Mastering the Grill The Owner's Manual for Outdoor Cooking

ISBN-10: 0811849643

ISBN-13: 9780811849647

Edition: 2007

List price: $24.95
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Description:

Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makesMastering the Grilla standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows and guarantee the wows clearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipes everything from rubs and marinades to appetizers, entrees, side dishes, and desserts.Mastering the Grillis a master class in cooking, destined to become a sauce-stained, well-thumbed classic.
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Book details

List price: $24.95
Copyright year: 2007
Publisher: Chronicle Books LLC
Publication date: 3/29/2007
Binding: Paperback
Pages: 416
Size: 9.00" wide x 11.10" long x 1.20" tall
Weight: 4.180
Language: English

David Joachim has authored, edited, or collaborated on more than 40 cookbooks. His first book with Kevin Gillespie, Fire in My Belly, was a James Beard Award finalist. His A Man, A Can, A Plan series of books has sold more than 1 million copies. He writes a column in Fine Cooking magazine called "The Science Of...," and he co-owns Chef Salt, a line of artisanal seasonings that feature unrefined salts from around the world

Introduction: The Science and Mechanics of Grilling
The Grillmaster's Manual
Mastering Your Equipment
Types of Grills
How Grills Work
Grill Cleaning, Maintenance, and Repair
Grill Storage
Grill Tools and Accessories
Grill Fuels and Fire Starters
Mastering Your Technique
Mastering Fire
Starting a Wood Fire
Starting a Charcoal Fire
How to Maintain a Live Fire
The Science of Heat Transference
Conduction
Convection
Radiant Heat
Mastering Grilling Techniques
Direct Grilling
Indirect Grilling
Rotisserie Grilling
Adding Smoke
Barbecuing
Cooking in the Coals
Wrapping
Cooking on a Plank
Mastering Temperature
Judging Meat Doneness
Judging Produce Doneness
Judging Doughs' Doneness
Resting
Mastering Your Ingredients
Mastering Meat
Protein
Fat
Grass-Fed, Grain-Fed, and Organic
Cuts of Meat
Ground Meat
Grading
Beef
Veal
Pork
Lamb
Game Meats
Mastering Poultry
Poultry Cuts
Fat and Skin
Mastering Seafood
Fish
Shellfish
Mastering Produce
Roots
Stems
Fruits and Vegetables
Leaves
Flowers
Grilled Cheese
Grilled Dough
Mastering Your Flavors
Seasoning
Rubs
Mops
Brines
Marinades
Glazes and Sauces
The Grillmaster's Recipes
Mastering Burgers and Other Quick Meals
Mastering Steaks, Chops, and Other Quick-Cooking Cuts
Mastering Roasts, Ribs, and Other Slow Food
Mastering the Big Kahuna and Other Incredible Grill Projects
Mastering Vegetables and Other Sides
Mastering Fruit, Dessert, Dough, and Everything Else
Mastering Marinades, Mops, Brines, Rubs, Wet Pastes, Glazes, Sauces, and Dips
Index
Bibliography
Table of Equivalents
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