Synopsis
Want the secrets to grilling meals with less effort, but more fabulous flavor and imagination? What are you waiting for?
Americans love to grill, but who wants to spend hours marinating, basting, and worrying about timing to the sound of stomachs growling? Now there’s a book for everyone who wants quick results with great grilled flavor, but without the fuss. Seasoned expert Norman Kolpas has developed more than 100 artful recipes that make grilling fun again. But cooking is believing when dishes like Cuban Steaks with Garlic-Citrus Marinade and Moroccan Swordfish Kabobs can find their way to the table in 45 minutes or less.
The entertaining options are endless, as Kolpas offers vegetable, beef, pork, lamb, poultry, and seafood dishes, as well as complementary sides and salsas. From cheesy and crunchy appetizers to sweet and smoky desserts, you can whip up an entire feast with minimal mess and hassle. Because the recipes feature easy-to-find ingredients and simple equipment, anyone can master the art of grilling in a flash. Creative sidebars suggest shopping from the salad bar to cut down on preparation time or wowing guests with simple surprises like grilled pizzas or fruits. “Quick Tips and Variations” for each recipe make this a book to use again and again, as the recipes can be a launching pad for lots of other delicious versions.
With a guide to choosing the right grill, fuels and fire-building, tools, safety, and cleanup, even novices will soon have the expertise to fire up the grill with confidence. After stocking the pantry with a few quick-grill staples, you’ll be all set to pound, smear, blend, brush, and inject flavor into grilled meats.
About the Author
NORMAN KOLPAS is the award-winning author of more than three dozen cookbooks. From 1991 to 2001, he served as consulting editor on the entire Williams-Sonoma publishing program, helping to lead the creative development of more than one hundred titles (including five on grilling), with approximately 13.5 million copies in print. Kolpas also served as consulting editor on the illustrated Joy of Cooking series. An acclaimed nonfiction and cookbook writing teacher in the Writers’ Program at UCLA Extension, he has written books for chef John Sedlar, restaurateur Michael McCarty, and the Hotel Bel-Air. He is now senior vice president of content for Wolfgang Puck Worldwide, Inc. A Southern Californian with a family to feed, he grills year-round.
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