Grilling For Dummies

Front Cover
John Wiley & Sons, Mar 11, 2009 - Cooking - 384 pages
Grilling For Dummies, 2nd Edition provides readers with the how-to and what-to cook information they need to make their grilling season hot. It also offers tips sure to benefit grillers of all levels, including basic information on equipment; grill setup and maintenance; new grilling techniques for meat, poultry, seafood, and vegetables; and new and updated grilling recipes.
 

What people are saying - Write a review

Grilling For Dummies

User Review  - Lesley S. G. - Overstock.com

Well worth the money. Not fancy very practical. Extremely informative and helpful ! For anyone who wants to learn more about grilling I highly recommend this book ! Read full review

Contents

Introduction
1
The Part of Tens 335
5
Getting Ready to Show the Grill Whos Boss
7
Condiments
10
Rotisserie
16
Buying the Grill of Your Dreams and Accessories to Boot
21
To Build a Fire
41
Adding Spice to Your Life
55
Beef
181
Pork The King of Barbecue
199
Savoring the Peppery Meat of the Middle East Lamb
215
Birds of a Feather
231
Moroccan Chicken Legs and Thighs
243
Dale Currys HickorySmoked Whole Turkey
250
Whole Game Hens with Asian Flavors
256
She Grills Seafood by the Seashore
259

Infusing Foods with Flavor Marinades Oils and Rubs
73
The Saucy Side of Grilling
91
For the Fanatics of the Classics
113
Burgers
115
Sausages
121
Swordplay Grilling Kebabs and Satay
127
Maybe Messy Definitely Delicious Ribs Worth Drooling Over
151
Pair a Rotisserie with a Grill? Oh Yes You Can
165
Grilling Everything Under the Sun
179
Not for Vegetarians Only Vegetables and Side Dishes
285
Grill to Go Sandwiches Pizzas and Other Finger Foods
311
Pizzas Sandwiches and Other Finger Foods
313
Sweets Can Take the Heat Too And Cocktails Cool and Refresh
325
Cocktails
331
The Ten Commandments of Grilling
337
Ten of Our Favorite Barbecue Joints
341
Metric Conversion Guide
345
Copyright

Other editions - View all

Common terms and phrases

About the author (2009)

Marie Rama has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.

John Mariani is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.

Bibliographic information