Additional information
by John Mariani (Author), Marie Rama (Author)
Grilling For Dummies, 2nd Edition provides readers with the how-to and what-to cook information they need to make their grilling season hot. It also offers tips sure to benefit grillers of all levels, including basic information on equipment; grill setup and maintenance; new grilling techniques for meat, poultry, seafood, and vegetables; and new and updated grilling recipes.
Back Jacket
Now updated -- your guide to becoming an expert grill master!
Are you gearing up to grill? This hands-on guide explains how to purchase, use, and maintain everything from charcoal and gas grills to smokers and rotisseries for your grill. You get the latest on the different types of grills and food prep and grilling techniques, as well as dozens of new and improved recipes that will stretch your skills and tantalize your taste buds!
- Get ready to grill -- understand grilling lingo, choose the right grill for you, and start and safely maintain a grill-ready fire
- Add spice to your life -- stock your griller's pantry with the latest herbs, rubs, flavored oils and marinades, including Asian and Mediterranean seasonings
- Grilling the oldies but goodies -- from burgers and sausages to kebabs and ribs, make everyone's favorites taste fabulous
- Go beyond the BBQ basics -- expand your grilling skills with tasty tips for grilling pork, beef, poultry, lamb, fish and shellfish, vegetables, pizza, and more
Open the book and find:
- The difference between regular grilling and barbecuing
- Full-color photos of mouthwatering recipes
- Highlights of the latest and best grilling equipment
- Extended coverage on grill set-up and maintenance
- Expert advice on direct and indirect grilling
- Figures and charts featuring meat cuts and food prep techniques
- Must-know tips and tricks to master control over the grill
- Advice on using smokers and rotisseries
Author Biography
Marie Rama has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.
John Mariani is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire.
