Born to Grill: An American Celebration

Overview

In more than 300 recipes, Cheryl and Bill Jamison reveal the variety of terrific flavors that come from the primal encounter of food and flame. Authors of Smoke & Spice, which has shown a generation of backyard chefs how to cook wood-smoked barbecue, the Jamisons now aim their expect sights on grilling, the most popular kind of outdoor cooking. The Jamisons open up a roadmap that will guide the griller beyond steaks, burgers, and hot dogs, but they invite us, in chapters called "Sensuous Steaks" and "Hot ...
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Overview

In more than 300 recipes, Cheryl and Bill Jamison reveal the variety of terrific flavors that come from the primal encounter of food and flame. Authors of Smoke & Spice, which has shown a generation of backyard chefs how to cook wood-smoked barbecue, the Jamisons now aim their expect sights on grilling, the most popular kind of outdoor cooking. The Jamisons open up a roadmap that will guide the griller beyond steaks, burgers, and hot dogs, but they invite us, in chapters called "Sensuous Steaks" and "Hot Burgers and Haute Dogs," to delay our departure and explore the depths of those timeless favorites. A Pale Ale Porterhouse, a Basil and Sage T-Bone, a Devilish Horseradish Burger, a Crunchy Kraut Dog, and more make the decision fully worth our while. Is chicken the choice on your grill grate? Then why not ramble out west, for Hearty Ranch Chicken Halves, or try a Southern-style Cinnamon Chicken with Crunchy Cashew Relish? For fans of seafood, the Jamisons serve up oceans (and lakes and streams) full of tasty fish and shellfish, from one coast's Boston Striper to the other's San Francisco Sole. Salads, pastas, and soups infused with the smoky taste of flame-kissed ingredients; splendid pizzas and tortilla dishes prepared on the grill; vegetables, juicy and crisp, in main dishes and sides; fruits and desserts for a finger-lickin' finish - all these and more make the grill's domain bigger and more delectable than it's ever been.
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Editorial Reviews

Library Journal
Here are three new titles to mark the arrival of prime grilling season. Bonanno, an 18-year veteran of the New York City Fire Department, is also the author of the best-selling The Healthy Firehouse Cookbook (Hearst, 1995). This time he offers recipesboth his own and from firefighters around the countryfor healthy grilled entrees, along with (sometimes) more indulgent side dishes and desserts. The recipes are simple and the instructions clearly written. Recommended for collections where the first book was popular. Chesman has written half a dozen or so other cookbooks, not necessarily vegetarian, including Salad Suppers (LJ 6/15/97). Although she lives in Vermont, she grills even in the dead of winter, and she offers lots of recipes for Fire-Up Flatbreads and Pizzas, Kabobs and Other Compelling Combinations, Grilled Desserts, and more. Chesman has an engaging style, and she offers lots of handy tips with her appealing recipes; recommended for most collections. [BOMC Good Cook selection.] The Jamisons are authorities on "real" barbecue, with two titles on the subject (Smoke & Spice, LJ 4/15/94, and Sublime Smoke, LJ 5/15/96). Now they've moved on to "the open flame," with 300 recipes for all sorts of grilled goodies, from Happy-Hour Skewers and Spreads to Hot Burgers and Haute Dogs (they're fond of cutesy recipe names and cornball humor) to S'mores and More. They include many regional favorites and specialties, as well as grilling history, folklore, and other interesting tidbits, and their recipes are mouthwatering. Recommended for most collections. [BOMC Good Cook selection.]
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Product Details

  • ISBN-13: 9781402856525
  • Publisher: Harvard Common Press, The
  • Publication date: 6/28/1998
  • Pages: 512
  • Product dimensions: 7.70 (w) x 9.45 (h) x 1.73 (d)

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