- Hardcover: 96 pages
- Publisher: Willow Creek Press (Dec 7 1998)
- Language: English
- ISBN-10: 1572232218
- ISBN-13: 978-1572232211
- Product Dimensions: 25.7 x 21.1 x 1 cm
- Shipping Weight: 227 g
- Average Customer Review: 4.2 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: #365,617 in Books (See Top 100 in Books)
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Product Details |
Product Description
Product Description
Here is cooking at its most primal - using natural elements to create foods imbued with flavor, touched by fire and licked with smoke!
Inspired by the Northwest Native art of plank-grilling, this modern method adapts itself to the home grill where seasoned meats, fish and seafood cook slowly in their own oils and flavors and aromas not found in any other form of cooking.
This is the definitive modern guide to an elemental (not to mention fun) culinary art using woods, hot stones and rocks.
Included among the 36 recipes: Pistachio Crusted Sea Scallops on Maple; Oak Planked Honey Garlic Chicken Thighs with Cinnamon; Apple Fruitwood Planked Halibut Steaks with Smoked Apple, Thyme & Black Pepper Butter; Cedar Planked Rack of Lamb with Maple Pecan Mustard Crust; Brandade Cod Cakes on Hot Stone with Lemon Thyme Aioli.
Inspired by the Northwest Native art of plank-grilling, this modern method adapts itself to the home grill where seasoned meats, fish and seafood cook slowly in their own oils and flavors and aromas not found in any other form of cooking.
This is the definitive modern guide to an elemental (not to mention fun) culinary art using woods, hot stones and rocks.
Included among the 36 recipes: Pistachio Crusted Sea Scallops on Maple; Oak Planked Honey Garlic Chicken Thighs with Cinnamon; Apple Fruitwood Planked Halibut Steaks with Smoked Apple, Thyme & Black Pepper Butter; Cedar Planked Rack of Lamb with Maple Pecan Mustard Crust; Brandade Cod Cakes on Hot Stone with Lemon Thyme Aioli.
Ingram
Inspired by the Northwest Native art of plank-grilling, this modern method adapts itself to the home grill where seasoned meats, fish, and seafood cook slowly in their own oils. 36 color photos.
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
The Sticks & Stones Cookbook,
By "kirkshark" (Ontario, Canada) - See all my reviews
This review is from: Sticks & Stones Cookbook: The Game & Fish Mastery Library (Hardcover)
This cookbook has shown me a whole new way of grilling. I'd never planked before and this cookbook told me how and let me know what to expect. Grilling and smoking at the same time - what great flavor and simple to do. You just have to make sure your planks are well soaked as the instructions point out.I've used recipes from this book to entertain friends and has it ever made me look good. Several have even gone out and purchased the book. This book proves you don't have to eat out to have fabulous meals.
2.0 out of 5 stars
Does not rate five stars!,
By Ralph Lento (Brooklyn, New York United States) - See all my reviews
This review is from: Sticks & Stones Cookbook: The Game & Fish Mastery Library (Hardcover)
Very disappointed. The 2 lead recipes used in the TV cooking demo as well as in the book are very good. That's it. Many ingredients are either difficult to find or unobtainable which makes some recipes practically useless, if you want to follow it for the correct results. Other recipes include the use of store-bought BBQ sauces, which can alter the taste completely, depending on what brand used. BBQ sauce recipes should have been included. Certainly not worth [the money spent on it]! Don't waste your money. Go to the BBQ or Food.tv websites for not only free, but much better results.
5.0 out of 5 stars
Salmon recipe on cover is to-die-for!,
By Anita Waller (Ephrata, Washington) - See all my reviews
This review is from: Sticks & Stones Cookbook: The Game & Fish Mastery Library (Hardcover)
Everyone who loves salmon or who loves to barbecue needs to read this book; it's amazing what a wood plank can do to a fish! We weren't sure at first if Reader was nuts, or a genius. He's a genius! We didn't have exactly what we needed (a cedar plank instead of alder, a Copper River Coho instead of Chinook), but the results were incredibly delicious! The combination of the wood smoke and the marinade ingredients made for an exotic, but simple and fast way to prepare an entire fish. Four of us did our best to devour a 10+ lb fish in one sitting. We didn't succeed, but had a good time trying.We are eager to try other recipes, but are at the wood-gathering stage. We wish the book had a guide to different woods and the foods they work well with so we'd feel more comfortable with our own experimenting (cooking this way is expensive if you have to go to the lumber yard for wood). We live near orchard country and have access to a variety of fruit woods in addition to apple, and aren't too far from both coastal and interior forests where different types of trees grow. Folks who are lucky enough to figure out what to do with a few salmon every year need to try this cooking method.
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