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Thursday, June 3, 2010

Barbecue Season Begins

Although barbecuing and grilling are year-round activities, it’s most popular during the summer. Here are some recent books to help improve your skills.

Serious Barbecue: Smoke, Char, Baste and Brush Your Way to Great Outdoor Cooking, written by Adam Perry Lang, takes you from the basics to beyond when you are cooking all varieties of meat. Lang, a Culinary Institute of America graduate and haute cuisine chef-in-training took a career detour towards barbecue cuisine. The book features more than 130 recipes and color photos.

Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint written by Chris Lilly, great grandson-in-law of the original Big Bob, is a celebration of barbecue done Alabama-style. Included are recipes for the dry rubs, glazes, sauces and slathers for a variety of meats; tips on using different woods and creating the right heat also are given. Complete your meal with a selection of recipes for sides and desserts.

Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire, written by Mary Karlin, is a compilation of more than 100 recipes originating from regions around the world such as India, Italy, the Mediterranean, the United States and North Africa. Karlin, a cooking school instructor in California, reviews the basics and then steers the reader to more complex dishes.

Grillin’ With Gas: 150 Mouthwatering Recipes for Great Grilled Food, written by Fred Thompson, features more than 150 recipes for a variety of meats, fruits, vegetables, sides and desserts. Learn the basics and the more advanced techniques for gas grilling and selection of ingredients.

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