James Mcnair's Grill

By James McNair

Book Overview

As every observant cook knows, what was once backyard barbecuing has now achieved gourmet status in the form of grilling. James McNair, acknowledged master of the single subject cookbook, explores this exciting upscale approach to the world's oldest cooking method in the only book on the market to feature smoking as well as grilling techniques. Here are myriad inspiring ways to grill everything from freshwater fish and succulent seafood to poultry, game, breads, and even fruit, as wellas sensible suggestions for choosing equipment, starting perfect fires, using flavor imparting woods and fuels, and preparing fresh ingredients for grill cooking, both indoors and out. Among the updated recipes are Speckled Trout with Roasted Pecans, Smoked Venison with Orange Juniper Sauce, Summer Vegetables Aioli, Peach-Stuffed Pork Tenderloin, Spicy Catfish Remoulade, and Warm Exotic Fruits with Coconut Sauce. Once again, Patricia Brabant has beautifully photographed McNair's exquisitely styled dishes, this time on contemporary tableware exclusively from Tiffany and Company.

• Format: Paperback
• Language: English
• ISBN: 0877017107
• ISBN13: 9780877017103
• Release Date: April 1990
• Publisher: Chronicle Books
• Length: 96 Pages
• Weight: 0.85 lbs.
• Dimensions: 0.3" x 8.8" x 8.0"

Customer Reviews

A great help for ideas and ways to round out meals.

Besides the wonderful pictures, the text is easy to follow, giving suggested accompaniments to with the recipes. This book offers much more than the usual "BBQ" recipes. A high recomendation.