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.
Filed under Grilling Cookbooks by on Jun 19th, 2009. Comment. 
The first in a new series from Williams-Sonoma, this is the ultimate source of recipes and techniques for outdoor cooking. Written by a team of renowned grilling authorities, the book features over 150 recipes ranging from American classics to international specialties. Cooking methods include direct- and indirect-heat grilling, smoking, and the use to rotisseries, and each recipe provides instructions for both gas and charcoal grills.
Filed under Grilling Cookbooks by on Jun 12th, 2009. Comment.
Just in time for Spring, the BBQ Queens are back with Weeknight Grilling with the BBQ Queens! This time the Queens bring their grilling know-how and feisty attitiude to the age-old problem of how to get dinner on the table every night. These 100 recipes prove that grilling is the quickest, most delicious, and most fun way to make a complete balanced meal for your family. Each spread contains all the components of one entire meal, and the Queens offer lots of tips, shortcuts, and ideas for leftovers. Not only does Grilled Flank Steak with Avocado Salsa Verde and Grilled Corn come together in a snap, but leftovers can be used later in the week for Grilled Steak Sandwiches with Aioli, Tomatoes, and Arugula. And several recipes, like Greek-Style Chicken with Stir-Grilled Carrots, Olives, and Lemons, are made entirely on the grill (keep those leftovers to toss into a salad, or to make Grilled Chicken, Roasted Red Pepper, Red Onion, and Artichoke Pizzas!). This book makes it easy to feed your family with flair!
Filed under Grilling Cookbooks by on May 20th, 2009. Comment.
No more messy briquettes, no more smoky, greasy fuss. Just delicious, fresh-grilled meals in minutes, right in the comfort of your own kitchen.
Filed under Grilling Cookbooks by on May 16th, 2009. Comment.
More than 400 recipes for beef, pork, lamb, veal, poultry, and seafood offer grilling variety Cooks can grill an entire meal with recipes for sides, salsas, sauces, vegetables, snacks, and appetizers Handy cooking charts help cooks time and grill to perfection Barbecue basics for charcoal and gas grills, plus hints on safety and proper equipment carefully guide novice grillers Includes bonus chapter on indoor grilling and smoke grilling Advice on how to prepare and season meats makes grilled dishes more flavorful
Filed under Grilling Cookbooks by on May 16th, 2009. Comment.
Now in Paper! Rick Browne, the well-known barbecue guru and host of the PBS series Barbecue America, now offers a bevy of choices with the incredible local color and flavor of outdoor cooking without the long wait. Grilling America provides something for everyone, with irresistible recipes for Dixie Watermelon Salsa, Smokey Wild Mushroom Tart, Crumbly BBQ Rainbow Trout, Beer Butt Turkey, Cheesy BBQ Roast Beef, Mandarin-Grilled Tofu. Barbecued Mericun Apple Pie, and more. Accompanied by mouth-watering photos by Browne, a food photographer who has worked with chefs such as Julia Child, Roger Verget, Paul Bocuse, Jacques Pepin, and more, Grilling America is easy to use and hard to resist. Filled with images of barbecue festivals across the country and the colorful characters who attend them, Grilling America is more than just a cookbook–it’s a slice of Americana.
Filed under Grilling Cookbooks by on May 10th, 2009. Comment.
Anything that can be cooked inside the kitchen can be cooked outside with more fun and more flavor. For beginning backyard cooks, mediocre smokers, or grilling pros, Mastering Barbecue is the primer for introducing barbecue into one’s culinary repertoire. Compiling more than a decade’s worth of recipes and expertise from veteran grill masters, professional chefs and barbecue enthusiasts from around the country, barbecue guru Michael Stines packs a whole lot more than just marinades into this comprehensive handbook. He gives beginners the basics on selecting ingredients and tools; teaches intermediate cooks detailed techniques for choosing, preparing, and finishing consistently good dishes; and throws in a few surprises for the seasoned pit master that’ll turn great barbecue into championship-quality meats.
Filed under Grilling Cookbooks by on Apr 23rd, 2009. Comment.