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High Heat: Grilling and Roasting Year-Round with Master Chef Waldy Malouf Hardcover – May 6, 2003

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Editorial Reviews

From Publishers Weekly

The occasional use of bacon as a flavor enhancer and several inspired pork and shellfish dishes highlight this collection of 125 recipes from the chef of the two Beacon restaurants in New York City and Stamford, Conn. Quail with Bacon, Sage and Camembert calls for a stuffing of bacon and cheese as well as a bacon vinaigrette enhanced with shallot and sherry vinegar. Such high-end ingredients and rich, sophisticated flavor combinations are the norm. Loin of Pork with Apples and Bitter Chocolate is emblazoned with a rub of jalapeno, cocoa, thyme and cinnamon, then set afloat in a chicken broth with brandy and sliced Cortlands. And Grilled Soft-Shell Crab Sandwiches are done up on toasted English Muffins smeared with Tarragon Mayonnaise. If the complexity of these entrees is challenging, the ability to cook them year-round is inspiring. For nearly every recipe, there are separate instructions for cooking "On the Grill" and "In the Oven." Thus, in August, Duck Breasts are seared and smoky after 10 minutes atop the coals before being served with Tangerine and Arugula salad. In February, the broiler does the chore in half the time, forsaking sear marks for crispy, browned skin. That Malouf was also once the chef at New York's Rainbow Room is reflected in the ornate desserts that round out the collection: Caramelized Bananas with Blood Oranges, Rum and Spice call out to be served flambe like the Baked Alaska of yore, but are surprisingly cooled instead, with dollops of sour cream.
Copyright 2003 Reed Business Information, Inc.


“Hot! Hot! Hot! Waldy Malouf’s High Heat is required reading for required eating! Grab a pair of oven mitts and read on!”
--Al Roker, NBC Today Show, and author of Al Roker’s Big Bad Book of Barbecue

“Waldy Malouf’s delicious and inspirational recipes–rustic yet smart–are what I want to eat tonight and every night that I can’t get to Beacon.”
--Mario Batali, chef-owner of Babbo, Lupa, Esca, and Otto, and author of Simple Italian Food

“With High Heat, Waldy’s got me running to stoke the fire and throw a party!”
--Charlie Palmer, chef and restaurateur, and author of Charlie Palmer’s Casual Cooking

“Waldy Malouf’s passion for what he does shines through in this very personal cookbook. While all of the dishes that Waldy describes pack an appetite-inducing punch of flavor, the recipes are eminently approachable for the home cook. I foresee that your copy will acquire dog-eared, food-stained favorite pages very quickly.”
--Daniel Boulud, chef and restaurateur, and author of Chef Daniel Boulud: Cooking in New York City

“Waldy Malouf’s food is vibrant and exciting and the recipes in High Heat sizzle with vitality. Some chefs just seem to know what delicious food is all about, and I would say that’s absolutely the case with Waldy. He has indeed created a fabulous book!”
--Charlie Trotter, chef-owner, Charlie Trotter’s Restaurant, and author of Charlie Trotter Cooks at Home

“If you love grilling the way Waldy does (and I do), then High Heat will deliver.”
--Jean-Georges Vongerichten, chef and restaurateur, and author of Jean-Georges: Cooking at Home with a Four-Star Chef

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Product Details

  • Hardcover: 304 pages
  • Publisher: Broadway; First Edition edition (May 6, 2003)
  • Language: English
  • ISBN-10: 0767910702
  • ISBN-13: 978-0767910705
  • Product Dimensions: 7.7 x 0.9 x 9.4 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,145,926 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

12 of 13 people found the following review helpful By A Customer on July 5, 2003
Format: Hardcover
This book is great. I own several grilling books and am always sad when winter comes (I live in the Northeast) and I have to put them away when I cover up the grill. But not this year! Waldy Malouf's book will take me into winter because all the recipes work in the oven as well as on the grill. So it's like getting two for one.
To be totally honest I shouldn't give this book 5 stars yet because I've only used the grilling recipes, but everything I've tried has been fantastic, and better, is EASY. The balsamic chicken is amazing, and the lamb with olives my new favorite party entree and the tuna came out perfectly, covered in this herb oil and very moist. It's a terrific book and I hope he writes another one soon.
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4 of 4 people found the following review helpful By Hearth on February 5, 2007
Format: Hardcover
Outstanding recipes. Quite straightforward but full of flavor. My family has three big men (heavy weight wrestlers) and these guys appreciate good food. This cookbook delivers. Practical, do-able, reasonable amount of time. Can't ask for much more.
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By joann fynke on February 22, 2013
Format: Hardcover Verified Purchase
What could I say, I am one of the lucky ones to be able to go to the shelf and pick out something very special and prepare it in the comfort of my home.

Thank you!
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