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25 Essentials: Techniques for Grilling Fish Spiral-bound – April 17, 2010


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25 Essentials: Techniques for Grilling Fish + 25 Essentials: Techniques for Planking + Cedar Grill Plank Set of 6
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Product Details

  • Series: 25 Essentials
  • Spiral-bound: 128 pages
  • Publisher: Harvard Common Press; Spi edition (April 17, 2010)
  • Language: English
  • ISBN-10: 1558326693
  • ISBN-13: 978-1558326699
  • Product Dimensions: 6.8 x 7 x 0.8 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (101 customer reviews)
  • Amazon Best Sellers Rank: #212,056 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Karen Adler is a food writer, culinary instructor, and publisher. As a culinary instructor, Adler specializes in outdoor cooking—fish, game, meat, and vegetables. She has taught at more than a dozen institutions and venues, including Viking Culinary Centers, A Southern Season in Chapel Hill, Central Market Cooking Schools in Texas, Cooks of Crocus Hill in Minneapolis/St. Paul, KitchenArt in West Lafayette, Indiana, and Copia in Napa, California. She has written for numerous publications including Q magazine, Backyard Living, Barbecue Today, Cooking Pleasures, and the St. Louis Post-Dispatch. She has appeared on local and national television and radio. Adler has authored or co-authored more than 14 books with 9 titles specializing in barbecue.

With co-author Judith Fertig, Adler has been a spokesperson for the Catfish Institute and the Propane Educational and Research Council. She has been the guest chef at the Seattle Grillfest, Charlie Trotter’s To Go Chicago, Traverse City Culinary Fest, and the American Royal International Barbecue Contest. She is a founding member and former president of Les Dames D’Escoffier, Kansas City Chapter. Adler is also the past vice president of the National Barbecue Association, having served as its Awards of Excellence founder and chairman.

She is the president and owner of Pig Out Publications, Inc., a specialty barbecue books wholesaler. She lives in Kansas City, Missouri.



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Customer Reviews

4.5 out of 5 stars
5 star
62
4 star
27
3 star
11
2 star
1
1 star
0
See all 101 customer reviews
The recipes themselves are simple and easy to follow.
Live2Cruise
The instructions for all the techniques are easy to understand and there are plenty of color pictures throughout the book.
CJ-MO
This book represents 25 grilling techniques to amp up yout outdoor cooking.
Stacey M Smith

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Mary Jo Sminkey TOP 1000 REVIEWERVINE VOICE on August 10, 2010
Format: Spiral-bound Vine Customer Review of Free Product ( What's this? )
I love fish and I love to grill, so this book seemed like a perfect match. But I was a bit disappointed with this book. First, the "25 Essentials" basically means you get just 25 recipes. That's not much for a cookbook. And indeed, this is a small, approximately DVD sized book. While it does include some good grilling techniques, it isn't really a comprehensive treatment of the subject, and if you have much experience cooking you may find it of minimal use. Certainly some recipes could be used in different ways (such as grilling on wood planks) but there are some recipes that are really a stretch to be considered as a different technique (grilling versus herb grilling for instance). I also was surprised how much of the book was taken up with shellfish recipes...other than lobster, I have little interest in cooking shellfish so these were all throw-aways for me. Most of the recipes are designed for much larger numbers of people than I usually cook for (2 people generally) and there are some very obscure ingredients in some of them which is always annoying (at least include a substitute for such items for those of us that don't shop at gourmet stores!)

There's some excellent stuff in here, such as the guide to fish at the beginning. But overall, it's a hard one to recommend based on the negatives.
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4 of 4 people found the following review helpful By Chris Jaronsky TOP 500 REVIEWERVINE VOICE on July 13, 2010
Format: Spiral-bound Vine Customer Review of Free Product ( What's this? )
I do not cook a lot of fish, even though I should because they say they have a lot of health benefits. Plus I really like fish. My main reason for not cooking fish is because I like to cook outside, and I have not had great results cooking fish on a grill. Until this book came along. Now I do not have to exclude fish from my grilling menu just because I had a few bad experiences with salmon on the grill a few years ago. My problem was I tried to cook the salmon the same way I normally cook meat.

