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The Plank Grilling Cookbook: Infuse Food with More Flavor Using Wood Planksby Dina Guillen
Synopses & Reviews
Planking — grilling atop a slab of wood — adds a lush, smoky flavor to foods with none of the labor-intensive mess of traditional pits and smokers. Though sales of planks are skyrocketing, there are few resources available that enable backyard cooks to take full advantage of this easy, exciting technique. The Plank Grilling Cookbook answers this growing need with an extensive array of recipes and helpful advice. Among the inventive offerings are entrees, such as Tuna with a Hoisin-Sherry Sauce, Lemon Herb Roast Chicken, Meat Loaf with Tomato and Red Pepper Sauce, and Sizzling Lamb Fajitas; vegetables and side dishes such as Stuffed Artichokes and Corn Guacamole; and even desserts, from Peach Sorbet to Pecan and Cinnamon Stuffed Apples with Caramel Sauce. The book helps readers choose between the different types of planks — cedar, maple, alder, hickory, cherry, and oak — and also features how-to and safety tips for successful plank grilling.
This cookbook contains recipes and helpful advice for infusing foods with more flavor using wooden planks. The book helps readers choose between the different types of planks, and features how-to and safety tips for successful plank grilling.
Planking--grilling atop a slab of wood--adds a lush, smoky flavor to foods with none of the labor-intensive mess of traditional pits and smokers. This cookbook contains recipes and helpful advice for using planks in cooking as well recipes for a variety of entres, vegetable dishes--even desserts.
About the Author
Dina Guillen, Michelle Lowrey, Maria Everly, and Gretchen Bernsdorff are enthusiastic chefs and members of the Kitchen Table Cooking Club, a Sacramento-based club that focuses on gourmet foods.
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