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Susan Westmoreland is an award-winning chef and well-known journalist. She hosts Susan to the Rescue, a daily video blog, and regularly appears on TV and radio. In 2001, Susan was named The James Beard Foundation's Editor of the Year.
I was truly amazed at the variety of grilling recipes found in this cookbook. Chapters include Appetizers; Pizza, Panini and Other Sandwiches; Salads; Burgers; Poultry; Beef, Veal and Lamb; Pork; Fish and Shellfish; Vegetables and Side Dishes; Rubs, Sauces, Glazes, Salsas and More; and Desserts on Fire. I really had no idea so many things could be prepared on a grill. Grilling also includes a helpful introductory chapter on the different types of grills and what their features are. It also explains the other types of equipment that may be necessary when grilling like a grill topper, grill baskets and various utensils. There's even a handy chapter on how to start the fire for those that are new to grilling. Also important to review is the chapter on safety rules for the backyard chef.
The recipes are well written with a detailed ingredients list and easy to follow, step by step instructions. Recipes include times for preparation as well as grilling time and the number of servings it makes. Handy tips for variations are included with some recipes as well. For those that are watching their weight or dietary intake, each recipe includes information on calories, protein, carbohydrate, fat, saturated fat, cholesterol and sodium. Many of the recipes also include gorgeous color photographs.
The recipes included in the cookbook should be appealing for both the novice and more advanced grilling chef. There's literally something for everyone to try. The tastes include Mexican, Italian, American, Thai and quite a few others. There are traditional favorites like burgers as well as a few new additions like Hoisin Glazed Chicken with Plums and Green Onions. I cannot wait to try the Hot Buttered Chili Lime Corn recipe! That sounds amazing! I highly recommend this cookbook for the well written recipes and the unique tastes included.
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Good Housekeeping has gathered together about 275 recipes to cook on the grill. There is a good introduction, going over the different types of grills- gas, electric, charcoal, equipment that can help in the cooking process, starting the fire safety rules, among others. Some recipes have pictures. Each has a few sentences giving preparation or serving tips, prep time, grill time, serving size and nutritional information. Tips are also inserted, for instance; how to choose and ripen tomatoes, buying and serving fish, how to do the perfect steak.
There could have been more kabob recipes and those that were in the book were not listed as such in the index, only listed under the individual meats. The index is just not as detailed as it could have been. There is a metric equivalent guide. The beer can chicken recipe is very good, as is the Provencal salmon with tomato-olive relish.
This is a book that can help with grilling; but frankly I am used to better and more detailed help from Good Housekeeping and really feel there are better grilling books available.
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