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GREAT YEAR-ROUND GRILLING IN THE WEST New

david4002
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US $4.99
ApproximatelyAU $7.65
Condition:
Brand new
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Located in: College Station, Texas, United States
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eBay item number:132249178458
Last updated on 23 Aug, 2024 16:21:07 AESTView all revisionsView all revisions

Item specifics

Condition
Brand new: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
ISBN
9781599214832

About this product

Product Identifiers

Publisher
Globe Pequot Press, T.H.E.
ISBN-10
1599214830
ISBN-13
9781599214832
eBay Product ID (ePID)
70525467

Product Key Features

Book Title
Great Year-Round Grilling in the West : the Flavours, the Culinary Traditions, the Techniques
Number of Pages
144 Pages
Language
English
Publication Year
2009
Topic
Regional & Ethnic / American / Western States, Methods / Barbecue & Grilling, General
Illustrator
Yes
Genre
Cooking
Author
Ellen Brown
Format
Trade Paperback

Dimensions

Item Length
11 in
Item Width
8.5 in

Additional Product Features

Intended Audience
Trade
LCCN
2008-042720
Dewey Edition
22
Dewey Decimal
641.7/60978
Table Of Content
Table of Contents   Note: The amount of regional material varies from chapter to chapter, although the introductory copy for each chapter will always change to reflect the regional volume. In the chapters on fish and seafood up to 70 percent of the recipes will be regional, while in the chapter on hors d'oeuvres it may only be 15 percent regional.   Preface   The preface will be a personal one because the author is truly a grilling fanatic as well as an authority on American cuisine. She's been known to cook turkey on the grill for Thanksgiving during a Nor'easter, as well as creating seafood feasts on grills off the stern of sailboats.  She has also traveled widely researching American cuisine, both its historical roots and contemporary manifestations.   Introduction   These will be historical overviews of the cuisine of each of the regions, and how those prototype dishes are reflected in the book.  There are also sections detailing what ingredients are characteristic of that region, and the ethnic groups responsible for molding the forms and flavors of the region .   Part I: Getting Ready to Grill:  This part of the book is a basic reference for all aspects of grilling.   Chapter 1: A Guide to Grilling   The purpose of this chapter is to teach cooks the principles of grilling. Some topics are:   How grilling works scientifically The choice of gas vs. charcoal grills Accessories for ease and safety Grilling safety How to tell when the grill is ready to cook When to keep lids on and off How to use wood chips to add smoky flavor to foods Multi-level fires How to determine when food is cooked General pointers on food safety and cross-contamination   Part II: Flavor Boosters: These chapters give general information on how to enhance the flavors of grilled foods.   Chapter 2: Marinades, Rubs and Brines   Both brines and marinades tenderize food as well as flavor it, but they require time to penetrate the fibers. That's why herb and spice rubs have become so popular during the past decade.The introduction to this chapter will discuss how these different forms of flavor enhancemen
Synopsis
This is one of five volumes in a series of books that celebrates the diversity of American regional cooking by exploring its flavors as they relate to grilled food. Each of the five volumes contains more than 300 recipes (including variations), and is proof of the old adage that everything tastes better when cooked outdoors." , It took more than two hundred years after this country's political revolution to break free from the dominance of European cuisines, and begin to revel in our uniquely American culinary history. Prior to the last few decades, American cuisine was considered an offshoot of tourism; you ate tacos in Tucson and crab cakes on the Chesapeake Bay. But all of that has changed, and this series of books will celebrate the diversity of American regional cooking by exploring its flavours as they relate to grilled food. Each of the five volumes contains more than 300 recipes (including variations), and is proof of the old adage that "everything tastes better when cooked outdoors." While the focus of the books is on main courses, there are also chapters which make it possible to grill hors d'oeuvres for a cocktail party, grill ingredients for a soup or to top a salad, and grill a pizza - either a savoury one or a sweet one for dessert.
LC Classification Number
TX840.B3B758 2009

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