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Born to Grill by Cheryl and Bill Jamison Guide to Barbeque

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Part Number: HIC3506
Manufacturer: Harvard Press
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Born to Grill is a celebration of the elemental glories of grilling and the delicious flavors that emerge from the primal encounter of food and flame. The Jamisons, the country's foremost experts on outdoor cooking, serve up all the best versions of American backyard classics, and then open up the grill to tasty chicken, pork, and lamb dishes, an ocean full of fish and shellfish, a sprinkling of smoke-kissed soup, salads, and sides, and finish off with finger lickin' grilled desserts.

Grilling is the essential American culinary art, a glorious birthright celebrated every day from coast to coast. In almost 300 recipes, dozens of techniques, and heaps of amusing grilling lore, Cheryl and Bill Jamison prove there's no tastier way to enjoy the privileges of citizenship.

Based on extensive testing, the Jamisons advocate a back-to-basics, high-heat, "open air, open flame" technique that guarantees juicy, crispy food and doesn't require a grill with more bells and whistles than the Queen Mary. They serve up all the best versions of American backyard classics like Hearty Ranch Chicken, Church Picnic Pork Chops, and Primal Porterhouse while updating regional treasures like San Francisco Sole and Boston Striper. And the culinary imagination of this three-time James Beard Award-winning duo shines through in Red-Eyed Pork Tenderloin Sandwich, Cinnamon Chicken with Crunchy Cashew Relish, and Asparagus with Warm Bacon Vinaigrette. Finger lickin' desserts like Grilled Banana Split with Chocolate-Toffee Melt finish off this definitive collection.

Book Details
  • ISBN 978-1-55832-291-2
  • Total Pages: 512 pg.
  • Trim Size: 7 1/8 x 9 1/8
  • Interior Design: 2 Color
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