Author Statement: by Karen Adler and Judith Fertig
Audience: Trade
Specs: 300 recipes, 24 color photos, cooking charts, glossary, source references, index
Pages: 440
Trim Size: 7" x 10" X 1"
Language code 1: eng
Publication Date: 20090401
Copyright Year: 2009
300 Big and Bold Barbecue and Grilling Recipes
How to barbecue and grill everything from a steak to an apple.
This superb collection of recipes for the barbecue and grill is not only bold, it shares many grilling secrets from expert chefs. The recipes deliver flavors that will blow away the toughest critic in the family.
Each recipe has tips on how to build that bold flavor before, during and after barbecuing. The authors provide instructions for barbecuing or grilling virtually any food. From planking and rotisserie cooking to barbecuing a whole hog or lamb, from grilling "all piastra" to "alla brace," from stir-grilling to grill-roasting, from grilling foods wrapped in a banana leaf to grilling with a kiss of smoke, and from achieving a "bark" on barbecued pork shoulder to herb grilling, this book reveals all. Bringing a steak to that perfect "black and blue" or any other degree of doneness is easier than ever.
Here is a sampling of the recipes, which yield delectable results every time:
A special chapter is devoted to rubs, brines, mops, sops, bastes, glazes, BBQ sauces, slathers, vinaigrettes, pestos, flavored butters and dipping sauces. Also included are charts for every type of food and cooking technique as well as an encyclopedia of ingredients.
This is the home chef's ultimate book on barbecue and grilling.
| Bio: | Karen Adler and Judith Fertig, the BBQ Queens (bbqqueens.com), are both from Kansas City, Missouri, and have authored more than 20 cookbooks, nine focusing on barbecuing and grilling. They have been featured on the Food Network and in USA Today and the New York Times. They are also members of the prestigious culinary associations Les Dames d'Escoffier and the International Association of Culinary Professionals. |
| Preface: | Introduction A World of Flavor FROM THE TIME our ancestors discovered the power of fire, cooking over an open flame has made us appreciate the taste that sizzle and smoke add to any food. Over time, many regions have developed their own unique barbecue methods:
Since the 1950s, when the development of charcoal briquettes made grilling easier, cooking outdoors has made a cultural comeback all over the world. Today, outdoor rooms are designed around the latest in infrared, stainless steel, high-BTU barbecue equipment. At the same time, the simple charcoal kettle grill has never gone out of style, or out of use. Whatever type of outdoor barbecue equipment you have, you can produce memorable dishes full of bold flavor from barbecue traditions all over the world. |
| TOC: | Table of Contents A World of Flavor Part 1: Mastering the Art of the Barbecue Part 2: Big & Bold Recipes Glossary |
