Grilling: Where There's Smoke There's Flavor [Hardcover]

Eric Treuille (Author), Birgit Erath (Author)

Book Description

Publication Date: May 1, 2000

"Grilling is fun, it's flavorful, it's playing with fire. It's got smoke, sizzle, and spice. what more could you want?" says cooking teacher and professional chef Eric Treuille. Explore new worlds of cuisine with flame-kissed, taste-intensive, fuss-free recipes that span the globe. No matter what the weather brings, all-year-round grilling is assured with indoor as well as outdoor cooking instructions for every recipe. Great ideas meet big flavors for fabulous food guaranteed to set appetites on fire. Close-up photography illustrates simple basics and advanced skills. And, with each recipe, a "think ahead" tip tells you what can be done in advance. Flames leap off the page as photographs feature real food cooked outdoors over the grill. Each recipe is illustrated in fabulous full-color.

Editorial Reviews

From Publishers Weekly

It takes a lot of guts for a French chef from London to broach one of America's most prideful pastimes, but Mssr. Treuille (Ultimate Bread; Hors D'Oeuvres) pulls off his grilling lesson with humble, no-nonsense panache. His approach is full of common sense, such as a description of the obviously useful but rarely performed technique of squeezing cooked meat between ones fingers to test for doneness. Still, a subtlety or two is lost. There is no discussion of the benefits of charcoal versus gas grilling, for example; recipes are offered simply in terms of indoor or outdoor preparation. Treuille's tastes are firmly New World and Nouveaux, which is to say that the dishes span across Asian, Mexican, European, Middle Eastern and American cuisines and take their strength from accompanying marinades, glazes or flavored butters. With spring in the wings, what better harbinger than a hamburger, prepared here with a big slab of Blue Cheese Butter? Or, how about Cinnamon Quail with Pomegranate Glaze, Red Snapper Tacos with Chili Lime Mayo or Skewered Cumin Lamb with Garlic Yoghurt Sauce? There are cooling side salads such as Parsley, Mint and Bulgar Salad with Lemon, and fruit dessert options such as Char Grilled Nectarines. Instructions are succinct and blissfully free of anecdote. Tips and techniques are plentiful, and there are clear directions on such tasks as cleaning squid and making your own sausage. Ian O'Leary's wonderful color photos include not only the expected closeups of sizzling shiskabobs but also helpful visual indices of cooking tools and essential seasonings. (May)
Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

About the Author

Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking, going on to complete his culinary studies in Paris. Work as a chef took him from London to Paris where he began a new career as a food stylist, working with Anne Willan and Le Cordon Bleu cooking school. He is currently program director and principal tutor at the school.

Product Details

• Hardcover: 168 pages
• Publisher: DK ADULT; 1st edition (May 1, 2000)
• Language: English
• ISBN-10: 0789455927
• ISBN-13: 978-0789455925
• Product Dimensions: 11.3 x 9.2 x 0.8 inches
• Shipping Weight: 2.8 pounds
• Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
• Amazon Best Sellers Rank: #1,067,141 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars Grilling: Where THere's Smoke There's Flavor, June 3, 2000

By A Customer

This review is from: Grilling: Where There's Smoke There's Flavor (Hardcover)

I got tired of my simple grilling recipes and with the start of a new summer, I looked for new ideas for barbeque. Boy oh boy, I found it! This book has it all: how to make the mixes, rubs and marinades. Wanna cook Mexican on the grill? Thai? Cajun? It offers simply wonderful recipes and explains grilling techniques and how to make those marinades. Marinate those pork chops in the "Recado Rojo" or that chicken in the "Carolina Honey Glaze" and let the party begin! They'll beat a path to your grill.

5 of 5 people found the following review helpful:

5.0 out of 5 stars Globally Inspired Grilling, January 17, 2005

By 

Rebecca Johnson "The Rebecca Review" (Washington State) - See all my reviews
(COMMUNITY FORUM 04)    (TOP 50 REVIEWER)    (HALL OF FAME REVIEWER)    (VINE VOICE)    (REAL NAME)   

This review is from: Grilling (Hardcover)

"All around the world people cook over open fire. It's how cooking began and it has stood the test of time."

Eric Treuille and Birgit Erath have created an entire world of globally inspired recipes for the grill. Birgit loves to travel and owns a spice store with over 1,800 culinary flavorings called The Spice Shop. Eric is a favorite author who started cooking in his uncle's boulangerie in France. Together they have created a feast for the eyes and a sense of nostalgia for cooking outdoors.

After going through a number of gas grills, I think I'm going back to charcoal for a while because cooking over charcoal seems to be much more of an art form. The authors give instructions for making a fire and checking the temperature of the coals.

An entire section is dedicated to spices and you might want to look for some smoked paprika or Pomegranate molasses. While most of the recipes use ingredients you may already have in your kitchen, there are some more exotic ideas. Annatto seeds are used in the achiote seasoning and this in turn is used in the Recado Rojo - a honey marinade for pork chops, shrimp or chicken. You are truly creating recipes from scratch and you can make up seasoning mixtures from the spices you already own.

Sample Recipes:

Chargrilled Sirloin Steak with Garlic Parsley Butter
Cilantro Beef Satays with Honey Tamarind Glaze
Lamb Tikka Masala
Spicy Masala Shrimp
Sweet Chili Chicken
Lemon Ginger Chicken Drumsticks with Mango and Mustard Seed Glaze
Chargrilled Corn on the Cob with Cilantro Chili Butter
Chargrilled Pineapple with Sweet Rum Glaze
Lemon Tahini Sauce
Avocado Mango Salsa
Honey Miso Sauce
Black Olive Butter

"Grilling" even has a recipe for Mayonnaise, Focaccia and Spicy Pita Chips. There are ideas for advance preparation and lists of grilling equipment.

~The Rebecca Review

5 of 5 people found the following review helpful:

5.0 out of 5 stars Grilling: Where There's Smoke There's Flavor, July 15, 2000

By 

Barbara A. Hunter (Astoria, NY United States) - See all my reviews

This review is from: Grilling: Where There's Smoke There's Flavor (Hardcover)

What a fun cookbook! Every recipe is luciously photographed. There's a wide range of flavors in the recipes covered -- but there's nothing difficult to make or containing obscure or expensive ingredients. I've been working my way through the recipes since I got the book and haven't hit a loser yet. Would make a great housegift.