The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series.
Here's how to grill absolutely everything - from the perfect steak to cedar-plank salmon to pizza - explained in Mark Bittman's trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman's practical advice on all the grilling basics, this book is an exploration of the grill's nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts.
Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow "project" recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You'll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises - like how to cook paella or bake a whole loaf of bread on the grill - to get the most out of every fire.
Book features :
About the Author
- Updated Look to a Classic Series: Full-colour photographs throughout
- Comprehensive and Innovative: A true exploration of all the grill’s potential, covering all must-have recipes and techniques - and then going beyond. Covers every kind of meat and fish (including bison, venison, and rabbit) but also includes exciting new ideas for the grill, including "baking" bread, grilling fruits, and more.
- Value-Added Content: Like all the How to Cook Everything books, this one is packed with Bittman’s unique insights, including tips for customising recipes, grilling best practices, lists, charts, navigational icons, sidebars, and more - all in Bittman's conversational, relatable voice.
Mark Bittman is the author of 20 acclaimed books, including the How to Cook Everything
series, the award-winning Food Matters
, and the New YorkTimes
number-one bestseller, VB6: Eat Vegan Before 6:00
. For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday magazine
and became the country's first food-focused Op-Ed columnist for a major news publication.
Bittman has starred in four television series, including Showtime's Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has had more than a million views. In 2015 he was a distinguished fellow at the University of California, Berkeley; he is currently a fellow at the Union of Concerned Scientists. Throughout his career Bittman has strived for the same goal: to make food, in all its aspects, understandable.
"Bittman's broad coverage and clear instructions yield a wealth of reliable, practical dishes well within the range of even novice grillers. Although the book contains 1,000 recipes, Bittman doesn't overwhelm... his easy-to-execute recipes and imaginative approach is unassailable. Regardless of one's grilling experience, fans of outdoor cooking will find this volume to be essential."
--Publishers Weekly, STARRED review