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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
Cookbook FridaysMarinades, Rubs, Brines, Cures, and Glazes | ReviewsNot just any barbecueThere’s ‘cue and then there’s ‘cue | Vine to TableBurgers and wineSummer’s surprise match | Sift Fire up the grillMemorial Day tips |
All Books | |
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- Citadel of the Spirit
- Classic Home Desserts
- Classic Indian Cooking
- Classic Indian Vegetarian and Grain Cooking
- Clean Food
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- Cod
- Coffee and Cake
- Coffee Love
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- Coming Home to Eat
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- Cradle of Flavor
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- Dam Good Sweet
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- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet for a Hot Planet
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- Eating
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- Epitaph for a Peach
- Essential Pépin
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- Every Grain of Rice
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- Extra Virginity
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- Farm to Fork
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- Fondue
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- Food Justice
- Food Lover’s Guide to Portland
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- Food Matters
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- Food of Life
- Food Politics
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- Food, Inc.
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- Free For All
- French Farmhouse Cookbook
- French Provincial Cooking
- Fresh
- Fresh Food Fast
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- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Garlic and Sapphires
- Get Cooking
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- Gluten-Free Girl
- Gluten-Free Girl and the Chef
- Goat
- Goat Song
- Good Calories, Bad Calories
- Good Food to Share
- Good Meat
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- Good Things
- Good to the Grain
- Gourmet Today
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- Great Party Fondues
- Green & Black’s Organic Ultimate Chocolate Recipes
- Grill Every Day
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- Guns, Germs, and Steel
- Ham
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- Heirlooms
- Hey Mr. Green
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- Hope’s Edge
- Hot Sour Salty Sweet
- How I Learned To Cook
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- India Cookbook
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- Italian Food
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- James Beard’s Beard on Pasta
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- Martha Stewart’s Cookies
- Martin Yan’s Asian Favorites
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- Mastering the Art of French Cooking, Vol. 2
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- Meat
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- Menus from an Orchard Table
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- Mr. Boston Holiday Cocktails
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- Of Sugar and Snow
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- Olive Oil
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- Pig
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- Plenty
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