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Grillin' with Gas: 150 Mouthwatering Recipes for Great Grilled Food

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Overview

With 10 million gas grills sold each year, this year-round cooking tool has simply become an extension of the kitchen. Home cooks need recipes to keep that gas grill humming. Fred Thompsons latest recipe collection is a gift to grillers everywhere, a red-hot cookbook that focuses entirely on delicious recipes designed specifically for gas grills. Fred serves up a mouthwatering menu for a variety of juicy steaks from New York Strip to Bourbon Grilled Rib Eye plump burgers and sizzling sausages, as well as dozens ...

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Overview

With 10 million gas grills sold each year, this year-round cooking tool has simply become an extension of the kitchen. Home cooks need recipes to keep that gas grill humming. Fred Thompsons latest recipe collection is a gift to grillers everywhere, a red-hot cookbook that focuses entirely on delicious recipes designed specifically for gas grills. Fred serves up a mouthwatering menu for a variety of juicy steaks from New York Strip to Bourbon Grilled Rib Eye plump burgers and sizzling sausages, as well as dozens of fish, lamb, and pork dishes. The 150 tasty recipes also spotlight flavorful fruits, vegetables, sides, and desserts, plus an array of sauces, rubs, and marinades that will top things off perfectly.

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Editorial Reviews

From the Publisher
"A comprehensive guide to grilling like a professional. Fred's extensive wealth of culinary knowledge radiates throughout this book with superb recipes and tips for cooks of every level." — Kenny Callaghan, Executive Chef/Partner, Blue Smoke Restaurant “Quicker, cleaner, ‘greener,’ safer, more versatile and reliable than charcoal, grilling with gas is clearly the way to go. And with Fred Thompson to guide you all the way — from choosing the gas grill that's best for you, to stocking your pantry, to getting set, to grilling everything from steak and spareribs to chicken and duck to salmon, sardines, sea scallops, and more — you can't go wrong. Thompson's the voice of authority. His GRILLIN' WITH GAS, a new user-friendly manual-cum-cookbook, a global collection 200 recipes strong, proves the point. So grab a copy and fire up the grill.” — Jean Anderson, author, A Love Affair with Southern Cooking “Fred's Top Ten Keys to Successful Gas Grilling are worth the price of the book alone. I never knew I should always grill with the lid down. Now I do, and my grilling is better for it!” —Tori Ritchie, TV Host, www.tuesdayrecipe.com
Publishers Weekly
After picking up a few tricks for 2007's Barbecue Nation, Thompson presents another volume aimed at backyard cooks ready to sweat a little for their meal. Few arcane ingredients or lengthy preparations are called for; Thompson's cornbread requires only six ingredients, his New York Strip just five. Geared for gas, many of Thompson's dishes require little grilling time, and are in general an easy transfer to charcoal. While it's easy to throw some wood chips on a charcoal fire to add smokiness, Thompson offers a handful of easy gas grill work-arounds that diners will never suspect are substitutes. The recipe deck is stacked with favorites like burgers (including lamb, salmon and tuna variations), steaks and sides like baked beans, cole slaw and potato salad, making this ideal for cooks still in their honeymoon stage with the new grill. More adventurous palates should enjoy flavorful riffs on North African Grilled Shrimp (topped with a burst of lemon and crunchy pine nuts) and Cornish game hens, which get a lift from a blueberry, garlic, thyme and vinegar marinade. Finished with sound advice on everything from buying a grill to choosing the right cut of steak, Thompson's book should prove as useful as an extra set of tongs.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Food writer and cooking teacher Thompson (Barbecue Nation) covers the essentials of gas grilling with lots of information on techniques and ingredients, handy charts, and an enticing assortment of zesty recipes from a range of cuisines. Highly recommended.


—Judith Sutton
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Product Details

  • ISBN-13: 9781600850318
  • Publisher: Taunton Press, Incorporated
  • Publication date: 5/1/2009
  • Pages: 305
  • Sales rank: 166,499
  • Product dimensions: 7.90 (w) x 9.90 (h) x 0.70 (d)

Meet the Author

Fred Thompson is a food, wine, and travel writer and is publisher of "Edible Piedmont". He is author of ten cookbooks, including "Barbecue Nation: 350 Hot-off-the-Grill, Tried-and-True Recipes from America's Backyard" and "The Big Book of Fish and Shellfish: More than 250 Terrific Recipes". He is the Weekend Gourmet columnist for the Raleigh "News and Observer".

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Customer Reviews

Average Rating 4
( 7 )
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Sort by: Showing all of 7 Customer Reviews
  • Posted January 10, 2010

    PERFECT GIFT TO GO ALONG WITH A NEW GAS GRILL

    My son was given a gas grill for his birthday by his wife. He felt what he grilled was edible. However, he wished he could make the food tastier and in some cases, a little less overdone. I bought Grilling With Gas as it seemed a useful, friendly guide for him. The basic instructions on using a gas grill in the beginning of the book answered many questions he had on using a gas grill. Every recipe he has tried has come out great and his grilling efforts now get him many compliments from his family and friends.

    2 out of 2 people found this review helpful.

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