The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking

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In this big guide, the country's foremost authorities on grilling, barbecuing, smoking, deep-frying, and rotisserie roasting make it all easy, fired-up, and fun.

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Publishers Weekly (02/13/2006)
Big" is the operative word in this compendium of recipes from the Jamisons ("Good Times, Good Grilling"). Spanning the globe and a range of ingredients, the authors give grillmaster Steven Raichlen a run for his money. The Jamisons devote their first three chapters to explaining the difference between grilling and traditional barbecue, how to build a fire and how to set up an outdoor kitchen with the proper grill, smoker or big-pot cooker. Next are lessons in Seasoning 101 and 102, with 200 recipes for rubs and sauces, and separate instructions for using them on, say, a fish filet or a side of beef. Most of the dishes, like Herb-Coated Mahi-Mahi with Chermoula (Moroccan marinade) Paste; and tacos of Rajas, Corn and Queso de Cabra (rajas are strips of chiles), are impressive but unfussy. There are more than a dozen burgers (with Gorgonzola and crispy prosciutto, for instance), plus pizza, tapas, salads, pastas, vegetarian entrees and desserts -all of which can be cooked and/or eaten outdoors. With variations, party tips and suggested themed menus, the Jamisons have written the script for many memorable nights on the patio. "(May)" Copyright 2006 Reed Business Information.

Library Journal (04/15/2006)
Close to half of the dozen or so cookbooks the Jamisons have written have been about grilling, barbecuing, or smoking -including, most recently, Good Times, Good Grilling. Now they've put all their knowledge and all-time favorite recipes together in this huge book, with more than 850 recipes and information on every aspect of backyard cooking. There are dozens of -Party-Time Tips - and other helpful hints, menu suggestions, and sidebars and boxes on techniques, ingredients, and more. The recipes are inspired by a variety of cuisines -from Chinese Scallion Breads to Tuna Steaks with Chimichurri to -Memphis in May - Whole Hog -and, while the book is packed with information, the authors' style is relaxed and very readable. New grilling books appear as the season approaches every year, but this one is an essential purchase. Copyright 2006 Reed Business Information.

ISBN: 0060737840 | EAN: 9780060737849
Publisher: Morrow Cookbooks  | Publication Date: May, 2006

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