James Beard Award-winning author Disbrowe (
Down South), a self-professed "weekend griller," spent months developing these approachable recipes for any day, any time grilling. Using the author's straightforward instructions, cooks of all skill levels will be able to fire up a gas or charcoal grill for preparing such dishes as crackly rosemary flatbread, cauliflower steaks with green harissa, and boneless leg of lamb with sumac yogurt sauce. As with Karen Adler and Judith Fertig's The Gardener and the
Grill, this book covers a variety of appetizers, soups, salads, and desserts that don't require lengthy prep or cook times. More gourmet than a basic guide, these recipes bring to mind laid-back gatherings laden with crisp cocktails and freshly grilled foods.
VERDICT If you're intimidated by heavy-handed barbecue bibles, opt for this inviting collection instead. Highly recommended.
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