Plank Grilling
75 Recipes for Infusing Food with Flavor Using Wood Planks
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- ¥1,600
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- ¥1,600
発行者による作品情報
Make the most of the grill you already have—this grilling cookbook shows you how to use wood planks to infuse a delicious smoky flavor into your favorite seafoods, meats, and veggies.
Learn the art of plank grilling with need-to-know tips and 75 versatile recipes that produce vibrant, healthy, and perfectly cooked meals—every time.
Grilling with cedar and other flavorful wood planks imparts a wonderful smoky infusion to all kinds of dishes—with crowd-pleasing results. It can even turn your grill into a wood-fired pizza oven! In Plank Grilling, you’ll learn everything you need to know about this flavor-packed, innovative grilling technique, including:
• the Native American origins of plank grilling
• how to choose the right wood plank for you
• the health benefits of plank grilling
• how to get started
• 14 need-to-know tips and tricks
• 75 versatile recipes for starters, soups, seafood, meats, veggies, and sides
With color photography throughout, this is the ultimate guide for grillers who want to elevate their weeknight dinners or weekend cookouts with delicious food infused with natural moisture and bright, smoky flavors.
PUBLISHERS WEEKLY
Currently gaining more and more prominence among chefs and foodies, plank grilling has been around for centuries, points out Guillen (Cooking Club: Great Ideas and Delicious Recipes for Fabulous Get-Togethers), noting that cedar wood has long been used by Native Americans to impart seasoning. Here, she elaborates on that concept, showing home cooks how to use wood planks in a number of settings to impart unique flavors. Using only a handful of woods (cedar, alder, oak, cherry and maple), Guillen uses them to great effect, showing readers how to whip up everything from beet hummus and classic Scotch eggs to barbecue chicken pizza, DIY bacon and flank steak stuffed with artichokes and brie. Yes, there are a few of the obligatory novelty items (Caramel Apple Pizza), and some exist only because they can (tomato bisque takes an inordinate amount of time and her ribs are baked in the oven, then finished over planks), the majority of the dishes (pizza's a favorite, as is fish) are practical and doable, provided readers have a reliable source of untreated wood. Her instructions on the mechanics of plank grilling are sound, to-the-point without being patronizing yet specific enough to ensure consistency and success even among novices. Grillhounds and smoke lovers (not to mention woodworkers and lumberjacks) will find a lot of ingenuity here.
