Synopses & Reviews
"One of your most important tools for the grilling season."
—Chef Keith Famie, T.V. Host of Famie's Adventures in Cooking
"Here is a wealth of information for turning the great American cooking machine into a tool for creating contemporary, sophisticated dishes."
—Alfred Portale, Chef-Author of Gotham Bar and Grill Cookbook
Over 130 Recipes Guaranteed to Whet Your Appetite!
Serve Up a Savory Slice of Summer — All Year 'Round! Turn your backyard into the best barbecue joint in town! With dozens of outstanding recipes, sizzling advice on grills, fuels, and all the accessories, plus exclusive tips from the grill masters, you'll get the coals burning and a feast grilling in no time — succulent steaks, country ribs, tangy chicken, and tender veggies … any day of the year. Fire Up the Grill!
- Get the lowdown on grilling equipment and all the fancy utensils available
- Add flavor to your fire with mesquite, walnut wood chips, and more
- Choose the right timing and trimmings for the perfect burger
- Spice up those classic dishes with great marinades, rubs, and sauces
- Try new recipes for pork, lamb, fish, veggies — even sandwiches and pizza!
- Find out about the ten best barbecue joints in America
What could be better than mixing great food and the great outdoors? Grilling For Dummies
brings together two favorite pastimes—cooking and eating—into one easy-to-understand book teeming with tried-and-true barbecuing tips and tasty, mouthwatering recipes. Here's the best place to discover or improve your grilling skills:
- Explore the tools of the trade—what you need, and what you don't
- Select different types of grills based on their advantages and drawbacks
- Use hardwoods, charcoal, briquettes, self-igniting coals, and flavoring woods
- Check out a Griller's Glossary to mastering the inside lingo on grill-speak
- Season your grilled delights with spices, herbs, sauces, rubs, and marinades
Authors and grill gurus Marie Rama and John Mariani include a list of their favorite BBQ shacks around the country, and they offer ten timely tips for hosting successful outdoor patio or tailgate parties. And Grilling For Dummies features more than 130 tantalizing recipes—including recipes for sauces and side dishes (as well as health-conscious recipes for low-fat cuisine)—that enable you to prepare an infinite variety of gastronomic marvels on the grill!
Featuring nearly 100 grilling recipes for meat, chicken, fish, vegetables, and fruit that are sure to please any palate, "Grilling For Dummies" also includes a 16-page color insert with hundreds of illustrations.
Grilling For Dummies,2ndEdition provides readers with the how-to and what-to cook information they need to make their grilling season hot. It also offers tips sure to benefit grillers of all levels, including basic information on equipment; grill setup and maintenance; new grilling techniques for meat, poultry, seafood, and vegetables; and new and updated grilling recipes.
About the Author
, coauthor of Cooking For Dummies
, is an independent food, beverage, and media consultant. She serves as a spokesperson for Sunkist Growers and appears each year on hundreds of TV and radio shows around the U.S. and Canada.
John Mariani is the author of the award-winning books The Dictionary of American Food & Drink and America Eats Out. He is also a columnist for Esquire, Wine Spectator, Sports Afield, and Eating Well, and has been honored by the International Association of Cooking Professionals in "Who's Who of Cooking in America."
Table of Contents
PART I: Gearing Up for Grilling.
Chapter 1: Mastering Grill-Speak.
Chapter 2: Good Grill Hunting.
Chapter 3: Playing with Fire.
PART II: Adding Spice (And Side Dishes) to Your Life.
Chapter 4: A Griller's Pantry.
Chapter 5: The Magic of Marinades, Oils, and Rubs.
Chapter 6: The Secret's in the Sauce.
Chapter 7: Dishes on the Side.
PART III: Golden (Grilled) Oldies.
Chapter 8: Burgers and Sausages and Hot Dogs — Oh My!
Chapter 9: Swordplay: Grilling Kebabs and Satay.
Chapter 10: All about Ribs.
Chapter 11: One Good Turn Deserves Another.
PART IV: Grilling Everything Under the Sun.
Chapter 12: Beef Is What Grills Were Made For.
Chapter 13: Pork — The King of Barbecue.
Chapter 14: Put a Little Lamb in Your Life.
Chapter 15: Birds of a Feather.
Chapter 16: The Gill and the Grill.
Chapter 17: Not for Vegetarians Only.
Chapter 18: Grill to Go: Sandwiches, Pizzas, and Other Finger Foods.
PART V: The Part of Tens.
Chapter 19: Ten of Our Favorite Barbecue Places in the U.S.
Chapter 20: Ten Great Outdoor Party Tips.
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