Grill Pan Cookbook: Great Recipes for Stovetop Grilling (Paperback)

~ (Author), David Roth (Photographer) "I suppose it was asparagus that gave me my first grill pan epiphany..." (more)
Key Phrases: nonreactive metal bowl, cup light olive oil, grill pan, Green Peppercorn Sauce, Calvados Chutney, Cherry Tomato Salsa (more...)

Editorial Reviews

Review

Reviews from: ASSOCIATED PRESS

HEALTH

"Surrender no more to the seasons of the sun, for you can enjoy delicious food, cooked to absolute perfection, any night that you wish to stay inside," writes author Jamee Ruth in Grill Pan Cookbook. The basic rule for using a grill pan is to preheat the pan over medium heat until it is very hot, and Ruth advises using a pan with a nonstick finish. The recipes are relatively simple, most with a half-dozen or so ingredients, and use contemporary flavors like wasabi paste and citrus-raspberry vinaigrette. Aside from the obvious indoor-outdoor differences, cooking delicate food is one area where the grill pan can set itself apart from the traditional grill. With no slats for the food to fall through, small or flaky items like artichoke hearts or mussels can be tossed on the grill without worrying about them feeding the fire instead of your family.

by Jamee Ruth. You'll need a stovetop grill pan, with its food-searing ridges and fat-trapping valleys, but you'll be rewarded with 50 light dinners. Try Garlic Chicken Kabobs on Rosemary Skewers, Mahi Mahi With Citrus-Raspberry Vinaigrette, and Grilled Radicchio and Endive Salad.

Grill without grime, even after Labor Day, with the Grill Pan Cookbook, by Jamee Ruth. You'll need a stovetop grill pan, with its foodsearing ridges and fat-trapping valleys, but you'll be rewarded with 50 light dinners. Try Garlic Chicken Kabobs on Rosemary Skewers, Mahi Mahi With Citrus-Raspberry Vinaigrette, and Grilled Radicchio and Endive Salad. -- Health

Surrender no more to the seasons of the sun, for you can enjoy delicious food, cooked to absolute perfection, any night that you wish to stay inside, writes author Jamee Ruth in "Grill Pan Cookbook." The basic rule for using a grill pan is to preheat the pan over medium heat until it is very hot, and Ruth advises using a pan with a nonstick finish. The recipes are relatively simple, most with a half-dozen or so ingredients, and use contemporary flavors like wasabi paste and citrus-raspberry vinaigrette. Aside from the obvious indoor-outdoor differences, cooking delicate food is one are where the grill pan can set itself apart from the traditional grill. With no slats for the food to fall through, small or flaky items like artichoke hearts or mussels can be tossed on the grill without worrying about them feeding the fire instead of your family. -- Associated Press

Product Description

A new essential in the kitchen, the grill pan is a wonderful tool cooks everywhere are falling in love with. It's great for low-fat cooking and is a must-have for rainy days and city dwellers who dream of grilling but don't have the outdoor space. Delicious, healthy meals happen in minutes with chef Jamee Ruth's easy techniques and recipes. With the Grill Pan Cookbook, home cooks will never be at a loss for an enticing recipe that maximizes the grill pan's amazing potential. Including scores of ideas for lean meats, shrimp, chicken, and succulent vegetables, this fun and inviting cookbook makes whipping up beautifully grilled dishes a snap.

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Product Details

• Paperback: 108 pages
• Publisher: Chronicle Books (June 1, 1999)
• Language: English
• ISBN-10: 0811824179
• ISBN-13: 978-0811824170
• Product Dimensions: 8.8 x 8 x 0.4 inches
• Shipping Weight: 14.4 ounces
• Average Customer Review: 4.7 out of 5 stars  See all reviews (16 customer reviews)
• Amazon.com Sales Rank: #224,277 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

20 of 21 people found the following review helpful:

5.0 out of 5 stars easy yummy, guides you through the technique, August 10, 2001

By	Veronica Rusnak (Milwaukee, Wisconsin USA) - See all my reviews (REAL NAME)

Good cookbook with easy directions, and by and large, not too many difficult-to-find ingredients. Normally I shy away from special appliances and the books to go with 'em (always believed you should just learn to COOK, period), but I got a grill pan for xmas and then I bought this book. I'd say I now cook at least 50% of my dinners with the pan, and this book covers the topic well -- a good section on basics of using a grill pan. The recipies are not complex, they're more there to teach and reinforce general grill pan techniques. It covers vegetables, meat, poultry, fish, etc, so it pretty much runs the gamut. If you use cookbooks only for step by step verbatim technique and ingredents, this gets the job done. If you use cookbooks to guide you through a technique to add to your kitchen skills, this is excellent.

16 of 17 people found the following review helpful:

5.0 out of 5 stars So Easy and Delicious!, January 2, 2001

By A Customer

Not only are the recipes in this book great-tasting, they are very easy to make. Living in an apartment with a tiny kitchen, I could never make complex recipes with long lists of ingredients, but this book was perfect. It emphasizes fresh flavors and even though the recipes are very straightforward, I found the dishes to be sophisticated and elegant. Even as a beginner cook, I was making grilled lamb chops with rosemary and glazed salmon steaks at least once a week. You realize that you don't need a gourmet kitchen and lots of equipment to make excellent meals and eat well. I especially liked that her recipes sometimes include the main dish and a vegetable side dish, all made in the grill pan at once, making preparation and clean-up even easier. I bought this book a year ago, and it really inspired me to learn to cook and to expand beyond just the grill pan. I would be interested in other cookbooks by this author as well.

11 of 11 people found the following review helpful:

5.0 out of 5 stars Great book for anyone who really cooks, January 29, 2004

By A Customer

This is a great cookbook because of it's variety and simplicity. It has a wide range of receipes (appetizers and main dishes; seafood, vegetables, and meats) that are not overwhelmingly complex. Most require readily available ingredients. It's not overly basic, but simple enough to use everyday; unlike some cookbooks that are targeted to someone who can afford to be in the kitchen all day.