Tiffany Owens – Clips & Samples
Hall of Flame: Season's Hottest New Grilling Cookbooks
Publication: Wine@MSN.com | July 2005
Date Published: 11/5/2006
Photographs: No
Content
**online feature no longer available on Wine@MSN.com -- original text appears below**
by Tiffany Owens
Tired of the same old burgers and brats? Looking to add some range to your grilling repertoire?
Our roundup of the season’s best grilling cookbooks can help you choose the perfect guide for every taste, skill level or special occasion. What’s more, the true measure of grilling success is that your new cookbook will be dog-eared and sauce-stained by summer's end.
Fire Starters: Essentials for Better Grilling
If you want just one new easy-to-use grilling compendium for the season, make it Weber's Real Grilling. Author Jamie Purviance’s approach is that "grilling should be simple and fun," which is exactly how he dishes out his 200-plus recipes. From sumptuous starters like Cilantro Pesto Chicken Tenders and Pulled Pork Tostadas to a myriad of zesty marinades, rubs, sauces and salsas for every stripe of flavor or feast, Purviance’s recipes typically keep to just one page and contain commonly found ingredients. Especially helpful is his advice on how to match the cut of meat to the proper grilling method for perfect results every time.
Now you’re cooking with gas! A. Cort Sinnes is back with his newly revised and expanded The New Gas Grill Gourmet, now with more than 300 recipes. Ideal for first-timers – and indispensable for all gas grill owners – the book has easy-to-follow recipes and instructions that can turn any griller into an instant guru. Recipes range from Fish Tacos to Lamb Shanks in Guinness and Apricot Nectar, plus a special section devoted to simple off-the-grill side dishes that serve as clever complements to more intense entrees.
A collaborative effort from the behind-the-scenes crew of the wildly popular cooking channel, the Food Network Kitchen’s Get Grilling: Recipes, Tips and Techniques for Terrific Food and Big Fun in the Great Outdoors transitions the griller painlessly from new twists on traditional burgers and dogs to “art of the grill” fare, like Lobster with Tarragon Butter and Fingerling Potatoes and Pesto-Stuffed Salmon. Special "Know-How" and "Cook's Note" text provides additional insight on various cooking methods or ingredients.
Slooow Good: What’s new for BBQ
Peace, Love and Barbecue: Recipes, Secrets, Tall Tales and Outright Lies from the Legends of Barbecue by Mike Mills is part cookbook, part memoir, with a dash of travelogue. Here, Mills takes readers on a crisscross journey to America’s best BBQ joints and shacks and introduces them to highly competitive barbecue contest circuit and its colorful characters. But best of all are Mills’ wide variety of finger-licking recipes: his own secret concoctions and treasured family recipes, plus choice contributions from his pitmaster peers.
Ray Lampe (aka Dr. BBQ) also reveals the juiciest stories from his days on the barbecue circuit in his new Dr. BBQ’s Big-Time Barbecue Cookbook. Looking to develop your own BBQ style? Lampe shows you how; the book also contains tips on tools, equipment and fuel, as well as 180 classic and specialty mouthwatering recipes.
Another worthy mention for “smoke” devotees is the award-winning cookbook Grilling and Smoking with The Home Chef by Steve Collins. A slim volume at just under 100 pages, it’s packed with helpful hints on choosing a smoker (vertical, drum or cabinet) and his fire-starter creations, such as Smoked Trout with Tomatillo Salsa and Grilled Duck Breast with Raspberry Chipotle Sauce. Need some help? Collins has included his personal email to assist with your recipe questions.
Spice World: Ethnic fare with flair
Su-Mei Yu (the “Asian Smoke Queen”) captures the splendor and diversity of Asia’s finest cuisines – Thai, Chinese, Vietnamese, Korean, Indian, Burmese, Laotian and Cambodian – with the 85 satay, skewer, kebab and wrap recipes in her Asian Grilling cookbook
