Synopses & Reviews
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Sear, smoke, grill, and roast: Learn the secrets of the kamado and become a grilling all-star. Forget gas, propane, and standard charcoal grillsandmdash;once you go kamado, thereand#39;s no going back.
In Hot Coals, chefs Jeroen Hazebroek and Leonard Elenbaas show you why everyoneand#39;s obsessed with this amazing, adaptable cooker. They lay out thirteen techniques that showcase the grilland#39;s range: You can bake a savory quiche, grill a flank steak, and sear Moroccan-style lambandmdash;all in the same device. Hot Coals is packed with essential kamado techniques and information, including thirty recipes, the science behind the cooker, and the key to infusing specific flavors into your dishes. With this indispensible grilling guide, youand#39;ll be a kamado master in no time.
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavor, and this is the book that shows you how For the first time in print, Jeff Phillips is sharing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff guides you through your smoking session with the patience that is unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some basic techniques, Jeff encourages you to cut loose and experiment to develop your own smoky sensations. Best of all, you can use your basic backyard grill to give smoking meats a try, then decide whether to invest in a smoker.
From the definitive name in grilling comes an all-new, unmatched collection celebrating the rich history as well as new techniques and innovations in American barbecueandmdash;from low-and-slow Southern ribs cooked in decades-old BBQ pits to new techniques and flavors from its largest urban centers
About the Author
Jamie Purviance is one of Americaandrsquo;s top grilling experts and Weberandrsquo;s master griller. He graduated from Stanford University and the Culinary Institute of America before launching a career as a food writer for publications such as Bon Appetit, Better Homes and Gardens, Fine Cooking, Town and Country, and the Los Angeles Times. He is the author of numerous cookbooks including Weberandrsquo;s Way to Grill, a James Beard Award nominee and New York Times best seller. Purviance has appeared as a grilling authority on numerous television shows including Today, The Early Show, Good Morning America, and The Oprah Winfrey Show.
Weber Grill: The year was 1952. Weber Brothers Metal Works employee George Stephen Sr. had a crazy idea. Using as a model the marine buoys made by his company, he concocted a funky dome-shaped grill with a lid to protect food and keep in rich barbecue flavor. From those humble beginnings, an international grilling revolution was born. Today, Weber has grown to become the leading brand of charcoal and gas grills and accessories, and Georgeandrsquo;s kettle has become a backyard icon.