Summary
In this big guide, the country's foremost authorities on grilling, barbecuing, smoking, deep-frying, and rotisserie roasting make it all easy, fired-up, and fun. Distributed by Syndetic Solutions, Inc.
Publishers Weekly Review
Big" is the operative word in this compendium of recipes from the Jamisons (Good Times, Good Grilling). Spanning the globe and a range of ingredients, the authors give grillmaster Steven Raichlen a run for his money. The Jamisons devote their first three chapters to explaining the difference between grilling and traditional barbecue, how to build a fire and how to set up an outdoor kitchen with the proper grill, smoker or big-pot cooker. Next are lessons in Seasoning 101 and 102, with 200 recipes for rubs and sauces, and separate instructions for using them on, say, a fish filet or a side of beef. Most of the dishes, like Herb-Coated Mahi-Mahi with Chermoula (Moroccan marinade) Paste; and tacos of Rajas, Corn and Queso de Cabra (rajas are strips of chiles), are impressive but unfussy. There are more than a dozen burgers (with Gorgonzola and crispy prosciutto, for instance), plus pizza, tapas, salads, pastas, vegetarian entrees and desserts all of which can be cooked and/or eaten outdoors. With variations, party tips and suggested themed menus, the Jamisons have written the script for many memorable nights on the patio. (May) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc.
Copyright Reed Business Information
Table of Contents
|
Acknowledgments |
viii |
|
It's Always a Party Outdoors |
1 |
|
The Art of Outdoor Flavor |
5 |
|
The Complete Outdoor Kitchen |
14 |
|
Seasoning 101: Spice Rubs, Marinades, and Mops |
21 |
|
Distributed by Syndetic Solutions, Inc.
