Dust Off the Grill!
Summer is here: Time to get out of the kitchen and into your yard! Check out these cookbooks to help you turn an ordinary cookout into an extraordinary one!
Fresh Grilling: 200 Delicious Good-For-You Seasonal Recipes
By Lisa Kingsley
Celebrate the fresh flavors of summer and the joys of outdoor grilling in a way that is light, healthy, and delicious. Better Homes and Gardens® Fresh Grilling presents 200 recipes and 100 photos in which vegetables and fruit shine--as crunchy toppings for burgers; bright sauces and marinades for meat, chicken, and fish; heaping platters of grilled veggies; grilled salads and sides; pizzas; and luscious fruit desserts. If you yearn to cook with peak-of-the-season produce--tomatoes, corn, strawberries, and peaches--as often as possible, you will find inspiration in recipes like Warm Salad with Lamb Chops and Mediterranean Dressing, Heirloom Tomato Salad with Grilled Tuna and Cannellini Beans, and Grilled Vegetable Tostadas with Mole Sauce.
“The simplicity of grilling suggests predictable flavors, but this creative collection from Better Homes and Gardens shakes up the burger/steak/salmon fixation with a seasonal and health-minded approach. The book is instructional with helpful photo-illustrated how-tos on the basics of grilling and the best ways to cut and cook vegetables from asparagus to tomatillos. A few smart swaps brighten and enliven grill staples: Southern spiced flat iron steaks, for instance, are paired with healthier grilled green tomatoes, while the po'boy is freshened up with peaches and shrimp. Amid the more familiar are sophisticated (yet approachable) surprises: herbed pecan rub, grilled radish crostini, smoked lentil hash with squash, and a cast-iron plum-polenta cake. The familiar burger is garnished in one recipe with grilled romaine and onions and in another with pickled beets and fried egg. Recipes are notated as low calorie or ‘weekday friendly’ (i.e., requiring only 30 minutes or less to prepare). In all, the book serves as a nice update for today's globally eating households.”—Publishers Weekly
“This collection from the editors of -Better Homes and Gardens showcases varied techniques and offers readers a chance to grill novelties such as pizzas, fruits, and desserts (e.g., cast-iron brownies, skillet peach pie). Many courses-including beverages, appetizers, and sides-are covered, making it easy to plan a complete meal without consulting other titles. A "Grilling Basics" chapter is less text-heavy than most and contains a visually appealing guide to grilled vegetables and fruits. Icons identify low-calorie and "weekday friendly" choices and all recipes include nutrition facts. Extremely accessible yet fancier than other similar offerings, this grilling book emphasizes fresh produce as much as meat.”—Library Journal
The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes
By Peter Kaminsky
Over the past 100 years, The New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes--and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecue"); Pierre Franey (Loin Lamb Steaks with Rosemary); the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes); Jacques Pépin (Grilled Tabasco Chicken); Molly O'Neill ("Splendor in the Lemongrass"); Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!
“Once again, it's proven true that most anything The New York Times puts its name on is not only good but also outstanding in its field. In this compilation edited by former Times' journalist and author Kaminsky, we truly get the best of the best on grilling. Nearly 200 recipes from the likes of Pierre Franey, Craig Claiborne, Jacques Pepin, Susan Spicer and, and others are included, with choices ranging from a Baltimore pit-beef sandwich to corn pudding. The newspaper's archives, too, contribute to enrich the tome; in fact, it might be hard to select any one dish since the sidebars are very seductive. There's Marian Burros' tribute to the birthday of hamburgers, President Eisenhower's recipe for cooking steaks (just throw them right in the fire), and the Greek tradition of roasting lamb not to mention anecdotes and prefaces that accompany each recipe. Almost any foodstuff anywhere in the world gets its place on the grill: watermelon burgers with cheese, Vietnamese pork kebabs, grilled sardines, grilled ratatouille, and spider bread. The only bit of knowledge that's omitted? Grilling equipment.”—Booklist (Starred Review)
“According to editor Kaminsky, The New York Times has been writing about grilling and barbecue since 1852 and has published thousands of recipes. Here he has selected 200 of those dishes and arranged them with articles and stories from prominent chefs and food writers, such as Mark Bittman, Steven Raichlen, Pierre Franey, and others. This cookbook's strength is its scope; Jacques Pepin's 1992 recipe for grilled Tabasco chicken sits happily alongside Julia Moskin's jerk chicken (2008) and Craig Claiborne's poulet grille au gingembre (grilled chicken with ginger) from 1980. A fascinating look at how various innovators, personalities, and cultural trends have shaped the evolution of grilling and barbecue.”—Library Journal
Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller
By Jamie Purviance
Grilling out is an essential part of the American culture, and Weber's name is synonymous with barbecue, bringing friends and families together to create moments that make lasting memories. Weber's New Real Grilling celebrates the joy of being in the backyard and gathering around the grill. Complete with more than 200 simple, classic, and --most of all-- drop-to-your-knees delicious recipes, this book explores the foods and flavors that are made for grilling: the very best recipes for beef, pork, poultry, and seafood, small plates, vegetables and sides, desserts, and the best rubs, marinades, brines, and sauces. Find basic grilling skills, valuable tips, and tried-and-true techniques in Weber's New Real Grilling that will turn any griller into an expert outdoor entertainer.
