How to Grill

How to Grill

By Steven Raichlen; Greg Schneider (Photographer)

Workman Publishing, Paperback, 9780761120148, 498pp.

Publication Date: May 2001

Winner of an IACP Cookbook Award, How to Grill is the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef (Tom Colicchio). A full-color, photograph-by-photograph, step-by-step technique book, "How to Grill" gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, " How to Grill" shows100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops and hundreds of inside tips.

About the Author
Steven Raichlen is America's "master griller" ("Esquire"). In addition to his bestselling, award-winning cookbooks, including T"he Barbecue" "Bible", "How to Grill", and "BBQ USA", articles by him appear regularly in "Food & Wine", "Bon Appetit", and other magazines and newspapers. He was host of PBS's popular series "Barbecue University" and "Primal Grill". "Bon Appetit" named him Cooking Teacher of the Year (2003). He has won 5 James Beard Awards, including two for his High-Flavor, Low-Fat series on which this book is based. He lives and grills in Coconut Grove, Florida and on Martha's Vineyard, Massachusetts.