This newest addition to Surrey’s 1, 001 line of cookbooks is the definitive book on grilling everything from appetizers and side dishes, to lamb, beef, hamburgers, sausages, fish & shellfish, wild game, chicken, game birds, turkey, pork, and desserts. Also included are dozens of recipes for sauces, marinades, and rubs to use when cooking on a barbecue grill.
Author Rick Browne is one of the country’s best-known authorities on grilling. The creator and host of the PBS TV series ’Barbecue America, ’ he is the author of seven cookbooks, most dealing with barbecue and grilling. In this new collection, he’s created an encyclopedic collection of recipes drawn from cuisines around the world.
Browne begins with a brief, introductory primer on basic grilling techniques, but the real substance of this book is the dazzling array of recipes–all manner of meat and fish, plus numerous vegetarian options, from every corner of the globe, with a particular focus on North American and Asian traditions.
Never before have this many great grilling recipes been collected between two covers. If you love to grill–or know someone else who does–this is a must-have resource. It’s the only grilling recipe book you’ll ever need.
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