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Grilling [Paperback]

Eric Treuille , Birgit Erath , Ian O'Leary
5.0 out of 5 stars  See all reviews (9 customer reviews)

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Book Description

May 2007
Great ideas meet big flavors in this recipe-packed guide to at-home grilling. Year-round cooking is made possible with indoor as well as outdoor cooking instructions. AUTHOR BIO: At the age of 13, Eric Treuille began the apprenticeship that led him to master the art of classic French cooking. Work as a chef has taken him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, 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.

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Product Description

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. --This text refers to an out of print or unavailable edition of this title.

About the Author

Eric Treuille is passionate about food! He cooked professionally in Paris, London and New York until working as a food stylist with Le Cordon Bleu introduced him to the world of cookbooks. He is the director of the Books for Cooks cooking school in Notting Hill, London, and is author of several DK cookbook titles, including Pasta, Canapes and Bread. He divides his time between France and London. --This text refers to the Hardcover edition.

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BEFORE YOU COOK read through the recipe carefully. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most helpful customer reviews
5.0 out of 5 stars Grilling: Where THere's Smoke There's Flavor June 3 2000
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.
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5.0 out of 5 stars A staple for anyone who loves the grill! April 18 2001
By A Customer
I bought this book for my father 6 months ago, but it's already so tattered, it looks like its been around for years! We can't put it down! We have tried about a dozen of the recipies and have LOVED them all! The directions are thorough and complete and the recipies are widely varied. Another great thing about the book is all of the great sauces and marinades it includes. It even has recipies for flavored cream cheese! This book has it all! I would suggest this book to anyone. All you need is a grill and your appetite!
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5.0 out of 5 stars Best Steaks EVER! July 15 2001
By A Customer
Grilling is the best book for those who love to grill (even better than Bobby Flay's!). On our first try at filets on the grill, they turned out perfect! I have recommended this book to so many people, and whenever I make a recipe from it, I get raves! Everything is very simple, and turns out wonderfully, from the steaks to the fish to the potato salad to the flavored butters. A real winner!
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5.0 out of 5 stars Great food, beautiful photographs Jan. 27 2001
This is a sumptious cookbook. It takes you step-by-step through the grilling process: preparing the grill, tools, techniques, recipes, side dishes. There is plenty here for the more experienced chef as well as for the novice. As in most Dorling Kindersley books, the photographs are amazing. This would make a great father's day present!
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5.0 out of 5 stars Grilling: Where There's Smoke There's Flavor July 15 2000
What a fun cookbook! Every recipe is luciously photographed. There's a wide range of flavors in the recipes covered -- but there's nothing difficult to make or containing obscure or expensive ingredients. I've been working my way through the recipes since I got the book and haven't hit a loser yet. Would make a great housegift.
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