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1 Remote Warehouse Cooking and Food- Barbecue Grill Cookouts

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Cooking with Fire and Smoke

by

Cooking with Fire and Smoke Cover

 

Synopses & Reviews

Publisher Comments:

This winning combination of cookbook and equipment guide provides an extraordinary collection of recipes for grilled, smoked, and rotisseried dishes, along with detailed instructions on buying, caring for, and accessorizing a barbecue (from a ten-dollar hibachi to an elaborate gas grill). andlt;BRandgt; Schulz's savory flavoring suggestions include a variety of woods, seasonings, marinades, bastes, sauces, and dry rubs — all with simple, clear directions on how to use them. These, and hundreds of exciting recipes — from down-home chicken and ribs to more exotic fare, such as Mustard Seeded Grilled Chicken, Maple and Cob Smoked Ham, Beer Poached Polish Sausage, and Sesame Speckled Butterfish — turn grill cooking into a culinary adventure. And a surprising, delightful array of seafood, meat, and vegetable kebobs offers exciting twists for skewers. andlt;BRandgt; For anyone with a terrace, backyard, a little fire or imagination, andlt;Iandgt;Cooking with Fire and Smokeandlt;/Iandgt; is a necessary resource.

About the Author

andlt;Bandgt;Phillip Schulz,andlt;/Bandgt; author of andlt;Iandgt;Vodka 'n' Vittlesandlt;/Iandgt; and andlt;Iandgt;As American as Apple Pie,andlt;/Iandgt; lives in New York City and Amagansett, Long Island.

Table of Contents

Contents

Introduction by Bert Greene

1Where There's Fire, There Is Usually Smoke...Cookery

2Grill Talk

3Accessories Galore

4What's in a Grill?

5Care for Your Grill

6The Fire Behind the Smoke

7The Topical Heat Wave

8The Flavor Behind the Smoke

9From Marination to Sen-sauce-ation

10All's Fare for the Grill

11What to Drink at a Cookout

12Some Safety Tips

13Grilling and Covered Cooking

Beef

Poultry

Pork

Lamb

Sausage

Fish and Shellfish

Vegetables

14Rotisserie Cooking

15Smoker Cooking

16Before and After the Grill

Rubs

Marinades and Bastes

Barbecue Sauces

Toppings and Adjunctive Sauces

A Glossary of Terms for Cooking with Fire and Smoke

Source List

Index

Product Details

ISBN:
9780671733094
Introduction:
Greene, Bert
Author:
Schulz, Phillip Stephen
Introduction by:
Greene, Bert
Introduction:
Greene, Bert
Author:
Schutz, Phillip Stephen
Author:
Greene, Bert
Publisher:
Simon & Schuster
Location:
New York :
Subject:
Barbecue
Subject:
Outdoor cookery
Subject:
American - General
Subject:
Barbecue cookery
Subject:
Marinades
Subject:
Methods - Barbecue & Grilling
Subject:
Regional & Ethnic - American - General
Subject:
General Cooking
Subject:
Cooking and Food-Barbecue Grill Cookouts
Copyright:
Edition Number:
1st Fireside ed.
Edition Description:
B102
Publication Date:
May 1991
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
line art t/o
Pages:
336
Dimensions:
9.25 x 6.12 in 12.39 oz

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Related Subjects

Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

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