FOR USE IN SCHOOLS AND LIBRARIES ONLY. Offers instructions for grilling, from how to set up a three-tiered fire and grill meats to grilling pizza, vegetables, and tofu.
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Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the master griller. The New Yorker writes, For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible. Now Steven Raichlen's written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips.From the Inside Flap:
It's the bible behind the Bible. From Steven Raichlen, author of the bestselling The Barbecue! Bible, comes HOW TO GILL, a lively, fully illustrated introduction to the techniques of cooking over to live fire.
Whether throwing a few burgers and dogs on the grill for the kids or barbecuing a whole pig for a neighborhood block party, HOW TO GRILL shows exactly how it's done - and done best - in more than 1,000 full-color photographs matched to the author's expert, detailed instructions.
Choosing the right grill.
Choosing the right fuel.
Stocking the essential tools.
Setting up a work area.
Building the best fire.
Picking the correct method - direct grilling indirect grilling, barbecuing, split roasting, roasting in the embers.
Managing the cookout.
You can treat it as a primer or as a refresher - the fundamentals set the stage for all grilling heroics to come. The very first technique in the book elevates backyard barbecuing to a new level: Hickory Smoked Prime Rib. It covers the fine points of indirect grilling a large piece of meat along with the technique for using wood chips to create a smoke flavor, and it shows how to French the ribs for a jaw-dropping presentation.
Technique by technique, recipe by recipe, the book runs the gamut of grilling skills: How to jerk pork. How to spatchcock a chicken. How to grill an asparagus "raft," a pizza, oysters, tofu, pears, lettuces, delicate mushrooms, scallops, even a whole lamb.
Says the author, "If it tastes good cooked, it'll taste even better grilled."
THE BARBECUE! BIBLE Phenomenon
"The most extensive collection of recipes, techniques, shopping resources, and barbecue emporiums ever published." (Esquire)
"For aspiring gourmets of the grill...there is only on book: The Barbecue! Bible." (The New Yorker)
"A universal exploration of the art and meaning of cooking over fire." (USA Today)
"May well become the St. James version for the international barbecue crowd." (Knight Ridder Newspapers)
"Steven Raichlen, grill jockey extraordinaire, has elevated the art of flipping burgers and charring dogs to international voyeurism." (Philadelphia Daily News)
"Steven Raichlen lights up the fire and shows the way." (House Beautiful)
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Descrizione libro Turtleback Books, 2001. Library Binding. Condizione libro: Brand New. reprint edition. 498 pages. 9.00x8.25x1.50 inches. In Stock. Codice libro della libreria zk0606340653
Descrizione libro Turtleback Books, 2001. Library Binding. Condizione libro: New. Codice libro della libreria P110606340653