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The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes Hardcover – April 1, 2014

by Peter Kaminsky (Editor), Mark Bittman (Foreword)

46 ratings

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Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes—and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary “family” weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne (“French Thoughts on U.S. Barbecue”), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O'Neill (“Splendor in the Lemongrass”), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!

Print length

400 pages
Language

English
Publisher

Sterling Epicure
Publication date

April 1, 2014
Dimensions

7.75 x 1.5 x 9.5 inches
ISBN-10

9781402793240
ISBN-13

978-1402793240
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Editorial Reviews

From Booklist

*Starred Review* Once again, it’s proven true that most anything the New York Times puts its name on is not only good but also outstanding in its field. In this compilation edited by former Times’ journalist and author (Pig Perfect, 2005, and Culinary Intelligence, 2012, for two) Kaminsky, we truly get the best of the best on grilling. Nearly 200 recipes from the likes of Pierre Franey, Craig Claiborne, Jacques Pépin, Susan Spicerand, and others are included, with choices ranging from a Baltimore pit-beef sandwich to corn pudding. The newspaper’s archives, too, contribute to enrich the tome; in fact, it might be hard to select any one dish since the sidebars are very seductive. There’s Marian Burros’ tribute to the birthday of hamburgers, President Eisenhower’s recipe for cooking steaks (just throw them right in the fire), and the Greek tradition of roasting lamb—not to mention anecdotes and prefaces that accompany each recipe. Almost any foodstuff anywhere in the world gets its place on the grill: watermelon burgers with cheese, Vietnamese pork kebabs, grilled sardines, grilled ratatouille, and spider bread. The only bit of knowledge that’s omitted? Grilling equipment. --Barbara Jacobs

Review

"This cookbook's strength is its scope; Jacques Pepin's 1992 recipe for grilled Tabasco chicken sits happily alongside Julia Moskin's jerk chicken (2008) and Craig Claiborne's poulet grille au gingembre (grilled chicken with ginger) from 1980. VERDICT: A fascinating look at how various innovators, personalities, and cultural trends have shaped the evolution of grilling and barbecue." —Library Journal

"Fans of the New York Times and of grilling will go gaga over this book. Veteran food writer and former Times columnist Peter Kaminsky has curated a collection of the newspaper's best summertime recipes, and seeing the names of contributors past and present is like visiting with old foodie friends. A forward by Mark Bittman points out the timelessness of many of the entries, and indeed picks like Grilled Pizza with Italian Cheese and Bitter Greens, first published 25 years ago, show that more often than not, the Times was ahead of the, well, times. A piece called 'Politics and Clams' seems positively prescient when it states: 'How far nations and races are affected by their diet, we are just beginning to learn.' It was written in 1875." —Fine Cooking magazine

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Product details

ASIN ‏ : ‎ 1402793243
Publisher ‏ : ‎ Sterling Epicure; 1st edition (April 1, 2014)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 400 pages
ISBN-10 ‏ : ‎ 9781402793240
ISBN-13 ‏ : ‎ 978-1402793240
Item Weight ‏ : ‎ 2.15 pounds
Dimensions ‏ : ‎ 7.75 x 1.5 x 9.5 inches

Best Sellers Rank: #349,125 in Books (See Top 100 in Books)
- #633 in Barbecuing & Grilling

Customer Reviews:
46 ratings

Customer reviews

5 star		66%
4 star		19%
3 star		10%
2 star 0% (0%)		0%
1 star		6%

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Top reviews from the United States

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Good book, but

Reviewed in the United States on January 11, 2018

Verified Purchase

Good book (IMO) except for the vast array of 'ingredients falling outside those of most common households' & 'prep times that don't necessarily sync to today's busy schedules'. This assessment shouldn't hold those up to the challenge of trying it!
As for the physical condition of the book (virtually new), & S&H (5 Star) I'd w/o question purchase from this supplier again!

One person found this helpful

Helpful

Kindle Customer

Love it!

Reviewed in the United States on February 1, 2016

Verified Purchase

Love the book! I'm a really terrible cook and an even worse griller, but the recipes in this book (although some a little more complicated than others) are really delicious and easy to understand. Thanks to this book, when I have people over I can trick them into thinking I know how to cook. It's also just a really cool book. It has interesting articles and pictures and I'm very pleased. Also-the macaroni and cheese recipe is absolutely to die for.

Helpful

Sydney

There are a lot of great and SIMPLE recipes to use

Reviewed in the United States on May 6, 2018

Verified Purchase

so excited to start using this as the summer comes. There are a lot of great and SIMPLE recipes to use. I love it because it breaks down simple recipes I would never think to use, however they will definitely become staples.

Helpful

D. L. Slowe

Love it!

Reviewed in the United States on September 19, 2014

Verified Purchase

This book is great!! I grill all year long (yes, even when it's snowing) on my small apartment patio and it's given me some new ideas and helpful tips. A permanent addition to my cookbook collection.

3 people found this helpful

Helpful

Bruce Maley

My son loves it---he's the griller in the family. ...

Reviewed in the United States on October 26, 2014

Verified Purchase

My son loves it---he's the griller in the family. He really enjoys the articles that are included with each recipe. Top marks!

2 people found this helpful

Helpful

Roxalot

Love this expansive BBQ Book

Reviewed in the United States on January 26, 2016