Cooking with Chimineas: 150 Delicious Recipes for Barbecuing, Grilling, Roasting and Smoking (Paperback)

by Wendy Sweetser (Author)

Editorial Reviews

Product Description

The recent surge in popularity of outdoor dining has left many of us searching for fresh and exciting ways to entertain al fresco. The chiminea—a terracotta or cast iron heater originating in Mexico—has now superseded the barbecue: not only does it offer a greater range of cooking methods, but it also serves as a decorative object for the modern garden and as a heater during the winter months. Beginning with an exploration of the history of chiminea cooking style, this guide is brimming with new ideas and helpful advice for anyone considering purchasing one of these versatile heaters. Over 150 tastebud tinglers like Salmon Smoked in Gingered Tea and Toasted Brioche with Sunshine Fruits are sure to delight.

About the Author
Wendy Sweetser trained at the Cordon Bleu schools in Paris and London and already has ten cookery books to her name. She is currently a freelance food editor for OK!, The London Magazine and Period Living, and also makes regular contributions to You Are What You Eat and Sainsbury's Magazine. She lives in Southend-on-Sea.

Product Details

• Paperback: 176 pages
• Publisher: New Holland (November 1, 2007)
• Language: English
• ISBN-10: 1845377249
• ISBN-13: 978-1845377243
• Product Dimensions: 9 x 6.6 x 0.6 inches
• Shipping Weight: 12 ounces (View shipping rates and policies)
• Average Customer Review: 1.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #297,214 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

1.0 out of 5 stars Dangerous, misleading, disappointing, January 23, 2009

By	J. Harper (Tampa, FL) - See all my reviews (REAL NAME)

Cooking with Chimineas: 150 Delicious Recipes for Barbecuing, Grilling, Roasting and Smoking

CONS:

I. THIS BOOK IS DANGEROUS

The author tells readers to cook with charcoal. Most terracotta chiminea manufacturers tell users NOT to cook with charcoal. It can cause the chiminea to crack and break and cause a fire outside the chiminea.

The author herself uses an uncommon NON-terracotta chiminea that LOOKS LIKE TERRACOTTA, and she features it on the cover, giving terracotta chiminea owners a misleading impression. (And, get this, she encourages the readers to buy her model, providing the UK mailing and UK web address of the company).


II. THE TITLE IS MISLEADING

The title includes "smoking" but I was unable to find any recipes that involved cooking with wood smoke! It's all charcoal cooking.

III. THIS BOOK ADAPTS ORDINARY RECIPES TO COOKING ON A CHIMINEA; IT DOES NOT PROPOSE MANY RECIPES THAT TAKE ADVANTAGE OF A CHIMINEA'S UNIQUE CHARACTERISTICS

I think some things are better cooked on a chiminea than a stove or gas grill, but the author seems to miss this point. She tells you how to use your chiminea to cook many things that would be better/more easily cooked on the stove or in the oven.

I have a stove. I have an oven. I have an electric grill. I bought this book thinking I would learn some recipes for things better cooked on a chiminea, perhaps things with a wood smoke flavor, etc.

I did not buy this book for stove-top recipes simply transferred to cooking on a chiminea. For example, the author tells you how to cook stir-fry vegetables with a wok--by placing it on the very top of the chiminea. (By the way, she assumes you have a chiminea with a wide mouth (like the special one she uses and markets to you) and has a special "trivet," also made for her special non-terracotta chiminea.

CONCLUSION/SUMMARY:
This book tells you to cook with charcoal, when that may destroy your chiminea and be dangerous. It pitches a product sold in the UK. It doesn't contain any wood smoke recipes. And it doesn't present many recipes that you won't find in ordinary cookbooks.