Born to Grill: An American Celebration info
- Great grilling guaranteed, from the country's top outdoor cooking experts.
- Presents three hundred recipes for all-American standbys and regional favorites hot off the grill, along with recommended techniques and grilling lore
- The authors of the bestselling "Smoke & Spice" set their sights on grilling, the most popular way in the U.S. to cook outdoors. This collection perfects all-American classics such as Hearty Ranch Chicken and Church Picnic Pork Chops, updates regional treasures, and above all, reflects the authors' abundant culinary imagination. 200 color illustrations.
- "Among this year's new books, BORN TO GRILL by Cheryl Alters Jamison and Bill Jamison, is a truly useful one. You do not need to read every one of its 500 pages to become a successful backyard cook, but the first 50 pages should not be missed: they provide essential information about equipment, fuels, cooking techniques and seasonings." New York Times - Florence Fabricant (05/20/1998)
- 500 pages, hardcover
Great grilling guaranteed, from the country's top outdoor cooking experts.People have been grilling over open flames as long as there have been flames. But let's face it, roast mastodon doesn't sound half as good as Sage Rubbed Veal Chops with Jerky Sauce. Tastes have changed, and we have gotten a little better at grilling. Specifically, Americans have gotten better--since, after all, grilling is the quintessential American culinary art. Don't believe it? Try finding an order of grilled Mescal Magic Baby Back Ribs next time you're in Paris. Cheryl Alters Jamison and Bill Jamison know this. It is the premise of their book Born To Grill. Make no mistake about it, this is a cookbook with attitude, and it practically swaggers when you read it. The title screams to be tattooed on a bicep underneath a little Weber kettle. The Jamisons show they are onto a good thing and argue for a back-to-basics, high-heat, open-air, open-flame approach. Serious meat needs serious heat, and grilling is the
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