| 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.
|
Indoor! Grilling
by Steven Raichlen
Workman Publishing,
2004
Order
a copy.
Reviewed
in The Book Stall
|
