat). The results will be more appealing.
But grilling. Well, Steven Raichlen has a lock on grilling. This book is absolutely overwhelming it is so deep, so comprehensive, so far-reaching, so all-encompassing. This isn't one of those chefs with taste memories from a grill in Barbados, now let's try to jazz it up and be clever kind of books. No. This is a book by an author who squatted in the market in Vietnam eating whole grilled eggs dipped in a special sauce, and he gives you the recipe and the technique. You could go set up your own egg-grilling stand in a Vietnamese market with this book. You could open shop in Central or South America. Or North Africa. Or the Middle East. Or Korea. Anywhere food is grilled--be that meat, poultry, seafood, or vegetables--Raichlen's been there and brought home the goods. The real goods.
But there's another angle, too. Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him. His book is worth it just for the section on salads and sauces. Start there and work your way from cover to cover. Hey, take all summer trying. You won't regret it. Your life will never be the same. You'll probably find yourself thinking that if one grill in the backyard is good, two is no doubt better. See? You're already on your way. Let Steven Raichlen be your guide. --Schuyler Ingle [via]
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The Barbecue Cookbookby Cookingcom (Firm)ISBN 189237434X (1-892374-34-X)
Hardcover, Cooking.com
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The Barbecue Cookbookby Joan E. DenmanISBN 0848707494 (0-8487-0749-4)
Hardcover, Oxmoor House
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Barbecue Cookingby Roger W. HicksISBN 0831706910 (0-8317-0691-0)
Hardcover, Gallery Books
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The Barbecue! Bibleby Steven RaichlenISBN 1563058669 (1-56305-866-9)
Softcover, Workman Pub Co
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› Find signed collectible books: 'The Barbecue! Bible'Book summary:There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it.
"Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking.
To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main courses, salads, and desserts, not to mention sauces and dry rubs) are for grilled foods--and that can mean cooked on a hot grill, a moderately hot grill, a relatively cool grill, or an indirectly heated grill (which is more like an oven than a grill, but that's another story). Raichlen gets into some barbecue recipes: pork ribs, for example, or beef brisket, or chicken. But the reader would be better advised to look elsewhere for instruction specific to barbecue (cooking for long periods of time with smoke at low heat). The results will be more appealing.
But grilling. Well, Steven Raichlen has a lock on grilling. This book is absolutely overwhelming it is so deep, so comprehensive, so far-reaching, so all-encompassing. This isn't one of those chefs with taste memories from a grill in Barbados, now let's try to jazz it up and be clever kind of books. No. This is a book by an author who squatted in the market in Vietnam eating whole grilled eggs dipped in a special sauce, and he gives you the recipe and the technique. You could go set up your own egg-grilling stand in a Vietnamese market with this book. You could open shop in Central or South America. Or North Africa. Or the Middle East. Or Korea. Anywhere food is grilled--be that meat, poultry, seafood, or vegetables--Raichlen's been there and brought home the goods. The real goods.
But there's another angle, too. Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him. His book is worth it just for the section on salads and sauces. Start there and work your way from cover to cover. Hey, take all summer trying. You won't regret it. Your life will never be the same. You'll probably find yourself thinking that if one grill in the backyard is good, two is no doubt better. See? You're already on your way. Let Steven Raichlen be your guide. --Schuyler Ingle [via]
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Barbecue! Bible Sauces, Rubs, and Marinades: Bastes, Butters & Glazesby Steven Raichlen, Ron TanovitzISBN 0761119795 (0-7611-1979-5)
Softcover, Workman Pub Co
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› Find signed collectible books: 'Barbecue! Bible Sauces, Rubs, and Marinades: Bastes, Butters & Glazes'Book summary:Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist [via]
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Barbecuing the Weber Covered Wayby Carol D. Brent, Betty A. HughesISBN 0883510022 (0-88351-002-2)
Hardcover, Tested Recipes Pub
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BBQ USA: 425 Fiery Recipes from All Across Americaby Steven RaichlenISBN 0761131337 (0-7611-3133-7)
Hardcover, Workman Publishing Company, Incorporated
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› Find signed collectible books: 'BBQ USA: 425 Fiery Recipes from All Across America'Book summary:Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.
In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky). [via]
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The Best Recipeby Cook's Illustrated Magazine, Carl Tremblay, John BurgoyneISBN 0936184388 (0-936184-38-8)
Hardcover, Cooks Illustrated
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› Find signed collectible books: 'The Best Recipe'Book summary:Founded in 1980, Cook's Illustrated (formerly Cook's Magazine) has emerged as "America's Test Kitchen," renowned for its near-obsessive dedication to finding the best methods of American home cooking. Over the years, we've tested 80 recipes for chocolate chip cookies, more than 70 recipes for gumbo, 40 versions of the peanut butter cookie, and more than 20 versions of such simple recipes as coleslaw, roast chicken, and hash brown potatoes. The Best Recipe is a collection of the editors' picks from the pages of Cook's Illustrated. The recipes have been edited, organized, and annotated with in-depth descriptions of how we developed the "best" recipe. And they appear alongside dozens of equipment ratings and taste tests of supermarket foods, as well as more than 200 illustrations demonstrating the most efficient food preparation methods.
