The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series
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 more than 250 recipes and hundreds of 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 how to cook paella or bake a whole loaf of bread on the grill—to get the most out of every fire.
As with previous works (How to Cook Everything; How to Cook Everything Vegetarian, etc.), 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; he includes only a few variations on main ingredients, such as the grilled chicken breast (in the form of salt-and-pepper boneless chicken, crunchy breaded cutlets, and lemon chicken paillard with asparagus and feta), steak (stuffed flank, carne asada tacos), leg of lamb (butterflied, shawarma style), and tofu (steaks, smoked, and as scallion-sesame sliders). He includes instruction on grilling duck breast, fries, savory bread pudding, and naan. Bittman offers solid grilling tips, and maintains, perhaps controversially, that soaking wood chips is pointless (the hardwoods commonly used are water-resistant, resulting in steam instead of smoke, he asserts); 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.