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

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

    • Categories: Dressings & marinades; American
    • Ingredients: brown sugar; paprika; ground cayenne pepper; chile powder
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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.

  • 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.

  • 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.

  • Thyme-rubbed turkey kebobs with cranberry glaze

    • kgmom on November 25, 2024

      We made these for an early, still warm weather, Thanksgiving. Really good.

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  • ISBN 10 155832111X
  • ISBN 13 9781558321113
  • Linked ISBNs
  • Published Jun 01 1998
  • Format Hardcover
  • Page Count 500
  • Language English
  • Countries United States
  • Publisher Harvard Common Press

Publishers Text

People cook over an open flame the world round, but Americans do it more often and better. Grilling is the essential American culinary art, a glorious birthright celebrated everyday from coast to coast. Its a passion, a party, a way to cook that wont let you call it a chore. Its about playing with fire under an open sky, wielding a mean spatula in one hand, a cool drink in the other.

Most of all, its a surefire means to get yourself from here to a decent meal, having loads of fun along the way. Make that a great meal: In more than 300 recipes, Cheryl and Bill Jamison reveal the tremendous variety of terrific flavors that can come from the primal encounter of food and flame. Authors of the pioneering and bestselling Smoke & Spice, which has shown a generation of backyard chefs how to cook wood-smoked barbecue, the Jamisons now aim their expert sights on grilling, the most popular kind of outdoor cooking. Based on years of testing, the Jamisons argue for a back-to-basics, high heat, open air, open flame approach, a sensual and elemental way to grill that doesnt require equipment with more bells and whistles than the Queen Mary. Though todays grill might be fashioned to roast, bake, or smoke, even boil, steam, and saut these pages remind us that it was, happily for us, made to grill.

The Jamisons open up a road map 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 favorites. A Pale Ale Porterhouse, a Basil and Sage T-Bone, A Crunchy Kraut Dog, and more make the decision fully worth our while. Is chicken your choice on your grill grate 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 coasts Boston Striper to the others San Francisco Sole. Out on the horizon, Born to Grill 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 grillers domain bigger and more delectable than its ever been.

In Born to Grill, Cheryl and Bill Jamison celebrate the classic repertoire of the American grill. With down-to-earth wit, expertise you can take to the bank, and, above all, an abundant culinary imagination, they add mightily to it. Theyll make you feel, if you dont already, downright lucky you, too, were born to grill.

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