From Publishers Weekly
The authors of the BBQ Queens' Big Book of Barbecue
apply their trademark can-do spirit to the ever-popular weeknight dinner format. Every dish—whether a salad, burger, steak or otherwise—can be grilled over a variety of fires, from briquettes to wood pellets, in 45 minutes (including prep time). With tiaras planted firmly atop their heads, Adler and Fertig show how to save time by using prepared supermarket items, including salad greens, hard-boiled eggs, sliced pepperoni, already-cut cheese, shredded carrots and cabbage, and three-bean salad, rationalizing, "You'll pay a little more, but isn't your sanity worth it?" Additions to each recipe—set apart in notes headed "You've Got Dinner!"—list easy and complementary side dishes, like Sautéed Green Beans to accompany Low Country Black-Eyed Peas and Grilled Jumbo Shrimp Salad with Hot Bacon Dressing (although recipes for the sides, which are generally simple, aren't offered). The introductory chapter, "Weeknight Grilling with a Tiara Touch," reveals techniques, utensils and timetables. Recipes involve many trendy ingredients (e.g., hearts of palm, baby bok choi, turkey steaks), and the sheer variety of ingredients will let home cooks call on whatever happens to be in their pantry. 2-color illus. (Apr.)
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About the Author
Karen Adler and Judith Fertig, two longtime friends from Kansas City, have collectively authored more than 20 cookbooks, including 9 on the subject of barbecue and grilling. Together they have authored The BBQ Queens Big Book of Barbecue and Fish & Shellfish, Grilled & Smoked. Donning their tiaras, they teach cooking school classes across the U.S. They have been featured in Gourmet, Food & Wine, and Mary Engelbreits Home Companion, as well as in newspapers and on TV stations nationwide, including a grilling segment for the DIY Network. As members of the Kansas City Barbeque Society, Adler and Fertig hold the honorary degrees of Masters in Barbecue (M.B.) and Doctor of Barbecue Philosophy (Ph.B.) from Remus Powers, Ph.B., founder of the Greasehouse University.