How to Grill: The Complete Illustrated Book of Barbecue Techniques, a Barbecue Bible! Cookbook (Anglais) Broché – 26 mars 2002
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Commentaires client les plus utiles sur Amazon.com (beta)
The layout and format are simply outstanding - done, again, in what seems to be a "basic grilling book" format. Tons of color pictures showing various techniques. You want to know how to grill chicken breasts? Bam! It's right there. Bone-in chicken? Whole chicken? Chicken sate? Chicken wings? All there.
And for the more seasoned cook, there are new things as well. Recipes like rum-cured smoked salmon and turkey pastrami are a few non-everyday recipes that are quite excellent. And yes, I've tried many of the recipes and they've all come out quite well. In addition, there are plenty of notes and comments that will bring any cook to a higher level.
One note, however. I also bought his 'The Barbecue! Bible' book, and it appears that most of the recipes are also in that book as well, albeit not as nicely illustrated and laid out. I still, though, use both quite frequently (the photos on cutting up a whole chicken are just one of the things that are better in this book).
Be warned that this book is a little biased toward the charcoal grill, but most of the recipes can be done on a gas grill if that is your taste. In addition it is primarily a book about grilling. The author only touches on advanced cooking techniques such as barbecuing and smoking. He does however treat rotisserie grilling very thoroughly. The section on materials is short but does provide the basic information you will need to know before cooking outdoors.
All told this book is an excellent guide to the fine art of grilling. It is an essential reference manual for both the beginner and advanced cook.
This book is packed with all kinds of good recipes. Everything from how to grill a whole hog, right down to the perfect burger (which really is perfect! I love his technique!) and even a short chapter on grilling deserts (grilled pineapple with cinnamon/sugar is insanely good, especially with vanilla ice-cream)
I have tried numerous recipes and none have failed. The only quam some might have is the challenge of finding some of the ingredients. Well, not only are there usually substitutions that he points out, but often-times you can just ommit the ingredient all-together and still get perfectly fine results.
This book is also great because it's geared towards a very broad audience. A novice should have little problem churning out mouthwatering meals, also a grilling guru (or "grill jockey") will likely stumble across new techniques to help their dishes taste even better. Also, this book starts off be teaching the most basic grill techniques, such as setting up a 3-zone fire, indirect grilling...etc.
It gets better... Everything in this book is made from scratch. Not only will you learn how to apply the right BBQ sauces, rubs, marinades, mop sauces...etc to your dishes, you also learn how to make each and every one! The basic BBQ sauce is hardly "basic" like the name implies, it is the single tastiest BBQ sauce I have tried!
I highly recommend this book!