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Complete Grilling Cookbook (Williams-Sonoma Complete Cookbooks): The Best of Grilling and Outdoor Cooking by Chuck Williams

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Notes about this book

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Notes about Recipes in this book

  • Fish in Indian ginger masala

    • nicolepellegrini on May 12, 2017

      This was nice - a good easy weeknight protein with a heavy ginger flavor for sure. I broiled my halibut steaks instead of grilling and it came out fine. Would make again.

  • Salmon with sour orange and red onion mojo

    • nicolepellegrini on August 10, 2018

      Very nice and simple for a weeknight dinner. The mojo is very good (I sauteed the garlic in the olive oil first since I can't tolerate raw garlic.)

  • Halibut, Veracruz style

    • nicolepellegrini on April 28, 2016

      Pretty decent for an easy, fast weeknight dinner. Added some yellow squash to the grill pan as well for more vegetables and to make it a complete meal. Would only prepare with really fresh, quality fish as the seasoning is fairly simple.

  • Wine-scented leg of lamb

    • nicolepellegrini on September 21, 2015

      Marinated overnight and cooked on an indoor grill pan (next time would do it less than recommended time, 30 minutes instead of 35-45.) Flavor was excellent from the marinade; the S.O. loved it because it wasn't too gamey and meat was very tender.

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  • ISBN 10 0848725921
  • ISBN 13 9780848725921
  • Linked ISBNs
  • Published Nov 01 2004
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

Become an expert at the grill, serving delicious outdoor meals with style and ease. The Complete Grilling Cookbook puts at your fingertips all the advice and instructions you need, along with nearly 240 home-tested recipes for hot-off-the-grill foods and other dishes to round out your menus. The Williams-Sonoma Complete Grilling Cookbook is a compilation of recipes originally published in the Williams-Sonoma Kitchen Library and Cookware series-plus original recipes created especially for this volume. Special sections on salads and accompaniments and on fruit desserts, cookies, and ice creams offer a range of recipes, from Creamy Red Potato Salad with Celery Seeds to Boston Baked Beans, Three Berry Cobbler to Dark Chocolate Gelato, that can be made ahead to complement a grill menu.

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