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Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. In Mastering the Grill, acclaimed cookbook authors and veteran grill masters go beyond the usual advice to teach you the secrets—and science—of grilling.
This extensive guide explains numerous grill types and tools as well as the hows and whys of wood, charcoal, gas, and electric. A chapter on mastering ingredients teaches everything from the cuts of meat to the particulars of proteins, fats, produce, and more. The encyclopedic range of recipes covers meat, poultry, seafood, and vegetables—with everything from burgers, steaks, and ribs to lobster tails, turducken, eggplant rollatine, and grilled banana splits.
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Creators
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Publisher
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Release date
October 12, 2021 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780811878357
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EPUB ebook
- ISBN: 9780811878357
- File size: 25073 KB
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Languages
- English
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Reviews
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March 23, 2009
There's a whole world of food out there ready to be grilled; this thick and gorgeously illustrated book goes soup to nuts, almost literally. Lamb and quail are just as likely to find a home in the flames as chicken and fish. Getting the cheeseburgers right every time is covered, too, as are Smoke Roasted Bell Peppers Stuffed with Garden Vegetables, Cranberry Sweet-and-Sour Turkey London Broil, and Mint-Infused Chicken with Pomegranate Yogurt. This vegetarian's nightmare considers everything from fish and side dishes to entire pigs and contains a great introductory section on equipment, techniques, ingredients, and flavors. Dude factor: grilling is a quintessential dude activity.Copyright 2009 Library Journal, LLC Used with permission.
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