James McNair's Grill Cookbook

Front Cover
Chronicle Books, 1990 - Cooking - 96 pages
As every observant cook knows, what was once backyard barbecuing has now achieved gourmet status in the form of grilling. James McNair, acknowledged master of the single subject cookbook, explores this exciting upscale approach to the world's oldest cooking method in the only book on the market to feature smoking as well as grilling techniques. Here are myriad inspiring ways to grill everything from freshwater fish and succulent seafood to poultry, game, breads, and even fruit, as well as sensible suggestions for choosing equipment, starting perfect fires, using flavor imparting woods and fuels, and preparing fresh ingredients for grill cooking, both indoors and out. Among the updated recipes are Speckled Trout with Roasted Pecans, Smoked Venison with Orange Juniper Sauce, Summer Vegetables Aioli, Peach-Stuffed Pork Tenderloin, Spicy Catfish Remoulade, and Warm Exotic Fruits with Coconut Sauce. Once again, Patricia Brabant has beautifully photographed McNair's exquisitely styled dishes, this time on contemporary tableware exclusively from Tiffany and Company.
 

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Contents

A NEW CUISINE
5
POULTRY MEATS
33
GRAINS VEGETABLES FRUITS
65
MARINADES GLAZES SAUCES
81
INDEX
94
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Page 95 - Slowly whisk the egg yolk mixture into the saucepan. Place over low heat and cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat, cool slightly, then stir in rum or vanilla.

About the author (1990)

James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.

Patricia Brabrant spends most of her working hours photographing food for advertising promotion, and editorial clients.

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