Synopses & Reviews
With her unmatched grilling knowledge, dynamic presence, and passion for outdoor cooking, Elizabeth Karmel has broken through the ranks of the "boys of barbecue" to offer a fresh voice on the grilling scene. This North Carolina native has made the backyard grill her domain, and in Taming the Flame, she shows you how to make grilling simple and fun for everyday cooking and entertaining.
If you're slowly warming up to the idea of grilling, you'll love the way she explains the basics, from choosing a grill and other equipment to knowing when to use the direct or indirect cooking method. If you're an accomplished griller, you'll get recipes and tips to take your grill skills to the next level. Expand your repertoire with this definitive book that reveals proven grilling secrets, delves into the fine points of authentic barbecue (time and smoke are key), and encourages you to be more adventurous.
More than 350 recipes in Taming the Flame offer a wealth of choices for any occasion. They range from down-home to uptownfrom Bubba's Bunch Barbecued Baby Back Ribs to Bacon-Wrapped Sea Scallops, from Kenny's Wings of Fire to Salt-Cured Duck Breast with Fig Jam. Twelve "Grilling 101" guides feature expert advice and basic recipes for burgers, steaks, poultry, fish, lamb, vegetables, pizza, and more. Karmel's signature Grilling Trilogy highlights the inherent flavor of grilled foods and makes grilling classic favorites easy.
Not all the recipes are hot off the grill. Some will complement your grill creations, including nibbles and bits (your crowd will clamor for the tumbled tomatoes), salads (some grilled, some not) and side dishes, and desserts (including the Best Apple Pie You've Ever Eaten and Zesty Lemon Bars). Libations ranging from Rockin' Chair Lemonade to Pomegranate Margaritas will liven up any cookout!
There are sixteen color pages showing tantalizing dishes and dozens of black-and-white photos detailing techniquesplus helpful cooking time charts, menu ideas, a grilling dictionary, and a source guide. With Karmel's love of good food and good times evident on every page, and her warmth and humor sprinkled generously throughout the book, Taming the Flame will get you fired up about grilling just about anythinganytime, in any weather.
Review
armel brings a feminine flair to a masculine domain with this A-to-Z roadmap to grill-based cuisine—from fast, high-heat methods to slower roasts and barbecue that rely on an indirect flame. Some may disagree with Karmel's assertion that there's no taste difference between gas and charcoal, although she does give tips on using old-fashioned briquettes. Her extensive introduction to techniques, tools and pantry basics make up the meat of the book; the 350 recipes that follow, organized by ingredient, rely so heavily on the methods set earlier that novices will frequently find themselves flipping back and forth. Karmel aims to be encyclopedic, offering a guide to cuts and a cooking timetable in every section, and she's at her best with natural variations on grilling, from simple Chicken Paillard to ambitious Hung-Your-Momma Braised Short Ribs. Karmel has never met a dish she can't make on the grill, and her attempts at grilled versions of Pot Roast and Veal Scaloppini are unnecessary. Her chatty, "girlfriend" point of view leads to a few lapses: for example, the beef section omits "rare" from its cooking timetable, and Grilled Lobster 101 devotes more time to avoiding killing the lobster (getting someone else to do it being the top choice) than it does to cooking it. Overall, though, this is a welcome guide for members of either sex. Photos. (May) (Publishers Weekly, April 11, 2005)
Synopsis
Top grilling guru Elizabeth Karmel turns up the heat in a complete how-to-grill guide packed with knockout recipes, signature secrets, and insider tips
Mark Bittman calls her " a dynamo" and raves, " no one knows more about grilling." Rick Bayless, Steven Raichlen, and Al Roker are fans. Elizabeth Karmel has earned the respect of the " boys of barbecue" all across the country, and her unmatched grilling expertise and easy Southern charm have made her a sought-after figure in print and on television nationwide.
Now she puts it all on paper in a down-to-earth guide for anyone who already loves grilling or wants to learn how. Karmel gives the lowdown on all the basics, including knowing the difference between grilling vs. barbecue, gas vs. charcoal grills, and marinades vs. rubs. In twelve " Grilling 101" sections, she offers at-a-glance guidance for how to grill burgers, steaks, and other staples. From her simple " grilling trilogy" technique for grilling just about anything to her " oil the food, not the grate" mantra to keep foods from sticking, she shares tricks of the trade from her years of experience at the grill.
More than 400 tantalizing recipes cover the down-home and the high-end, from Bubba s Bunch Barbecued Baby Back Ribs to Hickory-Smoked Bacon Wrapped Rainbow Trout to Grilled Vegetable Antipasto Platter. There are recipes for poultry, fish, a full range of meats, fruits, and vegetables even pizza plus recipes for nibbles and drinks. Throughout, photographs illustrate techniques and capture the fun and ease of grilling. Sixteen pages of mouthwatering color insert photos will have everyone headingout to light up the grill.
Synopsis
"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse."
--Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time
"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk."
--Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS
"Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you."
--Sara Moulton host, Food Network's Sara's Secrets, and executive chef, Gourmet magazine
"Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here!"
--Chef Charlie Trotter, Chicago
"Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves."
--Mike Mills four-time World Champion,Memphis-in-May BBQ competition
Synopsis
Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse.
--Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time
Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk.
--Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS
Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you.
--Sara Moulton host, Food Network's Sara's Secrets, and executive chef, Gourmet magazine
Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here
--Chef Charlie Trotter, Chicago
Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves.
--Mike Mills four-time World Champion, Memphis-in-May BBQ competition
About the Author
ELIZABETH KARMEL is a nationally known grilling expert and the creator of Girls at the Grill, a company that encompasses her grilling consulting and writing, grilling products, and GirlsattheGrill.com. She is the executive chef and spokesperson for New York's Hill Country barbecue restaurant, and the author of the highly acclaimed grilling cookbook Taming the Flame. She has appeared on numerous television shows, including the Today Show, Good Morning America, and The Early Show.
Table of Contents
Introduction.
GETTING STARTED.
Telling Grilling Secrets.
Flavoring the Fire.
Tools of the Trade.
THE MAIN EVENT.
Poultry.
Beef.
Pork.
Lamb.
Burgers and Ground Meat.
Sausages.
Fish.
Shrimp and Other Shellfish.
Vegetables and Fruit.
Pizza.
Low-and-Slow Barbecue.
BBQ Ribs, Rubs, and Sauces.
ON THE SIDE.
Nibbles and Bits.
Salads and Sides.
Libations.
Sweet Endings.
BBQ EXTRA.
Menus.
Grilling Dictionary.
Sources.
Acknowledgments.
Index.