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Cooking
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Bobby Flay's Boy Gets Grill: 125 Reasons
to Light Your Fire!
by Bobby Flay with Julia Moskin
The connection between Flay and fire began when, as a kid growing up in
New York City, Bobby learned to grill during rips to the Jersey Shore.
As a young chef starting out, he always wanted to work the grill
station, and when he opened his first restaurant in 1991, he called it
Mesa Grill. The word grill was firmly hooked to his name, And then, the
Food Network called.
Like his highly rated prime-time grilling show, Boy Gets Grill is
set on a rooftop in Queens overlooking the Manhattan skyline and
celebrates the explosive flacors of his hometown's diverse
neighborhoods. This is Bobby Flay's New York, and everywhere he goes,
there is great grilling: from Chinatown to Astoria, Queens (Greek good);
Arthur Avenure in the Bronx (for old-style Italian); and lower Lexington
Avenue (better known as Curry Hill, for Indian); and the flavors go on
and on.
The grill is no longer for the weekends only. The recipes in Boy Gets
Grill are the quickest and easiest that Bobby has ever created,
making the grill a perfect vehicle for busy weeknight meals.
Scribner, 0-7432-5481-3, $30.00 |
Chicken on the Grill: 100
Surefire Ways to Grill Perfect Chicken Every Time
by Cheryl and Bill Jamison
With more than 50 color photographs throughout, Chicken on the Grill
is as much a feast for the eyes as it is for the table. The 100-plus
recipes include everything from classic Grill-Roasted Chicken and
Grilled Chicken Caesar on a Skewer to exotic dishes like Tequila-Lime
Chicken Tacos with Charred Limes and Curried Chicken Roti. There are 50
inspiring ideas for boneless, skinless breasts, plus recipes for wings,
sandwiches, and satays. Since man can't really live by chicken alone,
there are recipes for sides and sweets such as Rockin' Guac, Grilled
Asparagus with Orange Zest, and Frozen Margarita Pie.
Morrow, 0-06-053485-0, $24.95 |
The Little Black Book of
Barbecue: The Essential Guide to Grilling, Smoking, and BBQ
by Mike Heneberry
This little black book tells you know how to smoke 'em, grill 'em, and
BBQ 'em. Includes recipes for burgers, steaks, pork, chicken, and
seafood — and the vegetables, sides, and spice rubs that will make you a
legendary chef. All you need to know to become King of the Grill and of
your own backyard!
Peter Pauper Press, 0-88088-489-4, $9.95 |
 High
Heat: Grilling and Roasting Year-Round with Master Chef Waldy
Malouf - Featuring 125 Recipes
by Waldy Malouf and Melissa Clark
Powerhouse chef Waldy Malouf of Beacon Restaurant in New York City and
Stamford, Connecticut, likes to play with fire. Roasting and grilling
have become his signature, and High Heat heralds the arrival of
this brilliant approach for home cooks. Featuring 125 savory recipes
adaptable for both open-flame grilling and hot-oven cooking, High
Heat is the first cookbook to offer home cooks this kind of
flexibility. In fact, most of the recipes, which are fast and easy to
follow, include simple variations for both kinds of cooking so that you
can enjoy your favorite flavors whatever the weather or time of year.
Both oven roasting and open-flame grilling rely on high heat to bring
out the most delicious and fundamental flavors of any food —
caramelizing the natural sugars and turning the foods golden brown.
Broadway Books, 0-7679-1070-2, $30.00 |
Paul Kirk's Championship Barbecue: BBQ
Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of
Barbecue
by Paul Kirk
Cook your way to barbecue glory right in your own backyard with a
mentor, master teacher, and true practitioner of the art, Baron of
Barbecue Paul Kirk!
The Harvard Common Press, 1-55832-242-6, $18.95 |
Barbecue Biscuits & Beans: Chuck
Wagon Cooking
by Bill Cauble and Cliff Teinert
Whether donning denim or black tie, chuck wagon cooking champions Bill
Cauble and Clifford Teinert whip up menus to please cowboys, city
slickers, VIPs — and family. True to heritage of the Old West, Cauble
and Teinert capture and preserve the culture of the cowboy and the
rustic romance of the great American cattle drive in Barbecue
Biscuits & Beans. Recipes for every occasion from casual cookouts,
to family celebrations, to black tie dinners include basic barbecue,
whole rib eye, ranch beans, fresh summer vegetables, fragrant sourdough
biscuits, savory sauces, fruit cobblers, and the best bread puddings.
The easy-to-follow recipes are accompanied by tips, tales and tidbits
from two of the foremost authorities on cooking with live coals.
