Grill Italian

Front Cover
Macmillan, Jan 1, 1998 - Cooking - 214 pages
Italian-style grilling goes beyond meat and poultry. There's an entire chapter on vegetables every which way in Grill Italian. Tomatoes are stuffed with bread, garlic, and herbs before grilling. Artichokes are grilled and drizzled with lemon juice and oregano. Italians do extraordinary things with seafood, too. Even the simplest grilled shrimp is unforgettable. And what do you serve with your classic Grilled Tuna "Originata"? In Grill Italian you will find a chapter of traditional pasta and salad accompaniments. In his introduction, Wright tackles the burning questions about grilling: Which makes better-tasting food, gas or charcoal? Supermarket briquets or hard-to-find hardwood lump charcoal? It doesn't really matter, Wright says. The reason food tastes good when grilled is that fat drips down on hot coals or lava rocks and returns in the form of smoke to flavor the food. While your backyard may not overlook the azure waters of the Tyrrhenian Sea, with Grill Italian you can bring the intense, natural flavors of Italian grilling to your table.

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Grill Italian

User Review  - Not Available - Book Verdict

This lively collection of recipes should have broad appeal, combining as it does two American passions, Italian food and outdoor cooking. Wright is the author of Cucina Paradiso (LJ 10/15/92), a ... Read full review

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User Review  - Pool_Boy - LibraryThing

Good and solid grilling/Italian cookbook. Read full review

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About the author (1998)

Wright is a cookbook author, food writer, and research scholar specializing in the cuisines of the Mediterranean. He received his master of arts degree in philosophy from the graduate faculty of the New School for Social Research in New York. He was born in New York, lived in Boston and now in California.

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