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Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza & More Paperback – April 8, 2014


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Editorial Reviews

Review

"Offers 100 recipes, 51 for the fire-roasted disks and the rest for the 'nibbles and noshes,' dips and salads that add to the fun of pizza-centered dining, lunching and brunching." -- Sybil Pratt, BookPage

"In this new edition of Elizabeth Karmel and Bob Blumer's book Pizza on the Grill, we get one of the most comprehensive guides to grilled pizza that I've seen." --The Kitchn

About the Author

North Carolina native Elizabeth Karmel was raised on barbecue--at roadside stands, neighborhood cookouts and county fairs--but it wasn't until she moved away from home that the barbecue love affair began. When it wasn't at her fingertips, she had to learn how to smoke it herself and a pit-mistress was born.

Karmel, a.k.a. Queen of the Grill, is a nationally respected authority on grilling, barbecue and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC's Hill Country Chicken. She developed the award-winning concept, menu and flavor profiles from the meats to the sides and desserts for all three restaurants. As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Saveur to Better Homes & Gardens, and appears regularly on all three network morning shows. She writes a bi-monthly column for the Associated Press called The American Table. She is the author of three acclaimed cookbooks, Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ, Pizza on the Grill; and Soaked, Slathered and Seasoned: the Guide to Flavoring Food for the Grill. Karmel is also the designer of Elizabeth Karmel's Grill Friends; an innovative line of outdoor cooking and kitchen tools, and the founder of the gender-breaking GirlsattheGrill.com.

Follow her @GrillGirl and like her fan page at http://www.facebook.com/#!/pages/Elizabeth-Karmel/201250523244938.


Bob Blumer, gastronaut, artist and seven time Guinness World Record holder is the creator and host of the television series Surreal Gourmet and  Glutton for Punishment, and host of World’s Weirdest Restaurants. His shows air in over twenty countries world-wide.

Blumer transforms ordinary ingredients into wow-inspiring dishes through simple cooking methods and whimsical presentations that have become his culinary trademark. He is the author of five acclaimed cookbooks. Publishers Weekly summed up his most recent book Glutton for Pleasure as: “equal parts memoir, lavish art book, multi-genre soundtrack and culinary tour de force”. His other car is a Toastermobile.
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Product Details

  • Paperback: 192 pages
  • Publisher: Taunton Press; Expanded edition (April 8, 2014)
  • Language: English
  • ISBN-10: 1600858287
  • ISBN-13: 978-1600858284
  • Product Dimensions: 0.5 x 7 x 8.8 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #9,486 in Books (See Top 100 in Books)

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Customer Reviews

4.8 out of 5 stars
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See all 26 customer reviews
Like is so much that we bought an extra copy to give as a gift.
DonnaTuring
Lots of great pizza recipe ideas and lots of dough recipes (including a gluten-free recipe I haven't tried yet).
*Angela*
Simple recipes with clear steps and directions make it very easy to delve into new recipes.
YodaWay

Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Toni Marie Perrera on August 5, 2014
Format: Paperback
As one reviewer wrote, "Is there a need for this book", I would say it all depends on the home cook. I too had that first impression as I'm always scouring the internet for ideas but searching for ideas and having them readily available to you are completely different. In my search for such recipes I did not come across some of the wonderful ones provided in this book.

The first section you read thanks all the wine and winemakers that inspired them as they began their journey with this book. I couldn't agree more as you can imagine yourself with a slice of any of the recipes along with a glass of wine, sitting on your deck or patio and enjoying a wonderful summer evening.

The Pizza Sections are divided by 1) The Classics 2) Marvelous & Meatless known as Veggies 3) Seaworthy which includes Crab, Lobster, Clams and Shrimp 4) PorkiliCious 5) Tastes like Chicken 6) Big & Beefy which includes Steak, Bacon Cheeseburger, Marsala Meatball, Mo'roccan, Greek & Gaucho 7) Morning Glories known as Breakfast and 8) Sweet Thangs. A vast variety to temp anyone's taste buds.

My favorites so far include Pumpkin Palooza which I substituted Butternut Squash, Grilled Pineapple & Pancetta, Clams Casino and Magic Mushroom Medley which includes a bath in Cognac and the addition of a fresh garlic paste. Yes, I said cognac. It's the little tweaks you make to the ingredients that make a big impact on the flavor profile of the pizza. While the Pineapple & Pancetta sounds pretty mainstream, it's the addition of using nut oil and sugar on the pineapple and then grilling and using onion marmalade instead of a red sauce. Yummo! Ever though of using a White Bean Purée? It's wonderful on what they call the White on White which also includes asparagus and artichoke.
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2 of 2 people found the following review helpful By Janet K Hoadley on May 18, 2014
Format: Paperback
I am not an adventurous eater, but find some great ideas in here. From duck to pulled pork to dessert pizzas, breakfast pizza and more. Get beyond tomatoes, cheese and toppings to thinking what can I put on pizza dough?

