Grill for a Thrill

| August 16, 2006 | 0 Comments
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It’s the height of summer. But it’s not to late to brush up on your grilling techniques. Come to think of it, it’s never too late. From the multitude of grilling books, three are really smokin’ hot.


1. Grilling: Exciting International Flavors from the World’s Premier Culinary College
Possibly the mother of all grilling books. You’ll find more than 175 recipes from all over the world. This is a book that does not skimp on the vegetable recipes either, some tempting examples include Grilled Radicchio Salad and Grilled Shitake Mushrooms with Soy-Sesame Glaze. As one would expect from the Culinary Institute of America, all the instructions are clear and easy to follow. From Beer Can Chicken to Naan, it’s likely to be in here. Can’t find the manual for your grill? No problem, this book covers just about every type of grill and even has a chart for different kinds of woods to use for grilling. There are gorgeous photos to boot.


2. Asian Grill: Great Recipes, Bold Flavors
If you’ve spent any time in Asia, there’s a good chance you’ve tried some street food that was grilled. Satays, teriyaki, barbecue chicken, five spice marinated duck, there is plenty to choose from here. But the book has much more than grilling recipes, there are condiments like Thai Basil and Lemon Relish and Fresh Tomato Chutney, in addition to dressings, salads, fruit and vegetable recipes and even some desserts and drinks to cool you down. As author Connie Trang says, “Grilling is the perfect way to cook Asian ingredients, especially if you like to experiment with new flavor combinations”. Amen, sister.


3. Killer Ribs: Mouthwatering Recipe from North America’s Best Rib Joints
There is always some debate about which foods are truly “American”. As much as I enjoy hot dogs and hamburgers, I would suggest considering spareribs as the ultimate American food. Personally I’d chose spareribs over filet mignon ANYDAY. And the quest for the tastiest ones is something of a national obsession. Whether you are a novice or just trying to perfect your recipe, this is a great book. It’s filled with dry rubs, spice mixes, glazes, sauces, marinades and tips for how to achieve rib perfection from rib joints all over the US and our friendly neighbors to the North. Consider this your secret playbook. More? It’s spiral bound making it even easier to cook from.

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Category: Bay Area Bites Food + Drink

About the Author ()

Amy Sherman began blogging in 2003, because all her friends and family were constantly asking her where and what to eat. Three months after it launched, Forbes chose her blog, Cooking with Amy, as one of the top five best food blogs, praising her writing as “smart, cozy and witty”. Since then her blog has been featured and recipes reprinted in many newspapers and magazines in the U.S. and the world. In addition to regularly updating her blog, Amy is a guest contributor to the Epicurious.com blog, and Contributing Editor of Glam Dish. She also writes restaurant reviews for SF Station. Her focus on Bay Area Bites is primarily cookbook reviews along with some interviews and current events. Amy is a recipe developer and freelance food writer. She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine. She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.