Publisher, Date:
New York : Scribner, c2004.
xviii, 300 p., [16] p. of plates : ill. (some col.) ; 24 cm.
Presents a range of grilling recipes that represent international and regional cuisines, from grilled pizza with charred onions to rotisserie duck with hoisin barbecue sauce, in a guide complemented by side dish suggestions.
Includes index.
What You Need to Grill (and What You Don't) 1 -- How Hot Is Hot? 3 -- How Do You Know When It's Done? 5 -- Bobby's Guide to Steak 7 -- Basic Procedures and Ingredients 9 -- Cool Drinks 15 -- Dips, Pizza, Flatbreads, and Quesadillas 25 -- Vegetable Appetizers, Salads, and Sides 55 -- Big Parties 87 -- Fish and Shellfish 103 -- Chicken, Duck, and Other Birds 165 -- Beef, Lamb, Pork, and Sausages 197 -- Simple Desserts 243 -- Menus 259.
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Reviews Via Publishers Weekly

Publishers Weekly Reviews

Although grilling is often synonymous with red meat, roaring flames and testosterone, Flay, star of the Food Network's Boy Meets Grill (and author of the book of the same name), shows that there is a sensitive, more elegant side of grilling. The CBS Early Show's food correspondent presents an array of impressive dishes made for grilling, from the sweet and sour Brick-Grilled Baby Squid with Tamarind-Mint Dressing to Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts. Many of Flay's recipes feature international flavors, and he seems to have a knack for fish, shellfish and poultry. That doesn't mean, however, that the native New Yorker doesn't enjoy a hunk of beef grilled to perfection every once in a while. For those cravings, Flay offers the Pressed Cuban-Style Burger, an amalgam of "a big, fat burger oozing melted cheese and pickles" and "a big, fat Cuban sandwich oozing melted cheese and pickles," or Grilled Ribeye Steak with Cilantro-Garlic Butter, which has a "straightforward flavor punch." Flay gives a copious introduction to every recipe and often cross-references techniques (which he reviews at the book's outset) and offers suggestions for accompaniments (for example, if you're serving the divinely simple Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro, prepare grilled corn on the cob and avocado salad as sides). Most of Flay's salads, dips, pizzas and quesadillas, as well as the main dishes, are uncomplicated and draw on fresh ingredients, and novices should have no trouble following his easygoing instructions. Color and b&w photos. Agent, Jane Dystel. (May)Forecast: Loaded with photos of Flay shopping, cooking and eating, the book is guaranteed to draw in fans of Boy Meets Grill. Expect a blaze of Father's Day sales; a slow burn should continue well into summer. Copyright 2004 Reed Business Information.

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