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.
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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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Most Helpful Customer Reviews
25 of 26 people found the following review helpful
Format: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
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
By Bonzai
Format:Hardcover|Amazon Verified Purchase
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
Format:Hardcover
The Culinary Institute's Grilling book explains in painstaking detail how to grill restaurant quality protein entrees, and also has a section on grilling vegetables. And it includes a handy chart matching more than a dozen different types of charcoal with the types of meats they match best.
I'm trying to move away from the protein-centered approach to meals, and I found this book valuable for its instruction on flavor combinations. In particular, the book provides an excellent manual for those who prefer to replace marinated meats with higher quality cuts of meat with dry spice rubs. This approach aids a shift to smaller meat portions in meal design.
Other palates may find nirvana in many of the recipes that didn't appeal to me. I'm just not ready to make four cups of barbecue sauce using black coffee, brown sugar, Worcestershire sauce, and not-quite-salsa. Other sauces called for ingredients I have no pressing need to add to my kitchen. I may revisit these as my cooking style evolves to new ingredients. Still other sauces contain lots of sugar or wine and run counter to the simpler tastes of my own cooking. Here I need to point out that the Culinary Institute's Grilling book is the only one of six grilling books I found worth the time to review, because alcohol and excessive sugar are featured in so many grilling recipes.
If you're ready to move beyond "guy cooking" to restaurant quality food, or if you want to demonstrate excellence at grilling, the CIA's Grilling book will serve you well.
I'm trying to move away from the protein-centered approach to meals, and I found this book valuable for its instruction on flavor combinations. In particular, the book provides an excellent manual for those who prefer to replace marinated meats with higher quality cuts of meat with dry spice rubs. This approach aids a shift to smaller meat portions in meal design.
Other palates may find nirvana in many of the recipes that didn't appeal to me. I'm just not ready to make four cups of barbecue sauce using black coffee, brown sugar, Worcestershire sauce, and not-quite-salsa. Other sauces called for ingredients I have no pressing need to add to my kitchen. I may revisit these as my cooking style evolves to new ingredients. Still other sauces contain lots of sugar or wine and run counter to the simpler tastes of my own cooking. Here I need to point out that the Culinary Institute's Grilling book is the only one of six grilling books I found worth the time to review, because alcohol and excessive sugar are featured in so many grilling recipes.
If you're ready to move beyond "guy cooking" to restaurant quality food, or if you want to demonstrate excellence at grilling, the CIA's Grilling book will serve you well.
Most Recent Customer Reviews
4.0 out of 5 stars
a good book to have at hand
A great reference book for all Grill lovers. There are many new ideas to learn with this book. Nice for people who are starting their grilling experiences...
Published 5 months ago by Christine
4.0 out of 5 stars
A Must Read
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... Read more
Published on August 4, 2009 by Joey Jim
5.0 out of 5 stars
CIA Grilling
This is a real find. I made a dinner from this book which has made my reputation. I tried the pork ribs, the yams and the corn---and the sauces for each one. Read more
Published on June 29, 2009 by Louise S. Oneill
5.0 out of 5 stars
Great book!
I absolutely love this book. Everytime i turn on the grill it is by my side giving me new ideas.
Published on July 19, 2008 by N. Dugan
5.0 out of 5 stars
Good Eats
This book gives you some great tips and tricks on adding a bit of gourmet to your grill.I love grilling eduction cause you hear so many opinions it's nice to have some in print... Read more
Published on November 10, 2007 by S. Ragle
3.0 out of 5 stars
Disappointed
I am disappointed in this book. I buy about every CIA book I can get my hands on because I am sorry that I didn't go there. Read more
Published on August 26, 2007 by Don B. Whipkey
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