Weber's New Real Grilling includes:
• 200 delicious recipes, each with a full-color photo
• A guide on mastering the basics, including essential tools, advice on how to stock the griller's pantry, knife skills, common techniques, and more
• Tips on various grill set ups, different fuel types including lump charcoal and how to us and control it, plus grill cleaning essentials and safety
• Advanced Training on how to get the most from your grill with smoke cooking basics, rotisserie cooking, pizza on the grill, and using a wok to stir-fry on the grill
• Grill skills sections with tips, tricks, and how-tos of barbecue favorites for perfect steaks, ribs, turkey, and salmon
• Fun detours into the past with classic recipes from Weber's grilling archives -- complete with an update for modern palates
• Classic remix recipes which dive into Weber's grilling archives and update classic recipes for the modern palate
Where There's Smoke: Simple, Sustainable, Delicious Grilling
By Barton Seaver
“With the approach of summer, Americans break out their grills. Seaver hopes to reeducate the casual grill master to think beyond commonplace brats and burgers. Like most serious barbecuers, Seaver prefers a live fire to gas grills, but he does confess to a preference for briquettes' controlled fire over the unpredictable burn of lump charcoal, noting that any missing flavorsome smoke notes can readily be supplied by wood chips. Seaver's recipes emphasize vegetable offerings, not all of them necessarily subjected to a hot grill. His Catalan grilled version of ratatouille will consume summer-garden surplus. Grilling a whole flounder proves easy with his careful technique. Seaver takes no conventional approach to grilling meats. Writing thoughtfully on proper seasoning and searing techniques, he advocates sustainable animal husbandry. Seaver introduces a novel two-day method for producing grilled meatloaf. He also contributes some original insights on pairing wines with grilled foods.”-- Booklist
“Seaver, a D.C. chef and expert on sustainability and oceanic ecosystems, doesn't mind releasing a bit of carbon into the air in this collection of recipes for the grill that focus as much on seafood and vegetables as beef and chicken. Gas grill aficionados are asked to kindly step aside in favor of a charcoal fire seasoned with mesquite, hickory, oak, or cherry wood. Smoke, as the title suggests, lies at the heart of these offerings. Clams, lamb, pork ribs, and duck breasts get the smoke treatment, as do several other surprising foodstuffs. There's smoky lemonade, smoky gazpacho, smoky deviled eggs, and smoked mackerel dip. And when wood is just not enough, Seaver gets creative. For his spiced pork tenderloin he advises adding cinnamon and star anise directly to the fire for extra aromatic complexity. Bonus features include a source list for ordering eco-friendly food and a short section on wines for the grill where zinfandel battles it out against chenin blanc. Seaver includes clever tips on wine salts, seasoning blends which will ‘introduce complementary flavors to spark the wines.’ Pinot Noir salt, for example, contains cinnamon, fennel seeds, paprika, and grated shitake mushrooms.—Publishers Weekly
“Chef and sustainability advocate Seaver adds to the growing body of artful grilling cookbooks aimed at readers who begin their barbecues with cocktails and appetizers. Recipes like Campari-Watermelon Cocktail, Peach and Ginger Soup, and Grilled Liver with Figs and Onions ooze sophistication, but are mostly easy to execute, and, more importantly, delicious. Seaver includes creative marinades, condiments, and pickles, as well as lists of sources and suggested readings. Seaver's flavorful take on grilling will please high-end backyard barbeque enthusiasts.”—Library Journal
Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite Into a Backyard BBQ
By John Schlimm
Nothing says summer more than a feast hot off the barbecue. Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long.
