The Best of the Jersey Shore...
The Boardwalk Cooking Page
Summer is the time for outdoor cooking. In cooperation with The Boardwalk Bookstore, we've prepared this page of cook books filled with wonderful recipes and techniques to make your outdoor cooking better than ever.
New! Link to Amazon.com Outdoor Cooking Guide! Click Here
The Barbecue! Bible
by Steven Raichlen.
There's a world of grilled food out there, and Steven Raichlen seems to
have wandered through all of it the State Department deemed "safe." No
Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict
produces refugees, and nothing travels quite so easily as your own way
with food. So Raichlen availed himself of restaurant cooks in this country
where and when he had to--all to get right down to the meat of it.
"Barbecue," as Raichlen points out, is a confusing word in the U.S.
because it means so many things, up to and including slow-cooked
barbecue with its smoky aroma and succulent charm. The word stands in
for the tool itself. It's an event. It's food. It's the style of cooking.
License to Grill by Chris Schlesinger, John Willoughby, Doc Willoughby, Christopher Hirsheimer (Photographer).
The intrepid and irresistibly companionable grillmasters Chris Schlesinger
and John "Doc" Willoughby, authors of the best-selling The Thrill of the
Grill, are back with even more innovative, inspired, everyday and exotic
recipes and techniques for grilling simply great food. This time they've
gone heavy on the lighter fare with more vegetables, more seafood, more
pasta, and more surprisingly grillable fruits-everything from Grilled
Eggplant with Sweet Chile Sauce to Almond-Crusted Grilled Salmon,
Vermicelli with Grilled Shrimp and Spinach, and even Grilled Oranges with
Hoisin Glaze. With chapters on cooking in ashes and cooking on skewers,
Chris and "Doc" offer cooks the license to grill just about everything.
Smoke & Spice by Cheryl Alters Jamison, Bill Jamison (Contributor).
Barbecue is not about grilling food fast over high heat. That's something
else, delicious in its own right, but something else entirely. Barbecue is
about marginal cuts of meat (for the most part), about smoke, about fires
burning so low and slow you hardly ever see the flicker of a flame.
Barbecue is about succulent pork ribs as dark as sin just falling off the
bone and dripping with glorious sweet pork godliness. Or enjoying the
effects that 12 to 18 hours of smoking has on beef brisket.
The Thrill of the Grill : Techniques, Recipes, & Down-Home Barbecue
by Chris Schlesinger, John Willoughby (Contributor).
Gone are the days when grills were considered only for hamburgers and
hot dogs. The authors of the lively book make grilling exotic with spicy,
taste thrills such as Duck Steak with Cumin, Molasses and Ancho Chili
Glaze, and Jerk Chicken with Banana Guava Ketchup. The Thrill of the
Grill is the taste of things to come. More than 200 recipes. Illustrations.
Grilling for Dummies
by Marie Rama, John F. Mariani.
Grilling for Dummies is much more than a cookbook of grilling recipes.
Like other Dummies cookbooks, it goes a step further and supplies the
reader with numerous tips and secrets that identify potential problems
within each recipe. Take grilling a simple hamburger as an example. One
of the most common mistakes people make is pressing down on the patty
as it sizzles on the grill. But pressing the patty releases most of the
delicious juices into the fire and results in tougher burgers. Our book gives
you lots of this type of information that helps you hone your grilling
techniques.
The Firehouse Grilling Cookbook : 150 Great Grilling Recipes Plus Safety Tips by Joseph T., Jr. Bonanno.
Joe Bonanno certainly knows his way around a fire. He's a working New
York City firefighter, personal trainer, and firehouse cook extraordinaire.
And now he lights your culinary fires in The Firehouse Grilling
Cookbook with 150 simply delicious recipes including beef, lamb, pork,
fish and shellfish, chicken and turkey, even fruits and vegetables.
And who better to trust on the subject of grilling than a fireman? The
firehouse feasts served up here will satisfy all your burning desires for
that smoky barbecue taste. Try the Wine-Smoked Salmon Fillets, the
Classic Grilled Steak, and "Burned Fingers" Lamb Rib Chops.
Link to the Lewis Publishing Food and Cooking Store
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