Mastering the Grill: The Owner's Manual for Outdoor Cooking
July 2010 · Chronicle Books
4.3star
21 reviews
eBook
1421
Pages
family_home
Eligible
info
About this eBook
This comprehensive grilling guide features 350 surefire recipes, hundreds of tips and techniques, as well as how-to illustrations and mouthwatering photos.
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.
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.
Ratings and reviews
4.3
21 reviews
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5 February 2011
I have make 20 recipes from Mastering the Grill and have yet to make a bad dish. The best part of the book is the large list of brines, rubs, and marinades that are used extensively in the books recipes. I recommend this book for anyone that wants to try new flavor combinations and enjoys learning about the science behind grilling.
About the author
Andrew Schloss is a well-known teacher, food writer, cookbook author, and food industry consultant. He lives in Pennsylvania.David Joachim has authored, edited, or collaborated on more than 25 cookbooks. He lives in Pennsylvania.
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