Although many books in Mark Bittman's How to Cook Everything series seem targeted at beginning or uncertain cooks, How to Grill Everything is an unusual entry. The author has made the assumption that if you're interested in grilling everything, you mean it. And while you can indeed find simple chicken skewers, hamburgers, and corn on the cob here, you can also step right into the fields of grilling adventure.
Herein you will find bone marrow with garlic crostini; salt-and-pepper duck breasts; rosemary-garlic rabbit; smoked tongue; smoked bologna; and even chiles rellenos. Each chapter opens with a basic overview of grilling a particular type of food, say poultry or fish, so that you have the fundamentals you need to do you own improvisation as well. And every recipe comes with suggestions for variations in flavor, so that the watermelon steaks you grilled with rosemary last week can be served this week with Sichuan peppercorns.
Hardcover. Color photographs throughout.
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