by Peg Couch (2012)
"Weary of the same old burgers, tough steaks and dried-out chicken breasts? Then say goodbye to boring! Use the instructions inside this book to serve a perfectly grilled, yet simple entree or side dish ... or turn up the heat and go wild! Tangy marinades, savory rubs, zesty basting sauces, and flavorful salsas will give your grilling just the kick that's been missing"--
John Carruthers, John Scholl, and Jesse Valenciana
"Born out of Chicago's rock & roll community, 'ManBQue' is a men's grilling and lifestyle organization that brings together a global network of DIY grillers, music lovers, craft-beer aficionados, and adventure seekers. In 'Eat Street,' their founding members present 200 street food recipes from around the world. Along with the recipes are beer pairings ... so you can create that authentic street food taste at home"--Back cover.
Brooke Lewy
"This is a grilling book dedicated to vegetables that eat like meat. The first of its kind, this cookbook features 60 recipes that star vegetables caramelized into succulence for satisfying, flavor-forward meals. Cauliflower "steaks," broccoli burgers, and beets that slow-smoke like a brisket are just three of the meaty but meatless meals to base a great cookout around. More than 30 stunning images showcase the beauty and variety of these recipes, each of which includes instructions for charcoal and gas grilling as well as using a grill pan on the stovetop or under the broiler. For vegetarians, those who love to grill, and anyone looking for more creative ways to prepare vegetables, this handbook is destined to live beside the grill"--
Chris Schlesinger, John Willoughby
This is grilling designed for the novice or pro, the duffer or dedicated man, woman, or child. In addition to covering the basics, Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta, and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that indefinable grilled flavor to create dishes that both satisfy and intrigue. Special features of the book include an in-depth grill briefing, including tips on easy fire starting, answers to the ten most frequently asked grilling questions, five keys to easy grilling, and - for those who can't bear to put the grill away when the winter comes - a guide to fireplace grilling. Packed with practical grilling instructions, anecdotes, and inventive recipes that join simple pleasure with culinary adventure, here's a book that has direct appeal to anyone who's ever wanted to put food over fire. Whether you're a novice looking for your initial License to Grill, an accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just want to spend some time hanging out by the fire, this is the book for you.
Fred Sauceman
"Traversing Appalachia from an Italian kitchen in Pennsylvania to a soda shop in South Carolina, 'Buttermilk and Bible Burgers' is a tribute to people loyal to the land and proud of their culinary heritage. Sauceman describes the common bond of breaking beans, the dignity of the barbecue pit, the nobility of the black-iron skillet, and the transformative power of a glass of Tennessee buttermilk." --