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Indoor! Grilling Hardcover – November 1, 2004

42 customer reviews

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Editorial Reviews

From Publishers Weekly

While Raichlen, who's made a television and book-writing career as an advocate of cooking over live fire, still believes that outdoor cooking is the best way to cook, he admits that isn't practical for apartment dwellers or those living in places with frigid winter temperatures or "grill-burying snowfall." He begins by describing and making recommendations for various indoor grilling devices, from the ubiquitous George Foreman to fireplace rotisseries, and then presents recipes in separate chapters for appetizers, beef, pork, lamb, burgers, poultry, seafood, sandwiches, vegetables, basics (rubs, compound butters and sauces) and desserts. Befitting its brawny subject, the book's chapters on appetizers and desserts aren't filled with frilly offerings that look nice but lack substance. Rather, Raichlen makes Gazpacho with hearty grilled tomatoes, and prepares Grilled Peaches with Bourbon Caramel Sauce using either a contact grill, grill pan, built-in grill or fireplace grill. When the recipe can be prepared on any indoor grilling device (and most recipes can be), Raichlen provides, in a separate box, specific instructions for each type of grill. Every recipe includes informative, enthusiastic headnotes, useful tips and clear, detailed instructions. But perhaps the book's greatest asset is its balanced use of hearty flavors. It's an intelligent cookbook packed with tasty ideas that will keep indoor grillers busy all year long. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


"Full of fresh ideas that bring the glory of outdoor barbecuing indoors. Jump in and start cooking now!"
—Jacques Pépin --This text refers to an out of print or unavailable edition of this title.

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Product Details

  • Hardcover: 416 pages
  • Publisher: Workman Publishing Company (November 1, 2004)
  • Language: English
  • ISBN-10: 076113588X
  • ISBN-13: 978-0761135883
  • Product Dimensions: 8.3 x 1.2 x 9.4 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #228,071 in Books (See Top 100 in Books)

More About the Author

Steven Raichlen is a multi-award winning author, journalist, television host, and now novelist. His books include the international blockbusters The Barbecue Bible and How to Grill and the New York Times bestselling Planet Barbecue. His new novel, Island Apart, tells a story of love, loss, redemption and really good food set on Martha's Vineyard. Translated into 15 languages, Raichlen's books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 4 million copies. Raichlen also hosts the popular TV shows, Primal Grill and Barbecue University on PBS, and a French language show called Le Maitre du Grill. He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.

Customer Reviews

Most Helpful Customer Reviews

36 of 36 people found the following review helpful By Wende Mate VINE VOICE on December 6, 2008
Format: Paperback
This is a GREAT cookbook for any type of indoor grill you may have. Since I have a few different types of indoor grills, I appreciate the separate cooking instructions for each type. Every recipe we've tried has been a winner. I highly recommend making the sauces, compound butters, salads and other various accompaniments included with many of the recipes because, as good as the basic recipes are, these are often the soupçons that transport the dishes to whole new levels.

The reviewer who complained about the recipes being not much more than salt and pepper must have another book, or must not be making the accompaniments. The Grilled Swordfish may seem pretty basic until you add the perfectly balanced, tart, creamy, puckery, garlicky flavors of the sublime Lemon Basil Butter. The Georgian walnut sauce is a killer with what might otherwise seem like standard grilled trout. The Cuban Sandwich and Medianoche are absolutely authentic versions of two brilliant sandwiches for which the cooking technique is paramount and clearly explained. The chicken recipes I've tried are all pretty darn terrific.
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39 of 40 people found the following review helpful By K. A. Buckles on September 9, 2005
Format: Paperback
We don't have an outdoor grill. I love my George Foreman grill but didn't have a good variety of recipes and still always envied my friends who cooked incredible recipes on their gas grills outdoors. No more! I am loving the variety and end result of many of the recipes I've tried in this new, comprehensive cookbook!
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70 of 76 people found the following review helpful By Tim Janson HALL OF FAMETOP 1000 REVIEWERVINE VOICE on January 19, 2005
Format: Paperback
Steve Raichlen is the Grillin' guru and author of such books as BBQ USA, The Barbeque Bible and more. In this book, Steve tackles the problem that those of us in the frozen north face every year at this time. The snows on the ground, it's 15 degrees, and none of us wants to leave the warm comforts of our home to go out and fire up the grill.

