Grill Italian combines America's undying passion for Italian food with grilling. It features 100 traditional Italian dishes for the grill and rotisserie prepared with a minimum of fuss. And best of all, there are no hard-to-find ingredients. Just listen to some of the recipes: Tuscan Style Spit-Roasted Pork Loin with Rosemary, Grilled Tuna with a Fennel-Seed Coating, Grilled Stuffed Tomatoes from Sardinia. These preparations are perennial favorites in Italy, yet they are hardly known in this country. Clifford Wright tackles the eternal gas versus charcoal debate (it doesn't matter, Wright says; the reason food tastes good when grilled is because fat drips down on hot coals or lava rocks and returns in the form of smoke to flavor the food), and he gives solid advice on grilling equipment and techniques.
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Book Description
Authentic flavors from the Italian grill for the American table
Editorial Reviews
From Publishers Weekly
The author of Cucina Paradiso offers some valuable general information about grills (charcoal or gas) and grilling tools (wood chips and other flavor enhancers) in addition to inventively flavored dishes like Grilled Pork Chops with Juniper and Fennel Marinade. Wright makes even simple dishes interesting. Lombard-Style Mixed Grill turns out to be more than the sum of its parts: several different cuts of meat and sausage are grilled on skewers with polenta and sage leaves, then served with a creamy horseradish sauce on the side. Although the collection leans towards the red-meat side, there is also a poultry chapter (Grilled Turkey Steaks with Pomegranate Sauce), one on fish (Grilled Tuna with a Parsley-Mint Coating from Sicily) and another skimpy one on vegetables (Grilled Eggplant Roll-Ups filled with a bread-crumb stuffing). Lengthy boxes on topics like "How to Roast a Pig" are interesting, but the brief hints (e.g., don't move food around on the grill; cooking times will vary) dotting the pages tend to be repetitive and obvious.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
From Library Journal
This lively collection of recipes should have broad appeal, combining as it does two American passions, Italian food and outdoor cooking. Wright is the author of Cucina Paradiso (LJ 10/15/92), a fascinating look at Sicilian cuisine, and although these recipes come from all over Italy, quite a few of the more unusual ones are Sicilian in origin or inspiration. Many of these dishes will be unfamiliar to Americans (who may skip over the recipes for variety meats); most are intriguing and usually uncomplicated. Clifford also offers useful tips, ideas for variations, and culinary history and lore. Strongly recommended.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
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More About the Author
Clifford A. Wright is a cook, food writer, and independent research scholar who won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow). His book A Mediterranean Feast was also a finalist for the cookbook of the year award given by the International Association of Culinary Professionals. He is the author of fourteen other books, twelve of which are cookbooks, including his latest The Best Soups in the World (Wiley, 2010). Colman Andrews, former editor of Saveur magazine called Wright 'the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean--the real Mediterranean, the whole Mediterranean.' Clifford writes regularly for Saveur, Bon Appetit, Gourmet, Fine Cooking, and Food and Wine and wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East. Clifford has also lectured on food at the Center for European Studies, Harvard University, Georgetown University, and the Culinary Institute of America among other universities and venues. As a cooking teacher he has taught cooking classes at the Rhode Island School of Design, Sur la Table, Central Market in Texas and other cooking schools around the United States and Italy.
Before writing about food, Clifford was a foreign policy researcher at the Brookings Institution, Washington, D.C., a Staff Fellow at the Institute of Arab Studies, Belmont, MA, the Executive Director of the American Middle East Peace Research Institute, Cambridge, MA and the publisher of Raising Kids, a child development newsletter for parents. He was written two books on the politics and history in the Middle East.
You can visit him at www.cliffordawright.com and read his food writing at www.zesterdaily.com
Before writing about food, Clifford was a foreign policy researcher at the Brookings Institution, Washington, D.C., a Staff Fellow at the Institute of Arab Studies, Belmont, MA, the Executive Director of the American Middle East Peace Research Institute, Cambridge, MA and the publisher of Raising Kids, a child development newsletter for parents. He was written two books on the politics and history in the Middle East.
You can visit him at www.cliffordawright.com and read his food writing at www.zesterdaily.com
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