The only book you and your grill need. This cookbook is decidedly unfussy and practical for when you come home to nice weather and want to fire up your grill.
Paula Disbrowe is the author of seven cookbooks. She hails from Texas so you know she knows about grilling. She’s representing Food 52 in this cookbook. The back of the book offers high praise Aaron Franklin, from Franklin Barbecue (a Texas staple!) “packed with tons of great recipes and plenty of tricks, this modern primer will teach anyone, regardless of skill level, to become a grilling master.” Are you ready?
Who’s Kitchen Would You Find It In:
Grill Enthusiasts, Food 52 fans, people who want dinner on the table FAST!
Nuts and Bolts:
This isn’t your typical grilling cookbook. In Food 52 fashion it starts with a contents page. Readers get a “Forward”, “Introduction”, “Firing Up the Grill”, “Let’s Start with a Drink” and then a recap of all the recipes and their page numbers. You can feel free to skip to any recipe that catches your eye but the introductory chapters are fun and insightful readers.
Amanda Hesser, Food 52’s co-founder, writes the forward. She discusses how Paula is their “Susan B. Anthony” of the grill– getting them excited to grill, trying new combinations (grilled nachos, anyone?) and how they were confident she would make a book about grilling that was accessible to everyone. The “Introduction” is aptly titled “Why Grill? (It’s More Fun with Fire)” and discusses how fun grilling can be, how it opens up new opportunities for familial routines, and how inspired your table can be. Paula is kind enough to take you through options for charcoal and gas grills, how to pick fuel, how to set up the grill., troubleshooting, tools, etc. Novices, don’t be scared– you can do this! “Let’s Start with a Drink” gives you several cocktail ideas to pair with your grilled entree (or to keep you company while you grill).
After your drink appetite has been whetted, you get into the recipes. These chapters are separated into “Dough”, “Cheese”, “Charred Greens and Smoky Salads”, Grilled and Coal-Roasted Vegetable Mains”, “Fresh Catches”, “Barbecued Birds and Juicy Pork”, “Beef, Burgers and Lamb.” Looking for dessert? There are smaller chapters titled “The Smoky-Sweet Charm of Grilled Desserts” and “Anatomy of S’More.” Everything is covered.
Most of the recipes in this book do not involve long marinades or complicated prep (although there are a few!). The recipes are practical for any experience level. This is a warm weather go-to that will help anyone in a recipe rut, those looking to elevate their burger night, and folks who just don’t have a ton of time to cook in the evening. Pick up your copy at Relish Decor today and kick off your summer grilling right!
What to Make:
From “Dough” or “Cheese”: Pizza Dough (p. 32), Halloumi with Blood Oranges, Green Olives and Pistachios (p. 47)
From “Charred Greens” or “Vegetable Mains”: Grilled Vegetable Salad with Brown Butter Vinaigrette (p. 75), Grilled Corn Nachos (p. 91)
Meat: One Pot Clambake (p. 132), Porterhouse Pork Chops with Sage-Chile Butter (p. 165), Skirt Salsa with Salsa Verde (p, 189)