100 Grilling Recipes You Can't Live Without

100 Grilling Recipes You Can't Live Without

Author:   Bill Jamison ,  Cheryl Jamison
Publisher:   Harvard Common Press
ISBN:  

9781558328013


Pages:   243
Publication Date:   01 May 2013
Format:   Paperback
Availability:   In stock at warehouse   Availability explained
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Overview

Anyone who has ever been to a Fourth of July party, a backyard barbeque, or any red-blooded carnivore will tell you that great grilling is truly a talent. While over 82 percent of U.S. households light up their grill each year, great grilling takes time, practice, creativity, trial and error - or it can be distilled down into one master volume of best grilling recipes written by two dynamos that Bon Appetit has dubbed the king and queen of grilling. For the folks that want the top recipes and mastery attainable for even the home cook, Cheryl and Bill Jamison lay the groundwork and roll out only the best of in 100 Grilling Recipes You Can't Live Without. This backyard essential delivers championship recipes with the Jamison's signature lively wit that reinvigorates the endless utility of this popular cooking technique. Grilling is the meat-lover's cooking method of choice. The heart of the Jamisons' book consists of five big chapters on meats and fish: Steaks, Chops, and Ribs; Blazing Burgers and Haute Dogs; Spit-Roasted (Rotisserie) Poultry and Meat; Chicken, Duck, and Quail; and Fish and Shellfish. A chapter on Fajitas, Tacos, and other Southwestern classics adds to the already substantial main-course selections. The chapter of Vegetable Mains and Sides reveals the glory of fire-kissed produce, and smaller chapters on grilled pizzas and grilled desserts round out the package. You could wander through hundreds of recipes in cookbooks or on the Web in search of the best in grilling tips and recipes, or you could turn to the authorities who have built a commanding reputation in the subject area with over two decades of travel, research, recipe-testing, and writing. Winners of no less than five cookbook awards from the James Beard Foundation and the International Association of Culinary Professionals, Cheryl and Bill Jamison have the chops to offer up a rock-solid compilation of the one hundred best grilling recipes - enough for a lifetime of enjoyment.

Full Product Details

Author:   Bill Jamison ,  Cheryl Jamison
Publisher:   Harvard Common Press
Imprint:   Harvard Common Press
Dimensions:   Width: 17.80cm , Height: 2.00cm , Length: 22.40cm
Weight:   0.408kg
ISBN:  

9781558328013


ISBN 10:   1558328017
Pages:   243
Publication Date:   01 May 2013
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In stock at warehouse   Availability explained
We have this item in stock and it will be shipped directly from our warehouse.

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Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons the king and queen of grilling and smoking. They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons the king and queen of grilling and smoking. They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

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