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From the Publisher"Currently gaining more and more prominence among chefs and foodies, plank grilling has been around for centuries, points out Guillen (Cooking Club: Great Ideas and Delicious Recipes for Fabulous Get-Togethers), noting that cedar wood has long been used by Native Americans to impart seasoning. Here, she elaborates on that concept, showing home cooks how to use wood planks in a number of settings to impart unique flavors. Using only a handful of woods (cedar, alder, oak, cherry and maple), Guillen uses them to great effect, showing readers how to whip up everything from beet hummus and classic Scotch eggs to barbecue chicken pizza, DIY bacon and flank steak stuffed with artichokes and brie. ...the majority of the dishes (pizza’s a favorite, as is fish) are practical and doable, provided readers have a reliable source of untreated wood. Her instructions on the mechanics of plank grilling are sound, to-the-point without being patronizing yet specific enough to ensure consistency and success even among novices. Grillhounds and smoke lovers (not to mention woodworkers and lumberjacks) will find a lot of ingenuity here."
"The Plank Grilling Cookbook is an outstanding introduction to the innovative cooking style focused on the creatively culinary use of the wood plank. Featuring wonderfully delicious and easy-to-prepare recipes ranging from Beef Tenderloin Steaks Topped With Butter Spread; Gorgonzola And Spinach Chicken Rolls and Chicken, Artichoke, And Sun-Dried Tomato Panini, to Salmon Fillets With Mango, Peach, And Pineapple Salsa; Hot And Spicy Duck Breasts; and Beef Tri-Tip Roast With A Cherry Tomato Festival, The Plank Grilling Cookbook provides readers with recipes for a series of tasty and appetizing dishes. Enhanced with color photography, The Plank Grilling Cookbook is very highly recommended for all readers who are searching for new and different approaches to evening and weekend cookouts.”
—Midwest Book Review
“Grilling a slab of salmon, a prime hunk of tuna or even a meatloaf atop a wooden plank — whether it’s cedar, maple alder, hickory, cherry or oak — adds more direct smoky flavor than traditional wood chips. This title is full of many ways to take advantage of this technique. A trip to Home Depot’s lumber department will never be the same again.”
—The Oakland Press
“Whether it’s Duck Egg Rolls, Meat Loaf with Tomato and Red Pepper Sauce, or Grilled Peaches with Crème Fraiche — or our five favorites on these pages — the book brings a thrill to your grill.”