- Häftad (Paperback / softback)
- Antal sidor
- illustrated ed
- Workman Publishing
- Schneider, Greg
- Greg Schneider
- colour halftones
- 235 x 205 x 35 mm
- Antal komponenter
- 1510 g
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How to Grill
The Complete Illustrated Book of Barbecue Techniques239Skickas inom 7-10 vardagar.
Fri frakt inom Sverige för privatpersoner.Master the techniques that make barbeques great with this indispensable show-and-tell by Steven Raichlin. Using more than 1,000 full-colour, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porter-house, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results!
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Steven Thinker, 16 september 2013
Fantastiskt pedagogiskt och intressant om grillning i olika former. Bortom korv, flintastekar och grillspjut finns en hel värld av fantastisk gastronomi i grill-världen. Köp denna och Jonas Borsséns "G.R.I.L.L.A. -som proffsen".
Recensioner i media
The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Creme Brulee. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Provencal. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust. --Publishers Weekly "Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever . . . and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!" --Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food "Steven Raichlen has done it again! . . . lending his endless research and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food." --Todd English, The Olives Table "Detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty." --The New York Times "150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors . . . " --Los Angeles Times "Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice." --The Wall Street Journal "Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect . . . " --Family Circle "This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill." --Fine Cooking "With more than 1,000 full-color photos to show you every step . . . this book can turn anyone into a grill master." --Good Housekeeping
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.