- Paperback: 176 pages
- Publisher: William Morrow Cookbooks; 1 edition (Feb 27 1997)
- Language: English
- ISBN-10: 0060951621
- ISBN-13: 978-0060951627
- Product Dimensions: 19 x 13.9 x 1.4 cm
- Shipping Weight: 222 g
- Average Customer Review: 4.2 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: #488,511 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon.com
Barnard opens this modest paperback with a chart that provides information you will want to keep by the outdoor grill. This comprehensive, nine-page table lists every food you might grill, from burgers and ribs to shrimp, corn, and tofu. It gives the cooking times, proper grill temperatures, and how to know when the food is done. (Shrimp are done when they are opaque throughout; peppers are done when their skin is blackened and the flesh is tender.) Barnard's definitions of marinade, mop, sauce, rub, and paste are helpful when you want to improvise, but why bother when you can whip up any of the 117 recipes Barnard provides. Vibrant with ethnic flavors or traditional American combinations, they offer an appealing blend of intense tastes, efficiency, and variety. In particular, look for Alehouse Steak Marinade, Herbal Balsamic Glaze, and Roasted Garlic Paste.
From Booklist
One of the easiest ways to add flavor to a simple grilled dish is to marinate meats and vegetables before putting them on the fire. Many marinades, particularly those highly acidic, also tenderize tough, stringy meats, making them more palatable. Barnard's book documents a number of these marinades. She offers some creative ideas, including a buttermilk and dill combination for salmon or veal. Barnard sometimes goes too far in suggesting ingredient substitutions; in her Jamaican jerk marinade, she posits that there is no discernible difference between jalapeno peppers and Scotch bonnets. Anyone who has handled a Scotch bonnet pepper knows its firepower outstrips that of the jalapeno. Barnard also includes rubs and pastes, dry variations of marinades. Her traditional barbecue sauces are supplemented with recipes for condiments, sauces that enhance and add moistness to otherwise relatively dry grilled meats. Mark Knoblauch
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Customer Reviews
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Most helpful customer reviews
2.0 out of 5 stars
This book has some bad recipes,
By
This review is from: Marinades: The Secret of Great Grilling (Paperback)
I am a very good griller and pride myself on my marinades and the fact I love to try new things. I bought this book a couple years ago and have given up. Of the 12 different recipes I've tried only 2 have been very good. More often than not, just mediocre.I even had 3 recipes get the thumbs down, by far the worst buffalo wings recipe I've ever made- and I tried it twice. I would not recommend this to any of my grilling friends.
5.0 out of 5 stars
The *one* cookbook you need for summer,
By A Customer
This review is from: Marinades: The Secret of Great Grilling (Paperback)
This is virtually the only cookbook I refer to during the summer. Every recipe that I've tried is great for grilling or broiling.
5.0 out of 5 stars
Remarkable and delicious,
By A Customer
This review is from: Marinades: The Secret of Great Grilling (Paperback)
Ms. Barnard has come up with a whole slew of unusual and tasty combinations that range from very subtle to very assertive but they are almost uniformly delicious. I tend to use the hot and spicy recipes but there are also any number of sweet and fruity ones as well as flavors in the middle. Despite its very limited focus, it's the best new cookbook I've used in years.
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