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Product info

<p/><br></br><p><b> About the Book </b></p></br></br> The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series <p/><br></br><p><b> Book Synopsis </b></p></br></br> <b>The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series</b> <p/> Here's how to grill absolutely everything--from the perfect steak to cedar-plank salmon to pizza--explained in Mark Bittman's trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman's practical advice on all the grilling basics, this book is an exploration of the grill's nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow "project" recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You'll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises--like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill--to get the most out of every fire. <p/><br></br><p><b> Review Quotes </b></p></br></br> "Bittman's broad coverage and clear instructions yield a wealth of reliable, practical dishes well within the range of even novice grillers. Although the book contains 1,000 recipes, Bittman doesn't overwhelm... his easy-to-execute recipes and imaginative approach is unassailable. Regardless of one's grilling experience, fans of outdoor cooking will find this volume to be essential.<i>"</i> <br><b>--<i>Publishers Weekly, </i>STARRED review</b> <p/><br></br><p><b> About The Author </b></p></br></br> MARK BITTMAN is the author of more than 20 books, including the best-selling, award-winning How to Cook Everything series. Formerly a <i>New York Times</i> columnist and writer, he now devotes his time to cookbooks, teaching, and food-related advocacy.

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