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.
About the Author
Ted Reader is a contributor for Willow Creek Press titles including Sticks & Stones Cookbook.
Kathleen Stone is a contributor for Willow Creek Press titles including Sticks & Stones Cookbook.
Kathleen Stone is a contributor for Willow Creek Press titles including Sticks & Stones Cookbook.
