New South Grilling: Fresh and Exciting Recipes from the Third Coast (Hardcover)

~ (Author)

Editorial Reviews

From Publishers Weekly

St. John, a food columnist and the executive chef of three Mississippi restaurants, offers a refreshingly small book on grilling. Unlike many of the oversized and oversauced efforts of his BBQ contemporaries, this one assumes that you already know how to light charcoal, rotate food, keep it away from direct flames, and make crosshatch marks. It thus wastes no time in offering up simple, minimal instructions, buoyed by dozens of color photos, albeit many of the author himself. St. John is certainly not beyond the joys of good ole boy cuisine, but adds a touch of class. He likes andouille, but likes it better when it's used to stuff a prime rib. There is Beer Can Chicken, but he prefers to call it Yardbird with Barley and Hops Enema. Three different mint julep recipes liven up a chapter on cocktails and there is Grilled Peach Shortcake for dessert. But most of all there is seafood. Bottom-dwellers represent with Grilled Crawfish Pizza made with a Basil Tapenade, tricky Shrimp-Stuffed Portobello Mushrooms, and Soft-shell Crab with Cucumber-Dill Dressing. And among the finer finned filets there are Grilled Grouper Madeira, Marinated Cedar-Plank Salmon and Snapper Pontchartrain. No-stick marinades are key to many of his dishes: oil-based with hints of balsamic vinegar and spices that vary slightly depending on whether the target is meat, fish or poultry. (May)
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From Booklist

If he had accomplished nothing more, St. John would deserve kudos for making Hattiesburg, Mississippi, a restaurant destination. His Purple Parrot Cafe there updated southern cooking for a new generation. Grilling and its near relative, barbecue, stand at the center of the region’s cuisine. Central to St. John’s grilling, his no-stick marinades provide plenty of flavors to whatever they adorn, and they come in beef, poultry, seafood, and vegetable variations. He encourages readers to personalize these marinades with their own combinations of spices. St. John’s own grill recipes include a number of steaks opened up and filled with shellfish and vegetable stuffings. Other creations end up as hearty, spicy sandwiches. As if prime rib roast lacked some necessary enrichment, St. John dresses the elegant joint of meat with a spicy stuffing of andouille. Grilled desserts feature an unfussy, chic version of bananas Foster. --Mark Knoblauch

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Product Details

• Hardcover: 272 pages
• Publisher: Hyperion (April 29, 2008)
• Language: English
• ISBN-10: 1401308376
• ISBN-13: 978-1401308377
• Product Dimensions: 9.1 x 7.8 x 1.2 inches
• Shipping Weight: 2.1 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #658,554 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Great grilling recipes!, July 2, 2008

By	Arlene Barefoot (Hattiesburg, Ms.) - See all my reviews (REAL NAME)

I bought three of these grilling cookbooks for three important men in my life (husband, son & brother)who enjoy grilling. They enjoyed looking at the great pictures and trying some of the no stick marinades and recipes. They have all been successes so far. We are from the same city as Robert St. John and frequent his restaurant,Crescent City Grill,quite often. I have most of his other cookbooks and really enjoy using them.

5.0 out of 5 stars Fantastic Grilling Cook Book, July 2, 2009

By	N. Kelly - See all my reviews (REAL NAME)

This cookbook is a must have for all who love to grill but run in to trouble with dry meat or meat sticking to the grill. There is a section in the cookbook for No-stick grilling marinades for all meats especially fish!! I use it all the time and always have success. The marinade recipes are given in large batch so you can store it in the refrigerator until needed. That works for me since life is busy already!

5.0 out of 5 stars One of two favorate grilling books, October 4, 2008

By	12 Month Griller (North Carolina, Barbeque Capital of the World) - See all my reviews

New South Grilling should be every griller's second recipe book. I suggest that one learn the basics by using The Cook's Illustrated Guide to Grilling and Barbecue and then look to Robert St. James to expand your horizons. His "no stick" marinades work well and his rubs provide an excellent starting point for the development of your own recipes -- Isn't that what cooking is all about? If I ever get to Hattiesburg, Mississippi I know where I am going to eat. What I don't know is which dish to try first.