Grilling: Where There's Smoke There's Flavor - Hardcover

Eric Treuille; Birgit Erath

Hardcover

ISBN 10: 0789455927 ISBN 13: 9780789455925

Publisher: DK ADULT, 2000

Synopsis

"Grilling is fun, it's flavorful, it's playing with fire. It's got smoke, sizzle, and spice. what more could you want?" says cooking teacher and professional chef Eric Treuille. Explore new worlds of cuisine with flame-kissed, taste-intensive, fuss-free recipes that span the globe. No matter what the weather brings, all-year-round grilling is assured with indoor as well as outdoor cooking instructions for every recipe. Great ideas meet big flavors for fabulous food guaranteed to set appetites on fire. Close-up photography illustrates simple basics and advanced skills. And, with each recipe, a "think ahead" tip tells you what can be done in advance. Flames leap off the page as photographs feature real food cooked outdoors over the grill. Each recipe is illustrated in fabulous full-color.

About this title

About the Author

Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking, going on to complete his culinary studies in Paris. Work as a chef took him from London to Paris where he began a new career as a food stylist, working with Anne Willan and Le Cordon Bleu cooking school. He is currently program director and principal tutor at the school.

From Publishers Weekly

It takes a lot of guts for a French chef from London to broach one of America's most prideful pastimes, but Mssr. Treuille (Ultimate Bread; Hors D'Oeuvres) pulls off his grilling lesson with humble, no-nonsense panache. His approach is full of common sense, such as a description of the obviously useful but rarely performed technique of squeezing cooked meat between ones fingers to test for doneness. Still, a subtlety or two is lost. There is no discussion of the benefits of charcoal versus gas grilling, for example; recipes are offered simply in terms of indoor or outdoor preparation. Treuille's tastes are firmly New World and Nouveaux, which is to say that the dishes span across Asian, Mexican, European, Middle Eastern and American cuisines and take their strength from accompanying marinades, glazes or flavored butters. With spring in the wings, what better harbinger than a hamburger, prepared here with a big slab of Blue Cheese Butter? Or, how about Cinnamon Quail with Pomegranate Glaze, Red Snapper Tacos with Chili Lime Mayo or Skewered Cumin Lamb with Garlic Yoghurt Sauce? There are cooling side salads such as Parsley, Mint and Bulgar Salad with Lemon, and fruit dessert options such as Char Grilled Nectarines. Instructions are succinct and blissfully free of anecdote. Tips and techniques are plentiful, and there are clear directions on such tasks as cleaning squid and making your own sausage. Ian O'Leary's wonderful color photos include not only the expected closeups of sizzling shiskabobs but also helpful visual indices of cooking tools and essential seasonings. (May)
Copyright 2000 Reed Business Information, Inc.

About this edition

• Publisher: DK ADULT
• Publication date: 2000
• ISBN 10: 0789455927
• ISBN 13: 9780789455925
• Binding: Hardcover
• Edition number: 1
• Number of pages: 168