There's gluten free options for those who want that, and some cool tips and tricks for grilling pizzas as well as the little extras that make for great eating. Practice, get it down and impress those who think pizza is just fast food. Yes it can be healthy, with healthy ingredients used.

I previewed my copy on NetGalley, but there's a lot to like here. Think of drop in guests who you want to impress. What about those teens turning to 'grown up' tastes that may look at pizza in a different way? Many ways to use it, as well as a quick "don't want to cook" night treat. Great variety. I'm more the pepperoni than artichokes or asparagus but I think of folks I know that might like those "gourmet" type choices. Challenge, stretch, find new ways to enjoy pizza and break out of the same old pattern. Start with a look at this book. Even just once a week there's plenty to do. How about a berry dessert pizza to wind down a 4th of July BBQ? Leftovers can get new life when reheated on pizza - from steak to veggies.
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1 of 1 people found the following review helpful By Chicago Book Addict TOP 1000 REVIEWERVINE VOICE on June 5, 2014
Format: Paperback
If you're looking to make Pizza on the Grill, this cookbook is absolutely fantastic. Not only is it packed with a range of pizza recipes - from classics to more innovative recipes - you can make on the grill, it also is is an approachable guide to the technique of making pizzas on the grill. It's quite comprehensive and covers everything you need to know to successfully make pizzas on the grill including troubleshooting tips. Personally, I found this kind of guidance even more appreciated than the recipes itself because it means I don't just learn how to make a specific recipe but I truly get good at making pizzas on the grill and can branch out to my own recipes and experiment more. It is also written in a very clear and approachable manner that I think is easily accessible to more experienced cooks and novices a like.

Highly recommended.
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1 of 1 people found the following review helpful By colleen palmer on August 12, 2014
Format: Paperback Verified Purchase
Looking for a guide book into the world of grilled pizza making? This book will NOT disappoint! From incredible recipes and photos to inspire you, to the simple, step by step instructions that will make you look like a genius to your guests! We attempted four different versions at our first event! Everyone simply loved the experience! Hard to believe six hours could go by so quickly! From making the dough (had to make more and more) to slicing, chopping and shredding to revisiting the Farmer's Market to try just one more pizza...we had a blast. All ages from seven to adult participated...like a fun, Big Chill moment!!
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1 of 1 people found the following review helpful By Jim on July 2, 2014
Format: Paperback Verified Purchase
This book was very helpful in teaching how to grill pizza. It is so simple, don't why I haven't been doing it for years!! Have followed most of the recipes to the T, but have also made up my own or altered the ones in the book. Highly recommend for the first time grilling uses.
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Format: Paperback
In this expanded edition, the recipes now have substitutions for gluten-free crusts, ten new pizza recipes, and have “fine-tuned the instructions and provided simple-to-follow step-by-step photos.”

This cookbook has pleasing information regarding the grilling of pizza. There are sections that help in choosing a grill, whether it is gas or charcoal. They further explain the differences in direct (“cooking directly over the heat source”) and indirect (“no heat source directly under the food”) grilling. Direct grilling is the common way most of us grill. Indirect grilling is using a grill with a lid, which turns it into a convection oven. In addition, there are corresponding photographs to show how this fete is completed. Further, there are instructions to use your standard oven.

“Great Pizza Cheeses” lists the best cheese to use on your grilled pizzas. Asiago, grate Guyere, finely grated Parmigiano-Reggiano, and grated Smoked Cheddar grace this list of twenty-three cheeses. For persons with celiac disease or gluten-intolerant, a gluten-free dough recipe is available.

Another section, “Common Problems & Solutions” offers resolutions to setbacks that may arise, such as a crust being undercooked or toppings not cooking during grilling.

The recipes range from vegetarian (Blistered Corn, Asparagus & Pesto) and meat eaters (Drunken Shrimp Pizza) to dessert lovers (Caramel Apple Pie Pizza (a la mode)). And what pizza would be complete without sauce or toppings? The sauce and toppings listed use natural and fresh ingredients. Each recipe is accompanied by suggestions for a complimenting beverage.

The pizza recipes in this cookbook can be easily prepared by anyone. The instructions are clear, making the process simple and easy.
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