Born to Grill

People cook over an open flame the world round, but Americans do it more often and better. Grilling is the essential American culinary art, a glorious birthright celebrated everyday from coast to coast. Its a passion, a party, a way to cook that wont let you call it a chore. Its about playing with fire under an open sky, wielding a mean spatula in one hand, a cool drink in the other. Most of all, its a surefire means to get yourself from here to a decent meal, having loads of fun along the way. Make that a great meal: In more than 300 recipes, Cheryl and Bill Jamison reveal the tremendous variety of terrific flavors that can come from the primal encounter of food and flame. Authors of the pioneering and bestselling Smoke & Spice, which has shown a generation of backyard chefs how to cook wood-smoked barbecue, the Jamisons now aim their expert sights on grilling, the most popular kind of outdoor cooking. Based on years of testing, the Jamisons argue for a back-to-basics, high heat, open air, open flame approach, a sensual and elemental way to grill that doesnt require equipment with more bells and whistles than the Queen Mary. Though todays grill might be fashioned to roast, bake, or smoke, even boil, steam, and saut these pages remind us that it was, happily for us, made to grill. The Jamisons open up a road map that will guide the griller beyond steaks, burgers, and hot dogs, but they invite us, in chapters called Serious Steaks and Hot Burgers and Haute Dogs, to delay our departure and explore the depths of those timeless favorites. A Pale Ale Porterhouse, a Basil and Sage T-Bone, A Crunchy Kraut Dog, and more make the decision fully worth our while. Is chicken your choice on your grill grate? Then why not ramble out west, for Hearty Ranch Chicken Halves, or try a Southern-style Cinnamon Chicken with Crunchy Cashew Relish? For fans of seafood, the Jamisons serve up oceans(and lakes and streams) full of tasty fish and shellfish, from one coasts Boston Striper to the others San Francisco Sole. Out on the horizon, Born to Grill uncovers alluring new terrain. Salads, pastas, and soups infused with the smoky taste of flame-kissed ingredients; splendid pizzas and tortilla dishes prepared on the grill; vegetables, juicy and crisp, in main dishes and sides; fruits and desserts for a finger lickin finish-all these and more make the grillers domain bigger and more delectable than its ever been. In Born to Grill, Cheryl and Bill Jamison celebrate the classic repertoire of the American grill. With down-to-earth wit, expertise you can take to the bank, and, above all, an abundant culinary imagination, they add mightily to it. Theyll make you feel, if you dont already, downright lucky you, too, were born to grill.

Southwestern Grill

More than an idea whose time has come, this book represents the crossroads of two timely culinary ideas: grilled foods and Southwestern flavors. The grill imparts a unique lick of smoke to all kinds of food and is a quick, low-fat cooking technique that's perfect for today's cooks. The Southwest's robust flavors are enhanced by the flame and the regional tradition of casual dining is well in keeping with al fresco grilling. With the world of ingredients available nationwide, Southwestern grilling is the perfect choice coast to coast. The ease in which the author brings the essence of the Southwest into home kitchens nationwide is evidence in Grilled Mini-Crab Cakes with Mango Pico de Gallo; Grilled Shrimp and Pasta Salad in Creamy Cilantro Dressing; Santa Fe Chicken Satays with Red Chile-Peanut Dipping Sauce; and Sweet Potato Corn Salad with Cumin-Honey Mustard Dressing. Vibrant accompaniments from the kitchen include Sausage and Green Chile Spoonbread, Pinon Fudge Brownies with Mexican Chocolate Icing, and Loco Coconut-Lime Cheesecake. Bursting with flavor, The Southwestern Grill makes every meal a cause for celebration.

Steven Raichlen's BBQ USA

2004 James Beard Award Winner for Tools & Techniques Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible!, How to Grill, and other books in the Barbecue! Bible! Series, with 1.3 million copies in print, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics--Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce--to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 425 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin'; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up--dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

High Heat

Visitor's to Malouf's Beacon restaurant know that he likes to play with fire. Roasting has become his signature, and High Heat hails the arrival of this brilliant approach for home cooks. Featuring 125 recipes that showcase the savory tastes of open-flame grilling and hot-oven cooking, High Heatis distinctively unfussy and easy to follow. No all-day preparations or mile-long ingredient lists here. Even so, readers will discover a rich range of imaginative combinations: Red Snapper with Olives and Fennel; Arugula and Fingerling Potato Chip Salad; Loin of Pork with Apples and Bitter Chocolate; all tailored for indoor or outdoor perfection. Poultry, meat, breads, and even desserts (roasted Nectarine and Almond Crostadas; Figs with Madeira and Orange Zest; Caramelized Bananas with Blood Oranges, Rum, and Spices) also find a home on the range or the barbecue pit. In the midst of America's grilling craze, High Heat speaks to the healthy aspects of this cooking style, which draws on food's natural sugar without requiring additional fat (or additional calories). High-heat cooking is also fast, letting readers spend less time fretting over slow-cooking pots. A father himself, Malouf especially emphasizes recipes that appeal to the whole family. A hot idea for novice and seasoned cooks alike.

Lazy About Grilling

We know you're not lazy. You're just very busy! Fear not, this cookbook, previously called Master the Grill the Easy Way has been revised and expanded to a new, larger size, with snazzy revamped design and 50 more pages featuring new sections on smokers, indoor and electric grills, and homemade sausages from around the world. Complete Waste of Time alerts caution you against extra work every step of the way. Whether cooking for the whole crew or just you, effortless recipes for Everything But the Kitchen Sink Rub and the like are destined to warm to smoky cockles of every grillmaster's heart all year round.

