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The Essential New York Times grilling cookbook [electronic resource] : more than 100 years of sizzling food, writing and recipes.

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[Place of publication not identified] : Sterling Epicure, 2014.

Electronic Resource

http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=85BE8895-3C27-4689-88A3-BA5C51CD1122 This title is available online; click here to access

Electronic Resource

http://images.contentreserve.com/ImageType-100/1786-1/{85BE8895-3C27-4689-88A3-BA5C51CD1122}Img100.jpg

9781402793301 (electronic bk.)

1402793308 (electronic bk.)

1 online resource (408 pages)

Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes--and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman ( How to Cook Everything ), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecue"), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques P pin (Grilled Tabasco Chicken), Molly O'Neill ("Splendor in the Lemongrass"), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!

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