Mastering the Grill: Reference to Go
Reference to Go
Published on 1. July 2010
173 pages
978-0-8118-7270-6 (ISBN)
Description
The authors of the
New York Times-bestselling Mastering the Grill present a quick reference guide featuring fifty recipes plus loads of essential tips.
In Mastering the Grill, Andrew Schloss and David Joachim-two acclaimed cookbook authors and veteran grill masters-created the definitive guide to the art and science of grilling. Now they have distilled the most essential knowledge, along with fifty of their best recipes, for this convenient reference ebook.
In Mastering the Grill, Andrew Schloss and David Joachim-two acclaimed cookbook authors and veteran grill masters-created the definitive guide to the art and science of grilling. Now they have distilled the most essential knowledge, along with fifty of their best recipes, for this convenient reference ebook.
More details
Other editions
Additional editions
Andrew Schloss | David Joachim
Mastering the Grill Deck
Other
05/2009
Chronicle Books
€33.77
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Person
Andrew Schloss is a well-known teacher, food writer, cookbook author, and food industry consultant. He lives in Pennsylvania.
Content
- Intro
- Cover Page
- Title Page
- Copyright Page
- TABLE OF CONTENTS
- INTRODUCTION
- 1 THE GREAT AMERICAN HAMBURGER AND CHEESEBURGER
- 2 BUFFALO-STYLE BLUE CHEESE BURGERS
- 3 HERB CHEESE-STUFFED GARLIC BURGERS
- 4 HOT DOGS STUFFED WITH THE WORKS
- 5 MISO TUNA BURGERS
- 6 VIETNAMESE BEEF SATAY BASTED WITH BASIL BUTTER
- 7 GRILLED SZECHWAN SHRIMP WITH MANGO CHUTNEY
- 8 TEA-SMOKED CLAMS AND MUSSELS WITH SZECHWAN MIGNONETTE
- 9 SCALLOPS GRILLED WITH HORSERADISH AND PROSCIUTTO
- 10 TURKEY SAUSAGES IN VINE LEAVES
- 11 CHIPOTLE-DUSTED SOFT-SHELL CRABS WITH PINEAPPLE-MINT SALSA
- 12 FLAMING BRANDY BURGER
- 13 PORTERHOUSE AU POIVRE
- 14 RIB-EYE STEAKS WITH FRAGRANT CHILE RUB AND SALSA BUTTER
- 15 SCOTCH STEAK IN THE COALS WITH STILTON BUTTER
- 16 MOLASSES-BRINED PORK CHOPS WITH ROASTED CORN SALSA
- 17 GARLIC-BUTTERMILK LAMB CHOPS WITH HOT PEPPER HONEY
- 18 TANDOORI CHICKEN WITH VIDALIA CHUTNEY
- 19 PESTO CHICKEN STUFFED WITH ARUGULA, ROASTED PEPPERS, AND CHÈVRE
- 20 MUSTARD-GLAZED PLANKED SALMON WITH HORSERADISH-DILL SAUCE
- 21 FENNEL-BRINED TROUT GRILLED WITH BACON AND HERBS
- 22 LEMON-MINT-INFUSED CHICKEN WITH POMEGRANATE YOGURT
- 23 LOBSTER TAILS WITH GARLIC-CITRUS BUTTER
- 24 FIRE-ROASTED GARLIC-HERB CHICKEN
- 25 ROASTED CHICKEN GRILLED WITH HOT PEPPER PEARS AND HONEY
- 26 TUSCAN ROASTED CHICKEN STUFFED WITH FRAGRANT GREENS
- 27 LEMON TURKEY BREAST LARDED WITH GREEN OLIVE TAPENADE
- 28 SMOKY BARBECUED DUCK
- 29 DINOSAUR RIBS
- 30 MOROCCAN BARBECUED LAMB SHANKS
- 31 GRILLED SUMMER VEGETABLES WITH BROWN-BUTTER VINAIGRETTE
- 32 GRILLED RATATOUILLE
- 33 GRILLED GREEN TOMATOES WITH CAJUN DRESSING
- 34 GRILLED CORN AND CRAB SALAD WITH RASPBERRIES
- 35 GRILLED ASIAN EGGPLANT WITH HOISIN AND VODKA
- 36 SMOKE-ROASTED BELL PEPPERS STUFFED WITH GARDEN VEGETABLES
- 37 GRILLED POTATO, ROASTED CORN, AND SMOKED PEPPER SALAD
- 38 GRILLED HARVEST VEGETABLES WITH ROSEMARY-RED WINE SAUCE
- 39 GRILLED POTATO CHIPS
- 40 GRILLED SESAME MUSHROOMS
- 41 BARBECUED BAKED BEANS
- 42 GRILLED ASPARAGUS WRAPPED IN PROSCIUTTO
- 43 GRILLED GARLICHOKES
- 44 ROASTED ONIONS WITH GORGONZOLA CRUMBLE
- 45 GRILLED WAFFLES WITH GRILLED FRUIT AND MAPLE WHIPPED CREAM
- 46 GRILLED FETA-STUFFED FIGS WITH ORANGE HONEY-BUTTER GLAZE
- 47 GRILLED FRUIT SKEWERS WITH GINGER-POPPY SEED LACQUER
- 48 GRILLED PAPAYA WITH SWEET SAFFRON BUTTER AND LIME MASCARPONE CREAM
- 49 SHORTBREAD S'MORES
- 50 GRILLED CHÈVRE WITH POPPED GRAPES
