Grilling: Exciting International Flavors from the World's Premier Culinary College [Hardcover]

Culinary Institute of America (Author)

Book Description

Publication Date: March 2, 2006

The chefs of The Culinary Institute of America bring their culinary skills outside to the grill taking us around the globe with exciting, flavorful national and international recipes for all to enjoy.

Editorial Reviews

From Publishers Weekly

New York State's famed C.I.A. takes backyard grilling up a level in this attractive volume, with an arsenal of tips for mastering the grill, whether it's charcoal or gas, using briquettes or wood chips, with a smoker or without. Expansive sections on meats, seafood and poultry are a given, but more unexpected fare, such as vegetables, breads and even breakfast (Toad in a Hole with Red Pepper Ketchup) and desserts (Grilled Banana Split with Homemade Ice Cream), get outdoor treatment as well. More than 175 uncomplicated but stylish recipes play with international influences, such as Guava-Glazed Baby-Back Ribs, Seafood Grill with Tamarind Glaze, Jerked Game Hens with Rice and Beans and Grilled Pineapple–Jícama Salsa, Grilled Ratatouille, Grilled Cubano Sandwich, Herbed Crêpes with Grilled Asparagus and Shallots, and Grilled Papaya and Mango Skewers with Lime Sorbet. Full-color, full-page photos by Ben Fink offer tantalizing peeks at the finished products. (Apr.)
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Product Details

• Hardcover: 240 pages
• Publisher: Lebhar-Friedman (March 2, 2006)
• Language: English
• ISBN-10: 0867309059
• ISBN-13: 978-0867309058
• Product Dimensions: 10.3 x 9.4 x 1.1 inches
• Shipping Weight: 3 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #391,694 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

25 of 26 people found the following review helpful:

4.0 out of 5 stars All-round international flavor, May 10, 2006

By 

Lynn Harnett (Marathon, FL USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Grilling: Exciting International Flavors from the World's Premier Culinary College (Hardcover)

For those who want to get a jump on the grilling season, the CIA offers another of its scrumptiously photographed and well-organized cookbooks featuring an international array of recipes and lots of clear, concise advice.

Meats, poultry, and seafood get star attention, but the real standouts are the exotic sauces and salsas and the chapter on vegetable dishes.

The usual favorites are here - Chimichurri and Teriyaki and Jerk sauce, but for something different on your pork ribs or chops or chicken why not try Guava Barbecue Sauce or Apricot-Ancho Glaze or Meyer Lemon Salsa? Or even Pickled Grapes?

Grilled vegetables are served with an assortment of lemony sauces and the Marinated Pepper Salad with pine nuts and raisins is as delicious as it is simple. Then there's Shiitake Mushrooms with soy-sesame glaze, Radicchio Salad with shaved jicama, oranges and Hazelnut Vinaigrette and Beet Salad with walnuts, cilantro and tomatoes.

There are also chapters on grilled sides and sandwiches (Potato and Red Onion Fans, Chicken Burritos with Tomatillo Salsa), breakfast (Griddled Toast with Apricot and Lemon-Cardamom Butters, Pear Skillet Cake) and dessert (S'Mores, various skewered fruits).

All recipes include succinct advice on variations, storage and shopping as applicable and the book begins with a primer on grills, smokers and techniques. This is an all-round useful book with an emphasis on the big flavor of herbs, spices and fruits.

--Portsmouth Herald

4 of 4 people found the following review helpful:

5.0 out of 5 stars Amazing, August 18, 2008

By 

Bonzai - See all my reviews

Amazon Verified Purchase

This review is from: Grilling: Exciting International Flavors from the World's Premier Culinary College (Hardcover)

This book has some great (different recipes). Obvioulsy there are going to be some recipes that do not appeal to everyone (Grilled octopus) but there are so many others from meat to veggies to fruit to breakfast. Even if you are not a fan of the type of meat (rabbit) you can always sub a different meat. The helpful hints throughout the book were excellent. When I first got the book I sat with a friend going thru it & we kept saying "OMG I can't wait to do this one" on pretty much most of them

1 of 1 people found the following review helpful:

4.0 out of 5 stars A Must Read, August 4, 2009

By 

Joey Jim "Joseph J. Budden" (Iowa, USA) - See all my reviews

This review is from: Grilling: Exciting International Flavors from the World's Premier Culinary College (Hardcover)

This book is a fantastic addition to anyone's kitchen. The book not only gives you step by step instructions in how to create fantastic meals, but also explains fundamentals of grilling in an easy to understand manner. Everyone should have this book.