Born to Grill: An American Celebration by Bill Jamison and Cheryl Alters Jamison

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Crunchy broccoli salad

    • PennyG on July 29, 2013

      Well, this would have been nice, but I glopped on way too much dressing! I didn't have 4 cups of broccoli and just eye-balled the ingredients. It really just needs a light coating of dressing. I will make this again and ensure I do not use too much dressing. This is a great salad to make the night before and take to work the next day without having to worry about packing dressing up separately.

    • kateiscoooking on April 12, 2017

      We had olives stuffed with marcona almonds so I used those instead. Great salad. Nice and light. We will absolutely make this one again

  • Green onion dip

    • Bloominanglophile on July 05, 2013

      A nice, easy dip--could have had a bit more flavor, though. Regardless, it made a nice addition to a crudité platter with crackers on the side. Do watch the onions on the grill--I had to turn my temp down to low in order not to burn the green tops.

  • St. Louis Italian salad

    • Bloominanglophile on January 18, 2018

      My daughter needed an Italian salad to bring to a Teachers Work Day lunch that she helped host. So I found this on EYB, and it looked like it would fit the bill. My daughter was able to try some of it, and she has asked me to make it again, this time for our family.

  • Potluck macaroni and cheese salad

    • Rinshin on June 14, 2014

      This was good but nothing unusual or outstanding. I added few more ingredients ie eggs and thinly sliced cucumbers and deleted green peppers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1558321128
  • ISBN 13 9781558321120
  • Published Jun 01 1998
  • Format Paperback
  • Page Count 512
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Harvard Common Press,U.S.
  • Imprint Harvard Common Press,U.S.

Publishers Text

The Jamisons open up a roadmap that will guide the griller beyond steaks, burgers, and hot dogs, but they invite us, in chapters called 'Serious Steaks' and 'Hot Burgers and Haute Dogs' to delay our departure and explore the depths of those timeless favourites. A Pale Ale Porterhouse, a Basil and Sage T-Bone, a Devilish Horseradish Burger, a Crunchy Kraut Dog, and more make the decision fully worth our while. Is chicken the choice on your grill? Then why not ramble out west, for Hearty Ranch Chicken Halves, or try a Southern-style Cinnamon Chicken with Crunchy Cashew Relish? For fans of seafood, the Jamisons serve up oceans (and Lakes and streams) full of tasty fish and shellfish, from one coast's Boston Striper to the other's San Francisco Sole. Out on the horizon, this book uncovers alluring new terrain. Salads, pastas, and soups infused with the smoky taste of flame-kissed ingredients; splendid pizzas and tortilla dishes prepared on the grill; vegetables, juicy and crisp, in main dishes and sides; fruits and desserts for a finger-lickIn' finish -- all these and more make the griller's domain bigger and more delectable than it's ever been.<

Other cookbooks by this author