The Outdoor Kitchen
Live-Fire Cooking from the Grill [A Cookbook]
-
- ¥850
-
- ¥850
発行者による作品情報
Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico.
Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, grilled in his own backyard outdoor kitchen. In this book, Werner shares the secrets to and recipes for simple, unrestricted, foolproof outdoor cooking in a way that reimagines the way you cook at home.
Whether you already have a grill or have never cooked outdoors before, The Outdoor Kitchen provides all the tools and inspiration you need. Featuring step-by-step blueprints for constructing your own outdoor kitchen plus variations and modifications for store-bought grills, this handbook shows you how to build a high heat quickly and achieve a perfect sear.
The recipes range from grilled meats, fish, and vegetables to marinades, quick pickles, cocktails, and desserts, including:
· Grilled Lamb Chops and Burnt Cherries
· Rib Eye for One with Onion Jam
· Salmon and Almond-Tarragon Salsa Verde
· Grilled & Pickled Zucchini
· Grilled Romaine with Smoked Fish Dressing
· Burnt Strawberry Ice Cream
Whether you're cooking for yourself or your family on a weeknight or entertaining guests on the weekend, all the recipes are straightforward, with just a few ingredients and simple methods, for dishes that emphasize fresh flavor and the magic of wood-fired cooking.
PUBLISHERS WEEKLY
In this exacting grilling guide, Werner, chef and owner of the Hartwood restaurant in Tulum, Mexico, elevates outdoor cooking. He begins with instructions for assembling a rugged backyard grill and smoker (he recommends befriending an ironworker), complete with sketches and measurements for a made-to-order model, as well as advice for hacking a store-bought one. Cooking in embers is a favored technique, as seen in a surprisingly lengthy collection of vegetable recipes, from eggplant to bell peppers, all of which cook nicely in direct heat. Elsewhere in the vegetable kingdom, there are 10 recipes for grilled corn, including corn ice cream and corn salsa. Flavorful entrees in the seafood chapter includes rainbow trout with cumin and burnt citrus vinaigrette. The importance of brining is explained in a brief poultry chapter that features butterflied chicken with toasted mustard seed oil. And among the several steak options, Newport steak with mole is a standout for its unique sauce flavored with grilled apples, banana, and onion. Backyard chefs seeking challenges beyond the propane grill will find much to enjoy in this vibrant collection.
