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Born to Grill: An American Celebration

by and

Born to Grill: An American Celebration Cover

 

Synopses & Reviews

Publisher Comments:

People cook outdoors the world round, but Americans do it more often and better. Grilling is the essential American culinary art, a glorious birthright celebrated every day from coast to coast. In 300 recipes, dozens of technique lips, and heaps of amusing grilling lore, Cheryl and Bill Jamison prove there's no tastier way to enjoy the privileges of citizenship.

Authors of the bestselling Smoke & Spice, about wood-smoked barbecue, the country's premier authorities on outdoor cooking here turn their sights to grilling, the most popular way to cook outdoors — four out of five U.S. households own a grill. Based on extensive testing, the Jamisons advocate a back-to-basics, high-heat, "open air, open flame" technique that guarantees juicy, crispy food and doesn't require a grill with more bells and whistles than the Queen Mary.

Born to Grill perfects All-American classics, like Hearty Ranch Chicken and Church Picnic Pork Chops, updates regional treasures, like San Francisco Sole and Southern Shrimp Skewers, and above all reflects its authors' abundant culinary imagination, in Apricot-Glazed Game Hens, Bayou-Blackened Strip Steak, salads, pizzas, and more.

Review:

"This enticing, handy, beautifully researched volume might well go down as the definitive book on the American tradition of grilling. If a food can be grilled, the Jamisons show in detail how to go about it." James Villas, features writer, Gourmet

Review:

"The Jamisons are authorities on "real" barbecue...They include many regional favorites and specialties, as well as grilling history, folklore, and other interesting tidbits, and their recipes are mouthwatering." Library Journal

Review:

"Meticulous attention to detail makes this a superior resource for the serious and competitive summer cook." Booklist

Review:

"This guide will probably become one of those classic references that cooks consult over and over." The Oregonian

Synopsis:

300 recipes, dozens of techniques, and heaps of amusing grilling lore.

Product Details

ISBN:
9781558321120
Author:
Jamison, Cheryl Alters
Author:
Jamison, Bill
Publisher:
Harvard Common Press
Subject:
Methods - Barbecue & Grilling
Subject:
Methods - Outdoor
Publication Date:
April 2001
Binding:
Paperback
Language:
English
Illustrations:
Y
Pages:
512
Dimensions:
9.16x7.27x1.46 in. 2.06 lbs.

Related Subjects

Cooking and Food » Outdoor » Barbecue Grill Cookouts

Born to Grill: An American Celebration
0 stars - 0 reviews
$ In Stock
Product details 512 pages Harvard Common Press - English 9781558321120 Reviews:
"Review" by , "This enticing, handy, beautifully researched volume might well go down as the definitive book on the American tradition of grilling. If a food can be grilled, the Jamisons show in detail how to go about it."
"Review" by , "The Jamisons are authorities on "real" barbecue...They include many regional favorites and specialties, as well as grilling history, folklore, and other interesting tidbits, and their recipes are mouthwatering."
"Review" by , "Meticulous attention to detail makes this a superior resource for the serious and competitive summer cook."
"Review" by , "This guide will probably become one of those classic references that cooks consult over and over."
"Synopsis" by , 300 recipes, dozens of techniques, and heaps of amusing grilling lore.
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