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1 Beaverton Cooking and Food- Barbecue Grill Cookouts

100 Grilling Recipes You Can't Live Without

by

100 Grilling Recipes You Can't Live Without Cover

 

Synopses & Reviews

Publisher Comments:

Anyone who has ever been to a Fourth of July party, a backyard barbeque, or any red-blooded carnivore will tell you that great grilling is truly a talent. While over 82 percent of U.S. households light up their grill each year, great grilling takes time, practice, creativity, trial and error and#8211; or it can be distilled down into one master volume of best grilling recipes written by two dynamos that Bon Appand#233;tit has dubbed "the king and queen of grilling." For the folks that want the top recipes and mastery attainable for even the home cook, Cheryl and Bill Jamison lay the groundwork and roll out only the "best of" in 100 Grilling Recipes You Canand#8217;t Live Without. This backyard essential delivers championship recipes with the Jamisonand#8217;s signature lively wit that reinvigorates the endless utility of this popular cooking technique.

Grilling is the meat-loverand#8217;s cooking method of choice. The heart of the Jamisonsand#8217; book consists of five big chapters on meats and fish: Steaks, Chops, and Ribs; Blazing Burgers and Haute Dogs; Spit-Roasted (Rotisserie) Poultry and Meat; Chicken, Duck, and Quail; and Fish and Shellfish. A chapter on Fajitas, Tacos, and other Southwestern classics adds to the already substantial main-course selections. The chapter of Vegetable Mains and Sides reveals the glory of fire-kissed produce, and smaller chapters on grilled pizzas and grilled desserts round out the package.

You could wander through hundreds of recipes in cookbooks or on the Web in search of the best in grilling tips and recipes, or you could turn to the authorities who have built a commanding reputation in the subject area with over two decades of travel, research, recipe-testing, and writing. Winners of no less than five cookbook awards from the James Beard Foundation and the International Association of Culinary Professionals, Cheryl and Bill Jamison have the chops to offer up a rock-solid compilation of the one hundred best grilling recipesand#8212;enough for a lifetime of enjoyment.

Review:

"The Jamisons have produced over a dozen cookbooks in their quarter century of shared meals and travels, but are showing little sign of fatigue. Just as their 1995 classic, Smoke & Spice, suggested that the only real way to barbecue is with a smoker, here they instruct that the only real way to grill is to cook entirely with direct heat. In other words, use a grill cover and you might just as well be baking. This is not to say that fire alone is the answer. The chefs focus heavily on the intense flavors of various fruits, herbs, and spices in entrees such as pomegranate lamb chops, rosemary-scented pork loin, and chicken paillard with hot ginger sauce. But when it comes to classics like a porterhouse steak, they know not to guild the lily. Salt, pepper, and butter are all that's required. Borrowing a recipe from a Chicago landmark, the Berghoff Chicago Beer Burger not only has beer in the meat mix but also features beer-braised onions and mushroom-beer ketchup, while an altogether different beverage adds sass to their Dr. Pepper Baby Back Ribs. If that's not sweet enough, there are eight dessert options, including a variety of grilled fruits as well as a simple batch of s'mores. Agent: Doe Coover, Doe Coover Agency. (June)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

100 of the best grilling recipes by two of America's leading grilling and barbecue experts

Synopsis:

Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.

In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large regions Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant book—The Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.

Synopsis:

400 Terrific and Comforting Recipes Full of Big, Bright Flavors and Loads of Down-Home Goodness by Distinguished Food Writers, Cheryl and Bill Jamison

Synopsis:

Hot times are ahead when you play with fire! From Cheryl and Bill Jamison, preeminent grilling and barbecue authorities, come 300 sizzlingly satisfying all-American recipes guaranteed to release the inner griller in every backyard cook. This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin good deserts. Born to Grill is a celebration of the elemental glories of grilling and the deliciously unpretentious and imaginative flavors that emerge from the primal encounter of food and flame.
 
Recipes include:

Pale Ale Porterhouse

Old-Timey Big ‘Un Burger

Crunchy Kraut Dog

Chilehead Pork and Corn Skewers

Stout Country Ribs

Calypso Chicken Breasts

Hot-to-Trot Turkey Legs

Two-Fisted Swordfish Sandwich

Sizzled Shrimp with Lemon Noodles

Vegetables Verde Quesadilla

Honeyed Baby Onions

Georgia Peaches with Praline Crunch

Grilled Banana Split

Synopsis:

The definitive book on Texas cooking-which has been influenced by cuisines around the world, including Eastern Europe and Mexico-by distinguished food writers Cheryl and Bill Jamison, who traveled for two years around the state talking with home cooks, chefs, barbecue experts, fishermen, and farmers. Chapters include and#8220;Real Pit-Smoked Bar-B-Q,and#8221; and#8220;Tamed Game,and#8221; and#8220;Farm-Fresh Vegetables,and#8221; and#8220;Eye-Popping, Heart-Thumping Breakfasts,and#8221; and#8220;Football Food,and#8221; and and#8220;Y'All-Come-Back Desserts.and#8221;

About the Author

Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appand#233;tit has pronounced the Jamisons and#8220;the king and queen of grilling and smoking.and#8221; They are the authors of many books, including the best-selling Smoke and Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations.
andnbsp;
Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier.
andnbsp;
Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.
Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nationand#39;s most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appandeacute;tit has pronounced the Jamisons andldquo;the king and queen of grilling and smoking.andrdquo; They are the authors of many books, including the best-selling Smoke and Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Marketand#39;s five Texas locations.

Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmersand#39; Market and the Northern New Mexico chapter of Les Dames dand#39;Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where and#39;barbecueand#39; was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

Table of Contents

Foreword by Mark Miller

The Moveable Feast

Border Basics: Ingredients, Preparation Techniques, and Equipment

Burritos, Enchiladas, Racos, and Other Common Dishes

The Recipes

Salsa, Sauces, and Savory Condiments

Breakfast Bounty

Soups and Salads

Cheese Courses for All Occasions

Ranch-Country Beef

Pork, Cabrito, Lamb, and Game

The Simple Pleasures of Poultry

Fish and Seafood

Versatile Vegetables

Beans, Rice, and Breads

Cross-Cultural Desserts

Beverages and Botanas

Mail-Order Sources

Acknowledgements

People, Places, and Products Index

Recipe Index

Product Details

ISBN:
9781558328013
Author:
Jamison, Cheryl Alters
Publisher:
Harvard Common Press
Author:
Jamison, Bill
Subject:
Cooking and Food-General
Subject:
Barbecue
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
American - General
Edition Description:
Trade Paper
Series:
America Cooks
Publication Date:
20130531
Binding:
TRADE PAPER
Language:
English
Illustrations:
2 color
Pages:
272
Dimensions:
8.88 x 7.13 in 1 lb

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Related Subjects

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

100 Grilling Recipes You Can't Live Without Used Trade Paper
0 stars - 0 reviews
$11.95 In Stock
Product details 272 pages Harvard Common Press - English 9781558328013 Reviews:
"Publishers Weekly Review" by , "The Jamisons have produced over a dozen cookbooks in their quarter century of shared meals and travels, but are showing little sign of fatigue. Just as their 1995 classic, Smoke & Spice, suggested that the only real way to barbecue is with a smoker, here they instruct that the only real way to grill is to cook entirely with direct heat. In other words, use a grill cover and you might just as well be baking. This is not to say that fire alone is the answer. The chefs focus heavily on the intense flavors of various fruits, herbs, and spices in entrees such as pomegranate lamb chops, rosemary-scented pork loin, and chicken paillard with hot ginger sauce. But when it comes to classics like a porterhouse steak, they know not to guild the lily. Salt, pepper, and butter are all that's required. Borrowing a recipe from a Chicago landmark, the Berghoff Chicago Beer Burger not only has beer in the meat mix but also features beer-braised onions and mushroom-beer ketchup, while an altogether different beverage adds sass to their Dr. Pepper Baby Back Ribs. If that's not sweet enough, there are eight dessert options, including a variety of grilled fruits as well as a simple batch of s'mores. Agent: Doe Coover, Doe Coover Agency. (June)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by ,
100 of the best grilling recipes by two of America's leading grilling and barbecue experts
"Synopsis" by ,
Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.

In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large regions Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant book—The Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.

"Synopsis" by , 400 Terrific and Comforting Recipes Full of Big, Bright Flavors and Loads of Down-Home Goodness by Distinguished Food Writers, Cheryl and Bill Jamison
"Synopsis" by ,
Hot times are ahead when you play with fire! From Cheryl and Bill Jamison, preeminent grilling and barbecue authorities, come 300 sizzlingly satisfying all-American recipes guaranteed to release the inner griller in every backyard cook. This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin good deserts. Born to Grill is a celebration of the elemental glories of grilling and the deliciously unpretentious and imaginative flavors that emerge from the primal encounter of food and flame.
 
Recipes include:

Pale Ale Porterhouse

Old-Timey Big ‘Un Burger

Crunchy Kraut Dog

Chilehead Pork and Corn Skewers

Stout Country Ribs

Calypso Chicken Breasts

Hot-to-Trot Turkey Legs

Two-Fisted Swordfish Sandwich

Sizzled Shrimp with Lemon Noodles

Vegetables Verde Quesadilla

Honeyed Baby Onions

Georgia Peaches with Praline Crunch

Grilled Banana Split

"Synopsis" by , The definitive book on Texas cooking-which has been influenced by cuisines around the world, including Eastern Europe and Mexico-by distinguished food writers Cheryl and Bill Jamison, who traveled for two years around the state talking with home cooks, chefs, barbecue experts, fishermen, and farmers. Chapters include and#8220;Real Pit-Smoked Bar-B-Q,and#8221; and#8220;Tamed Game,and#8221; and#8220;Farm-Fresh Vegetables,and#8221; and#8220;Eye-Popping, Heart-Thumping Breakfasts,and#8221; and#8220;Football Food,and#8221; and and#8220;Y'All-Come-Back Desserts.and#8221;
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