The essential New York Times grilling cookbook : more than 100 years of sizzling food writing and recipes

The essential New York Times grilling cookbook More than 100 years of sizzling food writing and recipes

Book - 2014

"Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes--and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecu...e"), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O'Neill ("Splendor in the Lemongrass"), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!" --

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Location Call Number   Status
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Subjects
Barbecuing.
Published
New York, NY : Sterling Epicure [2014]
Language
English
Other Authors
Peter Kaminsky (-)
Physical Description
xvi, 384 pages : illustrations (some color) ; 24 cm
Bibliography
Includes bibliographical references and index.
ISBN
9781402793240
  • Foreword / Mark Bittman
  • Introduction: Light my fire / Peter Kaminsky
  • 101 fast recipes for grilling / Mark Bittman
  • Starters
  • Burgers
  • Beef and veal
  • Pork
  • Lamb
  • Poultry
  • Fish and shellfish
  • Vegetables and sides
  • Desserts and breads
  • Marinades, rubs, and sauces.
Review by Booklist Review

*Starred Review* Once again, it's proven true that most anything the New York Times puts its name on is not only good but also outstanding in its field. In this compilation edited by former Times' journalist and author (Pig Perfect, 2005, and Culinary Intelligence, 2012, for two) Kaminsky, we truly get the best of the best on grilling. Nearly 200 recipes from the likes of Pierre Franey, Craig Claiborne, Jacques Pepin, Susan Spicerand, and others are included, with choices ranging from a Baltimore pit-beef sandwich to corn pudding. The newspaper's archives, too, contribute to enrich the tome; in fact, it might be hard to select any one dish since the sidebars are very seductive. There's Marian Burros' tribute to the birthday of hamburgers, President Eisenhower's recipe for cooking steaks (just throw them right in the fire), and the Greek tradition of roasting lamb not to mention anecdotes and prefaces that accompany each recipe. Almost any foodstuff anywhere in the world gets its place on the grill: watermelon burgers with cheese, Vietnamese pork kebabs, grilled sardines, grilled ratatouille, and spider bread. The only bit of knowledge that's omitted? Grilling equipment.--Jacobs, Barbara Copyright 2014 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review

According to editor Kaminsky (Bacon Nation: 125 Irresistible Recipes), The New York Times has been writing about grilling and barbecue since 1852 and has published thousands of recipes. Here he has selected 200 of those dishes and arranged them with articles and stories from prominent chefs and food writers, such as Mark Bittman, Steven Raichlen, Pierre Franey, and others. This cookbook's strength is its scope; Jacques Pepin's 1992 recipe for grilled Tabasco chicken sits happily alongside Julia Moskin's jerk chicken (2008) and Craig Claiborne's poulet grille au gingembre (grilled chicken with ginger) from 1980. VERDICT A fascinating look at how various innovators, personalities, and cultural trends have shaped the evolution of grilling and barbecue. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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