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25 Essentials: Techniques for Grilling (Harvard Common Press)
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$ 10.36
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$ 12.95 |
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$ 2.59 (20%) |
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| Item Number |
1561522 |
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Item Description...
Product Description
With so many hefty grilling books available, it's easy to get overwhelmed by elaborate recipes with ingredient lists and instructions that are many pages long. Backyard chefs may lose sight of the fact that a firm grasp of the fundamentals is an important part of every successful barbecue. Fortunately, Ardie Davis, founder of the famed Greasehouse University, helps readers get back to basics in this handy collection of techniques that every griller should know. Through 25 recipes, each illustrated with a mouthwatering color photo, Davis teaches readers methods such as grilling on a plank, in a basket, and directly on coals; he also reveals the secrets of fire roasting, grilling with a hint of smoke, fireplace grilling, marinating, grilling with brick weights, packet grilling, and stir grilling, with recipes that cover an array of foods including burgers, ribs, chicken, fish, and vegetables. With a spiral-bound, lay-flat binding and a concise but thorough introduction that covers all the basics of fire building, equipment, and ingredients, this is a perfect grillside primer. And basic techniques don't mean boring food: Grilled Flank Steak in Cumin-Citrus Marinade, Grill-Seared Scallops, Lime-and-Chile Grilled Corn on the Cob, and Rendezvous-Style Baby Back Ribs are just a few delicious stops on the journey to becoming a confident backyard griller.
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Item Specifications...
Pages 128
Dimensions: Length: 7" Width: 6.8" Height: 0.8"
Weight: 1 lbs.
Binding Spiral Bound
Release Date Mar 25, 2009
ISBN 1558323929
EAN 9781558323926
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Availability 4 units.
Availability accurate as of May 22, 2012 09:24.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | Great for inexperienced grillers May 22, 2009 |
| I picked up this book because we recently bought a grill and I have been a bit intimidated by the lengthier grilling cookbooks that make grilling look complicated. This one is geared towards inexperienced cooks, who want to know the basics in very simple terms. I especially like the recipe headnotes that suggest other ingredients that can be substituted for the featured ingredient in the recipe (ex. Flash-Grilled Chicken Breasts with Orange-Maple Syrup Sauce...this technique can be used with any thin, boneless piece of veal, pork, beef, or lamb). If you consider the suggested recipe variations in the headnotes, this book becomes much more than a book of 25 recipes. The Table of Contents even lists the grilling technique next to each recipe listed: "grilling burgers", "grilling boneless chicken", "grilling fish fillets". Easy! The marinades, sauces, and chutneys within the recipes can be used for other purposes and the book suggests other serving ideas. Great book for the beginner to feel confident firing up the grill for the first time and then becoming more adventurous. I'm tempted to dive right into grilling directly on coals but will probably start with something more tame. | | |  | High on Style, Short on Content May 20, 2009 |
| 25 Essentials is a lovely little book, with lovely balance of text and white space on each page. It is nicely bound in a lay-flat spiral design; it has slick paper, stylish illustrations, but it is a little lacking on amount of actual information included in the book. If you want an overview of techniques, without a lot of expertise required, then this is the book for you. If you want a good basic book on grilling with lots of info, then I would look elsewhere. | | | Write your own review about 25 Essentials: Techniques for Grilling (Harvard Common Press)
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