100 grilling recipes you can't live without : [a lifelong companion]

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Title:

100 grilling recipes you can't live without : [a lifelong companion]

Author:

Jamison, Cheryl Alters.

ISBN:

9781558328013

Publication Information:

Boston : The Harvard Common Press, c2013.

Physical Description:

xi, 243 p. ; 23 cm.

General Note:

Subtitle from cover.

Includes index.

Contents:

Why 100 recipes? -- Great grill flavor -- Happy-hour grazing -- Party-time pizzas -- Blazing burgers and haute dogs -- Fajitas, tacos, and other southwestern classics -- Sizzling steaks, chops, and ribs -- Chicken, duck, and quail -- Spit-roasted poultry and meat -- Fired-up fish -- Succulent shellfish -- Vegetable main and side dishes -- S'mores and more for dessert -- Measurement equivalents.

Subject Term:

Barbecuing.

Genre:

Cookbooks

Added Author:

Jamison, Bill.

Holds:

Available:*

Library	Call Number	Status
Searching... Hardwood Creek Library (Forest Lake)	641.76 JAM	Searching... Unknown
Searching... Oakdale Library	641.76 JAM	Searching... Unknown
Searching... Stillwater Public Library	641.76 JAM	Searching... Unknown

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Summary

Anyone who has ever been to a Fourth of July party, a backyard barbeque, or any red-blooded carnivore will tell you that great grilling is truly a talent. While over 82 percent of U.S. households light up their grill each year, great grilling takes time, practice, creativity, trial and error - or it can be distilled down into one master volume of best grilling recipes written by two dynamos that Bon Appétit has dubbed "the king and queen of grilling." For the folks that want the top recipes and mastery attainable for even the home cook, Cheryl and Bill Jamison lay the groundwork and roll out only the "best of" in 100 Grilling Recipes You Can't Live Without. This backyard essential delivers championship recipes with the Jamison's signature lively wit that reinvigorates the endless utility of this popular cooking technique. Grilling is the meat-lover's cooking method of choice. The heart of the Jamisons' book consists of five big chapters on meats and fish: Steaks, Chops, and Ribs; Blazing Burgers and Haute Dogs; Spit-Roasted (Rotisserie) Poultry and Meat; Chicken, Duck, and Quail; and Fish and Shellfish. A chapter on Fajitas, Tacos, and other Southwestern classics adds to the already substantial main-course selections. The chapter of Vegetable Mains and Sides reveals the glory of fire-kissed produce, and smaller chapters on grilled pizzas and grilled desserts round out the package. You could wander through hundreds of recipes in cookbooks or on the Web in search of the best in grilling tips and recipes, or you could turn to the authorities who have built a commanding reputation in the subject area with over two decades of travel, research, recipe-testing, and writing. Winners of no less than five cookbook awards from the James Beard Foundation and the International Association of Culinary Professionals, Cheryl and Bill Jamison have the chops to offer up a rock-solid compilation of the one hundred best grilling recipes - enough for a lifetime of enjoyment.

Author Notes

Bill Jamison was born in Oklahoma City, Oklahoma in 1942. He served in the U.S. Coast Guard Reserve, received an undergraduate degree from the University of North Texas, and a graduate degree in American history from the University of Kansas. He worked as a professor at Southwest Texas State University in San Marcos and for the Texas Arts Commission and the Oklahoma Council on the Arts and Humanities. In 1977, he became a regional representative for the National Endowment for the Arts, then director of the Western States Arts Foundation in Santa Fe. He finally decided to become a travel and food writer.

He wrote more than 20 travel books and cookbooks, most of them with his wife, Cheryl Alters Jamison. Their works included 100 Grill Recipes You Can't Live Without, The Big Book of Outdoor Cooking and Entertaining, Born to Grill, Smoke and Spice, and The Barbecue Lover's Big Book of BBQ Sauces. They also won four James Beard Foundation awards for culinary writing. He died of complications from cancer on March 24, 2015 at the age of 73.

