Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire
Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire
Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire
Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire
Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire
Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire
Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire

Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire

  • Publish Date: 2016-06-14
  • Binding: Hardcover
  • Author: David Joachim;Andrew Schloss
Regular price $39.50 Sale price $19.12

From New York Times bestselling authors and grill experts David Joachim and Andrew Schloss, comes Williams-Sonoma Grill School, the all-inclusive guide to grilling. With 30easy-to-master lessons, failproof techniques, and over 100mouthwatering recipes, you'll be well on your way to becoming a grill master.

Grill experts Joachim and Schloss break down the essential information you need to graduate grill school. Learn about different types of grills and equipment and master the eight fundamental grilling techniques, including direct and indirect grilling, smoking, and la plancha. Organized by main ingredient and type of dish, each chapter features fresh recipes with flavor profiles inspired from around the globe. Throughout the eight chapters youll find engaging lessons that break down the techniques for getting the best results with burgers, steak, salmon, vegetables, and more. This enticing collection includes over 65 recipes for burgers, beef, pork, poultry, fish & shellfish, vegetables, pizzas, desserts, brines, rubs and sauces.

Recipes include: Tunisian Turkey Burgers with Harissa Ketchup; BBQ Brisket with Ancho Chocolate BBQ Sauce; 3-Pepper Spareribs with Peach Bourbon Barbecue Sauce; Grilled Chicken Tikka Masala; Planked Salmon Fillet with Citrus Rub and Artichoke Relish; Grilled Squid with Chorizo and Romesco; Grill Woked Broccoli and Cauliflower Florets with Tom Kha Ga Glaze; Grilled Fennel Basted with Rosemary Absinthe; Grilled Pizza with Black Garlic, Arugula & Soppressata; Barely Burnt Honey Glazed Pears with Orange and Rosemary; and an entire chapter on brines, rubs and sauces.

Whatever you grill, you can always make it better.Grill School teaches you how.

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