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The Common Grill Cookbook

Common, Craig

19 ratings by Goodreads
ISBN 10: 1886947880 / ISBN 13: 9781886947887
Published by U.S.A.: Huron River Press, 2000
Condition: Fine Hardcover
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A fine, clean and tight hardcover copy in a fine jacket/brodart covered. First edition. SIGNED BY THE AUTHOR on the title page. A very nice copy in like new condition. *** WE BOX AND SHIP ALL BOOKS WITH USPS TRACKING. *** WE HAVE BEEN BUYING AND SELLING USED BOOKS FOR OVER 37 YEARS. Bookseller Inventory # 000138

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Bibliographic Details

Title: The Common Grill Cookbook

Publisher: U.S.A.: Huron River Press

Publication Date: 2000

Binding: Hardcover

Book Condition:Fine

Dust Jacket Condition: Fine

Signed: Signed by Author(s)

Edition: 1st Edition

About this title

Synopsis:

Among the many reasons for visiting Chelsea, Michiganthe quaint village located 15 miles west of Ann Arboris The Common Grill. Owned by local resident Craig Common, who also works as Executive Chef, The Common Grill is a delightful combination of big city cuisine, bountiful beverages, to-die-for desserts and casual atmosphere. In the nine years since its opening, the restaurant has consistently received outstanding reviews and ratings from critics and patrons alike. Chef Common, however, is well aware that many people enjoy cooking as much as he does. So within these pages youll find recipes to inspire the experienced home cook as well as the beginner.

Review:

First of all, there is nothing common about this cookbook, and it is not about grilling. Rather, it is a compilation of more than 150 recipes from the Common Grill, chef Craig Common's restaurant in the quaint town of Chelsea, Michigan. Common's food has been described as a combination of "big city" and "casual comfort," and with recipes such as Grilled Portobello Mushrooms with Warm Garlic Custard, it's easy to see why.

Common's work is well organized. He starts with a chapter of basics, such as stocks, basil pesto, and a roasted-tomato sauce, and then presents a chapter of sauces, some of which are called for later in the book and some of which will make a dish all on their own. A little note at the end of a recipe for Mint Aioli says, "A great addition to grilled lamb chops"; Tomato and Roasted Pepper Compote is "great on grilled fish"; and Bacon-Balsamic Vinaigrette is used in a salmon recipe but would be tasty also on a spinach salad.

Once you get past the basics, however, Common gets less common and more complicated. While there are a number of recipes with short lists of ingredients and manageable time frames, such as Skillet-Roasted Mussels, Dungeness Crab Cakes, and Apple Praline French Toast, most are quite complex and time-consuming, requiring a bit of expertise in the kitchen. Fortunately, many are beautifully photographed and all are laid out well, with the lists of ingredients separated into mini-recipes and printed on an off-white background to help you keep your place as you look back and forth at the instructions alongside. Tuna Salad Niçoise, for example, is a work of art, made with fresh Ahi tuna and served on mesclun with beans, potatoes, asparagus, cherry tomatoes, and ricotta or feta cheese with Roasted Lemon-Basil Vinaigrette. The recipes for the Tuna Marinade and the vinaigrette are called out separately.

Pan-Seared Whitefish with Cajun Ragout Sauce, Chilean Sea Bass with New Bedford Littleneck Clams, and Roasted Vegetable Cannelloni are all worth the trouble, but the key to these recipes is to really read them, as the instructions sometimes oversimplify the work involved. While this book is certainly something a kitchen novice could aspire to, it is geared more toward cooks who are already quite comfortable in the kitchen. For them, Common is sure to be a source of inspiration. --Leora Y. Bloom

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