In The Best Recipe, we invite you into our test kitchen, where you will stand at our elbow as we try to develop the best macaroni and cheese or the best split pea soup. You'll discover how to make a foolproof yellow cake, a perfectly cooked prime rib roast, and homemade bread in under two hours. You'll find out how to solve the problem of watery coleslaw, overcooked turkey breast, acidic salad dressing, dull tomato sauce, sticky white rice, dry turkey burgers, tough scrambled eggs, and sunken birthday cakes. You will also find the secret to bakery-style high-rise muffins and the way to make that restaurant favorite, warm, fallen chocolate cake, at home, with only a few minutes of preparation.
The Best Recipe also gives you useful tips on purchasing cookware (based on extensive test kitchen evaluations), including pie plates, food processors, standing mixers, chef's knives, skillets, vegetable peelers, and Dutch ovens. We also explain the science of cooking (how to cream butter and why, how baking powder works, the difference between semisweet and bittersweet chocolate) and offer tips on purchasing canned chicken stock, canned tomatoes, flour, butter, and dried pasta.
The editors of Cook's Illustrated have performed thousands of hours of kitchen testing to bring you a cookbook that not only provides the best recipes but also tells you how they came to be that way. Let The Best Recipe become your one-stop cooking school and your favorite kitchen reference. [via]
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The Best Recipe: Grilling & Barbequeby Cook's Illustrated MagazineISBN 0936184515 (0-936184-51-5)
Hardcover, Cooks Illustrated
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The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Homeby Mark BittmanISBN 0767906721 (0-7679-0672-1)
Hardcover, Bantam Dell Pub Group
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› Find signed collectible books: 'The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home'Book summary:With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible.
In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America's home cooks will eagerly follow where they once feared to tread.
In more than a thousand recipes, Bittman compellingly demonstrates that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other European destinations, giving us easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Äppletorte.
Asian food now rivals European cuisines popularity, and this book reflects that: Its the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. Nor is the rest of the world ignored: there are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. All will be hits with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday repertoire.
Shop locally, cook globallyMark Bittman makes it so easy:
" Hundreds of recipes that can be made ahead or prepared in under 30 minutes
" Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients
" Fifty-two international menus, an extensive International Pantry section, and much more make this an essential addition to any cooks shelf
The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food. Its simply like no other cookbook in the world. [via]More editions of The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home:
Better Homes and Gardens Gas Grill Cookbookby Shelli McConnellISBN 0696000628 (0-696-00062-8)
Hardcover, Meredith Books
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Better Homes and Gardens Indoor Grillingby Better Homes & GardensISBN 0696212382 (0-696-21238-2)
Hardcover, Meredith Books
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Betty Crocker Grilling Made Easy: 200 Sure-fire Recipes From America's Most Trusted Kitchensby Betty CrockerISBN 0764574531 (0-7645-7453-1)
Softcover, John Wiley & Sons Inc
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Betty Crocker's Great Grilling Cookbookby Betty CrockerISBN 0028618513 (0-02-861851-3)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'Betty Crocker's Great Grilling Cookbook'Book summary:Betty Crocker's Great Grilling Bursting with Flavor and Know-how! Imagine enjoying the sumptuous flavor of fresh grilled food year round! You'll find more than 200 savory and easy-to-prepare recipes for any meal of the day, including spectacular desserts! Backyard Burgers and Kabobs: Caribbean "Jerk" Turkey Burgers, Apricot-Glazed Burgers with Apricot Salsa, Dijon and Wild Rice Turkey Burgers, Lemon-Shrimp Kabobs with Squash, Ginger-Spice Beef Kabobs Sizzling Steaks and Chops: Gingery Pepper Steak, Mesquite Pork Chops with Apples and Onions, Honey-Mustard Pork Chops, Mint-Smoked Lamb Chops, Barbecued London Broil Smoky Ribs and Succulent Roasts: Rosemary-Wine Country Ribs, Cajun Pork Loin Ribs, Sweet Lemon Spareribs, Grilled Roast Stuffed with Smoked Sausage, Pork Loin Roast with Rosemary Brush Tasty Poultry: