Cover image for Grilling : where there's smoke there's flavor
Title:
Grilling : where there's smoke there's flavor
Author:
Treuille, Eric.
Personal Author:
Publication Information:
New York : DK Pub., 2000.
Physical Description:
168 pages : color illustrations ; 28 cm
Language:
English
Subject Term:
Added Author:
ISBN:
9780789455925
Format :
Book

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TX840.B3 T75 2000 Adult Non-Fiction Open Shelf
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TX840.B3 T75 2000 Adult Non-Fiction Open Shelf
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Summary

Summary

A full range of recipes updates old barbecue favorites and introduces new surprising twists. Treuille, the author of Ultimate Bread and Hors D'oeuvres, now presents 100 recipes for grilling, along with cooking tips, a list of staples, and garnishing and presenting ideas.


Author Notes

Eric Treuille is director of the Books For Cooks cooking school in Notting Hill, London
Birgit Erath is a spice trader.


Reviews 1

Publisher's Weekly Review

It takes a lot of guts for a French chef from London to broach one of America's most prideful pastimes, but Mssr. Treuille (Ultimate Bread; Hors D'Oeuvres) pulls off his grilling lesson with humble, no-nonsense panache. His approach is full of common sense, such as a description of the obviously useful but rarely performed technique of squeezing cooked meat between ones fingers to test for doneness. Still, a subtlety or two is lost. There is no discussion of the benefits of charcoal versus gas grilling, for example; recipes are offered simply in terms of indoor or outdoor preparation. Treuille's tastes are firmly New World and Nouveaux, which is to say that the dishes span across Asian, Mexican, European, Middle Eastern and American cuisines and take their strength from accompanying marinades, glazes or flavored butters. With spring in the wings, what better harbinger than a hamburger, prepared here with a big slab of Blue Cheese Butter? Or, how about Cinnamon Quail with Pomegranate Glaze, Red Snapper Tacos with Chili Lime Mayo or Skewered Cumin Lamb with Garlic Yoghurt Sauce? There are cooling side salads such as Parsley, Mint and Bulgar Salad with Lemon, and fruit dessert options such as Char Grilled Nectarines. Instructions are succinct and blissfully free of anecdote. Tips and techniques are plentiful, and there are clear directions on such tasks as cleaning squid and making your own sausage. Ian O'Leary's wonderful color photos include not only the expected closeups of sizzling shiskabobs but also helpful visual indices of cooking tools and essential seasonings. (May) (c) Copyright PWxyz, LLC. All rights reserved


Table of Contents

Introductionp. 6
Notes from the Cooksp. 7
The Grill
The Grillp. 8
The Toolsp. 10
The Firep. 12
The Food: Donenessp. 13
The Flavors
Flavors for the Grillp. 14
The Knowledgep. 16
The Spice - Salt, Pepper, and Chilesp. 18
The Spice - Added Flavorsp. 20
Mixes and Marinadesp. 22
Marinatingp. 26
The Recipes
Meat on the Grillp. 30
Seafood on the Grillp. 62
Chicken on the Grillp. 88
Vegetables on the Grillp. 116
Sauces and Salsasp. 130
Salads and Sidesp. 144
The Menusp. 156
Notes from the Cooks on Ingredientsp. 158
Essential Skillsp. 160
Indexp. 162
Acknowledgements and Mail Order Sourcesp. 167
How We Make our Booksp. 168