KQED Food Blog: Bay Area Bites: Grill for a Thrill
Bay Area Bites: culinary rants & raves from bay area foodies and professionals
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Wednesday, August 16, 2006
Grill for a Thrill
It's the height of summer. But it's not to late to brush up on your grilling techniques. Come to think of it, it's never too late. From the multitude of grilling books, three are really smokin' hot.


1. Grilling: Exciting International Flavors from the World's Premier Culinary College
Possibly the mother of all grilling books. You'll find more than 175 recipes from all over the world. This is a book that does not skimp on the vegetable recipes either, some tempting examples include Grilled Radicchio Salad and Grilled Shitake Mushrooms with Soy-Sesame Glaze. As one would expect from the Culinary Institute of America, all the instructions are clear and easy to follow. From Beer Can Chicken to Naan, it's likely to be in here. Can't find the manual for your grill? No problem, this book covers just about every type of grill and even has a chart for different kinds of woods to use for grilling. There are gorgeous photos to boot.


2. Asian Grill: Great Recipes, Bold Flavors
If you've spent any time in Asia, there's a good chance you've tried some street food that was grilled. Satays, teriyaki, barbecue chicken, five spice marinated duck, there is plenty to choose from here. But the book has much more than grilling recipes, there are condiments like Thai Basil and Lemon Relish and Fresh Tomato Chutney, in addition to dressings, salads, fruit and vegetable recipes and even some desserts and drinks to cool you down. As author Connie Trang says, "Grilling is the perfect way to cook Asian ingredients, especially if you like to experiment with new flavor combinations". Amen, sister.


3. Killer Ribs: Mouthwatering Recipe from North America's Best Rib Joints
There is always some debate about which foods are truly "American". As much as I enjoy hot dogs and hamburgers, I would suggest considering spareribs as the ultimate American food. Personally I'd chose spareribs over filet mignon ANYDAY. And the quest for the tastiest ones is something of a national obsession. Whether you are a novice or just trying to perfect your recipe, this is a great book. It's filled with dry rubs, spice mixes, glazes, sauces, marinades and tips for how to achieve rib perfection from rib joints all over the US and our friendly neighbors to the North. Consider this your secret playbook. More? It's spiral bound making it even easier to cook from.
 
 

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