100 Grilling Recipes You Can’t Live Without

Cheryl and Bill Jamison. Harvard Common Press, $16.95 trade paper (256p) ISBN 978-1-55832-801-3
The Jamisons have produced over a dozen cookbooks in their quarter century of shared meals and travels, but are showing little sign of fatigue. Just as their 1995 classic, Smoke & Spice, suggested that the only real way to barbecue is with a smoker, here they instruct that the only real way to grill is to cook entirely with direct heat. In other words, use a grill cover and you might just as well be baking. This is not to say that fire alone is the answer. The chefs focus heavily on the intense flavors of various fruits, herbs, and spices in entrees such as pomegranate lamb chops, rosemary-scented pork loin, and chicken paillard with hot ginger sauce. But when it comes to classics like a porterhouse steak, they know not to guild the lily. Salt, pepper, and butter are all that’s required. Borrowing a recipe from a Chicago landmark, the Berghoff Chicago Beer Burger not only has beer in the meat mix but also features beer-braised onions and mushroom-beer ketchup, while an altogether different beverage adds sass to their Dr. Pepper Baby Back Ribs. If that’s not sweet enough, there are eight dessert options, including a variety of grilled fruits as well as a simple batch of s’mores. Agent: Doe Coover, Doe Coover Agency. (June)
Reviewed on: 05/06/2013
Release date: 05/01/2013
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