Chicken with Sweet Pepper Sauce, Honey-Pecan Chicken, Lemonade-Ginger Chicken, Parisian Chicken Salad, Apple-Smoked Turkey Breast, Sesame-Ginger Turkey Slices, Turkey Caesar Salad Fresh Catch of the Day: Swordfish with Tomato-Basil Butter, Ginger-Lime Tuna Steaks, Salmon with Cucumber Relish, Sole Fillets with Spinach, Spicy Shrimp with Creole Sauce, Dilled Scallops with Orange-Chive Mayonnaise Pizza, Sandwiches and Breads: Italian Sausage Spinach Pizza, Pizza Turnovers, Hearty Ham and Vegetable Sandwiches, Sesame-Parmesan Slices, Stuffed French Bread, Herbed Polenta And Even Desserts! Angel Food Pockets, Toasted Butter-Rum Pound Cake, Peanut Butter-Banana Rolls, Pears with Raspberry Sauce Warm Fruit Compote with Almonds, Cinnamon Balloons with Chocolate Sauce And Check Out These Hot Tips "
- Selecting and Using a Grill
- Grilling Glossary
- Grilling Safely
- Marinades, Mops, Rubs and Sauces
- Smoker Cooking
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The Big Book of Backyard Cooking: 250 Favorite Recipes for Enjoying the Great Outdoorsby Betty RosbottomISBN 0811836045 (0-8118-3604-5)
Softcover, Chronicle Books Llc
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Biggest Book of Grillingby Better Homes and Gardens Books, Carrie E. HolcombISBN 0696218968 (0-696-21896-8)
Softcover, Better Homes & Gardens Books
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Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fireby Bobby Flay, Julia Moskin, John Dolan, Gentl & HyersISBN 0743254813 (0-7432-5481-3)
Hardcover, Scribner
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Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipesby Joan Schwartz, Bobby Flay, Tom EckerleISBN 0786864907 (0-7868-6490-7)
Hardcover, Hyperion Books
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Bobby Flay's Grilling For Life: 75 Healthier Ideas For Big Flavor From The Fireby Bobby Flay, Sally Jackson, Stephanie Banyas, Joy BauerISBN 0743272722 (0-7432-7272-2)
Hardcover, Scribner
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Born to Grill: An American Celebrationby Bill Jamison, Cheryl Alters Jamison, Sara LoveISBN 1558322914 (1-55832-291-4)
Softcover, Harvard Common Pr
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Born to Grill: An American Celebrationby Cheryl Alters Jamison, Bill JamisonISBN 155832111X (1-55832-111-X)
Hardcover, Harvard Common Press
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The Common Grill Cookbookby Craig CommonISBN 1886947880 (1-886947-88-0)
Hardcover, Huron River Pr
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Complete Grilling Cookbookby Williams Sonoma, Chuck Williams, John Phillip CarrollISBN 0737020636 (0-7370-2063-6)
Hardcover, Grand Central Pub
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› Find signed collectible books: 'Complete Grilling Cookbook'Book summary:Great book for grilling many recipes [via]
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The Cook's Illustrated Guide To Grilling And Barbecue: A Best Recipe Classicby Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van AckereISBN 0936184868 (0-936184-86-8)
Hardcover, Americas Test Kitchen
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Cooking Fearlessly : Recipes and Other Adventures from Hudson's on the Bendby Jeffery Blank, Jay Moore, Deborah Harter, Laurie Smith, Shanny LottISBN 0967232309 (0-9672323-0-9)
Hardcover, Ten Speed Press
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A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecosby Robb Walsh, Grady Spears, Walsh Robb, Spears GradyISBN 1580080049 (1-58008-004-9)
Hardcover, Ten Speed Pr
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Douglas Rodriguez's Latin Flavors on the Grillby Douglas Rodriguez, Andrew DiCataldoISBN 1580085652 (1-58008-565-2)
Softcover, Ten Speed Press
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Essentials of Grilling: Recipes and Techniques for Successful Outdoor Cookingby Sonoma Williams, Chuck WilliamsISBN 0848727576 (0-8487-2757-6)
Hardcover, Oxmoor House
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Favorite Brand Name Barbecue Collectionby Publications International LtdISBN 0785311912 (0-7853-1191-2)
Hardcover, Publications International
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Fish & Shellfish Grilled & Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptous Sidesby Karen Adler, Judith M. FertigISBN 1558321810 (1-55832-181-0)
Softcover, Harvard Common Pr
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![[???]: Food & Wine 2000: An Entire Year's Recipes from America's Favorite Food Magazine](http://ecx.images-amazon.com/images/P/0916103609.01._SL160_SCLZZZZZZZ__.jpg "[???]: Food & Wine 2000: An Entire Year's Recipes from America's Favorite Food Magazine")
Food & Wine 2000: An Entire Year's Recipes from America's Favorite Food MagazineISBN 0916103609 (0-916103-60-9)