(Bowker Author Biography)

Reviews (2)

Publisher's Weekly Review

The Jamisons have produced over a dozen cookbooks in their quarter century of shared meals and travels, but are showing little sign of fatigue. Just as their 1995 classic, Smoke & Spice, suggested that the only real way to barbecue is with a smoker, here they instruct that the only real way to grill is to cook entirely with direct heat. In other words, use a grill cover and you might just as well be baking. This is not to say that fire alone is the answer. The chefs focus heavily on the intense flavors of various fruits, herbs, and spices in entrees such as pomegranate lamb chops, rosemary-scented pork loin, and chicken paillard with hot ginger sauce. But when it comes to classics like a porterhouse steak, they know not to guild the lily. Salt, pepper, and butter are all that's required. Borrowing a recipe from a Chicago landmark, the Berghoff Chicago Beer Burger not only has beer in the meat mix but also features beer-braised onions and mushroom-beer ketchup, while an altogether different beverage adds sass to their Dr. Pepper Baby Back Ribs. If that's not sweet enough, there are eight dessert options, including a variety of grilled fruits as well as a simple batch of s'mores. Agent: Doe Coover, Doe Coover Agency. (June) (c) Copyright PWxyz, LLC. All rights reserved.

Booklist Review

At any time somewhere in the world, someone is grilling food, no matter what the season or the outdoor temperature. Count much-acclaimed cookbook authors Cheryl and Bill Jamison as grilling fanatics. In essence, this culinary collection picks the best or most favored recipes from their previous books, adds more than a dollop of different flavors from other cuisines, and serves it all up with no small amount of wit and wisdom. Appropriately enough, they begin by stating two beliefs use open flames (for the most part) and skewer food as appetizers then plunge into the 100 gotta have recipes. No country's cooking is ignored (even though there's a slight bias for southwestern American). And no tip is left ungiven, whether about different barbecue sauces for chicken or additional toppings for pizza. A few of the mouth-watering inclusions are margarita shrimp, blue-corn-and-green chile pizza, Cuban-style pork tenderloin, and a lobster BLT. For fire-cooking fiends and new grillers alike.--Jacobs, Barbara Copyright 2010 Booklist

