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Grilling, by Eric Treuille, Birgit Erath
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Explore new worlds of cuisine with over 150 flame-kissed, taste-intensive recipes that span the globe. No matter what the weather brings, year-round grilling is assured with indoor as well as outdoor cooking instructions for every recipe. Great ideas meet big flavors for fabulous food guaranteed to set appetites on fire. Close-up photographs illustrate simple basics and advanced skills, accompanied by fool-proof tips on timing, technique, and advance preparation.
- Sales Rank: #2770530 in Books
- Brand: Brand: DK ADULT
- Published on: 2004-04-19
- Released on: 2004-04-19
- Original language: English
- Number of items: 1
- Dimensions: 11.10" h x .90" w x 9.20" l,
- Binding: Hardcover
- 168 pages
- Used Book in Good Condition
From Publishers Weekly
It takes a lot of guts for a French chef from London to broach one of America's most prideful pastimes, but Mssr. Treuille (Ultimate Bread; Hors D'Oeuvres) pulls off his grilling lesson with humble, no-nonsense panache. His approach is full of common sense, such as a description of the obviously useful but rarely performed technique of squeezing cooked meat between ones fingers to test for doneness. Still, a subtlety or two is lost. There is no discussion of the benefits of charcoal versus gas grilling, for example; recipes are offered simply in terms of indoor or outdoor preparation. Treuille's tastes are firmly New World and Nouveaux, which is to say that the dishes span across Asian, Mexican, European, Middle Eastern and American cuisines and take their strength from accompanying marinades, glazes or flavored butters. With spring in the wings, what better harbinger than a hamburger, prepared here with a big slab of Blue Cheese Butter? Or, how about Cinnamon Quail with Pomegranate Glaze, Red Snapper Tacos with Chili Lime Mayo or Skewered Cumin Lamb with Garlic Yoghurt Sauce? There are cooling side salads such as Parsley, Mint and Bulgar Salad with Lemon, and fruit dessert options such as Char Grilled Nectarines. Instructions are succinct and blissfully free of anecdote. Tips and techniques are plentiful, and there are clear directions on such tasks as cleaning squid and making your own sausage. Ian O'Leary's wonderful color photos include not only the expected closeups of sizzling shiskabobs but also helpful visual indices of cooking tools and essential seasonings. (May)
Copyright 2000 Reed Business Information, Inc.
About the Author
Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking, going on to complete his culinary studies in Paris. He has worked as a chef from Paris to London and is the author of several books including DK's Hors d'Oeurveres, Grilling, and Ultimate Bread.
As the owner of a spice business with an extensive inventory of over 1,800 herbs and spices, Birgit Erath travels across the globe in search of new sources for culinary flavors and new recipes for seasonings.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Great Grilling Book!
By Anonymous
This is a truly terrific cookbook, specifically about grilling. Excellent recipes, instructions, photographs.
9 of 9 people found the following review helpful.
Grilling: Where THere's Smoke There's Flavor
By A Customer
I got tired of my simple grilling recipes and with the start of a new summer, I looked for new ideas for barbeque. Boy oh boy, I found it! This book has it all: how to make the mixes, rubs and marinades. Wanna cook Mexican on the grill? Thai? Cajun? It offers simply wonderful recipes and explains grilling techniques and how to make those marinades. Marinate those pork chops in the "Recado Rojo" or that chicken in the "Carolina Honey Glaze" and let the party begin! They'll beat a path to your grill.
0 of 0 people found the following review helpful.
easy to read
By Beatriz Sordo
I didn't buy this book on Amazon but I have had it for years. It really has stood the test of time. Simple instructions, easy to read, the sauces, marinades and spice rubs are out of this world. When I first bought this book, I remember having some trouble finding a handful of the ingredients at the grocers in St. Louis, Missouri. Now, most if not all the ingredients listed in this book can be found at Whole Foods. If you have a chance to add this book to your library, pull the trigger. Much respect to the authors and publisher. Quality book.
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