The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes by Peter Kaminsky

  • Grilled-onion guacamole

    from The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes The Essential New York Times Grilling Cookbook by Peter Kaminsky

    • Categories: Dips, spreads & salsas; Grills & BBQ; Mexican; Vegan; Vegetarian
    • Ingredients: black peppercorns; ground cumin; red onions; avocados; tomatoes; serrano chiles; cilantro; limes
    • Accompaniments: Barbecued flank steak
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Notes about Recipes in this book

  • Romesco sauce

    • srewolf on May 08, 2023

      this version from Steven Raichlen Cashew version: https://cooking.nytimes.com/recipes/1022844-roasted-vegetables-with-cashew-romesco

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Reviews about this book

  • Fine Cooking

    Fans of the New York Times & of grilling will go gaga over this book. Veteran food writer & former Times columnist Peter Kaminsky has curated a collection of the newspaper's best summertime recipes...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1402793243
  • ISBN 13 9781402793240
  • Linked ISBNs
  • Published Apr 01 2014
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Sterling Publishing (NY)
  • Imprint Sterling Publishing (NY)

Publishers Text

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 Pépin (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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