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Summary
Summary
The ultimate summertime grilling companion, featuring more than 350 recipes, full-color photographs, how-to guides, and tips to simplify your grilling life, from the experts at Bon Appétit.
"The Grilling Book is a super-smart collection of techniques, foolproof recipes, and stunning imagery."
--Mario Batali
"Indispensable. Chock-full of recipes tested and approved by the trusted editors of Bon Appétit, it's sure to make you a master of all things grilling."
--Tom Colicchio
"This beautiful book makes one of America's favorite culinary pastimes accessible to anyone. The recipes are easy to follow yet refined. It's a testament to Adam Rapoport's appetite for style and taste."
--Marcus Samuelsso n
"Bon Appétit's new bible on live-fire cooking is one you'll want to keep close at hand every summer. If you're new to the grill, the easy-to-follow recipes, protein- specific technique tips, and time-saving tricks will help you get started."
--Matt Lee and Ted Lee
"I love Bon Appétit's vibrant and refreshing take on grilling. If you've never grilled before, or have an expert hand, this book is a must."
--April Bloomfield
No one anticipates summertime cooking more eagerly than the grilling enthusiasts at Bon Appétit . The glowing embers, the sizzle of a well-marbled rib eye as it hits a hot grill, the bracing slaws and perfectly charred kernels of sweet corn-- Bon Appétit has always brought the delicious alchemy of grilling to life in the pages of the magazine.
Now home cooks will discover their ideal grilling companion and coach in The Grilling Book . Offering more than 350 foolproof recipes, dozens of luscious full-color photographs, crystal clear illustrations, and plenty of plainspoken, here's-how-to-do-it guidelines, The Grilling Book welcomes you to everything that is sensational (and sensationally simple) about grilling.
Here are thick, juicy steaks that need no more than salt and freshly cracked pepper to create an unforgettable meal; baby back ribs rendered succulent and fall-apart tender with flavor-rich rubs and a shellacking of barbecue sauce (plus the secret cheat method that makes them ridiculously easy to prepare); moist fish, seasoned and grilled quickly over a hot fire; irresistible grilled flatbreads, crispy on the outside and chewy on the inside, creating the perfect canvas for every topping you crave. Not to mention the salads, slaws, sides, and drinks that complete the perfect grilled meal.
Whether you've been grilling for years or have never bought a bag of charcoal in your life, The Grilling Book is the only book you'll need in your backyard this summer--or any summer.
Author Notes
Adam Rapoport is Editor-in-Chief of Bon Appétit magazine and its website bonappetit.com. Before coming to Bon Appétit , he was GQ 's Style Editor, where he covered food, travel, fashion, design, film, and music. He edited the restaurant section at Time Out New York for three years and worked as an editor and writer for the James Beard Foundation's publications office. Rapoport is a graduate of the University of California, Berkeley and currently lives in Manhattan with his wife and their son.
Reviews (2)
Booklist Review
Leading the charge into this year's backyard barbecue season, Bon Appetit has gathered some of its best-regarded grilling recipes and put them in this single volume to create an inclusive resource for anyone with an outdoor fire alight. Beginning with the basics of fire preparation, the book offers considered advice on properly setting up a grill. But barbecue chefs being what they are, virtually every opinion here expressed can readily find its contrary defended by other equally devoted cooks. In conformance with Bon Appetit's ever-professional approach, not only are basic meats and fish presented, but there are also myriad sauces, salsas, compotes, marinades, compound butters, and other garnishes that add visual allure and harmonizing flavors. Contemporary grilling is almost equally about vegetables, and the book's vivid photographs pop their colors so intensely that these veggies can look as appealing as meats.--Knoblauch, Mark Copyright 2010 Booklist
Library Journal Review
Bon Appetit editor in chief Rapoport delivers a functional and stylish collection that includes contributions from some of today's best grill masters and chefs (e.g., Steven Raichlen, Bobby Flay, Jean-Georges Vongerichten). After condensing essential techniques into an accessible "Grill Prep" chapter, the author shares more than 380 recipes that previously appeared in the magazine. The recipes, smartly laid out on the page, are grouped into logical categories (e.g., chicken, vegetables, drinks) that are easy to browse. Sidebars introduce additional techniques and wisdom as needed. VERDICT A stunning contemporary collection for the modern griller. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
