Grill
Easy Grilling, Big Flavor
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- $18.99
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- $18.99
Publisher Description
A GLOBE & MAIL BESTSELLER
TRANSFORM YOUR GRILLING WITH JAMIE OLIVER’S 90 EASY, FLAVOR-PACKED RECIPES—PERFECT FOR OUTDOOR COOKING.
Discover how to grill, smoke and sizzle your way to crowd-pleasing meals with Jamie’s ultimate guide to grilling.
In this sizzling cookbook, Jamie shares 90 brilliant recipes that show just how exciting, creative and delicious grilling can be. Whether you’re cooking on charcoal, gas or over an open flame, Jamie’s got you covered, from marinades and rubs to mastering heat, smoke and timing.
Get ready for smoky flavors, bold ingredients and good times with recipes that turn every meal into a feast to remember, whatever the weather, including:
Romesco CauliflowerHerby Eggplant and Zingy Feta FlatbreadsGrilled Black Pepper PeachesArrabbiata Chicken DrumsticksLemon Steamed Fish and Charred GreensPaprika Pulled PorkLamb Moussaka BurgersGrilled Green Grain Salad
. . . and plenty more mouth-watering grilled dishes, sides and sauces to keep your grill game strong all year round.
Packed with Jamie’s best tips for marinating, grilling and cooking outdoors, this is the ultimate companion for anyone who loves good food, good company and cooking in the open air. You’ll be bossing that grill like a pro in no time.
Big flavor, smoky vibes and Jamie Oliver at his best—this is the grilling cookbook you’ll use again and again.
PUBLISHERS WEEKLY
From celebrity chef Oliver (Eat Yourself Healthy) comes an exciting collection of recipes for the grill. In his overview of fundamentals, he explains that his favorite grill type is charcoal, but for readers who use gas grills, he advises setting up each burner at different temperatures to mimic the hotter and cooler spots of a charcoal grill. Among the meat options are pork ribs (which can be prepared with barbecue, hoisin, or mango chutney glazes), chicken shawarma, lamb kofta, and gravy-dunked cheeseburgers. For seafood, there's lemon-steamed fish with charred greens, skewered sardines on toast, and shrimp toast burgers. Equally enticing are the wide variety of vegetarian dishes, including halloumi and strawberry skewers, Georgian-style stuffed eggplant, miso mushroom burgers, and romesco cauliflower. While most recipes are prepared by cooking ingredients directly on the grill, others require a cast iron pan, including corn fritters, barbecued meat chili, and pulled beef tacos. Oliver's straightforward instructions elide introductions, which would sometimes be helpful to familiarize home cooks with a dish before diving in, but are otherwise clear and thorough. The result is a solid guide that will be accessible for novices and inspiring for experienced grillers.
