The essential New York Times grilling cookbook : more than 100 years of sizzling food writing and recipes (Book, 2014) [WorldCat.org]
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The essential New York Times grilling cookbook : more than 100 years of sizzling food writing and recipes
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The essential New York Times grilling cookbook : more than 100 years of sizzling food writing and recipes

Author: Peter Kaminsky
Publisher: New York, NY : Sterling Epicure, [2014] ©2014
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"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  Read more...
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Details

Genre/Form: Cookbooks
cookbooks
Livres de cuisine
Document Type: Book
All Authors / Contributors: Peter Kaminsky
ISBN: 9781402793240 1402793243
OCLC Number: 852745760
Description: xvi, 384 pages, A-P pages of plates : illustrations (some color) ; 24 cm
Contents: 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.
Other Titles: Grilling cookbook
New York Times grilling cookbook
Responsibility: edited by Peter Kaminsky ; foreword by Mark Bittman ; other contributors include Craig Claiborne, Pierre Franey, Florence Fabricant, Steven Raichlen, Molly O'Neill, Julia Moskin, and many more.

Abstract:

"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. Barbecue"), 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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