Grilling: Exciting International Flavors from the World's Premier Culinary College

by Culinary Institute of America

Book Overview

The chefs of The Culinary Institute of America bring their culinary skills outside to the grill taking us around the globe with exciting, flavorful national and international recipes for all to enjoy. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0867309059
• ISBN13: 9780867309058
• Release Date: March 2006
• Publisher: Lebhar-Friedman
• Length: 229 Pages
• Weight: 0.10 lbs.
• Dimensions: 1.1" x 9.4" x 10.3"

Customer Reviews

CIA Grilling

This is a real find. I made a dinner from this book which has made my reputation. I tried the pork ribs, the yams and the corn---and the sauces for each one. Everything was simple yet delicious.I am giving a big party and will repeat this menu for sure. I can't wait to try more recipes.

Amazing

This book has some great (different recipes). Obvioulsy there are going to be some recipes that do not appeal to everyone (Grilled octopus) but there are so many others from meat to veggies to fruit to breakfast. Even if you are not a fan of the type of meat (rabbit) you can always sub a different meat. The helpful hints throughout the book were excellent. When I first got the book I sat with a friend going thru it & we kept saying "OMG I can't wait to do this one" on pretty much most of them

Great book!

I absolutely love this book. Everytime i turn on the grill it is by my side giving me new ideas.

Good Eats

This book gives you some great tips and tricks on adding a bit of gourmet to your grill.I love grilling eduction cause you hear so many opinions it's nice to have some in print that is correct. P.S. the pork loin recipe is my favorite, so good.

Grilling: Exciting International Flavors from the World's Premier Culinary College

Forget the standard steak, hamburger, and hot dog fare. Grilling contains over 175 beef, pork, veal, chicken, turkey, seafood, and vegetable recipes with tastes that explore the globe. There are even recipe sections with a number of good breakfast and dessert ideas. Like all cookbooks from The Culinary Institute, each recipe is described in full easy to understand terminology usually complete with pictures. In cases where special equipment or techniques are needed, special instructions are included. In the past, and while using this particular book, I have found these special instructions to take me by the hand step by step to do some seemingly complex techniques in a virtually mistake proof way. While undertaking some of the recipes in Grilling, I was really thrilled at the flexibility of these dishes. I quickly found out that I could cook these dishes as easily over the backyard fire pit as the actual barbeque and when I tried some of the recipes in the oven they still tasted incredibly delicious. I also make extras of a lot of the rubs and sauces for later use with really good results.