Big" is the operative word in this compendium of recipes from the Jamisons (Good Times, Good Grilling). Spanning the globe and a range of ingredients, the authors give grillmaster Steven Raichlen a run for his money. The Jamisons devote their first three chapters to explaining the difference between grilling and traditional barbecue, how to build a fire and how to set up an outdoor kitchen with the proper grill, smoker or big-pot cooker. Next are lessons in Seasoning 101 and 102, with 200 recipes for rubs and sauces, and separate instructions for using them on, say, a fish filet or a side of beef. Most of the dishes, like Herb-Coated Mahi-Mahi with Chermoula (Moroccan marinade) Paste; and tacos of Rajas, Corn and Queso de Cabra (rajas are strips of chiles), are impressive but unfussy. There are more than a dozen burgers (with Gorgonzola and crispy prosciutto, for instance), plus pizza, tapas, salads, pastas, vegetarian entrees and desserts—all of which can be cooked and/or eaten outdoors. With variations, party tips and suggested themed menus, the Jamisons have written the script for many memorable nights on the patio. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Это и многое другое вы найдете в книге The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, C (Cheryl Alters Jamison, Bill Jamison)