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How to Grill: The Complete Illustrated Book of Barbecue Techniques
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How to Grill: The Complete Illustrated Book of Barbecue Techniques
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by Steven Raichlen
Sales Rank : 1836
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Paperback: 498 pages
Publisher: Workman Publishing Company May 1, 2001
Language: English
ISBN-10: 0761120149
ISBN-13: 978-0761120148
Product Dimensions:
9.2 x 8 x 1.4 inches
Shipping Weight: 3.2 pounds
From 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 CrŠme Br–l‚e. 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.
Copyright 2001 Cahners Business Information, Inc.
--This text refers to the
Hardcover
edition.
Product Review
"detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty." -- The New York Times
"150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors" -- Los Angeles Times
"Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice." -- The Wall Street Journal
"Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect" -- Family Circle
"This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill." -- Fine Cooking
"With more than 1,000 full-color photos to show you every step this book can turn anyone into a grill master." -- Good Housekeeping
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