James McNair's Grill Cookbook
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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20 minutes 8-10 or according black pepper brush the grill brushing grill rack cayenne pepper charcoal cheese chervil chicken cilantro cold running water combine all ingredients Cookbook cooking as described coriander covered grill described on pages dry with paper fire is ready flavor Freshly ground black freshly squeezed lemon fruity olive oil garlic ginger root glaze Grill cooks grill for moderate ground black pepper lightly brush manufacturer's instructions marinade meat melts minced or pressed minutes total cooking moderate direct-heat cooking mustard oil for brushing olive oil onion open grill oregano paper toweling peel pepper to taste pineapple polenta pork preferably extra-virgin preheated plates Prepare an open Prepare the marinade pressed garlic Quickly rinse rack with vegetable radicchio recipe Remoulade room temperature Salsa salt and pepper Salt Freshly ground sauce saucepan serve immediately shallots slices soy sauce stirring sweet pepper tablespoons minced fresh teaspoon tofu tomatoes vegetable oil