Charcoal: New Ways to Cook with Fire by Josiah Citrin and JoAnn Cianciulli

  • J1 steak sauce (page 30)

    from Charcoal: New Ways to Cook with Fire Charcoal by Josiah Citrin and JoAnn Cianciulli

    • Categories: Dressings & marinades; Sauces for meat
    • Ingredients: ketchup; Dijon mustard; yellow mustard; golden raisins; balsamic vinegar; apple cider vinegar; Worcestershire sauce; shallots; tarragon; celery seeds; ground cloves; ground cinnamon; ground cayenne pepper; fresh orange juice; white button mushrooms; anchovy fillets in oil
    • Accompaniments: Grilled vegetable hash with poached egg and Yukon potato; Porcini-dusted New York strip
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  • ISBN 10 0525534792
  • ISBN 13 9780525534792
  • Linked ISBNs
  • Published May 14 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

California-cool grilling wisdom from one of the most renowned chefs in Los Angeles.

Josiah Citrin is one of the biggest names in the L.A. food world and his restaurant, Mélisse, is a temple for fine dining. But his hot new restaurant, Charcoal, is devoted to the kind of cooking he does at home for his friends and family--backyard cookouts where a pile of coals and seasonal ingredients are all a home cook needs to create an unforgettable meal. In Charcoal, Citrin presents completely fresh ways to cook with fire and charcoal, not only grilling over the coals, but cooking inside them and finding inventive methods for searing and smoking.

Whether Josiah's grilling barbecue classics like J1-Marinated Skirt Steak and Salt-Baked Whole Maine Lobster or West Coast-inspired vegetable sides like his signature Cabbage Baked in Embers, charcoal is the dynamic center of this cookbook. Unlike other grilling books, vegetables get equal billing with meat. For Josiah, the color, texture, and flavors of vegetables are endlessly inspiring. With almost 100 recipes for savory main dishes and sides, as well as desserts and even cocktails, Charcoal shows that the satisfaction of smoky flavor and a good char knows no bounds. It is a celebration of the universal human craving to gather together and cook over a live fire.

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