Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ - Hardcover

Karmel, Elizabeth

Hardcover

ISBN 10: 0764568825 ISBN 13: 9780764568824

Publisher: Houghton Mifflin Harcourt, 2005

Synopsis

"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse."
--Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time

"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk."
--Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS

"Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you."
--Sara Moulton host, Food Network's Sara's Secrets, and executive chef, Gourmet magazine

"Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here!"
--Chef Charlie Trotter, Chicago

"Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves."
--Mike Mills four-time World Champion,Memphis-in-May BBQ competition

About this title

From the Inside Flap

With her unmatched grilling knowledge, dynamic presence, and passion for outdoor cooking, Elizabeth Karmel has broken through the ranks of the "boys of barbecue" to offer a fresh voice on the grilling scene. This North Carolina native has made the backyard grill her domain, and in Taming the Flame, she shows you how to make grilling simple and fun for everyday cooking and entertaining.

If you're slowly warming up to the idea of grilling, you'll love the way she explains the basics, from choosing a grill and other equipment to knowing when to use the direct or indirect cooking method. If you're an accomplished griller, you'll get recipes and tips to take your grill skills to the next level. Expand your repertoire with this definitive book that reveals proven grilling secrets, delves into the fine points of authentic barbecue (time and smoke are key), and encourages you to be more adventurous.

More than 350 recipes in Taming the Flame offer a wealth of choices for any occasion. They range from down-home to uptown—from Bubba's Bunch Barbecued Baby Back Ribs to Bacon-Wrapped Sea Scallops, from Kenny's Wings of Fire to Salt-Cured Duck Breast with Fig Jam. Twelve "Grilling 101" guides feature expert advice and basic recipes for burgers, steaks, poultry, fish, lamb, vegetables, pizza, and more. Karmel's signature Grilling Trilogy highlights the inherent flavor of grilled foods and makes grilling classic favorites easy.

Not all the recipes are hot off the grill. Some will complement your grill creations, including nibbles and bits (your crowd will clamor for the tumbled tomatoes), salads (some grilled, some not) and side dishes, and desserts (including the Best Apple Pie You've Ever Eaten and Zesty Lemon Bars). Libations ranging from Rockin' Chair Lemonade to Pomegranate Margaritas will liven up any cookout!

There are sixteen color pages showing tantalizing dishes and dozens of black-and-white photos detailing techniques—plus helpful cooking time charts, menu ideas, a grilling dictionary, and a source guide. With Karmel's love of good food and good times evident on every page, and her warmth and humor sprinkled generously throughout the book, Taming the Flame will get you fired up about grilling just about anything—anytime, in any weather.

About the Author

North Carolina native Elizabeth Karmel was raised on barbecue—at roadside stands, neighborhood cookouts and county fairs—but it wasn’t until she moved away from home that the barbecue love affair began. When it wasn’t at her fingertips, she had to teach herself how to barbecue and grill and a pit-mistress was born.

 

Karmel, a.k.a. Grill Girl is a nationally respected authority on grilling, barbecue and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC’s Hill Country Chicken. She developed the award-winning concept, menu and flavor profiles from the meats to the sides and desserts for all three restaurants. On July 4, 2012, The New York Times awarded Hill Country Barbecue Market NYC 2 stars and a glowing review that read like a love letter to barbecue and the Hill Country concept.

 

As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Bon Appetit to Better Homes & Gardens, and was named one of the top 100 chefs by Saveur magazine. She appears regularly on all three network morning shows and is a guest judge on Chopped and Iron Chef America. She has appeared on a number of Food Network shows and hosted her own special on The Cooking Channel. She writes a bi-monthly column for the Associated Press called The American Table and is the author of three acclaimed cookbooks—Taming the Flame; Soaked, Slathered, and Seasoned; and Pizza on the Grill. She designs an innovative line of outdoor cooking and kitchen tools, and is the founder of the decade-old, gender-breaking GirlsattheGrill.com. Follow her @GrillGirl and like her fan page at http://www.facebook.com/#!/pages/ElizabethKarmel/201250523244938.

Edition details

• Publisher: Houghton Mifflin Harcourt
• Publication date: 2005
• ISBN 10: 0764568825
• ISBN 13: 9780764568824
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 368