America’s outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining into one gigantic, colossal, humongous, comprehensive guide. Bursting with more than 850 recipes and hundreds of tips and how-tos for grilling, barbecuing, smoking, rotisserie roasting, planking, big-pot frying, and boiling, The Big Book of Outdoor Cooking and Entertaining is the only backyard cookbook you’ll ever need.
Cheryl and Bill traveled the globe sampling regional outdoor favorites, from barbecued Kansas City ribs to Texas brisket. They feasted on succulent rotisserie chickens from France, and banana-leaf-wrapped dishes from Mexico’s Yucatán. They learned from the experts who fry up Chesapeake crab cakes, boil up a mess of Cajun crawfish, or perch poultry on a beer can for a long soak in wood smoke. Then they came home and cooked and cooked until they had it right, so you can get it right.
Whether it’s hot little tapas, a serious steak, a juicy burger, flavorful fish, a pan full of paella, pizza or pasta topped with grilled vegetables, or chicken done to a turn, Cheryl and Bill will coach you to perfect results. And to round out those party meals, they offer an enormous selection of starters, sides, drinks, and desserts that will win raves from family, friends, and guests.
The Big Book of Outdoor Cooking and Entertaining is chock-full of the Jamisons’ signature easy-to-follow recipes for dishes like Jalapeño Cheeseburgers, Guava-Sauced Baby Back Ribs, Tamarind-Tangerine Chicken Breasts, and Guinness-Soaked Pork Chops. In addition, they’ve included a load of advice on equipment and tools, tips for the very best results, vignettes on outdoor cooking celebrations, and plenty of menu ideas.
With The Big Book of Outdoor Cooking and Entertaining, you’ll be the life of your own party. It’s not just the last word on outdoor cooking. It’s the biggest.
This book was written to clear up some misunderstandings about grilling, and it exceeds in a winsome and delightful fashion! Many wrongly think anything on a grill = grilling. This is dispelled and corrected with this book, so get it to learn on! It is about flavor at the right temp to match with the ingredient being cooked, and here is the full range of methods and equipment: planking and big-pot frying and boiling and charcoal and gas and fire-pit and rotisserie and smoking and deep frying, et al. It is a big collection well done! Idea is to dine and cook together outside and enjoy, so exploring new recipes, new methods, new equipment, will inspire and delight the cook and the fed, plus there are recipes for sides and desserts which require inside type preparation. It’s almost 600 pages of advice and inspiration to take the journey. From the plethora of offerings here thus far, I’ve sampled only a few but they were outstanding: Salmon Fillets with Chile Honey Butter; Grilled Lamb Chops with Dill Yogurt Sauce; Grilled Eggplant Sandwiches; The pleasure from trying these mouth watering delights is the vast untried collection that now awaits. This is truly nice addition to the seasonsed griller as purchase or gift, as well as for the novice or in-betweener. Only downer which would have spiced up this offering is some color photos.
- Title: Big Book of Outdoor Cooking and Entertaining, The
- Autor: Cheryl Alters Jamison
- Publisher (Publication Date): MorrowCB (May 9, 2006)
- Language: English
- Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)