From Publishers Weekly
The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Crme Brle. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Provenal. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust.
Copyright 2001 Cahners Business Information, Inc.
"...detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty." -- The New York Times
"150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors..." -- Los Angeles Times
"Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice." -- The Wall Street Journal
"Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect..." -- Family Circle
"This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill." -- Fine Cooking
"With more than 1,000 full-color photos to show you every step... this book can turn anyone into a grill master." -- Good Housekeeping
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