Born to Grill
To grill is not just to barbecue or smoke. That is the first thing learned upon reading the Jamison’s latest cookbook. Having previously dealt with smoke and barbecue cooking in Smoke & Spice (1994) and Sublime Smoke(1996), a James Beard Award-winning book, they now teach us thoroughly what it means to grill our meal. Complete from appetizers to dessert, the Jamisons give us recipes (over 250) to cover it all.
The book opens with informative history of grilling, i.e. cooking over an open fire, and a brief discussion of covering grills, fuel sources, techniques for fire building and how to “hand test” the temperature of a grill fire. The authors then state their definition of the subject: “Grilling is a specific form of cooking … it produces its own distinctive flavor … it’s the taste that tells.” High-heat browning creates the distinctive grill flavor. What makes this broader definition most enticing is that it is applied to all foods, including fruits and vegetables. A recipe for wilted fancy lettuces surprises with the thought of grilled endive and radicchio. Honeyed rainbow fruit kebobs would be a perfect ending to a grilled supper on any occasion.
Although a bit heavy on the cute “menu” recipes names, the balance of sidebar information makes this an interesting cookbook to browse. The recipes appear well organized and straightforward in their presentation. Frequently “technique tips” follow a recipe adding more information to assure the success of the chef. Illustrations and the index were not seen.
Reviewed by
Marly Wyckoff
Disclosure: This article is not an endorsement, but a review. The publisher of this book provided free copies of the book to have their book reviewed by a professional reviewer. No fee was paid by the publisher for this review. Foreword Reviews only recommends books that we love. Foreword Magazine, Inc. is disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255.
