How to Grill: The Complete Illustrated Book of Barbecue Techniques,a Barbecue Bible! Cookbook FROM OUR EDITORS
There's no better way to hone your barbecue skills than to take Steve Raichlen's excellent tutorial on the art of grilling. With lucid texts and more than 1,000 photographs, he instructs readers about scores of barbecue techniques. Even vegetarians will be pleased: In addition to instructions for grilling prime rib, porterhouse, and chicken, he explains how to prepare pizza, tofu, fruit, and green vegetables. As an extra incentive, the author of The Barbecue Bible provides more than 100 recipes of sizzling excitement.
FROM THE PUBLISHER
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.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."
FROM THE CRITICS
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 Creme Brulee. 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 Proven 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. (May) Copyright 2001 Cahners Business Information.
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