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Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire
Hardcover - English

From New York Times bestselling authors and grill experts David Joachim and Andrew Schloss, comes Williams-Sonoma Grill School, the all-inclusive guide to grilling. With 30 easy-to-master lessons, failproof techniques, and over 100 mouthwatering recipes, you'll be well on your way to becoming a grill master.

Grill experts Joachim and Schloss break down the essential information you need to "graduate" grill school. Learn about different types of grills and equipment and master the eight fundamental grilling techniques, including direct and indirect grilling, smoking, and la plancha. Organized by main ingredient and type of dish, each chapter features fresh recipes with flavor profiles inspired from around the globe. Throughout the eight chapters you'll find engaging lessons that break down the techniques for getting the best results with burgers, steak, salmon, vegetables, and more. This enticing collection includes over 65 recipes for burgers, beef, pork, poultry, fish & shellfish, vegetables, pizzas, desserts, brines, rubs and sauces.

Recipes include: Tunisian Turkey Burgers with Harissa Ketchup; BBQ Brisket with Ancho Chocolate BBQ Sauce; 3-Pepper Spareribs with Peach Bourbon Barbecue Sauce; Grilled Chicken Tikka Masala; Planked Salmon Fillet with Citrus Rub and Artichoke Relish; Grilled Squid with Chorizo and Romesco; Grill Woked Broccoli and Cauliflower Florets with Tom Kha Ga Glaze; Grilled Fennel Basted with Rosemary Absinthe; Grilled Pizza with Black Garlic, Arugula & Soppressata; Barely Burnt Honey Glazed Pears with Orange and Rosemary; and an entire chapter on brines, rubs and sauces.

Whatever you grill, you can always make it better. Grill School teaches you how.

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ADDITIONAL INFO

ISBN
168188108X
EAN
9781681881089
Publisher
Publication Date
14/06/2016
Pages
240
Dimension
25.65cm x 19.81cm x 2.54cm
Age Group
NA to NA
Grades
Not Applicable to Not Applicable
Lexile Level
0
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About Author

Joachim, David
David Joachim has authored, edited, or collaborated on more than 35 cookbooks, including the International Association of Culinary Professionals award-winning "The Food Substitutions Bible" and the "New York Times" best-sellers "A Man, a Can, a Grill "and "Mastering the Grill", coauthored with Andrew Schloss. His book "The Science of Good Food "was an IACP award winner, a James Beard Award finalist, and a World Food Media award finalist for Best Food Book. His latest book is "Rustic Italian Food", written with James Beard Award-winning chef Marc Vetri. He is the cofounder of Chef Salt, a line




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