Grilling: Exciting International Flavors from the World's Premier Culinary College Hardcover – Mar 2 2006
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From Publishers Weekly
New York State's famed C.I.A. takes backyard grilling up a level in this attractive volume, with an arsenal of tips for mastering the grill, whether it's charcoal or gas, using briquettes or wood chips, with a smoker or without. Expansive sections on meats, seafood and poultry are a given, but more unexpected fare, such as vegetables, breads and even breakfast (Toad in a Hole with Red Pepper Ketchup) and desserts (Grilled Banana Split with Homemade Ice Cream), get outdoor treatment as well. More than 175 uncomplicated but stylish recipes play with international influences, such as Guava-Glazed Baby-Back Ribs, Seafood Grill with Tamarind Glaze, Jerked Game Hens with Rice and Beans and Grilled Pineapple–Jícama Salsa, Grilled Ratatouille, Grilled Cubano Sandwich, Herbed Crêpes with Grilled Asparagus and Shallots, and Grilled Papaya and Mango Skewers with Lime Sorbet. Full-color, full-page photos by Ben Fink offer tantalizing peeks at the finished products. (Apr.)
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Top Customer Reviews
Like all cookbooks from The Culinary Institute, each recipe is described in full easy to understand terminology usually complete with pictures. In cases where special equipment or techniques are needed, special instructions are included. In the past, and while using this particular book, I have found these special instructions to take me by the hand step by step to do some seemingly complex techniques in a virtually mistake proof way.
While undertaking some of the recipes in Grilling, I was really thrilled at the flexibility of these dishes. I quickly found out that I could cook these dishes as easily over the backyard fire pit as the actual barbeque and when I tried some of the recipes in the oven they still tasted incredibly delicious. I also make extras of a lot of the rubs and sauces for later use with really good results.
Most Helpful Customer Reviews on Amazon.com (beta)
Meats, poultry, and seafood get star attention, but the real standouts are the exotic sauces and salsas and the chapter on vegetable dishes.
The usual favorites are here - Chimichurri and Teriyaki and Jerk sauce, but for something different on your pork ribs or chops or chicken why not try Guava Barbecue Sauce or Apricot-Ancho Glaze or Meyer Lemon Salsa? Or even Pickled Grapes?
Grilled vegetables are served with an assortment of lemony sauces and the Marinated Pepper Salad with pine nuts and raisins is as delicious as it is simple. Then there's Shiitake Mushrooms with soy-sesame glaze, Radicchio Salad with shaved jicama, oranges and Hazelnut Vinaigrette and Beet Salad with walnuts, cilantro and tomatoes.
There are also chapters on grilled sides and sandwiches (Potato and Red Onion Fans, Chicken Burritos with Tomatillo Salsa), breakfast (Griddled Toast with Apricot and Lemon-Cardamom Butters, Pear Skillet Cake) and dessert (S'Mores, various skewered fruits).
All recipes include succinct advice on variations, storage and shopping as applicable and the book begins with a primer on grills, smokers and techniques. This is an all-round useful book with an emphasis on the big flavor of herbs, spices and fruits.
I'm trying to move away from the protein-centered approach to meals, and I found this book valuable for its instruction on flavor combinations. In particular, the book provides an excellent manual for those who prefer to replace marinated meats with higher quality cuts of meat with dry spice rubs. This approach aids a shift to smaller meat portions in meal design.
Other palates may find nirvana in many of the recipes that didn't appeal to me. I'm just not ready to make four cups of barbecue sauce using black coffee, brown sugar, Worcestershire sauce, and not-quite-salsa. Other sauces called for ingredients I have no pressing need to add to my kitchen. I may revisit these as my cooking style evolves to new ingredients. Still other sauces contain lots of sugar or wine and run counter to the simpler tastes of my own cooking. Here I need to point out that the Culinary Institute's Grilling book is the only one of six grilling books I found worth the time to review, because alcohol and excessive sugar are featured in so many grilling recipes.
If you're ready to move beyond "guy cooking" to restaurant quality food, or if you want to demonstrate excellence at grilling, the CIA's Grilling book will serve you well.
* Great recipes with thorough instructions
* Great photos throughout
* Great ideas to expand your cooking background
I'm looking forward to trying a lot of the recipes and techniques from this book.