Italian Grilling: Light & Simple Cooking Year-round

Front Cover
Broadway Books, 1997 - Cooking - 111 pages
Simple, fast, and extraordinarily versatile, grilling is the cooking method for today.  Almost everything can be prepared on the grill, from shrimp to swordfish, portobellos to polenta.  And no wonder: the clear, fresh flavors we love are preserved, fewer added oils are required, and food actually loses fat
as it cooks.

In Italian Grilling, Jean Galton has created more than 70 delicious traditional and new recipes for soups and salads, main dishes, marinades and dressings, and even desserts that combine ease and versatility with the high-flavor, low-fat emphasis we all want.  Imagine a vibrant grilled sweet red pepper soup with shrimp; grilled shrimp with a basil mayonnaise; spicy chicken breasts with lemon; succulent baby lamb chops; grilled peaches with sweet ricotta.

In these recipes, the aromatic ingredients that are the essence of Italian cooking--olive oil, basil, garlic, lemons, rosemary, oregano, and thyme--enhance everything from artichokes to crispy pizzas and bruschettas.  These are mouthwatering dishes you'll want to make throughout the year.

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Contents

Section 1
9
Section 2
12
Section 3
17
Section 4
26
Section 5
28
Section 6
29
Section 7
34
Section 8
40
Section 13
63
Section 14
71
Section 15
73
Section 16
79
Section 17
91
Section 18
95
Section 19
96
Section 20
98

Section 9
41
Section 10
48
Section 11
54
Section 12
62
Section 21
103
Section 22
104
Copyright

About the author (1997)

Jean Galton is a food writer, author, and recipe developer whose work has appeared in dozens of magazines and newspapers including "Food & Wine," "Fine Cooking," "Parent's," "Redbook," "Good Housekeeping," and "Real Simple," She is the author, co-author, and contributor to many books including Pacific Northwest (Williams-Sonoma), Italian Grilling, Cooking with Artisan Breads, and 365 Great Soups and Stews.

Bibliographic information