Summer is synonymous with the sight, sound and smell of grills being fired up at outdoor cookouts across America. Many folks pride themselves on turning out perfectly charred and seasoned dishes for their backyard barbecues, while others may be tentatively learning the ropes or experimenting with techniques and flavors.
Grilling will appeal to all. Part of Harvard Common Press’ Great Cooking Outdoors series, the cookbook is chock-full of innovative recipes especially designed for cooking over an open flame or hot coals. It’s divided into four sections that cover beef, pork and lamb; chicken and duck; fish and shellfish; and veggies, fruit and cheese. Although there are recipes for more traditional grilled dishes, such as hamburgers, barbecued ribs and grilled chicken, Grilling is peppered with inventive recipes that kick things up a notch, such as dirty steak (cooked directly over charcoal coals), thunder thighs (spicy Sriracha-marinated chicken thighs) and caramelized fruit kabobs (skewers of warm, juicy fruit).
The cookbook begins with an introduction to grilling, focusing on essentials such as flavors, equipment and tips for building and managing the fire. Both experienced and beginner grillers can experiment with techniques, like achieving the subtle, smoky aroma and flavor of plank grilling, practicing the ease of foil-pack grilling and mastering the nice char and sweet smokiness of grilling whole vegetables. Each recipe is accompanied by an explanatory heading, colorful photograph and directions specific to both charcoal and gas grills.
Although diminutive in size (just 7-by-7 inches), Grilling packs a punch with its interesting taste and ingredient combinations, instructive methodology and helpful serving suggestions. Cooks of every level will find it a welcome addition to their outdoor cooking repertoire.
