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

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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.

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  • ISBN 10 1558322914
  • ISBN 13 9781558322912
  • Published Feb 13 2004
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Harvard Common Press,U.S.
  • Imprint Harvard Common Press,U.S.

Publishers Text

Grilling is the essential American culinary art, a glorious birthright celebrated every day from coast to coast. In 300 recipes, dozens of techniques, and heaps of amusing grilling lore, Cheryl and Bill Jamison prove there's no tastier way to enjoy the privileges of citizenship.


Born to Grill perfects all-American classics like Hearty Ranch Chicken and Picnic Pork Chops, updates regional treasures, like San Francisco Sole ad Southern Shrimp Skewers, and above all reflects its authors' abundant culinary imagination, in Apricot-Glazed game Hens, Red-Hot Bayou-Blackened Strip Steak, salads, pizzas, and more.



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