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1 Beaverton Cooking and Food- Barbecue Grill Cookouts

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100 Grilling Recipes You Can't Live Without

by

100 Grilling Recipes You Can't Live Without Cover

 

Synopses & Reviews

Publisher Comments:

Anyone who has ever been to a Fourth of July party, a backyard barbeque, or any red-blooded carnivore will tell you that great grilling is truly a talent. While over 82 percent of U.S. households light up their grill each year, great grilling takes time, practice, creativity, trial and error - or it can be distilled down into one master volume of best grilling recipes written by two dynamos that Bon Appétit has dubbed "the king and queen of grilling." For the folks that want the top recipes and mastery attainable for even the home cook, Cheryl and Bill Jamison lay the groundwork and roll out only the "best of" in 100 Grilling Recipes You Cant Live Without. This backyard essential delivers championship recipes with the Jamisons signature lively wit that reinvigorates the endless utility of this popular cooking technique.

Grilling is the meat-lovers cooking method of choice. The heart of the Jamisons book consists of five big chapters on meats and fish: Steaks, Chops, and Ribs; Blazing Burgers and Haute Dogs; Spit-Roasted (Rotisserie) Poultry and Meat; Chicken, Duck, and Quail; and Fish and Shellfish. A chapter on Fajitas, Tacos, and other Southwestern classics adds to the already substantial main-course selections. The chapter of Vegetable Mains and Sides reveals the glory of fire-kissed produce, and smaller chapters on grilled pizzas and grilled desserts round out the package.

You could wander through hundreds of recipes in cookbooks or on the Web in search of the best in grilling tips and recipes, or you could turn to the authorities who have built a commanding reputation in the subject area with over two decades of travel, research, recipe-testing, and writing. Winners of no less than five cookbook awards from the James Beard Foundation and the International Association of Culinary Professionals, Cheryl and Bill Jamison have the chops to offer up a rock-solid compilation of the one hundred best grilling recipes—enough for a lifetime of enjoyment.

Review:

"The Jamisons have produced over a dozen cookbooks in their quarter century of shared meals and travels, but are showing little sign of fatigue. Just as their 1995 classic, Smoke & Spice, suggested that the only real way to barbecue is with a smoker, here they instruct that the only real way to grill is to cook entirely with direct heat. In other words, use a grill cover and you might just as well be baking. This is not to say that fire alone is the answer. The chefs focus heavily on the intense flavors of various fruits, herbs, and spices in entrees such as pomegranate lamb chops, rosemary-scented pork loin, and chicken paillard with hot ginger sauce. But when it comes to classics like a porterhouse steak, they know not to guild the lily. Salt, pepper, and butter are all that's required. Borrowing a recipe from a Chicago landmark, the Berghoff Chicago Beer Burger not only has beer in the meat mix but also features beer-braised onions and mushroom-beer ketchup, while an altogether different beverage adds sass to their Dr. Pepper Baby Back Ribs. If that's not sweet enough, there are eight dessert options, including a variety of grilled fruits as well as a simple batch of s'mores. Agent: Doe Coover, Doe Coover Agency. (June)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

100 of the best grilling recipes by two of America's leading grilling and barbecue experts

Synopsis:

Lighten up with fresh, flavorful dishes infused with all the smoky succulence of barbecue! For everyone who savors the husky resonance and deep flavors of wood-smoked barbecue, Sublime Smoke features more than 200 recipes that amptly demonstrate how creative and delicious smoke cooking can be. Cheryl and Bill Jamison are the pioneers of teaching home cooks how to prepare traditional American barbecue. In Sublime Smoke, the Jamisons expand the craft and refine the art by celebrating a world of ethnic and global influences and highlighting foods not typical of barbecue, such as chicken, fish, seafood, and vegetables. Sublime Smoke reveals both the versatility and the unbeatable goodness of smoke cooking.
 
Recipes include:

Double-Smoked Salsa

Guadeloupe Conch Fritters

Warm Smoked Trout and Greens

Tequila-Soused Beef Burritos

Mustard and Maple Ham

Pomegranate Lamb Chops

Jammin Jerk Chicken

Tasty Satay Tuna

Saffron and Ginger Sweet Potatoes

Veggie Heroes

About the Author

Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appétit has pronounced the Jamisons “the king and queen of grilling and smoking.” They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations.
 
Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier.
 
Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.
Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appétit has pronounced the Jamisons “the king and queen of grilling and smoking.” They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations.

Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

Product Details

ISBN:
9781558328013
Author:
Jamison, Cheryl Alters
Publisher:
Harvard Common Press
Author:
Jamison, Bill
Subject:
Cooking and Food-General
Subject:
Barbecue
Subject:
Cooking and Food-Barbecue Grill Cookouts
Edition Description:
Trade Paper
Publication Date:
20130531
Binding:
TRADE PAPER
Language:
English
Illustrations:
2 color
Pages:
400
Dimensions:
8.88 x 7.13 in 1 lb

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Related Subjects

Cooking and Food » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts

100 Grilling Recipes You Can't Live Without Used Trade Paper
0 stars - 0 reviews
$11.95 In Stock
Product details 400 pages Harvard Common Press - English 9781558328013 Reviews:
"Publishers Weekly Review" by , "The Jamisons have produced over a dozen cookbooks in their quarter century of shared meals and travels, but are showing little sign of fatigue. Just as their 1995 classic, Smoke & Spice, suggested that the only real way to barbecue is with a smoker, here they instruct that the only real way to grill is to cook entirely with direct heat. In other words, use a grill cover and you might just as well be baking. This is not to say that fire alone is the answer. The chefs focus heavily on the intense flavors of various fruits, herbs, and spices in entrees such as pomegranate lamb chops, rosemary-scented pork loin, and chicken paillard with hot ginger sauce. But when it comes to classics like a porterhouse steak, they know not to guild the lily. Salt, pepper, and butter are all that's required. Borrowing a recipe from a Chicago landmark, the Berghoff Chicago Beer Burger not only has beer in the meat mix but also features beer-braised onions and mushroom-beer ketchup, while an altogether different beverage adds sass to their Dr. Pepper Baby Back Ribs. If that's not sweet enough, there are eight dessert options, including a variety of grilled fruits as well as a simple batch of s'mores. Agent: Doe Coover, Doe Coover Agency. (June)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by ,
100 of the best grilling recipes by two of America's leading grilling and barbecue experts
"Synopsis" by ,
Lighten up with fresh, flavorful dishes infused with all the smoky succulence of barbecue! For everyone who savors the husky resonance and deep flavors of wood-smoked barbecue, Sublime Smoke features more than 200 recipes that amptly demonstrate how creative and delicious smoke cooking can be. Cheryl and Bill Jamison are the pioneers of teaching home cooks how to prepare traditional American barbecue. In Sublime Smoke, the Jamisons expand the craft and refine the art by celebrating a world of ethnic and global influences and highlighting foods not typical of barbecue, such as chicken, fish, seafood, and vegetables. Sublime Smoke reveals both the versatility and the unbeatable goodness of smoke cooking.
 
Recipes include:

Double-Smoked Salsa

Guadeloupe Conch Fritters

Warm Smoked Trout and Greens

Tequila-Soused Beef Burritos

Mustard and Maple Ham

Pomegranate Lamb Chops

Jammin Jerk Chicken

Tasty Satay Tuna

Saffron and Ginger Sweet Potatoes

Veggie Heroes

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