“This collection of vegan recipes for the grill is complete with unconventional flavors like Golden Tandoori Seitan, creative vegetable classics like Grilled Corn on the Cob with Lime and Pepper Sauce, and vegetarian versions of meaty favorites. An adequate chapter on grilling basics is followed by an excellent one on preparing tofu, tempeh, seitan, and fruits and vegetables. A well-developed section on cocktails is not surprising from Schlimm (The Tipsy Vegan) but unusual among barbecue books. With the heavy emphasis most grilling cookbooks place on meat, vegetarians and vegans may feel resigned to potato salad. Happily, this title delivers a varied, full slate of meal options.”—Library Journal
By Lisa Kingsley
Celebrate the fresh flavors of summer and the joys of outdoor grilling in a way that is light, healthy, and delicious. Better Homes and Gardens® Fresh Grilling presents 200 recipes and 100 photos in which vegetables and fruit shine--as crunchy toppings for burgers; bright sauces and marinades for meat, chicken, and fish; heaping platters of grilled veggies; grilled salads and sides; pizzas; and luscious fruit desserts. If you yearn to cook with peak-of-the-season produce--tomatoes, corn, strawberries, and peaches--as often as possible, you will find inspiration in recipes like Warm Salad with Lamb Chops and Mediterranean Dressing, Heirloom Tomato Salad with Grilled Tuna and Cannellini Beans, and Grilled Vegetable Tostadas with Mole Sauce.
“The simplicity of grilling suggests predictable flavors, but this creative collection from Better Homes and Gardens shakes up the burger/steak/salmon fixation with a seasonal and health-minded approach. The book is instructional with helpful photo-illustrated how-tos on the basics of grilling and the best ways to cut and cook vegetables from asparagus to tomatillos. A few smart swaps brighten and enliven grill staples: Southern spiced flat iron steaks, for instance, are paired with healthier grilled green tomatoes, while the po'boy is freshened up with peaches and shrimp. Amid the more familiar are sophisticated (yet approachable) surprises: herbed pecan rub, grilled radish crostini, smoked lentil hash with squash, and a cast-iron plum-polenta cake. The familiar burger is garnished in one recipe with grilled romaine and onions and in another with pickled beets and fried egg. Recipes are notated as low calorie or ‘weekday friendly’ (i.e., requiring only 30 minutes or less to prepare). In all, the book serves as a nice update for today's globally eating households.”—Publishers Weekly
“This collection from the editors of -Better Homes and Gardens showcases varied techniques and offers readers a chance to grill novelties such as pizzas, fruits, and desserts (e.g., cast-iron brownies, skillet peach pie). Many courses-including beverages, appetizers, and sides-are covered, making it easy to plan a complete meal without consulting other titles. A "Grilling Basics" chapter is less text-heavy than most and contains a visually appealing guide to grilled vegetables and fruits. Icons identify low-calorie and "weekday friendly" choices and all recipes include nutrition facts. Extremely accessible yet fancier than other similar offerings, this grilling book emphasizes fresh produce as much as meat.”—Library Journal
By Peter Kaminsky
Over the past 100 years, The New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes--and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecue"); Pierre Franey (Loin Lamb Steaks with Rosemary); the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes); Jacques Pépin (Grilled Tabasco Chicken); Molly O'Neill ("Splendor in the Lemongrass"); Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!
“Once again, it's proven true that most anything The New York Times puts its name on is not only good but also outstanding in its field. In this compilation edited by former Times' journalist and author Kaminsky, we truly get the best of the best on grilling. Nearly 200 recipes from the likes of Pierre Franey, Craig Claiborne, Jacques Pepin, Susan Spicer and, and others are included, with choices ranging from a Baltimore pit-beef sandwich to corn pudding. The newspaper's archives, too, contribute to enrich the tome; in fact, it might be hard to select any one dish since the sidebars are very seductive. There's Marian Burros' tribute to the birthday of hamburgers, President Eisenhower's recipe for cooking steaks (just throw them right in the fire), and the Greek tradition of roasting lamb not to mention anecdotes and prefaces that accompany each recipe. Almost any foodstuff anywhere in the world gets its place on the grill: watermelon burgers with cheese, Vietnamese pork kebabs, grilled sardines, grilled ratatouille, and spider bread. The only bit of knowledge that's omitted? Grilling equipment.”—Booklist (Starred Review)
“According to editor Kaminsky, The New York Times has been writing about grilling and barbecue since 1852 and has published thousands of recipes. Here he has selected 200 of those dishes and arranged them with articles and stories from prominent chefs and food writers, such as Mark Bittman, Steven Raichlen, Pierre Franey, and others. This cookbook's strength is its scope; Jacques Pepin's 1992 recipe for grilled Tabasco chicken sits happily alongside Julia Moskin's jerk chicken (2008) and Craig Claiborne's poulet grille au gingembre (grilled chicken with ginger) from 1980. A fascinating look at how various innovators, personalities, and cultural trends have shaped the evolution of grilling and barbecue.”—Library Journal
By Jamie Purviance
Grilling out is an essential part of the American culture, and Weber's name is synonymous with barbecue, bringing friends and families together to create moments that make lasting memories. Weber's New Real Grilling celebrates the joy of being in the backyard and gathering around the grill. Complete with more than 200 simple, classic, and --most of all-- drop-to-your-knees delicious recipes, this book explores the foods and flavors that are made for grilling: the very best recipes for beef, pork, poultry, and seafood, small plates, vegetables and sides, desserts, and the best rubs, marinades, brines, and sauces. Find basic grilling skills, valuable tips, and tried-and-true techniques in Weber's New Real Grilling that will turn any griller into an expert outdoor entertainer.
