A comprehensive grilling guide explains how to grill everything from the perfect steak to pizza, featuring recipes that cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables, and desserts. - (Baker & Taylor)
"The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series. Here's how to grill absolutely everything--from the perfect steak to cedar-plank salmon to pizza--explained in Mark Bittman's trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman's practical advice on all the grilling basics, this book is an exploration of the grill's nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow "project" recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You'll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises--like how to cook paella or bake a whole loaf of bread on the grill--to get the most out of every fire"-- - (Baker & Taylor)
Featuring more than 250 recipes and hundreds of variations, an ultimate grilling guide by the award-winning author of Food Matters covers grilling basics and offers such event-appropriate options as Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers and Texas-Style Smoked Brisket. 50,000 first printing. - (Baker & Taylor)The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series. Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Bittman’s trademark simple, straightforward style.
Featuring 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts.
Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts.
You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill—to get the most out of every fire.
- (HARPERCOLL)The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series
Here's how to grill absolutely everything'from the perfect steak to cedar-plank salmon to pizza'explained in Mark Bittman's trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman's practical advice on all the grilling basics, this book is an exploration of the grill's nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow 'project' recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You'll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises'like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill'to get the most out of every fire.
- (Houghton)The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series
- (Houghton)The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series
- (Houghton)The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series
Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill—to get the most out of every fire.
- (Houghton)
MARK BITTMAN is the author of more than 20 books, including the best-selling, award-winning How to Cook Everything series. Formerly a New York Times columnist and writer, he now devotes his time to cookbooks, teaching, and food-related advocacy.
- (
Houghton)
Booklist Reviews
*Starred Review* From one perspective, grilling is a step backward. Electric and gas stoves, with their focused and instantaneously adjustable heat sources, replaced more primitive open fires, whose temperamental vagaries modern appliances were meant to overcome. But backyard cooks and restaurant professionals understand that a grill's smoky, charring effects add incomparable dimension to all kinds of foods, from red meat to seafood, vegetables, and even to dough. In his signature, overflowingly generous style, Bittman has documented how just about every food can profit from some time on a grill. For serious carnivores, he cooks beef, lamb, and even fish directly atop a bed of blazing coals for perfect charred crust and juicy interior. He gives advice on tastily grilling all sorts of vegetables. Many varied ethnic traditions are included in these hundreds of recipes, and every basic recipe comes with variations to stimulate adventuresome imaginations. Photographs give grill masters a sense of the look of finished dishes. Copyright 2018 Booklist Reviews.
Library Journal Reviews
Head outdoors with the latest entry in Bittman's decade-spanning "How To Cook Everything" series. Featuring more than 1,000 recipes for grilled foods (e.g., Madeira-style beef skewers, tofu steaks, rack of lamb with sesame dipping sauce, sugared peaches with candied ginger ice cream), the collection aims to meet the needs of both grilling experts and novices. Bittman's introduction covers essential grilling concepts and techniques (e.g., buying a grill, direct vs. indirect heat, smoking) in a straightforward, even-handed way—readers won't feel any guilt if they choose to save time by using a gas grill or charcoal briquettes, for example. VERDICT Offering value and practicality, this is an excellent choice for beginners and most grilling collections. Highly recommended.
Copyright 2018 Library Journal.
Publishers Weekly Reviews
As with previous works (How to Cook Everything; How to Cook Everything Vegetarian, etc.), Bittman's broad coverage and clear instructions yield a wealth of reliable, practical dishes well within the range of even novice grillers. Although the book contains 1,000 recipes, Bittman doesn't overwhelm; he includes only a few variations on main ingredients, such as the grilled chicken breast (in the form of salt-and-pepper boneless chicken, crunchy breaded cutlets, and lemon chicken paillard with asparagus and feta), steak (stuffed flank, carne asada tacos), leg of lamb (butterflied, shawarma style), and tofu (steaks, smoked, and as scallion-sesame sliders). He includes instruction on grilling duck breast, fries, savory bread pudding, and naan. Bittman offers solid grilling tips, and maintains, perhaps controversially, that soaking wood chips is pointless (the hardwoods commonly used are water-resistant, resulting in steam instead of smoke, he asserts); his easy-to-execute recipes and imaginative approach is unassailable. Regardless of one's grilling experience, fans of outdoor cooking will find this volume to be essential. (May)
Copyright 2018 Publishers Weekly.