Denis Kelly, Chuck Williams & Noel Barnhurst
Simon & Schuster, 2002 (2002)
Reviewed by Hilary Williamson
t's still summertime and grilling is the way to go - less dishes and less effort, but it doesn't have to be less tasteful or less inspired. We love to bring out the grill in the summer, and have enjoyed it equally in the middle of a chilly Canadian winter, grilling with gloves outside under shelter, snow swirling around the barbecue. There are a great many more choices than sausages and burgers though they too have their place, and
lays out a delicious variety.
huck Williams' introduction encourages us to grill '
any time of year, in any kind of weather ... charcoal or gas
' and offers new ideas to bring grilling up to date. Then come the recipes by Denis Kelly (with pictures by Noel Barnhurst that make me salivate). They start with the
- from steaks and herb-rubbed chicken to the
Baby Back Ribs with Honey-Jalapeno Marinade
caught my eye, as did
Shrimp with Lemon-Garlic Butter
(yumm!), and I will be trying
T-bone Steaks with Three-Pepper Rub and Bourbon Steak Sauce
some time very soon.
like the layout. Aside from the recipes themselves, there are guidelines for different numbers of servings, and background tips. I've already tried the
suggestion on soaking a handful hardwood chips in water before grilling, and my taste buds approved the result.
are suggested for an Asian, French or Provencal twist, and we're told how to use an
Aromatic Herb Smoke
in grilling fish and meats. These tips are just as valuable as the recipes themselves, and extend their range. At the back of the cookbook is a handy section on
, with everything from preparing different kinds of grills to direct and indirect grilling, food preparation and checking for doneness.
Meat on the Grill
- steaks and
, pork and veal chops etc.. I'm tempted by
Herb-Crusted Rack of Lamb with Mint and Sherry Gravy
, and can almost taste
Butterflied Pork Tenderloins with Mango-Lime Salsa
- superb. Due to cholesterol concerns we eat a lot of poultry, so I moved quickly on to
Poultry on the Grill
, to be enticed by
Chile-Stuffed Turkey Thighs
Grilled Duck Breasts with Dried Cherry-Zinfandel Sauce
. I love
, so welcomed a recipe that includes how to make its
. Or how about
Cornish Hens Under a Brick Italian Style
? I'm sure I have an old brick somewhere.
Seafood on the Grill
, ranging from
Swordfish Sicilian Style
Barbecued Oysters with Ginger-Chile Salsa
and seafoods with Japanese sauces. I must try
Monkfish Skewers with Green Papaya Slaw
- would never have thought of using unripe papaya in a salad but apparently it's common in Southeast Asia. We love
Vegetables on the Grill
, have made something similar to
Grilled Red Pepper, Sweet Onion, and Tomato Salad
before, and found it delicious. But how about
Wild Mushroom Quesadillas
? Like hobbits, I adore mushrooms.
he cookbook ends with
, appealing and unusual combinations from
Herbed Pizzas with Prosciutto, Basil and Goat Cheese
(yes, you can apparently cook pizzas on the unheated portion of the grill and also
Jalapeno Corn Bread
Grilled Pears with Raspberry-Grand Marnier Sauce
- must try that one! Another that I will cook soon is
Whole Pork Loin Stuffed with Greens and Garlic
- sounds and looks appetizing. And, if you have access to game, how about
Venison Fillet with Wild Mushroom Sauce
? Frodo would love it.
f you enjoy grilling, but are looking for new ideas and inspiration,
is a great choice - both for everyday family cooking and grilling for guests. My copy is already well thumbed.
Note: Opinions expressed in reviews and articles on this site are those of the author(s) and not necessarily those of BookLoons.
Find more NonFiction books on our
or in our book