Hardcover, St Martins Pr
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Food Network Kitchens Get Grillingby Meredith BooksISBN 0696222132 (0-696-22213-2)
Hardcover, Meredith Books
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Gas Grill Cookbookby Jennifer Darling, Better Homes and Gardens BooksISBN 0696211831 (0-696-21183-1)
Hardcover, Meredith Books
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The Gas Grill Gourmet: Great Grilled Food for Everyday Meals & Fantastic Feastsby A. Cort Sinnes, John PuscheckISBN 1558321101 (1-55832-110-1)
Softcover, Harvard Common Pr
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The George Foreman Lean Mean Fat Reducing Grilling Machine Cookbookby George Foreman, Connie MerydithISBN 1929862032 (1-929862-03-2)
Hardcover, Pascoe Pub
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George Foreman's Big Book of Grilling, Barbecue, and Rotisserie: More Than 75 Recipes for Family and Friendsby George ForemanISBN 0743200934 (0-7432-0093-4)
Softcover, Simon & Schuster
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- George Foreman's Big Book of Grilling, Barbecue, and Rotisserie: More Than 75 Recipes for Family and Friends: ISBN 0743200926 (0-7432-0092-6)
Hardcover, Simon & Schuster - George Foreman's Big Book of Grilling, Barbecue, and Rotisserie: More Than 75 Recipes for Family and Friends: ISBN 0743200934 (0-7432-0093-4)
Softcover, Simon & Schuster
- George Foreman's Big Book of Grilling, Barbecue, and Rotisserie: More Than 75 Recipes for Family and Friends: ISBN 0743200926 (0-7432-0092-6)
George Foreman's Indoor Grilling Made Easy: More Than 100 Simple, Healthy Ways To Feed Family And Friendsby George Foreman, Kathryn KellingerISBN 0743266749 (0-7432-6674-9)
Hardcover, Simon & Schuster
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Grill It: Vegetarianby Hilaire Walden, Anne McDowallISBN 0762409967 (0-7624-0996-7)
Hardcover, Courage Books
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› Find signed collectible books: 'Grill It: Vegetarian'Book summary:Definitely not just for vegetarians, Grill It! Vegetarian contains more than 90 delectable, healthful recipes for appetizers, snacks, dips, entrees, and accompaniments based on fresh seasonal produce. Savor Radicchio with Mozzarella, Japanese Grilled Eggplant, Vegetable Kebobs with Cilantro Sauce, and dozens more meatless dishes whose flavors are enhanced by open-fire cooking. A chapter on desserts also offers fabulous recipes for grilled fruits and sauces. Gorgeously illustrated with full-color photographs, it's a great grilling resource for any time of year.[via]More editions of Grill It: Vegetarian:
Grill It!: 100 Easy Recipes for Foods to Sear, Sizzle, and Smokeby Annette YatesISBN 0762404663 (0-7624-0466-3)
Hardcover, Courage Books
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Grill Pan Cookbook: Great Recipes for Stovetop Grillingby Jamee RuthISBN 0811824179 (0-8118-2417-9)
Softcover, Chronicle Books Llc
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Grill Pan Cookingby Elsa Petersen-Schepelern, Peter CassidyISBN 1845971582 (1-84597-158-2)
Softcover, Ryland Peters & Small
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GrillingISBN 0783545568 (0-7835-4556-8)
Hardcover, Grand Central Pub
Find This BookBook summary:The tantalizing smoky aroma of food cooking on a hot grill can draw a hungry crowd in a matter of minutes. Who can resist chicken or baby back ribs brushed with a sweet and spicy marinade? Whether you have a charcoal or gas grill in your backyard, an array of delicious grilling recipes awaits you in this cookbook.
Williams-Sonoma Collection Grilling offers more than 40 recipes, including updated classic fare and exciting new ideas. Tempt guests with an elegant grilled entrée of scallops brushed with spicy wasabi or perhaps savory portobello mushrooms dressed with herb-infused olive oil. If you're craving a juicy steak or seared tuna, a recipe from the meat or seafood chapters is sure to please. A selection of vegetable recipes provides plenty of ideas, both for healthful accompaniments or stand-alone meals. And, for something a little more unusual, try grilling pears for dessert.
Full-color photographs make it easy to decide what to grill, and each dish is accompanied by a photographic side note that highlights a key ingredient or technique, making Grilling much more than just a collection of recipes. An informative basics section and glossary fill in all you need to know to make grilling a favorite way of cooking for every occasion.
Mastering the art of grilling is one of the most satisfying ways to share a good meal with family and friends. Whether it's a T-bone steak, a salmon fillet, corn on the cob, or even pizza, virtually any food can be adapted to this versatile cooking technique and grilled with success.
