Williams-Sonoma Collection: Grilling

Front Cover
Simon and Schuster, 2002 - Cooking - 120 pages
The tantalizing smoky aroma of food cooking on a hot grill can draw a hungry crowd in a matter of minutes. Who can resist chicken or baby back ribs brushed with a sweet and spicy marinade? Whether you have a charcoal or gas grill in your backyard, an array of delicious grilling recipes awaits you in this cookbook.

Williams-Sonoma Collection Grilling offers more than 40 recipes, including updated classic fare and exciting new ideas. Tempt guests with an elegant grilled entrée of scallops brushed with spicy wasabi or perhaps savory portobello mushrooms dressed with herb-infused olive oil. If you're craving a juicy steak or seared tuna, a recipe from the meat or seafood chapters is sure to please. A selection of vegetable recipes provides plenty of ideas, both for healthful accompaniments or stand-alone meals. And, for something a little more unusual, try grilling pears for dessert.

Full-color photographs make it easy to decide what to grill, and each dish is accompanied by a photographic side note that highlights a key ingredient or technique, making Grilling much more than just a collection of recipes. An informative basics section and glossary fill in all you need to know to make grilling a favorite way of cooking for every occasion.

Mastering the art of grilling is one of the most satisfying ways to share a good meal with family and friends. Whether it's a T-bone steak, a salmon fillet, corn on the cob, or even pizza, virtually any food can be adapted to this versatile cooking technique and grilled with success.

Williams-Sonoma Collection Grilling offers more than 40 delicious recipes, including both beloved classics and inspiring new ideas. In these pages, you'll find grilling recipes for any occasion—from a casual backyard barbecue to a more elegant dinner with friends. This vividly photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf.
 

Contents

Introduction
6
THE CLASSICS
9
Grilled Chicken with Herb
10
Baby Back Ribs with HoneyJalapeño Marinade
13
Shrimp with LemonGarlic Butter
14
Butterflied Leg of Lamb with RosemaryGarlic Paste
17
SmokeGrilled Salmon with Fennel and Tarragon
18
The Perfect Hamburger
21
HerbCrusted Rack of Lamb with Mint and Sherry Gravy
34
Lamb and Mushroom Kabobs
37
Flank Steak with Ginger Marinade
38
Butterflied Pork Tenderloins with MangoLime Salsa
41
POULTRY ON THE GRILL
43
Grilled Chicken with HomeStyle Barbecue Sauce
44
Cornish Hens under a Brick Italian Style
47
Chicken Breasts Stuffed with Fresh Sage and Mozzarella
48

TBone Steaks with ThreePepper Rub and Bourbon Steak Sauce
22
MEAT ON THE GRILL
25
New York Strip Steaks with Thyme and Garlic Butter
26
Skirt Steak Fajitas with Pico de Gallo
29
Pork Chops with ApricotBrandy Glaze
30
Veal Chops Tuscan Style
33
ChileStuffed Turkey Thighs
51
Grilled Duck Breasts with Dried CherryZinfandel Sauce
52
Whole GrillRoasted Turkey
55
Chicken Satay with Peanut Sauce
56
Copyright

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About the author (2002)

Denis Kelly has been a restaurateur, food and wine consultant, and college professor. A recipient of both the Julia Child Award and the James Beard Award, he is the author of Creole and Cajun Cooking and Pacific Grilling and the coauthor of many cookbooks, most notably The Complete Meat Cookbook with Bruce Aidells. Mr. Kelly has also written for publications such as Gourmet and Wine & Spirits. He lives in the San Francisco Bay Area.

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