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Canadian Living: The Barbecue Collection: The Best Barbecue Recipes from Our Kitchen to Your Backyard [Paperback]

Canadian Living
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Book Description

April 20 2010
It's grilling season again! This year, Canadian Living is back with a second helping of its best-selling grilling bible, The Barbecue Collection. Updated with dozens of fresh, exciting new recipes and mouthwatering photos, it's guaranteed to please barbecue lovers from coast to coast.

Whether you like to grill sizzling laid-back fare, such as burgers and pizza, or spectacular special occasion dishes, such as roasts and oysters, this collection has the recipes you're craving. Packed with tips and advice from Canadian Living's food experts, each chapter focuses on a specific type of grilled food, offering dozens of delicious options.

Recipes are written with clarity in mind and use techniques and equipment that are familiar to home cooks. Cooks of all skill levels, from beginner to expert, will find recipes that will delight and challenge them. With 552 pages of reliable, Tested-Till-Perfect recipes, The Barbecue Collection is the perfect combination of taste and inspiration to keep you grilling year-round.

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About the Author

THE CANADIAN LIVING TEST KITCHEN creates and tests thousands of recipes every year to ensure that they turn out as perfectly in your home as they do in our kitchen. We develop each recipe with you in mind by using everyday ingredients and only the most common cooking equipment found in households across Canada. This makes cooking easier on you, leaving you more time to share good food with family and friends.

Excerpt. © Reprinted by permission. All rights reserved.

Indian Hot Wings with Mint Dipping Sauce

Ingredients
1/4 cup (50 mL) coriander leaves, minced
2 tbsp (25 mL) curry paste
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) vegetable oil
1-1/2 tsp (7 mL) ground ginger
3/4 tsp (4 mL) turmeric
3/4 tsp (4 mL) ground coriander
1/4 tsp (1 mL) salt
2 lb (907 g) chicken wings, tips removed
Mint Dipping Sauce*

Preparation:

In large bowl, mix together fresh coriander, curry paste, lemon juice, oil, ginger, turmeric, ground coriander and salt.

Add chicken wings; toss to coat well. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours.

Arrange wings on rack on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 20 minutes; turn and bake until juices run clear when chicken is pierced, about 15 minutes.

Broil wings, turning once, until crisp and browned, 1 to 2 minutes per side. Serve with Mint Dipping Sauce.


* Mint Dipping Sauce

Ingredients
1/3 cup (75 mL) Balkan-style plain yogurt
1/4 cup (50 mL) minced fresh mint, (or 1 tbsp/15 ml dried)
2 tsp (10 mL) lemon juice
1 tsp (5 mL) minced seeded jalapeño peppers
1/4 tsp (1 mL) ground cumin
1/4 tsp( 1 mL) pepper
1 pinch granulated sugar
1 pinch salt

Preparation:
In bowl, mix together yogurt, mint, lemon juice, jalapeño pepper, cumin, pepper, sugar and salt.


Caprese Pizza with Bacon

Pizza on the grill? Yes, you’ll be hooked, once you try our Caprese Pizza with Bacon. With a homemade basil pesto, fresh mozzarella and bacon, it’s a late summer masterpiece (when tomatoes and basil are at their peak).

Ingredients
6 slices bacon
4 oz (113 mL ) fresh mozzarella or bocconcini cheese
1 lb (454 g) white pizza dough
2 tsp (10 mL) extra-virgin olive oil
1/2 cup (125 mL) Basil Pesto for Pizza*
1 tomato, sliced into 1/4-inch(5mm)thick rounds
2 tbsp (25 mL) sliced fresh basil

Preparation:

Cut bacon slices in half. In skillet, cook bacon over medium heat until still slightly chewy, about 8 minutes. Transfer to paper towel–lined plate; set aside.

Drain and pat mozzarella dry; cut into 1/4-inch (5 mm) thick rounds. Arrange on separate paper towel–lined tray; pat dry.

On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.

Brush with oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.

Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.

Spread with pesto; top with tomato, bacon and cheese.

Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes. Sprinkle with basil.


* Basil Pesto for Pizza

Ingredients
1/4 cup (50 mL) pine nuts
2 cups (500 mL) packed fresh basil leaves
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) extra-virgin olive oil
1/2 cup (125 mL) grated Parmesan cheese
1 garlic clove, minced

Preparation:

In small dry skillet, toast pine nuts over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.

Add basil, salt and pepper; finely chop together. With motor running, add oil in thin steady stream until pureed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

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Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Amazing B.B.Q recipes for everyday June 9 2010
Every recipe is great, the first week I made 4 recipes and they were all wonderful. Had a party with a couple of different recipes including an amazing red patato and radish salad. Everyone wanted the recipe. Great gift, great recipe book, really my favorite ever.
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2.0 out of 5 stars I'm sorry, this is such an old-style cookbook. Aug. 28 2013
By Pepi
Ever heard of a memory dump? This is a recipe-dump. Also, it is like the third or fourth edition/revision, although that info is buried in the back of the book.
barbecue collection? ok, maybe sort of, kind of.
a lot of recipes having nothing to do with grilling.
their skimpy intro on the basics talks about gas vs. charcoal. hello!? how about wood grilling? really.
a 2-page cover on `the basics'? ok, ok, that's how it was as done a million years ago.
hey, check out cooks illustrated grilling cook book, or 'Charred & Scruffed (Adam Lang); or seven fires (Francis Mallman).
even the recipes, hey, there are some good ones, but who has time to sift through 300-400 recipes, giving only lip service to grilling. beets? ok, a recipe for beet salad. well, how about grilling beets?
cauliflower? nary a mention.
nice recipe for grilled radicchio, but really, that's it?
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5.0 out of 5 stars Canadian Living Barbecue Feb. 13 2011
I bought this as a Christmas gift for one of my sons and he says it is a fantastic book.Love the pics in it and the variety of recipes.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 5.0 out of 5 stars  1 review
5.0 out of 5 stars Best Barbecue book around. June 27 2013
By peggy Chase - Published on Amazon.com
Verified Purchase
This cookbook is not only beautiful, but it actually has recipes that are simple, yet delicious. The pictures are superb and the recipes are written so even a non-cook can follow them. I have made many dinners from the recipes and they have all exceeded my expectations. Give it a try, you will not be disappointed.
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