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Original Essays | September 4, 2014

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The Essential New York Times Grilling Cookbook

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The Essential New York Times Grilling Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes—and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary “family” weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne (“French Thoughts on U.S. Barbecue”), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O'Neill (“Splendor in the Lemongrass”), Alfred Portale,  Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!

Synopsis:

For more than a century, the New York Times has published thousands of articles on grilling, along with recipes—and this unique collection gathers the very best. With contributors such as Mark Bittman, Craig Claiborne, Florence Fabricant, Sam Sifton, and others weighing in on everything from barbecue basics to expert tips, healthy fare to indulgent meaty feasts, this book is a treat for everyone! 

About the Author

Peter Kaminsky is a former columnist for the New York Times and a contributor to Food & Wine magazine. He has written, coauthored, or contributed to numerous books, his most recent being Bacon Nation: 125 Irresistible Recipes, with Marie Rama (Workman). Other titles include Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them (Hyperion) and Culinary Intelligence: The Art of Eating Healthy (and Really Well) (Vintage), which Jamie Oliver called “a great guide to how to make the most of your food.” He lives in Brooklyn, NY. Follow Peter on Twitter at @peterkaminsky.

Product Details

ISBN:
9781402793240
Author:
Kaminsky, Peter (edt)
Publisher:
Sterling Publishing (NY)
Author:
Kaminsky, Peter
Author:
Bittman, Mark
Subject:
Barbecue
Subject:
Cooking and Food-Outdoor
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20140431
Binding:
HARDCOVER
Language:
English
Illustrations:
50 illus; 16-pg full-color insert
Pages:
400
Dimensions:
9.25 x 7.38 in

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Related Subjects

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

The Essential New York Times Grilling Cookbook New Hardcover
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Product details 400 pages Sterling Publishing (NY) - English 9781402793240 Reviews:
"Synopsis" by ,
For more than a century, the New York Times has published thousands of articles on grilling, along with recipes—and this unique collection gathers the very best. With contributors such as Mark Bittman, Craig Claiborne, Florence Fabricant, Sam Sifton, and others weighing in on everything from barbecue basics to expert tips, healthy fare to indulgent meaty feasts, this book is a treat for everyone! 
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