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High Heat: Grilling and Roasting Year-Round with Master Chef Waldy Malouf

Malouf, Waldy, and Clark, Melissa

2 valutazioni da Goodreads
ISBN 10: 0767910702 / ISBN 13: 9780767910705
Editore: Broadway Books, 2003
Da Michael Patrick McCarty, Bookseller (New Castle, CO, U.S.A.)

Libreria AbeBooks dal 19 marzo 2001

Quantità: 1

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Sewn binding. Cloth over boards. 304 p. Contains: Illustrations. Audience: General/trade. Signed twice by Waldy Malouf. Book is in Very Good+ condition, with some light wear to dustjacket. Very good in very good dust jacket. Signed by author. Codice inventario libreria Alibris.0007569

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Dati bibliografici

Titolo: High Heat: Grilling and Roasting Year-Round ...

Casa editrice: Broadway Books

Data di pubblicazione: 2003

Legatura: Hard cover

Condizione sovraccoperta: Dust Jacket Included

autografato: Signed by Author(s)

Descrizione articolo


The maximum flavor and minimum fuss of high-heat cooking can now be yours year-round, whether outdoors on the grill or indoors in your oven.

Powerhouse chef Waldy Malouf of Beacon Restaurant in New York City and Stamford, Connecticut, likes to play with fire. Roasting and grilling have become his signature, and High Heat heralds the arrival of this brilliant approach for home cooks. Featuring 125 savory recipes adaptable for both open-flame grilling and hot-oven cooking, High Heat is the first cookbook to offer home cooks this kind of flexibility. In fact, most of the recipes, which are fast and easy to follow, include simple variations for both kinds of cooking so that you can enjoy your favorite flavors whatever the weather or time of year. Both oven roasting and open-flame grilling rely on high heat to bring out the most delicious and fundamental flavors of any food—caramelizing the natural sugars and turning the foods golden brown.
The recipes in High Heat are designed for the home cook—no long ingredient lists or all-day preparations required. Even so, you will discover a rich range of imaginative combinations from the home kitchen of a gourmet chef—Flank Steak with Rosemary and Roasted Garlic, Loin of Pork with Apples and Bitter Chocolate, Crisp Spicy Chicken Wings, Whole Red Snapper with Baby Fennel and Niçoise Olives—all tailored for indoor or outdoor perfection. Breads (Grilled Bruschetta with Toppings, Thin-Crust Pizza with Asparagus and Prosciutto), soups (Charred Yellow Tomato Soup, Caramelized Cauliflower Soup), salads (Arugula Salad with Crisp Fingerling Potato Chips, Sweet Tomato and Bocconcini Salad with Scallions), vegetables (Smoky Corn Succotash, Mediterranean Stuffed Zucchini with Cilantro-Yogurt Sauce), and even desserts (Nectarine and Almond Crostadas, Chocolate Angel Food Cake with Roasted Brandied Strawberries and Chocolate Sauce) find a home in the range or on the grill.
A father himself, Malouf has chosen recipes that will appeal to the whole family. The use of just a few ingredients and basic cooking techniques make these dishes easy to prepare for weeknights as well as special occasions. High-heat cooking is both quick and healthy, intensifying flavors without requiring additional fat or calories. So turn up the heat and prepare a knockout meal in your oven or on your grill.

From the Back Cover:

“Hot! Hot! Hot! Waldy Malouf’s High Heat is required reading for required eating! Grab a pair of oven mitts and read on!”
--Al Roker, NBC Today Show, and author of Al Roker’s Big Bad Book of Barbecue

“Waldy Malouf’s delicious and inspirational recipes–rustic yet smart–are what I want to eat tonight and every night that I can’t get to Beacon.”
--Mario Batali, chef-owner of Babbo, Lupa, Esca, and Otto, and author of Simple Italian Food

“With High Heat, Waldy’s got me running to stoke the fire and throw a party!”
--Charlie Palmer, chef and restaurateur, and author of Charlie Palmer’s Casual Cooking

“Waldy Malouf’s passion for what he does shines through in this very personal cookbook. While all of the dishes that Waldy describes pack an appetite-inducing punch of flavor, the recipes are eminently approachable for the home cook. I foresee that your copy will acquire dog-eared, food-stained favorite pages very quickly.”
--Daniel Boulud, chef and restaurateur, and author of Chef Daniel Boulud: Cooking in New York City

“Waldy Malouf’s food is vibrant and exciting and the recipes in High Heat sizzle with vitality. Some chefs just seem to know what delicious food is all about, and I would say that’s absolutely the case with Waldy. He has indeed created a fabulous book!”
--Charlie Trotter, chef-owner, Charlie Trotter’s Restaurant, and author of Charlie Trotter Cooks at Home

“If you love grilling the way Waldy does (and I do), then High Heat will deliver.”
--Jean-Georges Vongerichten, chef and restaurateur, and author of Jean-Georges: Cooking at Home with a Four-Star Chef

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