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Born to Grill: An American Celebration Paperback – February 14, 2004

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Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro
Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro
Grill Nation includes everything you need to master the flame and create flavorful home-cooked food. Learn more | See more Outdoor Cooking books
$17.09 FREE Shipping on orders over $35. Only 13 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.

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Editorial Reviews

Amazon.com Review

People have been grilling over open flames as long as there have been flames. But let's face it, roast mastodon doesn't sound half as good as Sage Rubbed Veal Chops with Jerky Sauce. Tastes have changed, and we have gotten a little better at grilling. Specifically, Americans have gotten better--since, after all, grilling is the quintessential American culinary art. Don't believe it? Try finding an order of grilled Mescal Magic Baby Back Ribs next time you're in Paris. Cheryl Alters Jamison and Bill Jamison know this. It is the premise of their book Born To Grill. Make no mistake about it, this is a cookbook with attitude, and it practically swaggers when you read it. The title screams to be tattooed on a bicep underneath a little Weber kettle. The Jamisons show they are onto a good thing and argue for a back-to-basics, high-heat, open-air, open-flame approach. Serious meat needs serious heat, and grilling is the only surefire approach.

Once the book gets your attention, a few things are revealed. Grilling makes sense. It is simple, economical, and best of all, it tastes good. Grilling is not just about huge slabs of meat. Pizza, shellfish, vegetables, and even pasta have a place on the grill. And grilling is fun. Playing with fire under an open sky wins hands down over a broiler in the kitchen.

The Jamisons are no strangers to American regional cooking. Their earlier books include Sublime Smoke, Texas Home Cooking, and two James Beard Book award winners, The Border Cookbook and Smoke and Spice. They write with conviction and the kind of authority that convinces you that you are lucky--lucky enough to be born to grill. --Mark O. Howerton --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Here are three new titles to mark the arrival of prime grilling season. Bonanno, an 18-year veteran of the New York City Fire Department, is also the author of the best-selling The Healthy Firehouse Cookbook (Hearst, 1995). This time he offers recipes?both his own and from firefighters around the country?for healthy grilled entrees, along with (sometimes) more indulgent side dishes and desserts. The recipes are simple and the instructions clearly written. Recommended for collections where the first book was popular. Chesman has written half a dozen or so other cookbooks, not necessarily vegetarian, including Salad Suppers (LJ 6/15/97). Although she lives in Vermont, she grills even in the dead of winter, and she offers lots of recipes for Fire-Up Flatbreads and Pizzas, Kabobs and Other Compelling Combinations, Grilled Desserts, and more. Chesman has an engaging style, and she offers lots of handy tips with her appealing recipes; recommended for most collections. [BOMC Good Cook selection.] The Jamisons are authorities on "real" barbecue, with two titles on the subject (Smoke & Spice, LJ 4/15/94, and Sublime Smoke, LJ 5/15/96). Now they've moved on to "the open flame," with 300 recipes for all sorts of grilled goodies, from Happy-Hour Skewers and Spreads to Hot Burgers and Haute Dogs (they're fond of cutesy recipe names and cornball humor) to S'mores and More. They include many regional favorites and specialties, as well as grilling history, folklore, and other interesting tidbits, and their recipes are mouthwatering. Recommended for most collections. [BOMC Good Cook selection.]
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

