Grilling: Exciting International Flavors from the World's Premier Culinary College


The chefs of The Culinary Institute of America bring their culinary skills outside to the grill taking us around the globe with exciting, flavorful national and international recipes for all to enjoy.

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The chefs of The Culinary Institute of America bring their culinary skills outside to the grill taking us around the globe with exciting, flavorful national and international recipes for all to enjoy.

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Editorial Reviews

Publishers Weekly
New York State's famed C.I.A. takes backyard grilling up a level in this attractive volume, with an arsenal of tips for mastering the grill, whether it's charcoal or gas, using briquettes or wood chips, with a smoker or without. Expansive sections on meats, seafood and poultry are a given, but more unexpected fare, such as vegetables, breads and even breakfast (Toad in a Hole with Red Pepper Ketchup) and desserts (Grilled Banana Split with Homemade Ice Cream), get outdoor treatment as well. More than 175 uncomplicated but stylish recipes play with international influences, such as Guava-Glazed Baby-Back Ribs, Seafood Grill with Tamarind Glaze, Jerked Game Hens with Rice and Beans and Grilled Pineapple-Jicama Salsa, Grilled Ratatouille, Grilled Cubano Sandwich, Herbed Crepes with Grilled Asparagus and Shallots, and Grilled Papaya and Mango Skewers with Lime Sorbet. Full-color, full-page photos by Ben Fink offer tantalizing peeks at the finished products. (Apr.) Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780867309058
  • Publisher: Lebhar-Friedman Books
  • Publication date: 4/25/2006
  • Pages: 240
  • Sales rank: 636,078
  • Product dimensions: 9.32 (w) x 10.32 (h) x 1.00 (d)

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