Appetizers on the Grill

80+ mouthwatering hors d'oeuvres, pizzas, sandwiches and light entrees to serve as first courses, sides or meals in themselves.

How to Grill

One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most. In this volume: Get the best results from your gas or charcoal grill, plus tested techniques for cooking meat, chicken, seafood and vegetables.

Patio Daddy O

Welcome to the world of patio cuisine, where the foods of the fifties meet the discerning tastes of the nineties. Over 30 mouthwatering recipes for terrific drinks, salads, sandwiches, barbecue, main dishes, and desserts will make backyard bash a smashing success.

Marinades

Barnard. 75 quick & easy marinades, sauces & rubs-sweet or sour, mild or hot, aggressive or subtle-ensure great grilling.

Barbecues 101

Culinary dynamo Rick Rodgers heats up his popular 101 series with a new book that brings skill to the grill in a complete course for making perfect barbecue. He's taken the fear out of holiday entertaining and Thanksgiving dinner preparation, and now Rick Rodgers makes grilling easier and more enjoyable than ever. Drawn from his sold-out coast-to-coast classes, Barbecues 101 features hands-on, step-by-step style that has made Rodgers such a popular instructor. From briquettes to barbecue sauce, this totally comprehensive guide is ideal for novice grillers or veterans. Barbecues 101 takes the mystery out of outdoor cooking with detailed recipes for both charcoal and gas grills, as well as tips on how to turn your grill into a smoker. Classic barbecue fare and contemporary grilled dishes are served up with savory side dishes and luscious desserts. Basic 101 recipes are presented with detailed instructions and many choices for the cook to personalize the dish. Complete menus with timetables make a feed-the-masses family reunion as simple as a quiet patio dinner for four.

Born to Grill

Grilling is the essential American culinary art, a glorious birthright celebrated every day from coast to coast. In 300 recipes, dozens of techniques, and heaps of amusing grilling lore, Cheryl and Bill Jamison prove there's no tastier way to enjoy the privileges of citizenship. Born to Grill perfects all-American classics like Hearty Ranch Chicken and Picnic Pork Chops, updates regional treasures, like San Francisco Sole ad Southern Shrimp Skewers, and above all reflects its authors' abundant culinary imagination, in Apricot-Glazed game Hens, Red-Hot Bayou-Blackened Strip Steak, salads, pizzas, and more.

Barbecues and Other Outdoor Feasts

Cold duck salad with coriander and mango salsa; grilled squid with chili oil, hummus, and arugula salad; marinated leg of lamb with grilled fennel; peaches with lime and ginger cream; award-winning Hugo Arnold has gathered scores of marvelous recipes for this collection. Inspired by food from around the world, Arnold presents a wealth of ideas for grilling vegetables, fish, and meat; an array of recipes for tasty soups, salads, and sandwiches; and a luscious selection of desserts.

Grilled to Perfection : Recipes from License to Grill

It's time to expand your barbecue know-how with Chris Knight and Chef Robert Rainford of Discovery Home Channel's popular program License to Grill. You'll learn how to create delicious meals with over 100 sumptuous reipes for meat, grilled vegetables, fish and even dessert. Each recipe has step-by-step instructions, and there are full color photos throughout to help everyone grill to perfection!

Weber's Charcoal Grilling--The Art of Cooking with Live Fire™

Anyone with half a taste bud knows the difference a good charcoal fire can make. There is no mistaking the effects of its woodsy aromas or the primordial satisfaction of grilling over crackling flames and glowing embers. Now Weber, the inventor of the first covered charcoal grill, presents the definitive book on this unique grilling style, which lately has been surging in popularity. Thoroughly researched and handsomely designed, Weber's Charcoal Grilling(tm) cookbook holds the most captivating examples of charcoal grilling and authentic barbecue from around the globe. More than 100 triple-tested recipes take readers through the full range of a charcoal grill's versatility, including seared steaks, roasted vegetables, smoked fish, barbecued ribs, wood-fired pizzas, and much more. The pages of Weber's Charcoal Grilling(tm) cookbook dazzle with more than 150 color photographs, one for each recipe, plus many more for illustrating essential grilling techniques and barbecue secrets. Additional photos and stories document a culture woven together by unforgettable personalities, an amazing culinary history, and a passionate appreciation for cooking over a live fire.

Planking Secrets : How to Grill with Wooden Planks

Tips, tricks and recipes for a sizzling new trend. Planking is the hottest new trend in backyard grilling. Grilling on wooden planks allows the food to be saturated with the flavors from the barbecue and wood, creating a unique dish. Planking Secrets is the best, and most practical, step-by-step guide to an ancient cooking technique that uses modern grilling equipment. This comprehensive cookbook features more than 80 recipes, including tempting appetizers, tasty side dishes, meaty main courses and delectable desserts. From classic cedar-planked salmon and maple-planked pork loin to more exotic dishes like planked swordfish kebabs and planked pears with an ice wine reduction, the author shares some of his secrets of successful plank-cooking. Planking Secrets also includes: Plank-cooked menus for any occasion An overview of the history and lore of plank cooking Music to plank by A sourcelist for good-quality cooking planks and ingredients.