Product 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 all this, Grilling and Barbecuing is the book. What goes on a grill is the organizing principle of the chapters: "Fish and Seafood," "Birds," "Pork," "Beef," "Lamb," "Vegetables and Fruit." You'll find such recipes as Garlic Shrimp on the Grill with Lime Aioli, How to Grill a Whole Fish, Hawaiian Chicken with Grilled Pineapple and Papaya Salad, Cajun Pork Chops with Dirty Rice, Carne Asada Tri-Tip, Lamb Shoulder Slow-Smoked Kentucky Style, Eggplant Grilled in Oregano Smoke, Grilled Corn with Chile-Garlic Butter, and Grilled Peaches with Berry Coulis. This is the author, with Bruce Aidells of The Complete Meat Cookbook and Hot Links and Country Flavors. You won't find a better informed author to show you the how and the why of cooking over fire than Denis Kelly. --Schuyler Ingle
Book Description
In every region of the country you'll find food that's cooked over the fire in the open air. Like baseball and politics, grilling and barbecuing in America is definitely local. And we are not shy about defending the hometown point of view. These dishes are our own American specialties and nobody does it better. Grilling & Barbecuing present 75 mouthwatering, innovative, easy recipes that showcase the greatest regional American fare, expertly created for outdoor cooking. Regional food means Gulf Coast Prawns with Lemon and Sweet Pepper Relish; New York Strip Steak with Thyme and Garlic Paste; and Cow-Country Dutch Oven Short Ribs. Delicious grilled complements round out the meal, such as Grilled Tomatoes Three Ways and Grilled Pineapple with Rum and Ginger Sauce.
It's grilling from the ground up, as American's know it and as we perfected it. All essential information is included, from equipment choices and techniques to woodsmoke flavoring, in a handsomely designed, eminently useful book.
Grilling and Barbecuing is the perfect distillation of the broad, ever-changing field of this American culinary art, for novice and expert grillmasters alike.