  • Paperback: 512 pages
  • Publisher: Harvard Common Press (February 14, 2004)
  • Language: English
  • ISBN-10: 1558322914
  • ISBN-13: 978-1558322912
  • Product Dimensions: 7.2 x 1.4 x 9.1 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #1,492,960 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By A Customer on April 30, 1999
Format: Hardcover
What a delight to try the recipes that are tried and true leaving a novice like me to utilize them and immediately feel like the Jamison's were my personal teacher. While this "art" is not truly practiced among some circles, the authors convey the importance of having some background information to enhance the true meaning of grilling which makes each trial for me a meaningful experience. Every imaginable food that can be grilled is covered in this book and includes recipes for those who wish to watch the fat calories a bit. The Jamison's have really made grilling an integral part of the new millenium by publishing this book which is a "must" for anyone with a present or future desire to do the best in grilling.
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7 of 7 people found the following review helpful By A Customer on April 29, 1999
Format: Hardcover
I'm a novice griller and my husband is an experienced griller. We have both been enamoured with the book. The history and comments are entertaining and informative, and every recipe we've tried has been mouth-watering. We only need more time on the weekends to explore new recipes. The rubs consist of combinations we would never have considered adn the results have been delectable!
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4 of 4 people found the following review helpful By H.H. on August 2, 2002
Format: Hardcover
Love this book...well orgnanized by type-of-food. As a beginner/intermediate griller, I get a lot out of it since the book supplements the (savory) recipes with tips and tricks on grilling techniques; e.g vegetable grilling techniques in "Getting Fresh in the Garden," and tips on picking the best cut of meat in "Serious Steaks." The cider-and-brown-sugar salmon (with spice rub) is one of my favorites...also love their beer-braised onion recipe in the burger section. I'll be heaping burgers high w/ these from now on.
I'd also never tried tricky scallops before and the timing was right on -- plus the paprika-rub spiced them up. If you're just starting to grill, check this book out - recommend it.
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4 of 4 people found the following review helpful By Wonton Excess on May 29, 2000
Format: Hardcover
I am not a great fan of these authors' smoker cookbook, but that has not had an impact on my appreciation of this volume. It has become very well marked up by splatterings of bbq sauce over many months of frequent use, as I'm sure it will be for anyone else who delves into the vast array of recipes it contains.
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3 of 3 people found the following review helpful By A Customer on September 6, 1998
Format: Hardcover Verified Purchase
This has some great recipes..all the ones ive tried so far have come out fantastic but..the one problem I have is in the sauces and rubs recipes. PLEASE tell us what type of meat these go with. It would be easier to use if the the rubs/sauces were categorized by what meat they go best with. If not for that I would rate it 5 stars.
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2 of 2 people found the following review helpful By Midwest Book Review on April 24, 2001
Format: Paperback
Born To Grill: An American Celebration is a comprehensive, highly recommended compendium offering more than 300 sizzling, satisfying recipes for the backyard cook and griller. From Pale Ale Porterhouse, Old-Timey Big 'Un Burger, and Calypso Chicken Breasts, to Sizzled Shrimp with Lemon Noodles, Vegetables Verde Quesadilla, and Grilled Banana Split, these are wonderfully presented, fun, imaginative, delicious and nutritious dishes that would grace any meal, indoors or out!
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2 of 2 people found the following review helpful By A Customer on May 28, 1998
Format: Hardcover
This is a must for any fan of grilling. Even if you think you're an expert, this book will teach you many invaluable techniques. In addition, you get great recipies on burgers, steaks, poultry, fish, seafood -- you name it. Recipies for traditional side dishes included.
This book is definitely not for the low-fat consicous griller (there are many derogatory references to the "food police").
I highly recommend it for anyone who likes to grill.
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3 of 4 people found the following review helpful By Patrick Gibson on August 1, 2002
Format: Paperback
We have used the recipes in this book for a grilling demonstration day at our store for years. The book contains recipes for out of the ordinary menu items you wouldn't think of cooking on the grill. The last recipe I prepared was for Tortilla and Tomato soup, it was incredible. I'll never be able to eat Campbells again without thinking of these flavors. The other nice thing about this book is that it still covers the basics like dogs and burgers with advice on how to make them the best you've ever tasted.
Beside most of the recipes is a highlighted section on optional ways to prepare them. These suggestions give you the chance to alter the recipe each time you prepare it.
The section at the end on side dishes lets you put together a complete menu of grilled items and those prepared on the stove. This is one stop shopping for dinner ideas!
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