How to grill everything Simple recipes for great flame-cooked food

Mark Bittman

Book - 2018

"The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series. Here's how to grill absolutely everything--from the perfect steak to cedar-plank salmon to pizza--explained in Mark Bittman's trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman's practical advice on all the grilling basics, this book is an exploration of the grill's nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, G...reen Chile Cheeseburgers); low and slow "project" recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You'll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises--like how to cook paella or bake a whole loaf of bread on the grill--to get the most out of every fire"--

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Subjects
Genres
Cookbooks
Published
Boston : Houghton Mifflin Harcourt 2018.
Language
English
Main Author
Mark Bittman (author)
Item Description
Includes index.
Physical Description
vii, 568 pages : color illustrations ; 24 cm
ISBN
9780544790308
  • Why grill?
  • Grilling basics
  • Appetizers and snacks
  • Fish and shellfish
  • Poultry
  • Meat
  • Vegetarian mains
  • Vegetables and side dishes
  • Sauces and condiments
  • Breads and desserts
  • 20 hidden gems.
Review by Booklist Review

*Starred Review* From one perspective, grilling is a step backward. Electric and gas stoves, with their focused and instantaneously adjustable heat sources, replaced more primitive open fires, whose temperamental vagaries modern appliances were meant to overcome. But backyard cooks and restaurant professionals understand that a grill's smoky, charring effects add incomparable dimension to all kinds of foods, from red meat to seafood, vegetables, and even to dough. In his signature, overflowingly generous style, Bittman has documented how just about every food can profit from some time on a grill. For serious carnivores, he cooks beef, lamb, and even fish directly atop a bed of blazing coals for perfect charred crust and juicy interior. He gives advice on tastily grilling all sorts of vegetables. Many varied ethnic traditions are included in these hundreds of recipes, and every basic recipe comes with variations to stimulate adventuresome imaginations. Photographs give grill masters a sense of the look of finished dishes.--Knoblauch, Mark Copyright 2018 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review

As with previous works (How to Cook Everything; How to Cook Everything Vegetarian, etc.), Bittman's broad coverage and clear instructions yield a wealth of reliable, practical dishes well within the range of even novice grillers. Although the book contains 1,000 recipes, Bittman doesn't overwhelm; he includes only a few variations on main ingredients, such as the grilled chicken breast (in the form of salt-and-pepper boneless chicken, crunchy breaded cutlets, and lemon chicken paillard with asparagus and feta), steak (stuffed flank, carne asada tacos), leg of lamb (butterflied, shawarma style), and tofu (steaks, smoked, and as scallion-sesame sliders). He includes instruction on grilling duck breast, fries, savory bread pudding, and naan. Bittman offers solid grilling tips, and maintains, perhaps controversially, that soaking wood chips is pointless (the hardwoods commonly used are water-resistant, resulting in steam instead of smoke, he asserts); his easy-to-execute recipes and imaginative approach is unassailable. Regardless of one's grilling experience, fans of outdoor cooking will find this volume to be essential. (May) © Copyright PWxyz, LLC. All rights reserved.

(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review

Head outdoors with the latest entry in Bittman's decade-spanning "How To Cook Everything" series. Featuring more than 1,000 recipes for grilled foods (e.g., Madeira-style beef skewers, tofu steaks, rack of lamb with sesame dipping sauce, sugared peaches with candied ginger ice cream), the collection aims to meet the needs of both grilling experts and novices. Bittman's introduction covers essential grilling concepts and techniques (e.g., buying a grill, direct vs. indirect heat, smoking) in a straightforward, even-handed way-readers won't feel any guilt if they choose to save time by using a gas grill or charcoal briquettes, for example. VERDICT Offering value and practicality, this is an excellent choice for beginners and most grilling collections. Highly recommended. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.