No problem. Steve presents a cookbook with us in mind. These are recipes of outside grills that Steve gives us an equivalent to make using electric grills, stove top grills, even fireplace rotisseries to make these great recipes. Steve's book covers all the usual suspects including Beef, Chicken, seafood, veggies, sauces, appetizers and more, all designed to be prepared on whatever indoor grilling aplliance you choose to use. Steve also provides mucho helpful information on all of the indoor grilling machines and how to get the best use AND taste out of them.

Unless you have a fireplace, and I don't, you might not be able to really duplicate the taste of Mesquite or applewood, but you can still mare some darn good BBq in the dead of winter. And the Superbowl is only a few weeks away!
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18 of 19 people found the following review helpful By Shawna on May 28, 2007
Format: Paperback
I was on Amazon searching for a portable gas grill when I stumbled across this book. I then realized that I do have a george forman grill that I never use, mainly because I never really knew how to "grill" food on it. Just flipping through the book gave me lots of ideas. Almost every recipe explains how to cook it depending on what type of grill you have -- and I looked for the recipes for the conact grill once the book explained to me what a contact grill was.

What I like the MOST is discovering the stovetop smoker. I love pulled pork BBQ sandwiches and smoked salmon, but I thought you had to have one of them large smokers like the restaurants. Now, I'm searching amazon for stovetop smokers and I can't wait to try out the recipes.

In the meantime, I have dusted off my george forman grill and I'm inspired to try out some of the recipes in this book which look delicious and easy to prepare.
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13 of 14 people found the following review helpful By Karen S. Garvin on April 3, 2011
Format: Paperback
I just got an indoor grill and it didn't come with any recipes. I needed some guide for grilling indoors and I wanted something more than panini. I hesitated about buying this because the preview pages here on Amazon show recipes for different kinds of cookers and I didn't want to spend money for recipes that use equipment I don't have.

I ended up buying this book after I saw it in a store, and it turns out that most of his recipes can be cooked using a variety of different cooking tools. Raichlen gives clear instructions on how to adapt a recipe to a different type of cooker. So, it's not money wasted. There are a few recipes, such as the one for rotisserie chicken, which I won't be able to use on my grill, but the majority of recipes in the book are adaptable. What I really like it that the recipes are fairly straightforward and don't require a long list of exotic ingredients, yet they're definitely more than salt and pepper. Raichlen also includes recipes for sauces that can be used for any kind of meal -- grilled or not.

The book includes a full-color insert at the front but the rest of the book is illustrated with line-art. It's attractive enough and this doesn't detract from the book's functionality. The table of contents is pretty basic, but there is an extensive index. Sauce recipes are scattered throughout the book but are clearly marked in the index.
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12 of 14 people found the following review helpful By Happy Pony Driver on April 15, 2013
Format: Paperback Verified Purchase
Maybe I missed something before making this purchase, but this book is not even close to being exclusively about using indoor grills!! It's also about rotisseries and stovetop smokers and even cooking in the fireplace. So, I find I will spot a wonderful recipe, only to be disappointed to find out it's not written to be prepared in my contact grill or a cast iron skillet. I need more equipment, especially the fireplace!?? Considering that I'm "kitchen equipment poor," and maxed-out in storage space, I'm not willing to go that far that for a few recipes. Also, some of the recipes call for pretty specific ingredients that I do not feel are widely available or easily found outside of large urban markets. With that said, some of the recipes look wonderful. I just resent the fact that if I tore out all of the pages that don't apply the using my contact grill and grill pan...I end up with a fraction of the book I feel I paid for! I would have rather seen the various methods separated out into smaller publications than lumped all together!
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