Grill Italian - Hardcover

Wright, Clifford A.

4.38

8 ratings by Goodreads

Hardcover

ISBN 10: 0028603656 ISBN 13: 9780028603650

Publisher: Macmillan General Reference, 1996

View all copies of this ISBN edition:

Italian-style grilling goes beyond meat and poultry. There's an entire chapter on vegetables every which way in Grill Italian. Tomatoes are stuffed with bread, garlic, and herbs before grilling. Artichokes are grilled and drizzled with lemon juice and oregano. Italians do extraordinary things with seafood, too. Even the simplest grilled shrimp is unforgettable. And what do you serve with your classic Grilled Tuna "Originata"? In Grill Italian you will find a chapter of traditional pasta and salad accompaniments.
In his introduction, Wright tackles the burning questions about grilling: Which makes better-tasting food, gas or charcoal? Supermarket briquets or hard-to-find hardwood lump charcoal? It doesn't really matter, Wright says. The reason food tastes good when grilled is that fat drips down on hot coals or lava rocks and returns in the form of smoke to flavor the food.
While your backyard may not overlook the azure waters of the Tyrrhenian Sea, with Grill Italian you can bring the intense, natural flavors of Italian grilling to your table.

"synopsis" may belong to another edition of this title.

From the Back Cover:

"The recipes in Grill Italian are traditional, informative, and, most important, delicious. Cliff Wright brings together the best of Italy's flavors and easy techniques." Bobby Flay Author of Bobby Flay's Bold American Food; chef and co-owner of Mesa Grill and Bolo The grill cuisine of Italy offers the same understated, earthy kind of fare as trattoria cooking. Add to that the smoky, caramelized flavors of cooking over fire and you've got Grill Italian. From the best preparations for grilled steaks and chops, to spit-roasting, to the best recipes for grilled vegetables, polenta, seafood, and even bread—Grill Italian brings you more than 100 authentic recipes for Italian-style grilling. Lavishly illustrated with full-color photography throughout, Grill Italian also features a chapter dedicated to traditional pasta and salad accompaniments,making meal planning as easy as it is authentic and delicious. Clifford Wright offers expert advice on how to make the most of your grill, as well as information on equipment and kinds of fuel, answering the age-old charcoal vs. gas debate. Grill Italian is a must-have for all who enjoy the pleasure of delicious food from a smoky grill. From Grill Italian Grilled Beef Rolls with Prosciutto and Mozzarella � Tuscan-Style Spit-Roasted Pork Loin with Rosemary � Grilled Chicken Marinated in Onions and Garlic � Grilled Tuna with a Fennel-Seed Coating � Lobster on the Grill � Grilled Vegetable Platter � Grilled Eggplant Roll-Ups � Grilled Polenta � Warm Olive Oil and Oregano Sauce Visit us online at http://www.mgr.com/cooking

About the Author:

Clifford Wright is the author of many cookery books.

"About this title" may belong to another edition of this title.