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Grilling for Dummies. (For Dummies)by Marie Rama
Synopses & Reviews
"One of your most important tools for the grilling season."
—Chef Keith Famie, T.V. Host of Famie's Adventures in Cooking
"Here is a wealth of information for turning the great American cooking machine into a tool for creating contemporary, sophisticated dishes."
—Alfred Portale, Chef-Author of Gotham Bar and Grill Cookbook
Over 130 Recipes Guaranteed to Whet Your Appetite!
Serve Up a Savory Slice of Summer — All Year 'Round! Turn your backyard into the best barbecue joint in town! With dozens of outstanding recipes, sizzling advice on grills, fuels, and all the accessories, plus exclusive tips from the grill masters, you'll get the coals burning and a feast grilling in no time — succulent steaks, country ribs, tangy chicken, and tender veggies … any day of the year. Fire Up the Grill!
Grilling For Dummies,2ndEdition provides readers with the how-to and what-to cook information they need to make their grilling season hot. It also offers tips sure to benefit grillers of all levels, including basic information on equipment; grill setup and maintenance; new grilling techniques for meat, poultry, seafood, and vegetables; and new and updated grilling recipes.
Featuring nearly 100 grilling recipes for meat, chicken, fish, vegetables, and fruit that are sure to please any palate, "Grilling For Dummies" also includes a 16-page color insert with hundreds of illustrations.
About the Author
Marie Rama, coauthor of Cooking For Dummies, is an independent food, beverage, and media consultant. She serves as a spokesperson for Sunkist Growers and appears each year on hundreds of TV and radio shows around the U.S. and Canada.
John Mariani is the author of the award-winning books The Dictionary of American Food & Drink and America Eats Out. He is also a columnist for Esquire, Wine Spectator, Sports Afield, and Eating Well, and has been honored by the International Association of Cooking Professionals in "Who's Who of Cooking in America."
Table of Contents
PART I: Gearing Up for Grilling.
Chapter 1: Mastering Grill-Speak.
Chapter 2: Good Grill Hunting.
Chapter 3: Playing with Fire.
PART II: Adding Spice (And Side Dishes) to Your Life.
Chapter 4: A Griller's Pantry.
Chapter 5: The Magic of Marinades, Oils, and Rubs.
Chapter 6: The Secret's in the Sauce.
Chapter 7: Dishes on the Side.
PART III: Golden (Grilled) Oldies.
Chapter 8: Burgers and Sausages and Hot Dogs — Oh My!
Chapter 9: Swordplay: Grilling Kebabs and Satay.
Chapter 10: All about Ribs.
Chapter 11: One Good Turn Deserves Another.
PART IV: Grilling Everything Under the Sun.
Chapter 12: Beef Is What Grills Were Made For.
Chapter 13: Pork — The King of Barbecue.
Chapter 14: Put a Little Lamb in Your Life.
Chapter 15: Birds of a Feather.
Chapter 16: The Gill and the Grill.
Chapter 17: Not for Vegetarians Only.
Chapter 18: Grill to Go: Sandwiches, Pizzas, and Other Finger Foods.
PART V: The Part of Tens.
Chapter 19: Ten of Our Favorite Barbecue Places in the U.S.
Chapter 20: Ten Great Outdoor Party Tips.
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