Heat
up the Foreman. Plug in your
rotisserie! Make meals in your fireplace and start using that fancy
range-top
grill. In a marriage made in BBQ heaven, Steven Raichlen, America's
grilling
guru, brings his mastery of live-fire cooking to the world of indoor
grilling.
Now, neither snow nor rain nor gloom of apartment regulations will stay
the cook from achieving spectacular grilled flavors.
|
In
a contact grill (over 25% of American
households own one, with 40 million Foremans alone sold since 1995),
make
Calgary Hot Wings; Pepper Jack Cheeseburgers with Slow-Burn
Jalapeño;
Moroccan Grilled Salmon; two dozen panini, cubanos, croque-monsieurs,
and
muffulettas; and Victory
Chicken, the recipe that powered Steven
Raichlen
to his Iron Chef win. |
Expand the
countertop rotisserie repertoire with
Chinese Barbecued Spare Ribs, Leg of Lamb with Garlic Mint Wet Rub,
Thai
Thighs, and Maple and Cinnamon Spit-Roasted Sweet Potatoes. There are
recipes
for grill pans, indoor smokers, built-ins on upscale home ranges, and
the
most basic tool of all -- the fireplace.
Sidebars
show how to cook most recipes
on alternative devices, and tips and techniques abound--how to turn a
wok
into an indoor smoker, brush bread with olive oil for true
crisp-crusted
panini, and pick the perfect "grilling" banana--to cook perfectly on a
contact grill.
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Indoor! Grilling
by
Steven Raichlen
Workman
Publishing,
2004
Order
a copy.
Reviewed
in The Book Stall
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