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Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals
     

Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals

by Ted Reader
 

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A wildly creative new cookbook,featuring more than 135 sublime and simple-to-follow recipes!

Gastro Grilling is for everyone who loves to fire up the grill any time of the year. Within these pages you’ll find simple-to-prepare recipes like Grilled Beef Tenderloin with Fire-Roasted Red Pepper and Goat’s Cheese, Grilled Half Chicken with Kick

Overview

A wildly creative new cookbook,featuring more than 135 sublime and simple-to-follow recipes!

Gastro Grilling is for everyone who loves to fire up the grill any time of the year. Within these pages you’ll find simple-to-prepare recipes like Grilled Beef Tenderloin with Fire-Roasted Red Pepper and Goat’s Cheese, Grilled Half Chicken with Kick O’Honey BBQ Glaze, and Hot English Cheese Steak with Pale Ale and Stilton.

Chock-full of more than 135 tasty recipes, step-bystep instructions, and gorgeous photos throughout, Gastro Grilling is the ultimate BBQ book for anyone who likes their food to make their mouth water and their fingers sticky.

Editorial Reviews

Publishers Weekly
03/03/2014
Grilling and BBQ expert Reader (Hot and Sticky BBQ) brings the heat in this collection of more than 135 foodie-focused recipes for the grill. Though he’s quick to point out that “gastro does not imply pretentious,” many of his recipes say otherwise: baked sweet potatoes are injected with buckwheat honey, spiced rum, and orange juice; escargot is drizzled with cognac, then placed atop sliced brie, drizzled with garlic chive butter, and grilled on a plank drilled with indentations; and an entire mackerel is grilled atop hay soaked in beer (“not for the amateur... there will be flames”). That’s not so say his recipes aren’t mouthwatering: smoked risotto with fire-roasted squash, and steak roll-ups with porcini mushroom rub, roasted garlic and portobello mushrooms are toothsome and relatively simple to prepare, as are appetizers like brown sugar butter-crusted shrimp. But a great many other dishes, such as grilled lamb kidneys with prunes and port wine reduction require a certain amount of determination on the part of the cook, both in terms of sourcing as well as prep. Yes, there are stuffed mushrooms and a teriyaki flank steak, but they are in the minority. It adds up to a middling but inspired effort—readers will likely find themselves wishing they could simply order many of Reader’s dishes than attempting to prepare them. (Mar.)
From the Publisher
“Ted is so good, he's the only Canadian chef we've ever had on our show."
—Regis Philbin
   
"Clever, addictive, absolutely delicious. A summer barbecue specialist."
Bon Appetit
 
 

Product Details

ISBN-13:
9780143190042
Publisher:
Penguin Canada
Publication date:
03/26/2014
Pages:
384
Product dimensions:
7.90(w) x 9.90(h) x 1.10(d)
Age Range:
18 Years

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From the Publisher

“Ted is so good, he's the only Canadian chef we've ever had on our show."
—Regis Philbin
   
"Clever, addictive, absolutely delicious. A summer barbecue specialist."
Bon Appetit
 
 

Meet the Author

Ted Reader is an award-winning chef and food entertainer. He is the author of more than a dozen cookbooks and the proprietor of a popular line of sauces and seasonings called Ted’s World Famous BBQ. Author website: tedreader.com

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