Williams-Sonoma Collection Grilling offers more than 40 delicious recipes, including both beloved classics and inspiring new ideas. In these pages, you'll find grilling recipes for any occasion -- from a casual backyard barbecue to a more elegant dinner with friends. This vividly photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf. [via]
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Grillingby Grand Avenue BooksISBN 0696216787 (0-696-21678-7)
Hardcover, Meredith Books
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Grillingby John Phillip Carroll, Chuck WilliamsISBN 0783502060 (0-7835-0206-0)
Hardcover, Grand Central Pub
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› Find signed collectible books: 'Grilling'Book summary:The tantalizing smoky aroma of food cooking on a hot grill can draw a hungry crowd in a matter of minutes. Who can resist chicken or baby back ribs brushed with a sweet and spicy marinade? Whether you have a charcoal or gas grill in your backyard, an array of delicious grilling recipes awaits you in this cookbook.
Williams-Sonoma Collection Grilling offers more than 40 recipes, including updated classic fare and exciting new ideas. Tempt guests with an elegant grilled entrée of scallops brushed with spicy wasabi or perhaps savory portobello mushrooms dressed with herb-infused olive oil. If you're craving a juicy steak or seared tuna, a recipe from the meat or seafood chapters is sure to please. A selection of vegetable recipes provides plenty of ideas, both for healthful accompaniments or stand-alone meals. And, for something a little more unusual, try grilling pears for dessert.
Full-color photographs make it easy to decide what to grill, and each dish is accompanied by a photographic side note that highlights a key ingredient or technique, making Grilling much more than just a collection of recipes. An informative basics section and glossary fill in all you need to know to make grilling a favorite way of cooking for every occasion.
Mastering the art of grilling is one of the most satisfying ways to share a good meal with family and friends. Whether it's a T-bone steak, a salmon fillet, corn on the cob, or even pizza, virtually any food can be adapted to this versatile cooking technique and grilled with success.
Williams-Sonoma Collection Grilling offers more than 40 delicious recipes, including both beloved classics and inspiring new ideas. In these pages, you'll find grilling recipes for any occasion -- from a casual backyard barbecue to a more elegant dinner with friends. This vividly photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf. [via]
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The Grilling Book: The Techniques, Tools, and Tastes of the New American Grillby A. Cort Sinnes, Jay HarlowISBN 0943186196 (0-943186-19-6)
Softcover, Aris Books
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Grilling Collection: 3 Cookbooks in 1 Featuring Kingsford Great Barbecues, Salads, Sides & More, Easy Grillingby Publications International LtdISBN 0785347437 (0-7853-4743-7)
Hardcover, Publications International
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› Find signed collectible books: 'Grilling Collection: 3 Cookbooks in 1 Featuring Kingsford Great Barbecues, Salads, Sides & More, Easy Grilling'Book summary:2001 Publications International Ltd. Spiral bound cookbook covered with boards. Three cookbooks in one: Kingsford Great Barbecues, Salads, Sides & More, Easy Grilling. Great for summer, 3/1 saves you shipping!! [via]
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The Grilling Encyclopedia: An A-Z Compendium on How to Grill Almost Anythingby A. Cort SinnesISBN 0871135639 (0-87113-563-9)
Softcover, Atlantic Monthly Pr
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Grilling Genius: 365 Days on the BBQby Scott GivetISBN 1840725257 (1-84072-525-7)
Hardcover, M Q Publications
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› Find signed collectible books: 'Grilling Genius: 365 Days on the BBQ'Book summary:Picture this: a warm summer's evening, an ice-cold beer, perfectly grilled meat with fresh, buttery corn on the cob. With the help of this superb new book it is easy to recreate this scene in your own garden. Now picture this: a frosty winter's day, a warm cup of tea with hot and spicy grilled meats and vegetables and a gooey grilled banana with chocolate sauce. Grilling Genius has ideas for making fantastic barbecue every day of the year and proves that grilling needn't be solely for summer. Packed with useful tips, hints and advice on how to perfect your barbecuing basics as well as a mouthwatering selection of simply sensational recipes, this informative and fun guide makes burnt sausages and charred vegetables a thing of the past. [via]
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Grilling Maestrosby Chris Schlesinger, Marcel Desaulniers, Fritz Sonnenschmidt, Alec FatalevichISBN 0965109593 (0-9651095-9-3)
Softcover, Poore Productions, Marjorie
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Grilling: Where There's Smoke There's Flavorby Eric Treuille, Birgit Erath, Ian O'LearyISBN 0756603692 (0-7566-0369-2)
Hardcover, Dk Pub
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› Find signed collectible books: 'Grilling: Where there's smoke there's flavor'Book summary:"Grilling is fun, it's flavorful, it's playing with fire. It's got smoke, sizzle, and spice. what more could you want?" says cooking teacher and professional chef Eric Treuille. Explore new worlds of cuisine with flame-kissed, taste-intensive, fuss-free recipes that span the globe. No matter what the weather brings, all-year-round grilling is assured with indoor as well as outdoor cooking instructions for every recipe. Great ideas meet big flavors for fabulous food guaranteed to set appetites on fire. Close-up photography illustrates simple basics and advanced skills. And, with each recipe, a "think ahead" tip tells you what can be done in advance. Flames leap off the page as photographs feature real food cooked outdoors over the grill. Each recipe is illustrated in fabulous full-color. [via]
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Grilling: William Sonoma Collectionby Chuck Williams, Denis Kelly, Noel BarnhurstISBN 0743226429 (0-7432-2642-9)
Hardcover, Simon & Schuster
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How to Grillby Steven Raichlen, Greg SchneiderISBN 0761120149 (0-7611-2014-9)
Softcover, Workman Pub Co
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› Find signed collectible books: 'How to Grill'Book summary:It's the bible behind the Bible. From Steven Raichlen, author of the bestselling The Barbecue! Bible, comes HOW TO GRILL, a lively, fully illustrated introduction to the techniques of cooking over to live fire.
