The Firehouse Grilling Cookbook [Hardcover]

Joseph Bonanno (Author)

Book Description

Publication Date: May 11, 1998

Joe Bonanno certainly knows his way around a fire. He's a working New York City firefighter, personal trainer, and firehouse cook extraordinaire. And now he lights your culinary fires in The Firehouse Grilling Cookbook with 150 simply delicious recipes including beef, lamb, pork, fish and shellfish, chicken and turkey, even fruits and vegetables.

And who better to trust on the subject of grilling than a fireman? The firehouse feasts served up here will satisfy all your burning desires for that smoky barbecue taste. Try the Wine-Smoked Salmon Fillets, the Classic Grilled Steak, and "Burned Fingers" Lamb Rib Chops.

Still hungry? Flashover Pork Tenderloin uses peppercorns to heat up the palate. Chicken Saté with Peanut Sauce, Tandoori Chicken Breasts with a spicy yogurt sauce, and Sichuan Chicken Wings offer exotic twists on poultry dishes. Grilled vegetables and fruits add even more flavor to Swordfish with Grilled Fennel or Turkey Kielbasa with Vidalia Onions and Apples. In The Firehouse Grilling Cookbook, the fire even spreads to desserts with Grilled Pineapple Sundaes with Brandied Honey Sauce.

To make sure you never need the professional services of firefighter Bonanno for any reason other than tasty grilling recipes, The Firehouse Grilling Cookbook also includes a thorough guide to safe grilling using gas, charcoal, and more.

So pile on the coals, throw in the mesquite, and ignite your favorite recipes. Whatever you prepare on the grill from The Firehouse Grilling Cookbook will be a surefire hit at your table.

Editorial Reviews

Amazon.com Review

Who better to know about grilling than firefighters? There is the obvious, but foolish association of cooking with fire and firefighters. The truth is simply that firefighting is a dangerous and stressful job, and during downtime at the station, what better or more relaxing way to spend it than cooking and eating? Joseph T. Bonanno has collected the favorite grilling recipes of firefighters around the country and compiled them in The Firehouse Grilling Cookbook. Bonanno is no stranger to firehouse cuisine or healthy food. An 18-year veteran of the New York City Fire Department and a certified sports nutritionist, he proved in his first book, The Healthy Firehouse Cookbook, that he likes to eat healthy and eat well. The Firehouse Grilling Cookbook continues the tradition. Bonanno insists that grilling is the preferred cooking method of firefighters everywhere, and shares more than 150 of their down-to-earth, no-nonsense grilling recipes, including many of his own. They range from the classic Slow-Cooked Ribs to the more exotic, including Grilled Cajun Tuna Steaks and other selections for grilled poultry and seafood. There is also a thorough guide to rubs and sauces, along with excellent sections on side dishes and appetizers. Bonanno's concerns with healthy cooking are echoed throughout the book with sensible low-fat recipes that sacrifice nothing to flavor. And, to make sure you never need Bonanno's professional services, a comprehensive guide to grilling safety for both gas and charcoal grills is included, as well as an extensive guide to equipment. The book is an outstanding guide for tasteful, exciting, and safe grilling. --Mark O. Howerton

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.

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Product Details

• Hardcover: 240 pages
• Publisher: Broadway; 1 edition (May 11, 1998)
• Language: English
• ISBN-10: 0767900987
• ISBN-13: 978-0767900980
• Product Dimensions: 9.1 x 7.1 x 0.9 inches
• Shipping Weight: 1.3 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,207,054 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

25 of 25 people found the following review helpful:

5.0 out of 5 stars Playing with fire can be fun, June 30, 2001

By 

Panola Man (Bethesda, MD USA) - See all my reviews

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This review is from: The Firehouse Grilling Cookbook (Hardcover)

Among my 20+ grilling cookbooks, this is the one to which I always turn when I want to put something good on the table with a minimum of fuss. Joe Bonanno shares with us his experience as a firehouse chef, and that of a number of other firefighters from around the country, in this remarkably good basic book. The recipes are straightforward, using ingredients that are readily available in most places. His chapters on grilling basics and safety tips are very helpful. The collection of marinade recipes is one of the best, and widest-ranging, to be found in the galaxy of grillbooks. The "Mexican Cerveza and Cilantro" marinade contributed by Richard Duden, an NYC Ladderman, is terrific; to get real flavor, be sure to use a lager (Bohemia and Dos Equis come to mind) as called for, not some thin swill like Corona. While one might assume that a firehouse cookbook would focus on beef and pork, the recipes for grilled veggies, fish, shellfish, lamb, chicken, and turkey are varied and uniformly excellent. There are a number of tasty salsa and salad recipes as well. The publisher has made this a particularly useable book by essentially eliminating the bad page turns that plague many otherwise good grill books (notably those of the Jamisons) and by including clear step-by-step instructions for taking the user from prep to palate. (Who really wants to deal with page turns when one's hands have marinade, sauce, or whatever on them?). Joe's Healthy Firehouse Cookbook is also highly recommended.