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How to Grill: The Complete Illustrated Book of Barbecue Techniques BX31
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Bevindt zich in: Orefield, Pennsylvania, Verenigde Staten
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eBay-objectnummer:174961112124
Specificaties
- Objectstaat
- Features
- Illustrated
- ISBN
- 9780761120148
- Book Title
- How to Grill : the Complete Illustrated Book of Barbecue Techniques, a Barbecue Bibles! Cookbook
- Book Series
- Steven Raichlen Barbecue Bibles Cookbooks Ser.
- Item Length
- 9.1 in, 9.2 in
- Publisher
- Workman Publishing Company, Incorporated
- Publication Year
- 2001
- Format
- Trade Paperback
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Reference, Methods / Barbecue & Grilling, Methods / Outdoor
- Item Width
- 8 in
- Item Weight
- 44.9 Oz
- Number of Pages
- 512 Pages
Over dit product
Product Information
Winner of an IACP Cookbook Award, How to Grill is "the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef" (Tom Colicchio).
Product Identifiers
Publisher
Workman Publishing Company, Incorporated
ISBN-10
0761120149
ISBN-13
9780761120148
eBay Product ID (ePID)
1827580
Product Key Features
Book Title
How to Grill : the Complete Illustrated Book of Barbecue Techniques, a Barbecue Bibles! Cookbook
Format
Trade Paperback
Language
English
Topic
Reference, Methods / Barbecue & Grilling, Methods / Outdoor
Publication Year
2001
Book Series
Steven Raichlen Barbecue Bibles Cookbooks Ser.
Illustrator
Yes
Genre
Cooking
Number of Pages
512 Pages
Dimensions
Item Length
9.1 in, 9.2 in
Item Height
1.1 in
Item Width
8 in
Item Weight
44.9 Oz
Additional Product Features
Intended Audience
Trade
Lc Classification Number
Tx840.B3r357 2001
Reviews
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 Creme Brulee. 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 approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Provencal. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust. -- Publisher's Weekly "Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever . . . and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!" --Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food "Steven Raichlen has done it again! . . . lending his endless research and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food." --Todd English, The Olives Table " . . . detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty." -- The New York Times "150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors . . . " -- Los Angeles Times "Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice." -- The Wall Street Journal "Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect . . . " -- Family Circle "This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill ." -- Fine Cooking "With more than 1,000 full-color photos to show you every step . . . this book can turn anyone into a grill master." -- Good Housekeeping , 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 Creme Brulee. 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 approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Provencal. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust. -- Publishers Weekly "Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever . . . and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!" --Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food "Steven Raichlen has done it again! . . . lending his endless research and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food." --Todd English, The Olives Table "Detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty." -- The New York Times "150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors . . . " -- Los Angeles Times "Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice." -- The Wall Street Journal "Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect . . . " -- Family Circle "This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill ." -- Fine Cooking "With more than 1,000 full-color photos to show you every step . . . this book can turn anyone into a grill master." -- Good Housekeeping
Table of Content
CONTENTS: GETTING STARTED The Different Ways to Grill Grilling on a Charcoal Grill Grilling on a Gas Grill Heat Control Other Grills Some Final Tips Basic Ingredients and Preparations BEEF AND VEAL How to Grill a Prime Rib How to Grill a Stuffed Rib Roast How to Smoke a Brisket How to Grill a Whole Beef Tenderloin How to Make Churrasco How to Grill a Porterhouse Steak How to Grill T-Bone Steaks How to Grill Strip Steaks How to Grill Filet Mignon How to Make London Broil How to Stuff and Grill Flank Steak How to Make Beef Satés How to Make a Grilled Beef Salad How to Make Beef Fajitas How to Grill Crosscut Short Ribs How to Smoke Beef Ribs How to Grill the Perfect Hamburger How to Grill Veal Chops PORK AND SAUSAGES How to Make Pulled Pork How to Make Jerk Pork How to Grill a Stuffed Pork Loin How to Grill Pork Tenderloin How to Brine and Grill Pork Chops How to Grill Stuffed Pork Chops How to Smoke Spareribs How to Indirect Grill Baby Back Ribs How to Rotisserie Grill Ribs How to Grill Sausages How to Grill Hot Dogs How to Barbecue a Whole Pig LAMB How to Grill a Whole Leg of Lamb How to Grill a Butterflied Leg of Lamb How to Direct Grill a Rack of Lamb How to Indirect Grill a Rack of Lamb How to Grill Loin Lamb Chops How to Grill Rib Lamb Chops Tandoori Style How to Grill Shish Kebabs How to Make Ground Lamb Kebabs How to Grill a Whole Lamb CHICKEN AND MORE How to Indirect Grill a Whole Chicken How to Grill a Whole Chicken II How to Rotisserie Grill a Whole Chicken How to Grill Chicken on a Beer Can How to Grill A Spatchcocked Chicken How to Grill Half Chickens How to Grill Chicken Pieces How to Grill Brined Chicken Breasts How to Grill Stuffed Chicken Breasts How to Grill Chicken Breasts Under Bricks How to Grill Chicken Wings How to Grill Yakitori How to Grill Chicken Satés How to Smoke a Turkey How to Grill Turkey Pastrami How to Rotisserie Grill Duck How to Rotisserie Grill Game Hens How to Grill Quail FISH How to Grill a Large Whole Fish How to Grill Small Whole Fish How to Grill Fish on the Skin How to Grill Fish Fillets How to Grill Fish Steaks How to Grill Fish in Leaves How to Smoke Fish SHELLFISH How to Grill Shrimp How to Grill Shrimp in the Shell How to Grill Shrimp on a Stick Two Ways How to Grill a Whole Lobster Two Ways How to Grill Lobster Tails How to Grill Soft-Shell Crabs How to Grill Scallops on Rosemary Skewers How to Grill Oysters How to Grill Clams and Mussels VEGETABLES PLUS How to Grill Asparagus How to Barbecue Cabbage How to Grill Corn How to Grill Whole Eggplants How to Grill Eggplant Slices How to Grill Lettuce How to Grill Mushrooms How to Grill Portobello Mushrooms How to Grill Onions and Garlic How to Grill Peppers How to Smoke Roast Potatoes How to Roast Sweet Potatoes in the Embers How to Grill Tomatoes How to Grill Zucchini and Yellow Squash How to Grill in Foil Packets How to Grill Quesadillas How to Grill Pizza How to Grill Tofu How to Grill Garlic Bread DESSERTS How to Grill Pineapples and Other Fruit How to Fire Roast Pears and Other Fruit How to Grill Crème Brûlée How to Make S''mores RUBS, SAUCES, AND CONDIMENTS How to Make Rubs How to Make Mop Sauces How to Make Barbecue Sauces How to Make Flavored Butters Stand-Alone Sauces GRILLS AND GEAR Grills Grilling Gear Starters, Fuels, and Smoking Materials
Copyright Date
2001
Lccn
2001-017532
Dewey Decimal
641.76
Dewey Edition
21
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