Whether throwing a few burgers and dogs on the grill for the kids or barbecuing a whole pig for a neighborhood block party, HOW TO GRILL shows exactly how it's done - and done best - in more than 1,000 full-color photographs matched to the author's expert, detailed instructions.
Choosing the right grill.
Choosing the right fuel.
Stocking the essential tools.Setting up a work area.
[via]
Building the best fire.
Picking the correct method - direct grilling indirect grilling, barbecuing, split roasting, roasting in the embers.
Managing the cookout.
You can treat it as a primer or as a refresher - the fundamentals set the stage for all grilling heroics to come. The very first technique in the book elevates backyard barbecuing to a new level: Hickory Smoked Prime Rib. It covers the fine points of indirect grilling a large piece of meat along with the technique for using wood chips to create a smoke flavor, and it shows how to French the ribs for a jaw-dropping presentation.
Technique by technique, recipe by recipe, the book runs the gamut of grilling skills: How to jerk pork. How to spatchcock a chicken. How to grill an asparagus raft, a pizza, oysters, tofu, pears, lettuces, delicate mushrooms, scallops, even a whole lamb.
Says the author, If it tastes good cooked, it'll taste even better grilled.-
Indian Grill: The Art of Tandoori Cooking at Homeby Smita ChandraISBN 0880016876 (0-88001-687-6)
Hardcover, HarperCollins Publishers
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› Find signed collectible books: 'Indian Grill: The Art of Tandoori Cooking at Home'Book summary:In the last decade, Indian food has grown ever more popular throughout North America. Now, in this one-of-a-kind cookbook, Smita Chandra introduces the ancient art of tandoori cooking, modified for a kitchen or backyard grill. Since most home chefs in America don't have access to a tandoor -- a large clay oven sunk into the ground and layered with glowing charcoal -- Chandra spent years perfecting traditional tandoori recipes for the home grill. In Indian Grill, she presents a complete range of over 100 dishes, from vegetables and chicken to seafood and lamb, with accompanying raitas, chutneys, and dips. Other chapters are devoted to appetizers and drinks, basic sauces, soups and salads, and rice. Recipe headnotes offer the reader a culinary history, evoking the beguiling tastes, smells, and sights of India.
Among the mouth-watering recipes are Machali Masala (grilled breaded salmon steaks marinated in olive oil, lemon juice, herbs, and spices); Achari Kabobs (lamb marinated in pickling spices, onions, and vinegar); and Thayir Pachadi (cucumber with grilled potatoes, onions, and tomatoes in yogurt); as well as many others. Vegetarians, who often have little choice at barbecues, will find a sumptuous selection of vegetable dishes, such as Baingan Kashmiri (baby eggplant coated in a sweet-and-sour tamarind fennel sauce served with grilled apples).
Ideal for both the summer backyard barbecue and the indoor kitchen grill, Indian Grill is a fresh, flavorful, and healthy take on Indian cooking, tandoori style. [via]
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J. R.'s Cookbook : True Ringside Tales, BBQ, and down-Home Recipiesby Jim J. R. Ross, Jan Ross, Dennis BrentISBN 0743465040 (0-7434-6504-0)
Hardcover, Simon & Schuster Australia
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James McNair's Grill Cookbookby James McNairISBN 0877017107 (0-87701-710-7)
Softcover, Chronicle Books LLC
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Joy of Cooking: All About Grillingby Marion Rombauer Becker, Ethan Becker, Irma Von Starkloff RombauerISBN 0743206436 (0-7432-0643-6)
Hardcover, Simon & Schuster
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› Find signed collectible books: 'Joy of Cooking: All About Grilling'Book summary:Artfully styled, brilliant color photographs of glistening white lobster meat in crimson shells, succulent pork tenderloin with bright green asparagus, and a plate piled high with fuchsia, orange, red, and purple onions and peppers may look like a three-star dining experience, but they are actually tried-and-true recipes made from The Joy of Cooking: All About Grilling. Dozens of helpful tips and techniques, clear, easy-to-follow instructions, and a rainbow of recipes for everything from seafood and vegetables to pork, poultry, and beef remind us why we've always loved the classic charm of The Joy of Cooking.
