As every observant cook knows, what was once backyard barbecuing has now achieved gourmet status in the form of grilling. James McNair, acknowledged master of the single subject cookbook, explores this exciting upscale approach to the world's oldest cooking method in the only book on the market to feature smoking as well as grilling techniques. Here are myriad inspiring ways to grill everything from freshwater fish and succulent seafood to poultry, game, breads, and even fruit, as well as sensible suggestions for choosing equipment, starting perfect fires, using flavor imparting woods and fuels, and preparing fresh ingredients for grill cooking, both indoors and out. Among the updated recipes are Speckled Trout with Roasted Pecans, Smoked Venison with Orange Juniper Sauce, Summer Vegetables Aioli, Peach-Stuffed Pork Tenderloin, Spicy Catfish Remoulade, and Warm Exotic Fruits with Coconut Sauce. Once again, Patricia Brabant has beautifully photographed McNair's exquisitely styled dishes, this time on contemporary tableware exclusively from Tiffany and Company.
- ISBN10 0877017107
- ISBN13 9780877017103
- Publish Date 1 April 1990
- Publish Status Out of Print
- Out of Print 13 December 2008
- Publish Country US
- Imprint Chronicle Books
- Edition New edition
- Format Paperback
- Pages 96
- Language English