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Our Most Rustic Cooking Method — Open Fire

Fire up your grill, kettle, or pit, and prepare to savor smoky home-cooked flavor.

 

Italian Grill
TX840.B3 B374 2008x

Follow these simple recipes for tasty, smoky Italian food. Includes advice about heat-source options, grilling techniques, and equipment, as well as enlightening historical and cultural context. Batali will inspire beginners and seasoned grillers with zesty new ideas.

 

The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals
TX837.C4542 2008

Sound advice for grilling vegetables and fruits on a gas or charcoal grill, from artichokes, beets, carrots to squash and tofu. Recipes for dips, marinades, sauces, grilled sandwiches, pita chips, and pizza round out this delightful collection.

 

Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire
TX840.B3 K3656 2009

100 recipes from chef-instructor Mary Karlin cover wood-fired cooking options available to home cooks. Globally inspired recipes for cooking over live embers include contributions from Bruce Aidells, Deborah Madison, and other chefs.

 

Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza and More
TX770.P58 K37 2008

A gas or charcoal grill can serve as your own home version of a wood pizza oven. Fire it up and try one of 100 pizza recipes with toppings such as Pulled Pork; Fig, Walnut, and Rosemary; and traditional pies like Margherita and Pepperoni. Includes appetizers and salads to complete the meal.

 

Mediterranean Grilling: More Than 100 Recipes from Across the Mediterranean
TX725.M35 K633 2007x

Greek cooking expert Kochilas delves into what she calls "arguably the oldest culinary art form in the Mediterranean." Recipes highlight the aromatic foods of the region, including kebabs, fresh vegetables, lamb and seafood dishes.

 

Peace, Love, and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies From the Legends of Barbecue
TX840.B3 M54 2005

With an enthusiastic foreword by New York restaurateur Danny Meyer and an equally glowing introduction by Jeffrey Steingarten, this is a unique collection of recipes, memoir, and travelogue from king of barbecue Mike Mills. Barbecue here means slow and smoky meat and fish, with wonderful sauces and dry rubs, sides, soups, and sweets fit for a feast.

 

Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
TX840.B3 P48 2009

Lang opens with fundamentals of high-heat grilling as well as indirect methods of traditional barbecue, covering grill types, differences in smoking woods, and basic recipes for marinades, brines, and sauces. Each following chapter focuses on a certain meat, including its barbecue-friendly aspects, tips on selecting the best cuts, and recipes suitable for beginners.