Ethan Becker, son and grandson of the women who taught generations to cook with the original Joy of Cooking, has updated it with this series of All About cookbooks. With notes and techniques scattered throughout, along with helpful illustrations, Becker continues his family's tradition of offering recipes that take a reasonable amount of time to prepare but result in delicious, nutritious, family-friendly meals that are beautiful enough to serve to anyone. Grilled Sesame Scallions are quick and simple, and loaded with flavor. If you can tear yourself away from the glorious photo of Black Pepper-Crusted Grilled Sirloin with Red Onion Chutney, it only takes about 15 minutes to prepare, and the results are as mouthwatering as the photo. And if you want to get fancy, you can try Grilled Rock Cornish Hens in Spicy Port Wine Marinade, or Grilled Duck Breast with Hoisin-Ginger Sauce, or make your own homemade Ketchup or Mango Salsa. Whether you're cooking for one or entertaining in style, whatever your grilling needs, this Joy is as indispensable as ever. --Leora Y. Bloom [via]
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The Joy of Grillingby Joe FamularoISBN 0812058402 (0-8120-5840-2)
Hardcover, Barrons Educational Series Inc
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Latin Flavors on the Grillby Douglas Rodriguez, Andrew DiCataldoISBN 1580080553 (1-58008-055-3)
Hardcover, Ten Speed Press
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› Find signed collectible books: 'Latin Flavors on the Grill'Book summary:NOW IN PAPERBACK!Fire up the grill and get ready to mambo! Tired of the same ol marinades and barbecue sauces? Well, Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. Drawing on spices, authentic dishes, and grilling techniques from over 20 Latin American countries, Rodriguez and DiCataldo share the secrets of these dynamic cuisines. True to Rodriguezs reputation for inventive Latin fusion food, these 100-plus recipes deliver exotic, seductive flavors, all married by the intense heat of the grill. Recipes range from seafood, meat, game, and poultry entr?©es to desserts and drinks (after all, tending the grill is so much more fun with a tropical drink in hand!). Douglas Rodriguez is regarded as the creator of Nuevo Latino fusion cuisine, and his books have sold more than 60,000 copies. [via]
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Lazy About Grilling: The Feet Up, Hands Down Easiest Ways to Barbecueby Keith Giddeon, Pamela Rice HahnISBN 1571457992 (1-57145-799-2)
Softcover, Laurel Glen
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Legends of the Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bossesby Robb WalshISBN 0811829618 (0-8118-2961-8)
Softcover, Chronicle Books Llc
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License to Grillby Chris Schlesinger, John WilloughbyISBN 0688139434 (0-688-13943-4)
Hardcover, Harpercollins
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The Lowfat Grill: 175 Surprisingly Succulent Recipes for Meats, Marinades, Vegetables, Sauces, and More!by Donna RodnitzkyISBN 0761502653 (0-7615-0265-3)
Softcover, Random House Inc
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Marinades : Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetablesby Jim TarantinoISBN 0895945312 (0-89594-531-2)
Softcover, Ten Speed Press
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The New Best Recipe: All-New Editionby Editors of Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van AckereISBN 0936184744 (0-936184-74-4)
Hardcover, Cooks Illustrated
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› Find signed collectible books: 'The New Best Recipe: All-New Edition'Book summary:Flagship book of award-winning series with more than 1000 pages and 800 illustrations. Would you make 38 versions of creme caramel to find the absolute best version? The editors of Cook's Illustrated did. Along with 20 versions of simple recipes such as coleslaw. Now fully revised and expanded this new edition offers more than 1000 recipes for all your favourite dishes from roast chicken and macaroni cheese to creme caramel and chocolate chip cookies. There are also expanded tutorials on grilling, baking, stir frying and much more. This is the ultimate cooking resource for novice and experienced cooks alike. [via]
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The New Gas Grill Gourmet: Great Grilled Food For Everyday Meals And Fantastic Featsby A. Cort SinnesISBN 1558322825 (1-55832-282-5)
Softcover, Harvard Common Pr
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Outdoor Cookingby John Phillip Carroll, Chuck Williams, Allan RosenbergISBN 0783503202 (0-7835-0320-2)
Hardcover, Grand Central Pub
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Raichlen's Indoor! Grillingby Steven Raichlen, Ron Tanovitz, Susan GoldmanISBN 0761133356 (0-7611-3335-6)
Softcover, Workman Pub Co
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Seafood Grilling: Twice a Weekby Evie HansenISBN 0961642653 (0-9616426-5-3)
Softcover, Adventure Pubns
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› Find signed collectible books: 'Seafood Grilling: Twice a Week'Book summary:Book annotation not available for this title.
