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Mastering Grilling & Barbecuing

Rick Rodgers

Hardcover

List Price: 19.95*
* Individual store prices may vary.

Description

Texas Beef Brisket, Grilled Tuna with Red Pepper Relish, Classic Grilled Chicken with Barbecue Sauce -- these and many other crowd-pleasers are among the dozens of popular grilling and barbecuing recipes you will learn to prepare, without trepidation, with this book.

Williams-Sonoma Mastering "Grilling" offers a complete cooking course in a single volume. In the opening pages, you will find out about grill types and grilling methods; which meats, fish, poultry, and vegetables cook best on the grill; and what your flavoring options are, from fiery spice rubs and moisture-boosting marinades to herb-flecked compound butters and cool salsas. The basic recipes and key techniques follow, delivering dozens of indispensable culinary building blocks, such as how to build a hot charcoal fire and how to test foods for doneness. Trouble-shooting tips show you what can go wrong and how to fix it without having to start all over again.

The recipes lead you step-by-step through the intricacies of grilling over direct and indirect heat and reveal the secrets of slow smoking. The many variations in each chapter encourage you to continue practicing your newfound skills, building your grilling repertory and your confidence at the same time. Last, an illustrated guide to equipment and a glossary of ingredients will help you stock your outdoor kitchen with all the essentials.

In these pages, you will find more than fifty classic recipes that show you, in both pictures and words, how every dish you grill should look and taste from beginning to end. Whether you are an aspiring novice or a skilled backyard cook, this book will help you turn every grilled meal into a special occasion.

Free Press, 9780743271073, 144pp.

Publication Date: April 25, 2006