Why 100 Recipes?	p. ix
Great Grill Flavor	p. 2
Happy-Hour Grazing	p. 10
Fire-Roasted Oysters with Tabasco Vinaigrette	p. 12
Margarita Shrimp	p. 14
Shrimp Rémoulade	p. 16
Speared Chicken Caesar Salad	p. 18
Sublime Salbutes	p. 20
Moroccan Chicken Wings	p. 22
Sassy Satay	p. 24
Lettuce Wraps with Asian Steak	p. 26
Grilled Cheese Sandwich on a Stick	p. 28
Goat Cheese Wrapped in Grape Leaves	p. 29
Antipasto Extravaganza	p. 30
Party-Time Pizzas	p. 32
Classic Italian Pizza with Fire-Roasted Tomato Sauce	p. 34
Primo Pizza Dough for the Grill	p. 36
Clam and Sausage Pizza	p. 38
Hot and Cool Pizza	p. 40
Pecorino Pizza with Artichokes	p. 43
White Pizza	p. 46
Fired Onion Flatbread	p. 48
Blue Corn and Green Chile Pizza	p. 50
Blazing Burgers and Haute Dogs	p. 54
All-American Backyard Burgers	p. 56
Berghoff's Chicago Beer Burgers	p. 58
Caribbean Curry Burgers	p. 61
Great Plains Bison Burgers	p. 63
Rosemary and Mint Lamb Burgers	p. 65
Herb-Rubbed Turkey Burgers	p. 66
Portobello Burgers	p. 68
Pacific Rim Tuna Burgers	p. 70
Doggone Good Hot Dog	p. 71
Bratwurst Roll, Sheboygan-Style	p. 72
Italian Sausage Sandwich	p. 74
Fajitas, Tacos, and Other Southwestern Classics	p. 76
Texas Fajitas	p. 78
Drunken Fajitas	p. 82
Cumin-Rubbed Carne Asada	p. 84
Chuck Steak Tacos	p. 86
Chipotle Chicken Tacos	p. 88
Santa Barbara Fish Tacos	p. 90
Flame-Kissed Chile Rellenos	p. 92
Sizzling Steaks, Chops, and Ribs	p. 94
A Porterhouse from Heaven	p. 96
Carpetbag Steak	p. 98
Stephan Pyles' Texas Rib-Eye	p. 99
Florentine T-Bone	p. 102
Mustard-Rubbed Bison Steak	p. 103
Pickapeppa-Marinated Flank Steak	p. 104
Elk Backstrap Medallions with Purple Onions and Plum Sauce	p. 106
Church-Picnic Pork Chops	p. 109
Cuban-Style Pork Tenderloin	p. 111
Pork Tenderloin Filled with Figs, Bacon, and Charred Onions	p. 113
Dr Pepper's Baby Back Ribs	p. 115
South Seas Baby Backs	p. 118
Pomegranate Lamb Chops	p. 120
Deviled Lamb Rib Chops	p. 122
Chicken, Duck, and Quail	p. 124
Bodacious Barbecued Chicken Breasts	p. 126
Chicken Breasts Stuffed with Country Ham	p. 129
Chicken Paillards with Hot Ginger Sauce	p. 130
Orange-Chipotle Chicken Breasts	p. 132
African Chicken	p. 134
Chicken Thighs with Loads of Lemon and Garlic	p. 136
Chicken under a Brick	p. 138
Grilled Duck Breasts with Armagnac and Lavender Honey Glaze	p. 140
Duck Jambalaya	p. 142
Quail with Red-Eye Rub	p. 144
Spit-Roasted Poultry and Meat	p. 146
Herb-Roasted Rotisserie Chicken	p. 148
St. Tropez Market Chickens with Dressing	p. 150
Buttery Heritage Turkey	p. 154
Spit-Roasted Turkey Breast	p. 156
Leg of Lamb with Mint Julep Sauce	p. 158
Rosemary-Scented Pork Loin	p. 160
Pork Loin dl Pastor	p. 162
Fired-Up Fish	p. 164
Simple, Sumptuous Pompano	p. 166
Basil-Scented Salmon	p. 168
Planked Salmon	p. 170
Summery Salmon Sandwich	p. 172
A Steak-Lover's Tuna Steak	p. 174
Dry-Rubbed Tuna Steaks	p. 176
Salmon-Buttered Halibut Steaks	p. 177
Swordfish Steaks with Tomatillo Vinaigrette	p. 178
Tangerine-Teriyaki Halibut Fillets	p. 180
Catfish with Snappy Tartar Sauce	p. 182
Succulent Shellfish	p. 184
Louisiana Barbecued Shrimp	p. 186
Skewered Shrimp with Romesco Sauce	p. 188
Seafood Paella with Allioli	p. 190
Flame-Fired Calamari	p. 193
Mimosa-Basted Lobster	p. 194
Lobster BLT	p. 196
Soft-Shell Crab Salad	p. 198
Vegetable Main and Side Dishes	p. 200
Summer Vegetable Platter	p. 202
Grilled French Fries	p. 205
Heartland Bounty Platter	p. 206
Simply Superb Corn on the Cob	p. 208
Grilled Onion Rings	p. 210
Glistening Eggplant with Fresh Tomato Relish	p. 212
Asparagus with Lemon-Bacon Vinaigrette	p. 214
S'mores and More for Dessert	p. 216
Hot Banana Split	p. 218
Gooey Good S'mores	p. 220
Pina Colada Pineapple Spears	p. 221
Grilled Peaches with Gorgonzola	p. 222
Honeyed Figs	p. 223
Apple Wedges with Whiskey-Caramel Sauce	p. 224
Kaleidoscope Fruit Kebobs	p. 226
Crunchy Caramelized Pears	p. 227
Measurement Equivalents	p. 229
Index	p. 231

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Summary

Summary

Author Notes

Reviews (2)

Publisher's Weekly Review

Booklist Review

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