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Great Year-Round Grilling in the West : *The Flavors * The Culinary Traditions * The Techniques
Everything tastes better cooked outdoors!
By the nineteenth century, settlers arrived at the Rocky Mountains and moved beyond to the shores of the Pacific Ocean, and what they brought with them was truly American food. And yet myriad other influences have played into the mix--from Spanish to Asian culinary traditions, from the Idaho potato and Montana lamb to the salmon and halibut of the Pacific states, from the pineapples of Hawaii to the apples of Washington State. In the late-twentieth century, some of the most exciting New American Cuisine was spawned in the 1980s along the West coast. All this and much, much more shines through in this vast region's delectable and distinctive grilling traditions.
Great Year-Round Grilling in the West celebrates the regional diversity of America's most cherished outdoor culinary pastime. Written by a leading food author in a clear, easy-to-follow style, this book provides step-by-step hints and techniques in year-round grilling, along with more than 100 recipes and 50 mouthwatering color photographs. Regional recipes are complemented by international specialties, and basic grilling information is also included. In addition to main courses, this indispensable resource will show you the fine art of grilling everything from hors d'oeuvres to pizza. There are also recipes for regional side dishes and luscious desserts made in the kitchen to further enhance the food coming off the grill.
From regional favorites to more global cuisine, just a few of the recipes inside:
Barbecued Oysters � la Napa
Basque Lamb Burgers
Cedar-Planked Columbia River Salmon
Chicken with Curried Coconut Sauce
Grilled Oranges with Raspberry Sauce
Tuna Burgers with Wasabi Mayonnaise
Mahi-mahi with Avocado Pineapple Relis
Steak with Marsala Mushroom Sauce
Steak Tacos wit h Pico de Gallo
Chicken and Peach Salad
Pork Chops with Mango Sauce
Macadamia Coconut Pie
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April 22, 2009
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