High Heat: Grilling and Roasting Year-Round with Master Chef Waldy Malouf [Hardcover]

Waldy Malouf (Author), Melissa Clark (Author)

Book Description

Publication Date: May 6, 2003

The maximum flavor and minimum fuss of high-heat cooking can now be yours year-round, whether outdoors on the grill or indoors in your oven.

Powerhouse chef Waldy Malouf of Beacon Restaurant in New York City and Stamford, Connecticut, likes to play with fire. Roasting and grilling have become his signature, and High Heat heralds the arrival of this brilliant approach for home cooks. Featuring 125 savory recipes adaptable for both open-flame grilling and hot-oven cooking, High Heat is the first cookbook to offer home cooks this kind of flexibility. In fact, most of the recipes, which are fast and easy to follow, include simple variations for both kinds of cooking so that you can enjoy your favorite flavors whatever the weather or time of year. Both oven roasting and open-flame grilling rely on high heat to bring out the most delicious and fundamental flavors of any food—caramelizing the natural sugars and turning the foods golden brown.
The recipes in High Heat are designed for the home cook—no long ingredient lists or all-day preparations required. Even so, you will discover a rich range of imaginative combinations from the home kitchen of a gourmet chef—Flank Steak with Rosemary and Roasted Garlic, Loin of Pork with Apples and Bitter Chocolate, Crisp Spicy Chicken Wings, Whole Red Snapper with Baby Fennel and Niçoise Olives—all tailored for indoor or outdoor perfection. Breads (Grilled Bruschetta with Toppings, Thin-Crust Pizza with Asparagus and Prosciutto), soups (Charred Yellow Tomato Soup, Caramelized Cauliflower Soup), salads (Arugula Salad with Crisp Fingerling Potato Chips, Sweet Tomato and Bocconcini Salad with Scallions), vegetables (Smoky Corn Succotash, Mediterranean Stuffed Zucchini with Cilantro-Yogurt Sauce), and even desserts (Nectarine and Almond Crostadas, Chocolate Angel Food Cake with Roasted Brandied Strawberries and Chocolate Sauce) find a home in the range or on the grill.
A father himself, Malouf has chosen recipes that will appeal to the whole family. The use of just a few ingredients and basic cooking techniques make these dishes easy to prepare for weeknights as well as special occasions. High-heat cooking is both quick and healthy, intensifying flavors without requiring additional fat or calories. So turn up the heat and prepare a knockout meal in your oven or on your grill.

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.

Review

“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

See all Editorial Reviews

Product Details

• Hardcover: 304 pages
• Publisher: Broadway; First Edition edition (May 6, 2003)
• Language: English
• ISBN-10: 0767910702
• ISBN-13: 978-0767910705
• Product Dimensions: 9.5 x 7.7 x 0.9 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: #1,247,825 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

12 of 13 people found the following review helpful:

5.0 out of 5 stars My New favorite Grilling Book!, July 5, 2003

By A Customer

This review is from: High Heat: Grilling and Roasting Year-Round with Master Chef Waldy Malouf (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.

4 of 4 people found the following review helpful:

4.0 out of 5 stars Great recipes, February 5, 2007

By 

Hearth (Darnestown, Maryland USA) - See all my reviews

This review is from: High Heat : Grilling and Roasting Year-Round with Master Chef Waldy Malouf (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.

5.0 out of 5 stars A Must Have Cookbook if You Have a Barbie, October 14, 2010

By 

Captain Katie (Long Beach, CA and the Sunny Caribbean) - See all my reviews
(VINE VOICE)   

This review is from: High Heat: Grilling and Roasting Year-Round with Master Chef Waldy Malouf (Hardcover)

This book will tell you everything you ever wanted to know about cooking with fire. As it says in the introduction, the bare essentials for grilling are really just heat and/or fire and some way to hold the food over it. In the Caribbean we've jury rigged many a barbeque, some rocks, wood and a grate of some kind and you're good to go. We've done up a zillion different kinds of fish, coconut (barbecued coconut taste kind of like bacon) and veggies and even hot dogs, yes they have those in the Caribbean, they have them everywhere.

This book wants you to have maybe a little better barbecue then I'm talking about, but many of the recipes here you can make on a basic rock and grate barbie, like the Whole Red Snapper with Baby Fennel & Nicoise Olives. It's a bit more work then doing it at home, but I've done it and loved it.

Most folks will be cooking up these recipes on their backyard barbie and if you're one of those may I heartedly recommend the Chicken Breasts with Grainy Mustard, Almonds & Thyme or the Roasted Pork Chops with Cabbage & Mustard. Then there is one of Hubby Dub's favorite meals, the Loin of Pork with Apples & Bitter Chocolate. Does than just sound divine or what? I could go on and on about the wonderful, wonderful recipes in this book, but perhaps the best way to sum it all up is to say if you have a barbie and don't have this book, then you're not getting a 100% out of you barbecue, not even 75%, not even 50%.