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Mastering the Grill
The Owner’s Manual for Outdoor Cooking
Overview
From the publisher
Grilling is a science, and it’s only when you understand the science of grilling that you can transform it into an art. That’s what makes Mastering the Grill a standout on the cookbook shelf.
From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows and guarantee the wows clearly and comprehensively.
In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs, plus 350 surefire recipes for everything from rubs and marinades to appetizers, entrées, side dishes, and desserts.
Read an excerpt from this book
Selected contents
- Grilled Summer Squash with Vinaigrette
- Grilled Asian Eggplant with Hoisin and Vodka
- Grilled Buffalo Spuds
- Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables
Copyright 2007 Chronicle Books
All BooksThe Thrill of the GrillTechniques, Recipes, and Down-Home Barbecue | ReviewsNot just any barbecueThere’s ‘cue and then there’s ‘cue | Vine to TableBurgers and wineSummer’s surprise match | The Culinate 8How to eat less meatEmphasize taste, not tonnage |
All Books | |
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