- Explore more great deals on 1000's of titles in our Deals in Books store.
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.
I bought this book for a friend's birthday. I got the hard cover edition a few yers ago and I love it. I especially love the bbq pizza.Published on August 20, 2010 by Dan Kilbury
A wonderful cookbook for the grill lover in all of us. The recipes are a step beyond the regular hamburger and ribs of most grilling cookbooksPublished on September 2, 2007 by windsorsdad
I highly recommend this book for the recipes, but I was very turned off by the "open grill only" attitude of the authors. Read morePublished on September 27, 2002 by Brian Jennings
Some catchy ideas and tasty combos, but nothing simple here. And if you don't live in Tucson or El Paso, where do you come across "Consorizo," "carambolas," or... Read morePublished on July 10, 2001
This is a great book for anyone who wants to get the most out of their grill. The Jamisons give detailed instructions for using all types of grills and great new recipes to put... Read morePublished on July 7, 1999