Indoor! Grilling
Author: Steven Raichlen
Indoors—It's the new outdoors
SPIT-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-BRILLED LAMB KEBABS, POTATOES ROASTED IN THE ASHES, BAYOU WINGS, VANILLA-BRILLED PINEAPPLE WITH DARK RUM GLAZE—all of it infused with honest-to-goodness real-grilled flavor, and all of it cooked indoors. Yes!
Bursting with bold new ideas, 270 righteous recipes, and hundreds of tips and techniques—from how to season a cast-iron grill pan to buying brisket cut from the "flat"—Raichlen's Indoor! Grilling brings the guru's mastery of live-fire cooking indoors. New every day's a good day to grill.
Publishers Weekly
While Raichlen, who's made a television and book-writing career as an advocate of cooking over live fire, still believes that outdoor cooking is the best way to cook, he admits that isn't practical for apartment dwellers or those living in places with frigid winter temperatures or "grill-burying snowfall." He begins by describing and making recommendations for various indoor grilling devices, from the ubiquitous George Foreman to fireplace rotisseries, and then presents recipes in separate chapters for appetizers, beef, pork, lamb, burgers, poultry, seafood, sandwiches, vegetables, basics (rubs, compound butters and sauces) and desserts. Befitting its brawny subject, the book's chapters on appetizers and desserts aren't filled with frilly offerings that look nice but lack substance. Rather, Raichlen makes Gazpacho with hearty grilled tomatoes, and prepares Grilled Peaches with Bourbon Caramel Sauce using either a contact grill, grill pan, built-in grill or fireplace grill. When the recipe can be prepared on any indoor grilling device (and most recipes can be), Raichlen provides, in a separate box, specific instructions for each type of grill. Every recipe includes informative, enthusiastic headnotes, useful tips and clear, detailed instructions. But perhaps the book's greatest asset is its balanced use of hearty flavors. It's an intelligent cookbook packed with tasty ideas that will keep indoor grillers busy all year long. Photos. (Nov.) Copyright 2004 Reed Business Information.
What People Are Saying
"Full of fresh ideas that bring the glory of outdoor barbecuing indoors. Jump in and start cooking now!"
—Jacques Pépin
Book review: Wines of Spain or Cathers Kitchens
White Wine For Dummies
Author: Ed McCarthy
“Thoroughly enjoyable and easy to read. Every white wine drinker should read this.”
—Terry Robards, Senior Managing Editor, Wine Enthusiast Magazine
“This book is a ‘must’ if you enjoy the taste of wine! This excellent guide playfully educates amateurs, as well as experts, in the pleasures of drinking wine.”
—Michael Aaron, Chairman, Sherry-Leman, World Renowned Wine Shop, New York, NY
“...an insightful reference guide for the beginning taster or industry professional who has an appreciation of wine and wit.”
—Lynn Penner-Ash, President/Winemaker, Rex Hill Vineyards, Inc.
Do you know the difference between a Chardonnay, Pinot Grigio, and a Sauvignon Blanc? Are you frustrated by the vast number of white wines there are to choose from? Don’t panic, let White Wine For Dummies be your guide. Covering wine regions from all over the world, including California, France, New Zealand, South Africa, Germany, and Italy, this friendly reference provides answers to all your white wine questions. It tells you how to:
• Understand the key differences between white and red wines
• Distinguish white wine varieties by color, aroma, flavor, and texture
• Identify the grape type, region, and vintage with ease
• Explore the California wine revolution—from Chardonnay to Sauvignon Blanc
• Discover fine American wineries, from coast to coast
• Uncover the secrets of European white wines
• Select the right vintage and style to suite your taste
• Choose the right whitewine for any occasion
Written by two leading national wine experts, this authoritative guide features helpful charts, wine label examples, expert tips, wine tasting techniques, and priceless author recommendations. You also get:
• A fascinating introductory course in white wine explaining how it differs from red, its chief characteristics, how grape type and growing conditions influence taste, how to choose the right white wine for a meal, and more
• A region-by-region guide to the white wines of the world—from California and New York to New Zealand and South Africa to all the major European producers
With White Wine For Dummies by your side, you’ll soon be selecting white wines with confidence for every occasion.
Table of Contents:
Introduction.PART I: A Course of White Wine.
Chapter 1: Beyond the Red Horizon.
Chapter 2: Accounting for Taste.
Chapter 3: Grape Expectations.
Chapter 4: The Seven Classic Types of White Wine.
Chapter 5: White Wine with Fish -- and More.
PART II: A World of White Wine.
Chapter 6: California Chardonnay.
Chapter 7: California Whites, Beyond Chardonnay.
Chapter 8: The White Wines of Oregon, Washington, and New York.
Chapter 9: White Wine Down Under -- Australia, New Zealand, and South Africa.
Chapter 10: Vin Blanc Français: The Great White Burgundies.
Chapter 11: Vin Blanc Français: Bordeaux and Beyond.
Chapter 12: A League of Their Own: Germany's White Wines.
Chapter 13: White Wines from Italy: More Than Soave and Pinot Grigio.
Chapter 14: Spain, Portugal, Austria, and Switzerland.
PART III: The Part of Tens.
Chapter 15: Ten Little-Known White Wines Worth Knowing.
Chapter 16: Ten Frequently Asked Questions about White Wines.
Chapter 17: Ten Palate-Pleasing Exercises for Savoring White Wines.
PART IV: Appendixes.
Appendix A: Pronunciation Guide.
Appendix B: Glossary.
Appendix C: Those Very Good Years: A Vintage Chart.
Index.
Reader Response Card.
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