Weber's New Real Grilling includes:
• 200 delicious recipes, each with a full-color photo
• A guide on mastering the basics, including essential tools, advice on how to stock the griller's pantry, knife skills, common techniques, and more
• Tips on various grill set ups, different fuel types including lump charcoal and how to us and control it, plus grill cleaning essentials and safety
• Advanced Training on how to get the most from your grill with smoke cooking basics, rotisserie cooking, pizza on the grill, and using a wok to stir-fry on the grill
• Grill skills sections with tips, tricks, and how-tos of barbecue favorites for perfect steaks, ribs, turkey, and salmon
• Fun detours into the past with classic recipes from Weber's grilling archives -- complete with an update for modern palates
• Classic remix recipes which dive into Weber's grilling archives and update classic recipes for the modern palate
By Barton Seaver
“With the approach of summer, Americans break out their grills. Seaver hopes to reeducate the casual grill master to think beyond commonplace brats and burgers. Like most serious barbecuers, Seaver prefers a live fire to gas grills, but he does confess to a preference for briquettes' controlled fire over the unpredictable burn of lump charcoal, noting that any missing flavorsome smoke notes can readily be supplied by wood chips. Seaver's recipes emphasize vegetable offerings, not all of them necessarily subjected to a hot grill. His Catalan grilled version of ratatouille will consume summer-garden surplus. Grilling a whole flounder proves easy with his careful technique. Seaver takes no conventional approach to grilling meats. Writing thoughtfully on proper seasoning and searing techniques, he advocates sustainable animal husbandry. Seaver introduces a novel two-day method for producing grilled meatloaf. He also contributes some original insights on pairing wines with grilled foods.”-- Booklist
“Seaver, a D.C. chef and expert on sustainability and oceanic ecosystems, doesn't mind releasing a bit of carbon into the air in this collection of recipes for the grill that focus as much on seafood and vegetables as beef and chicken. Gas grill aficionados are asked to kindly step aside in favor of a charcoal fire seasoned with mesquite, hickory, oak, or cherry wood. Smoke, as the title suggests, lies at the heart of these offerings. Clams, lamb, pork ribs, and duck breasts get the smoke treatment, as do several other surprising foodstuffs. There's smoky lemonade, smoky gazpacho, smoky deviled eggs, and smoked mackerel dip. And when wood is just not enough, Seaver gets creative. For his spiced pork tenderloin he advises adding cinnamon and star anise directly to the fire for extra aromatic complexity. Bonus features include a source list for ordering eco-friendly food and a short section on wines for the grill where zinfandel battles it out against chenin blanc. Seaver includes clever tips on wine salts, seasoning blends which will ‘introduce complementary flavors to spark the wines.’ Pinot Noir salt, for example, contains cinnamon, fennel seeds, paprika, and grated shitake mushrooms.—Publishers Weekly
“Chef and sustainability advocate Seaver adds to the growing body of artful grilling cookbooks aimed at readers who begin their barbecues with cocktails and appetizers. Recipes like Campari-Watermelon Cocktail, Peach and Ginger Soup, and Grilled Liver with Figs and Onions ooze sophistication, but are mostly easy to execute, and, more importantly, delicious. Seaver includes creative marinades, condiments, and pickles, as well as lists of sources and suggested readings. Seaver's flavorful take on grilling will please high-end backyard barbeque enthusiasts.”—Library Journal
By John Schlimm
Nothing says summer more than a feast hot off the barbecue. Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long.
“This collection of vegan recipes for the grill is complete with unconventional flavors like Golden Tandoori Seitan, creative vegetable classics like Grilled Corn on the Cob with Lime and Pepper Sauce, and vegetarian versions of meaty favorites. An adequate chapter on grilling basics is followed by an excellent one on preparing tofu, tempeh, seitan, and fruits and vegetables. A well-developed section on cocktails is not surprising from Schlimm (The Tipsy Vegan) but unusual among barbecue books. With the heavy emphasis most grilling cookbooks place on meat, vegetarians and vegans may feel resigned to potato salad. Happily, this title delivers a varied, full slate of meal options.”—Library Journal
-Lisa S.
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