Born to Grill: An American Celebration

Overview

Hot times are ahead when you play with fire! From Cheryl and Bill Jamison, preeminent grilling and barbecue authorities, come 300 sizzlingly satisfying all-American recipes guaranteed to release the inner griller in every backyard cook. This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin’ good deserts. Born to Grill is a celebration ...

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Born to Grill: An American Celebration

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Overview

Hot times are ahead when you play with fire! From Cheryl and Bill Jamison, preeminent grilling and barbecue authorities, come 300 sizzlingly satisfying all-American recipes guaranteed to release the inner griller in every backyard cook. This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin’ good deserts. Born to Grill is a celebration of the elemental glories of grilling and the deliciously unpretentious and imaginative flavors that emerge from the primal encounter of food and flame.
 
Recipes include:
Pale Ale Porterhouse
Old-Timey Big ‘Un Burger
Crunchy Kraut Dog
Chilehead Pork and Corn Skewers
Stout Country Ribs
Calypso Chicken Breasts
Hot-to-Trot Turkey Legs
Two-Fisted Swordfish Sandwich
Sizzled Shrimp with Lemon Noodles
Vegetables Verde Quesadilla
Honeyed Baby Onions
Georgia Peaches with Praline Crunch
Grilled Banana Split

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Product Details

  • ISBN-13: 9781558322912
  • Publisher: Harvard Common Press, The
  • Publication date: 4/1/2004
  • Pages: 512
  • Sales rank: 787,487
  • Product dimensions: 7.34 (w) x 9.24 (h) x 1.38 (d)

Meet the Author

Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appétit has pronounced the Jamisons “the king and queen of grilling and smoking.” They are the authors of many books, including the best-selling Smoke & Spice , which has sold over one million copies, and The Border Cookbook . When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations.


Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier.


Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appétit has pronounced the Jamisons “the king and queen of grilling and smoking.” They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

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Table of Contents

Thanks viii
The Open Sky, the Open Flame ix
Honest-to-Goodness Grilling 1
The Grill of Your Dreams 15
An American Grill Pantry 21
Happy-Hour Skewers and Spreads 49
Fired-Up Pizzas and Tortillas 91
Hot Burgers and Haute Dogs 131
Serious Steaks 177
Party-Perfect Pork, Lamb, Veal, and Venison 221
Fowl Play 265
Sizzling Fish and Shellfish 303
Getting Fresh in the Garden 353
Flame-Kissed Salads, Pastas, and Other Delights 389
S'mores and More 427
All-American Accompaniments 451
Index 491
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