Born to Grill: An American Celebration - Hardcover

Jamison, Cheryl Alters; Jamison, Bill

Hardcover

ISBN 10: 155832111X ISBN 13: 9781558321113

Publisher: Harvard Common Pr, 1998

Synopsis

Great grilling guaranteed, from the country's top outdoor cooking experts.

About this title

Review:

People have been grilling over open flames as long as there have been flames. But let's face it, roast mastodon doesn't sound half as good as Sage Rubbed Veal Chops with Jerky Sauce. Tastes have changed, and we have gotten a little better at grilling. Specifically, Americans have gotten better--since, after all, grilling is the quintessential American culinary art. Don't believe it? Try finding an order of grilled Mescal Magic Baby Back Ribs next time you're in Paris. Cheryl Alters Jamison and Bill Jamison know this. It is the premise of their book Born To Grill. Make no mistake about it, this is a cookbook with attitude, and it practically swaggers when you read it. The title screams to be tattooed on a bicep underneath a little Weber kettle. The Jamisons show they are onto a good thing and argue for a back-to-basics, high-heat, open-air, open-flame approach. Serious meat needs serious heat, and grilling is the only surefire approach.

Once the book gets your attention, a few things are revealed. Grilling makes sense. It is simple, economical, and best of all, it tastes good. Grilling is not just about huge slabs of meat. Pizza, shellfish, vegetables, and even pasta have a place on the grill. And grilling is fun. Playing with fire under an open sky wins hands down over a broiler in the kitchen.

The Jamisons are no strangers to American regional cooking. Their earlier books include Sublime Smoke, Texas Home Cooking, and two James Beard Book award winners, The Border Cookbook and Smoke and Spice. They write with conviction and the kind of authority that convinces you that you are lucky--lucky enough to be born to grill. --Mark O. Howerton

From the Back Cover:

PRAISE for BORN TO GRILL   “This enticing, handy, beautifully researched volume might well go down as the definitive book on the American tradition of grilling. If a food can be grilled, the Jamisons show in detail how to do it.” – James Villas, author of Crazy for Casseroles and Biscuit Bliss   “This incredible volume is destined to become a classic. Long acknowledged for their expertise, having previously written the definitive book on smoke cooking, the Jamisons turn here to grilling, with delicious results.” – Stephan Pyles, chef, cookbook author, and TV host of "New Tastes from Texas"   “A lively and flavor-filled book from Cheryl and Bill Jamison, masters of the art of outdoor cooking.” -- William Rice, food and wine columnist for the Chicago Tribune and author of The Steak Lover’s Cookbook

About this edition

• Publisher: Harvard Common Pr
• Publication date: 1998
• ISBN 10: 155832111X
• ISBN 13: 9781558321113
• Binding: Hardcover
• Number of pages: 500