James McNair's Grill Cookbook by James McNair,Patricia Brabrant
|Author:||James McNair,Patricia Brabrant|
|Book title:||James McNair's Grill Cookbook|
|Other Formats:||lrf rtf txt mbr|
|Publisher:||Chronicle Books; New Ed edition (April 1, 1990)|
|Size PDF version:||1383 kb|
|Size ePub version:||1527 kb|
|Size fb2 version:||1845 kb|
|Category:||Cooking Education & Reference|
- 1845 downloads at 46 mb/s
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As every observant cook knows, what was once backyard barbecuing has now achieved gourmet status in the form of grilling. James McNair, acknowledged master of the single subject cookbook, explores this exciting upscale approach to the world's oldest cooking method in the only book on the market to feature smoking as well as grilling techniques. Here are myriad inspiring ways to grill everything from freshwater fish and succulent seafood to poultry, game, breads, and even fruit, as well as sensible suggestions for choosing equipment, starting perfect fires, using flavor imparting woods and fuels, and preparing fresh ingredients for grill cooking, both indoors and out. Among the updated recipes are Speckled Trout with Roasted Pecans, Smoked Venison with Orange Juniper Sauce, Summer Vegetables Aioli, Peach-Stuffed Pork Tenderloin, Spicy Catfish Remoulade, and Warm Exotic Fruits with Coconut Sauce. Once again, Patricia Brabant has beautifully photographed McNair's exquisitely styled dishes, this time on contemporary tableware exclusively from Tiffany and Company.
Check out all of James McNair's Chronicle cookbooks!