Title: Seafood Grilling
Author: Hansen, Evie
Publisher: Adventure Pubns
Publication Date: 2000/08/01
Number of Pages: 205
Binding Type: PAPERBACK
Library of Congress: BL2001004869 [via]More editions of Seafood Grilling: Twice a Week:
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecueby Bill Jamison, Cheryl Alters JamisonISBN 1558322620 (1-55832-262-0)
Softcover, Harvard Common Pr
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Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pitby Bill Jamison, Cheryl Alters JamisonISBN 155832061X (1-55832-061-X)
Softcover, Natl Book Network
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Smoke & Spice/Cooking With Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pitby Cheryl Alters Jamison, Bill JamisonISBN 1558320601 (1-55832-060-1)
Hardcover, Harvard Common Pr
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Steak Lover's Cookbookby William RiceISBN 0761100806 (0-7611-0080-6)
Softcover, Workman Pub Co
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Steven Raichlen's BBQ USA: 425 Fiery Recipes from All Across Americaby Steven RaichlenISBN 0761120157 (0-7611-2015-7)
Softcover, Workman Pub Co
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Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecueby Bill Jamison, Cheryl Alters JamisonISBN 1558322922 (1-55832-292-2)
Softcover, Harvard Common Pr
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› Find signed collectible books: 'Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue'Book summary:225 innovative recipes for smoke-cooked barbecue, emphasizing chicken, fish, and vegetables. [via]
More editions of Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue:
- Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue: ISBN 1558321063 (1-55832-106-3)
Hardcover, Harvard Common Press - Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue: ISBN 1558321071 (1-55832-107-1)
Softcover, Natl Book Network - Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue: ISBN 1558322922 (1-55832-292-2)
Softcover, Harvard Common Pr
- Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue: ISBN 1558321063 (1-55832-106-3)
The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecueby Chris Schlesinger, John WilloughbyISBN 0060084499 (0-06-008449-9)
Softcover, Harpercollins
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The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecueby Christopher Schlesinger, John WilloughbyISBN 0811816729 (0-8118-1672-9)
Hardcover, Chronicle Books LLC
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› Find signed collectible books: 'The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue'Book summary:In his jacket photo, ace grill chef Chris Schlesinger has the look of Howdy Doody with a stomach full of barbecue. It's a speechless kind of look. Schlesinger, however, is not a speechless kind of guy. Starting with the motto, "Brown food tastes better," Schlesinger and his writing partner, John Willoughby, show the reader exactly why that is. The ride lasts nearly 400 pages.
It's hard to imagine a pre-Thrill of the Grill time in American culinary life, so mighty has the impact been. It's a book with a built-in virus of insidious and infecting qualities that will have even the least interested among us out at the grill, getting the fire glass-melting hot, trying a few ideas like Grilled Shrimp with Pineapple-Ancho Chile Salsa, or Grilled Chicken Rubbed with Ethiopian Berbere (hot, hot, hot), or Grilled Swordfish Steaks with Yucatan Orange-Herb Paste, or maybe Beef Heart Grilled and Marinated in the Peruvian Way (or maybe not).
Actually, that right there--beef heart--is rather telling. Who else in their right minds would include grilled beef heart in their cookbook? These guys, Schlesinger in the lead, breaking trail, will go anywhere, do anything, and bring it all home to grill and eat.
The sheer love of food pours off these pages--the way it tastes and feels, the way super spices fire up your nervous system, the way the juices run down your forearm and off your elbow--and that's the way it should be. Relaxed. Determined. Thrilled. And with Thrill of the Grill tucked under one arm, you are sure to have the time of your life every time you fire up your grill and start cooking.
Plan on buying a couple of copies. This is one of those cookbooks that will get so grease- and sauce-splattered it will become unreadable. --Schuyler Ingle [via]
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The Vegetarian Grill: 200 Recipes for Inspired Flame-Kissed Mealsby Andrea ChesmanISBN 1558321276 (1-55832-127-6)
Softcover, Harvard Common Press
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Weber's Art of the Grill: Recipes for Outdoor Livingby Jamie Purviance, Tim Turner, Mike KempsterISBN 0811824195 (0-8118-2419-5)
Hardcover, Chronicle Books Llc
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Weber's Big Book of Grilling : 350 All New Recipesby Jamie Purviance, Sandra McCrae, Tim Turner, Al RokerISBN 0811831973 (0-8118-3197-3)
Softcover, Chronicle Books LLC
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Weber's Real Grillingby Tim TurnerISBN 0376020466 (0-376-02046-6)
Softcover, Sunset Books
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What's Cooking Barbequeby Jacqueline BellefontaineISBN 1571451498 (1-57145-149-8)
Hardcover, Advantage Pub Group
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