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1 Remote Warehouse Cooking and Food- Barbecue Grill Cookouts

Raichlen's Indoor! Grilling

by

Raichlen's Indoor! Grilling Cover

 

 

Excerpt

Q So why did a guy who's spent nearly a decade celebrating the glory of smoke and fire that is barbecue decide to write a book on indoor grilling?

A The short answer is easy. Because my editor, Suzanne Rafer, asked me to. Suzanne is an apartment dweller in Manhattan. Like millions of Americans, she lives in a major metropolitan area, where condominium regulations, municipal fire codes, or a simple lack of space make grilling outdoors illegal or impossible.

But apartment living isn't the only reason a book on grilling indoors makes sense.

Elsewhere in the country, arcic winter temperatures or grill-burying snowfall render wintertime grilling unfeasible, or at least unpleasant—although many diehard 'que heads don't let a little rain, snow, sleet, hail, or ice deter them from their appointed rounds at the grill.

Yet steaks still need to be grilled, salmon requires smoking, and chickens beg to be spit-roasted—even if you can't cook outdoors. Almost from the dawn of civilization, human ingenuity has contrived to bring the techniques of out-door live-fire cooking indoors.

Which brings me to the third reason I wrote this book: because indoor grilling belongs to a barbecue tradition that began with our earliest cave-dwelling ancestors. If it's likely that the first barbecue was accidental (a forest fire cooked a bison on the hoof and some prehistoric man or woman tasted and liked it), it's equally likely that the first deliberate act of grilling probably took place indoors. After all, archeologists have discovered Paleolithic cave sites containing the remains of flame-charred animal bones and cooking pits.

The ancient Greeks and Romans certainly grilled indoors. The hearth was literally and spiritually the focal point of the home. Indeed, our word focus comes from the Latin word for hearth. For that matter, so does the word for a popular Italian bread once cooked on the hearth—foccacia.

In medieval Europe, the fireplace served as the cooking center for the household. Capons and pullets were roasted on rotisseries in front of the fire. Some of these rotisseries were hand-cranked by scullions; others were powered by clockworks; and one particularly ingenious model—illustrated in an illuminated manuscript—used a small dog on a treadmill to turn the spit.

You may think of indoor grilling as being the province of newfangled gadgets, like the George Foreman contact grill, VillaWare panini machine, Showtime rotisserie, or Camerons stove-top smoker. These are, in fact, the latest manifestations of a spirit of indoor grill ingenuity that began the moment the first hominid roasted a haunch of meat in a fire pit in a cave.

Which brings me to the final reason I wrote this book—because it affords indoor and outdoor grillers alike an opportunity to expand our grilling horizons. There are some dishes you can make on an indoor grill that are difficult, if not impossible, outdoors. The short list would include panini and Cuban sandwiches, spit-roasted onions and artichokes, saganaki (Greek grilled cheese made in a grill pan), shad roe, and sugar-and-cinnamon-crusted banana "tostones" for dessert.

Surveys have shown that most people tend to grill the same three or four dishes over and over. If you're strictly an indoor griller, I hope this book wil help you expand your repertory and give you some bold new ideas for using your contact grill, grill pan, built-in grill, freestanding grill, fireplace, countertop rotisserie, and stove-top smoker. If you grill both indoors and outdoors—or even solely outdoors, I hope the book will still give you some fresh ideas.

As with all my books, I learned a lot, had fun, and ate well while writing it. I hope it will make you a better griller—whether you cook indoors, outdoors, or both.

Product Details

ISBN:
9780761133353
Author:
Raichlen, Steven
Publisher:
Workman Publishing
Subject:
General
Subject:
Barbecue
Subject:
Barbecue cookery
Subject:
Methods - Barbecue & Grilling
Subject:
Cooking and Food-Barbecue Grill Cookouts
Edition Description:
Trade Paperback
Publication Date:
20041131
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
416
Dimensions:
231.14 x 202.692 x 29.21 mm

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Related Subjects


Cooking and Food » Outdoor » Barbecue Grill Cookouts

Raichlen's Indoor! Grilling Used Trade Paper
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$5.95 In Stock
Product details 416 pages Workman Publishing - English 9780761133353 Reviews:
"Staff Pick" by ,

No one can touch Steve Raichlen in the realm of grilling. He is king. Here Raichlen brings his devotion and expertise indoors, providing a wide variety of sumptuous recipes, almost all of which include helpful tips and instructions on how to retool each for any indoor grilling method (grilling machines (i.e., your much-loved George Foreman grill), built-in grills, grill pans, stove-top smokers, rotisseries, and fireplaces). Here's a mouthwatering sample of what you'll find: Sicilian-Style Stuffed Flank Steak, Milenko's Cumin-Crusted Chicken with Cucumber Cream Sauce, a variety of panini and other delicious sandwiches, Grilled Camembert with Grilled Tomato Sauce... even dessert! For expert grilling advice and recipes dripping with flavor, you need look no further than Raichlen's Indoor! Grilling.

"Synopsis" by , America's grilling guru brings his mastery of live-fire cooking to the world of indoor grilling. Raichlen presents recipes for grill pans, indoor smokers, built-ins on upscale home ranges, and the most basic tool of all--the fireplace. Sidebars show how to cook most recipes on alternative devices, and tips and techniques are featured.
"Synopsis" by , Heat up the Foreman. Plug in your rotisserie! Make meals in your fireplace and start using that fancy range-top grill. In a marriage made in BBQ heaven, Steven Raichlen, America's grilling guru, brings his mastery of live-fire cooking to the world of indoor grilling. Now, neither snow nor rain nor gloom of apartment regulations will stay the cook from achieving spectacular grilled flavors.

In a contact grill (over 25% of American households own one, with 40 million Foremans alone sold since 1995), make Calgary Hot Wings; Pepper Jack Cheeseburgers with Slow-Burn Jalapeño; Moroccan Grilled Salmon; two dozen panini, cubanos, croque-monsieurs, and muffulettas; and Victory Chicken, the recipe that powered Steven Raichlen to his Iron Chef win. Expand the countertop rotisserie repertoire with Chinese Barbecued Spare Ribs, Leg of Lamb with Garlic Mint Wet Rub, Thai Thighs, and Maple and Cinnamon Spit-Roasted Sweet Potatoes. There are recipes for grill pans, indoor smokers, built-ins on upscale home ranges, and the most basic tool of all--the fireplace.

Sidebars show how to cook most recipes on alternative devices, and tips and techniques abound--how to turn a wok into an indoor smoker, brush bread with olive oil for true crisp-crusted panini, and pick the perfect "grilling" banana--to cook perfectly on a contact grill.

Indoors--it's the new outdoors.

"Synopsis" by , In a marriage made in BBQ heaven, Steven Raichlen, America's grilling guru, brings his mastery of live-fire cooking to the world of indoor grilling. With this collection of tips and more than 300 wonderful recipes, neither snow nor rain nor gloom of apartment regulations will stay the cook from achieving spectacular grilled flavors! 16-page color insert.

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