These ladies give techniques for grilling fish, even thin cuts of fish I would never have thought I could cook on a grill. I picked up a perforated cooking sheet and made the "Grilled tilapia with spicy lemon pepper rub", very tasty! We also tried the "Cod in a foil packet" and it was pretty good too. Until this book came along, if I thought grilling, I thought meat. Now I have another great option.

This is my second book from these two authors, and I am very happy with this one too.

Things I like about this book,
-It is small and will not take up valuable counter space, but it packs enough info to get the job done.
-It is spiral bound. Come on authors, cookbooks need to lay flat on the counter.
-It has pictures of each dish. Who wants a cookbook that does not have pictures?
-The recipes are simple and do not require 9 million ingredients (are you paying attention Martha Stewart?).

I think it is a great book that will lead me to experiment with fish on the grill.
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3 of 3 people found the following review helpful By Ladybug TOP 1000 REVIEWERVINE VOICE on August 16, 2010
Format: Spiral-bound Vine Customer Review of Free Product ( What's this? )
I purchased this book for my husband, and he loves it. The cookbook is small, but it has some delicious recipes. I love the bright, engaging pictures The spiral binding makes the book incredibly easy to reference while cooking. I also like that there are recipes for other types of seafood, such as lobster and scallops. This is a great cookbook if you are looking to shake things up a bit on the grill!
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2 of 2 people found the following review helpful By Sam Archer TOP 1000 REVIEWERVINE VOICE on July 15, 2010
Format: Spiral-bound Vine Customer Review of Free Product ( What's this? )
Overall, this book is good for a beginning griller, or someone seeking very simple recipes for quick grilling. If you want to grill something quick and simple with a short list of easy-to-find ingredients, this book is a great reference. If you are an experienced griller and are looking for more complex ways to grill, this may not be the book for you.

I love the photos in this book. They are vibrant and close-up so that you know what the dish will generally look like. I also like how the book is organized - it has an introduction on each dish, a list of ingredients, and method (i.e. instructions). It's basic, straight to the point and easy to follow.
Grilling fish and shellfish can be intimidating for the novice griller and this book takes the mystery out of that and made me want to try it. I recommend this book.
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2 of 2 people found the following review helpful By Michael Smith VINE VOICE on July 12, 2010
Format: Spiral-bound Vine Customer Review of Free Product ( What's this? )
Overall, I'd give Techniques for Grilling Fish high marks and four stars for what it is... a small book with lots of essential tips on creating 25 tasty seafood recipes. Best were the tips for grilling and the listing of names and textures and flavors which helped me clarify fish that I am sometimes confused about. Also good was information about grills and grilling procedures. Though I eat fish a lot, I sometimes need good directions about how to best prepare it. Introductory information, pictures, and recipes were also nicely done. On the down side, perhaps I wanted a few more recipes for each type of fish mentioned.

Demystifying some names and flavors was great. It's nice to know that halibut has a firm texture and is mild, versus Marlin, also firm but with a full flavor. In this section, some new names of fish also were explained with nicknames or secondary names added. It's so complicated to know the fish world and how best to prepare seafood dishes. The back of the book also included measurement equivalents, a resource guide and index. These also help in learning everything you need to prepare good grilled fish.

What I really liked about the pictures is that they gave me a sense of what the finished product should look like and how to arrange it on the plate. I especially like the Salmon recipes and like using marinades. The crab cakes are exceptionally tasty. As mentioned before, each fish type could have included one or two more recipes. After all there is a lot of wasted space on some pages and I like to see paper used wisely. In addition, If I'm going to pay this much for a book, I want more total recipes.
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