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The Big Book of Outdoor Cooking and Entertaining
Cheryl Alters Jamison
0060737840
May 2006
Hardcover
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Book Review
Cheryl and Bill Jamison, authors of Smoke & Spice and American Home Cooking among others, have chosen to go industrial size with their latest: The Big Book of Outdoor Cooking and Entertaining: 850 recipes--200 of them for rubs and sauces. Over 500 pages thick. If ever there was a grilling, barbecuing, smoking, deep-frying kind of cookbook for a Supersized America, this is it, Big Gulp and all.

This is a book that starts at ground zero for cooks who want to grill great meals and put on terrific outdoor parties but don't have a clue how to start charcoal. "Of all the methods of outdoor home cooking, grilling is the most misunderstood. Many people aren't even aware that it's a specific method of cooking, assuming its just a generic term to cover anything done on a grill." The Jamisons take a stand for cooking...



The Redneck Grill: The Most Fun You Can Have With Fire, Charcoal, and a Dead Animal
Jeff Foxworthy
0641698925

Board Book
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Mastering Grilling & Barbecuing
Rick Rodgers
0743271076
Apr 2006
Hardcover
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Book Description
Texas Beef Brisket, Grilled Tuna with Red Pepper Relish, Classic Grilled Chicken with Barbecue Sauce -- these and many other crowd-pleasers are among the dozens of popular grilling and barbecuing recipes you will learn to prepare, without trepidation, with this book.Williams-Sonoma Mastering Grilling offers a complete cooking course in a single volume. In the opening pages, you will find out about grill types and grilling methods; which meats, fish, poultry, and vegetables cook best on the grill; and what your flavoring options are, from fiery spice rubs and moisture-boosting marinades to herb-flecked compound butters and cool salsas. The basic recipes and key techniques follow, delivering dozens of indispensable culinary building blocks, such as how to build a hot charcoal fire and how to test foods for...


How to Grill: The Complete Illustrated Book of Barbecue Techniques
Steven Raichlen
0761120149
May 2001
Paperback
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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...


The Book of Grilling and Barbecuing
Cecilia Norman
0895867907
Apr 1989
Paperback
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Grilling and Barbecue
Cook's Illustrated Magazine (Editor)
0936184515
January 2001
Hardcover
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Williams-Sonoma, TASTE
"The most practical guide of all."

Detroit Free Press
"...how to grill everything from lobsters to pizzas and apples to zucchini..."

See all Editorial Reviews


Weber's Big Book of Grilling: 350 All New Recipes
Jamie Purviance
0811831973
March 2001
Paperback
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Book Review
Armed with industrial tongs, a basting brush, and over 350 new recipes, chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill with Weber's Big Book of Grilling, the searing follow-up to the bestselling Weber's Art of the Grill. We open to a brief history of Weber and a few colorful anecdotes about the early days of the company along with a crash course on choosing a grill, featuring a breakdown of grilling with charcoal versus gas and a quiz to help you determine which grill is best for your cooking needs. Each recipe features the requisite cooking method (direct or indirect heat) and temperature level with techniques that leave plenty of room for individual improvisation. James Beard Award-winning photographer Tim Turner returns with artfully styled color photos of...


Grilling & Barbecuing
Denis Kelly
158479237X
Apr 2003
Hardcover
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Book Review
There's cooking, and then there's cooking over fire--as in grilling and barbecuing. This is a special world and for anyone who needs proper introduction, there could be few writers better prepared as guide and host than Denis Kelly. With Grilling and Barbecuing he has pulled everything under one roof: a little history, a little anthropology, a little social criticism, and a slew of recipes. There isn't a lot of new ground tilled between these pages--how much more basic can you get than cooking over fire? But what Miller does he does with a lifelong enthusiasm for the sizzle of hot meat and the smell of smoke on his clothes. The why of America's fascination with grilling and barbecue is deftly covered, as well as how it's done, and what it's done with, both tools and ingredients. So if there's someone you know who's new to...


The Big Book of Barbecuing and Grilling
Hilaire Walden
1844832600
May 2006
Paperback
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Book Description
Escape the hot dog-hamburger rut with these quick, tasty recipes that feature innovative ideas for salads, desserts, and vegetarian entrees as well as traditional meat and fish preparations. A selection of marinades, rubs, bastes, herb butters, sauces, and relishes turns simple foods into gourmet fare. Also included are an overview of equipment, accessories, and fuels; advice on how to site and light the grill; safety tips; and an indispensable cooking time chart for meat, poultry, and fish.


The Barbecue! Bible
Steven Raichlen
1563058669
January 1998
Paperback
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Book Review
There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it.

"Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking.

To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main...



Barbecuing & Grilling Inside & Out
Linda Tubby
190314129X
July 2005
Paperback
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Book Description
A stylish and evocative guide to indoor and out door grilling.


George Foreman's Big Book of Grilling, Barbecue, and Rotisserie: More than 75 Recipes for Family and Friends
George Foreman
0641626827

Paperback
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Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
Steven Raichlen
0761119795
May 2000
Paperback
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Book Review
Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet...


Kill It and Grill It: A Guide to Preparing and Cooking Wild Game and Fish
Ted Nugent
0895261642
April 2002
Hardcover
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Book Description
In this cookbook, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information, and of course, recipes.


Bobby Flay's Boy Meets Grill: With More than 125 Bold New Recipes
Bobby Flay
0786864907
May 1999
Hardcover
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Book Review
Truly a chef-as-star cookbook, Bobby Flay's Bobby Flay's Boy Meets Grill features 26 photos of the man himself (not counting hand shots and various belt buckles). His name, either as Bobby Flay or Bobby Flay's, is repeated over 260 times within 274 pages. No reader will ever doubt just whose cookbook lies open on the kitchen counter with 125 "bold new" recipes.

Though there's the unspoken suggestion that Bobby Flay invented fire, Bobby Flay's Boy Meets Grill actually follows in a long tradition of outdoor cookery books, starting with James Beard's take on the subject, the many contributions of Chris Schlesinger and John Willoughby, who truly opened wide the door to modern grilling, Phillip Stephen Schulz's Cooking with Fire and Smoke, and the remarkable Barbecue! Bible put together by Steven Raichlen that takes...



Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
Steven Raichlen
0761120165
May 2002
Paperback
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Book Review
Steven Raichlen's Beer-Can Chicken tells everything one should ever need to know about roasting a chicken upright on top of a can of beer. For those who find that premise strange or silly (Raichlen, in fact, thanks his publisher for being "wacky enough" to produce the book), the author describes beer-can chicken as "the perfect bird, crackly crisp, succulent within ... the most flavorful chicken you've ever tasted."

Raichlen's goal is to encourage grillers to have fun and use their imagination, and he presents 74 "offbeat recipes" as starting points. Notable selections include Beer-Can Turkey, which requires a giant 32-ounce can of Foster's to do the job; Welder's Chicken, a stewing hen wrapped in aluminum foil and turned with welder's gloves; Dirty Steaks, cooked right on the coals; and Diabolical Chicken, soaked with...


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