Red, White, and 'Que: Farm-Fresh Foods for the American Grill

Description

This new title from the authors of THE GARDENER AND THE GRILL is backyard grilling like never before, with an emphasis on the fruits and vegetables usually neglected in favour of steak or barbecued chicken. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, bacon, blackberries, country ham, maple syrup, pomegranates, craft beer, pecans, and sweet onions. In the winter, you can make Ember-Roasted Brussels Sprouts basted with browned butter or Barbecuer's White Bean Cassoulet, and in the warmer months, Planked Chicken Breasts with Chile Lime Sofrito, Root Beer Ribs, and Grilled Banana Splits. And with inventive techniques such as ember roasting and flavoured wood smoke, each recipe is perfect for date nights, family dinners, and tailgate parties. Celebrate the magic of flame-kissed food on the grill all year round, with vegetables straight from the American garden.

Karen Adler and Judith Fertig are the BBQ Queens. Experts on grilling and barbecuing, they've written dozens of books on their favorite recipes and best grilling methods, including The Gardener and the Grill, Patio Pizzeria, and BBQ Bistro. The fabulous pair has appeared on the Food Network and Better Homes & Gardens TV, and they both share their skills in grilling classes that have reached over 75,000 students. Today with tongs in hand, they're grilling and barbecuing away in Kansas City, Kansas.

... the kind of book you'll turn to when you're in the mood to eat something you just know is going to be good. Their salad chapter alone is worth the price of admission, with 17 different craveable entries, including Grilled Peaches, Country Ham, and Frisee with Sorghum Drizzle and Blistered Green Beans with Buttermilk Dressing. As with these examples, many of the recipes take something familiar and give it a neat update or twist.---Fine Cooking Their relaxed, enthusiastic style marries innovation with time-honored traditions, and they offer just enough info on technique-basics and a bit more, like the skinny on utensils, gas and charcoal grills and American woods that can give your food that special taste of place-to make new grillers happy and keep scorched old-hands interested. These grilling gals really know their stuff.---BookPage 2017 Top Pick in Cookbooks