Bright Sky Press, 1-931721-40-8, $19.95 |
Sublime Smoke: Bold New Flavors Inspired by the Old Art of
Barbecue
by Cheryl and Bill Jamison
For everyone who savors husky resonance and deep flavors of wood-smoked
barbecue, Sublime Smoke features more than 200 recipes that
amptly demonstrate how creative and delicious smoke cooking can be.
Cheryl and Bill Jamison are the pioneers of teaching home cooks how to
prepare traditional American barbecue. In Sublime Smoke, the
Jamisons expand the craft and refine the art of celebrating a world of
ethnic and global influences and highlighting foods not typical of
barbecue, such as chicken, fish, seafood, and vegetables. Sublime
Smoke reveals both the versatility and the unbeatable goodness of
smoke cooking.
The Harvard Common Press, 1-55832-292-2, $16.95 |
The Best Recipe Grilling &
Barbecue
by the Editors of Cook's Illustrated Magazine
Can you make really good pulled pork at home? Which cut of meat makes
the best beef kebabs? How do you keep lean pork tenderloin from tasting
like sawdust? What is the secret to great-tasting burgers? Is it
possible to make barbecued chicken that isn't dry?
In an exhaustive effort to answer these questions, the staff of
Cook's Illustrated magazine lit more than 5,000 charcoal fires to
test different grilling and barbecue techniques for The Best Recipe:
Grilling and Barbecue.
The Best Recipe: Grilling and Barbecue also contains 300
illustrations that show you how to cut up a chicken, slice a T-bone
steak, and remove the pinbones from a salmon fillet. No-nonsense
equipment ratings and taste tests of supermarket foods are also
included. Find out which commercial barbecue sauce received our highest
rating, whether or not a fish basket really works, and what's the best
tool for lighting a charcoal fire. You'll also learn which cuts of meat
work best in different recipes, how to quickly brine foods to keep them
moist over intense grill heat, and how to make the most of a gas grill.
(All recipes include both charcoal and gas grill variations.)
Boston Common Press, 0-936184-51-5, $29.95 |
Barbecue! Bible Sauces, Rubs, and
Marinades: Bastes, Butters, & Glazes
by Steven Raichlen
Transform meats and seafood into world-class barbecue with the flavor
foundations, wet and dry, that give grilled food its character,
personality, and soul. Chili-fired rubs, lemony marinades, buttery
bastes, and pack-a-wallop sauces, mops, slathers, sambas, and chutneys —
in over 200 recipes from around the globe, master griller Steven
Raichlen shows how to add the expert touch to every dish in your
repertoire, from a simple steak to an exotic kebab. Includes a short
refresher course in grilling and a step-by-step guide to building a
signature barbecue sauce.
Workman Publishing, 0-7611-1979-5, $12.95 |
Grill Pan Cooking: 30 Simple
Recipes Using Stove-Top Grill Pans
by Elsa Petersen-Schepelern
Wouldn't it be great to cook the kind of lean, Smokey, chatinged foods
you associate with barbecue on your own stove top? With a grill pan and
this book, you can. Grill Pan Cooking brings over 30 recipes for
simple-to-use pans.
Ryland, Peters & Small, 1-84172-157-3, $12.95 |
J.R.'s Cookbook: True Ringside Tales, BBQ and Down Home Recipes
by Jim "J.R" Ross
I have the great good fortune to do a job that I love. i get to sit
ringside, see the finestin sports entertainment at the best venues in
the wrold, and be the "voice" for World Wrestling Entertainment. And
best of all, they pay me for the privilege. However, when the lights go
out and the show is over, that's when it turns into adventures in
dining.
Here are some of my favorite recipes. Recipes that are tried-and-true
Oklahoma cooking. Many have been in my family for years. Since I can't
have all of you over to my place, I've included some of my lovely wife
Jan's own recipes. Not to be outdone, there are barbecue recipes that I
have perfected. And, with a good meal, you have to have a good story, so
here's just some of the many stories that I haven't had a chance to
share with you before, going back to my early days in the business.
Pocket Books, 0-7434-8310-3, $16.00 |
Griddle, Sizzle and Sear
by Jenni Fleetwood
A collection of chargrilled recipes that can be cooked on a barbecue,
but can also be beautifully pesented without having to light a fire.
Taking ingredients and inspiration from cuisines that have always
enjoyed cooking outside, the recipes include some wonderfully
mouthwatering sauces and accompaniments. Meat and fish cook beautifully
on the griddle, and can be simply seasoned and sizzled, but this book
also includes dishes with wonderfully piquant marinades, and richly
flavored sauces. There are also some lovely griddled desserts including
summer fruits, and vegetarian dishes using imaginative and vibrant
ingredients.
Little Brown and Company, 0-7548-1378-9, $12.99 |
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