Synopses & Reviews
People cook outdoors the world round, but Americans do it more often and better. Grilling is the essential American culinary art, a glorious birthright celebrated every day from coast to coast. In 300 recipes, dozens of technique lips, and heaps of amusing grilling lore, Cheryl and Bill Jamison prove there's no tastier way to enjoy the privileges of citizenship.
Authors of the bestselling Smoke & Spice, about wood-smoked barbecue, the country's premier authorities on outdoor cooking here turn their sights to grilling, the most popular way to cook outdoors four out of five U.S. households own a grill. Based on extensive testing, the Jamisons advocate a back-to-basics, high-heat, "open air, open flame" technique that guarantees juicy, crispy food and doesn't require a grill with more bells and whistles than the Queen Mary.
Born to Grill perfects All-American classics, like Hearty Ranch Chicken and Church Picnic Pork Chops, updates regional treasures, like San Francisco Sole and Southern Shrimp Skewers, and above all reflects its authors' abundant culinary imagination, in Apricot-Glazed Game Hens, Bayou-Blackened Strip Steak, salads, pizzas, and more.
"This enticing, handy, beautifully researched volume might well go down as the definitive book on the American tradition of grilling. If a food can be grilled, the Jamisons show in detail how to go about it." James Villas, features writer, Gourmet
"The Jamisons are authorities on "real" barbecue...They include many regional favorites and specialties, as well as grilling history, folklore, and other interesting tidbits, and their recipes are mouthwatering." Library Journal
"Meticulous attention to detail makes this a superior resource for the serious and competitive summer cook." Booklist
"This guide will probably become one of those classic references that cooks consult over and over." The Oregonian
300 recipes, dozens of techniques, and heaps of amusing grilling lore.