La Parilla: The Mexican Grill FROM THE PUBLISHER
On Mexico's balmy, moonlit beaches, flower-filled private patios, and bustling city streets, nightfall signals the lighting of the grill - la parilla. Friends and family gather around the fire as tangy ribs, lean steaks, and delicate red snapper sizzle. Conviviality and music accompany the dancing flames. The festive spirit is captured in this beautifully photographed cookbook, which offers clear, simple recipes from the Mexican grill to turn any meal into a lively celebration. In La Parilla, acclaimed chef Reed Hearon reveals the simple glories of this south-of-the-border grilling tradition with dozens of easy-to-prepare recipes, all in his inimitable signature style. He shows how to create the flavorful marinades that Mexican cooks call recados, intended to bring out the natural flavors of fish, poultry, beef, pork, vegetables, and even fruits, as well as how to make vibrant salsas to enliven every course of the grilled meal - providing an unexpected and delightful accent. Fabulous entrees, including Spicy Quail with Green Chorizo and Pork Ribs with Tamarind Recado; zesty accompaniments, such as Grilled Corn on the Cob with Chipotle Rub and Lime; and tempting desserts, like Grilled Tropical Fruits in Banana Leaves, fill this collection of inspired dishes. Uniquely satisfying and undeniably sophisticated, the recipes in La Parilla will fire up your next fiesta with the flavors of the Mexican grill.
FROM THE CRITICS
Publishers Weekly
Hearon, chef-owner of the Bay Area's Restaurant Lulu and Cafe Marimba, takes a deceptively simple subject, plumbs its depths and comes up with great, earthy, satisfying fare. With tacos and burritos blur in the distance, Hearon tempts Norteos to Pork Ribs with Tamarind Recado; Grilled Whole Lobster (parboiled and split before grilling, served with garlic-infused melted butter mixed with olive oil and lime juice); Spicy Quail with Green Chorizo (sausage flavored with pumpkin seeds, epazote and jalapeo); and Grilled Corn on the Cob with Chipotle Rub and Lime. The chapters on techniques and equipment will help even beginners get the fire started, while those on recadosspicy rubs-cum-marinades used on most of the meats to keep them moistand salsas will spark the imaginations of barbecue veterans. Salsas and recados range from the familiar Pico de Gallo to the uncommon Mint Recado and Pumpkin Seed Salsa. A chapter on "fiesta dishes," special holiday meals to serve a crowd, suggests adventuresome choices like Leg of Lamb in Maguey Cactus Leaves. Hearon offers logical substitutes (lamb for goat and banana leaves for harder-to-find maguey cactus leaves), making this vibrant book, with photos by Laurie Smith, a source of fun and excitement without frustration. (July)
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