{"product_id":"how-to-grill-everything-simple-recipes-for-great-flame-cooked-food-a-grilling-bbq-cookbook","title":"How to Grill Everything: Simple Recipes for Great Flame-Cooked Food: A Grilling BBQ Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series. Here's how to grill absolutely everything--from the perfect steak to cedar-plank salmon to pizza--explained in Mark Bittman's trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman's practical advice on all the grilling basics, this book is an exploration of the grill's nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow \"project\" recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You'll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises--like how to cook paella or bake a whole loaf of bread on the grill--to get the most out of every fire\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMARK BITTMAN is the author of more than 20 books, including the best-selling, award-winning How to Cook Everything series. Formerly a \n\u003ci\u003eNew York Times\u003c\/i\u003e columnist and writer, he now devotes his time to cookbooks, teaching, and food-related advocacy.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Bittman's broad coverage and clear instructions yield a wealth of reliable, practical dishes well within the range of even novice grillers. Although the book contains 1,000 recipes, Bittman doesn't overwhelm... his easy-to-execute recipes and imaginative approach is unassailable. Regardless of one's grilling experience, fans of outdoor cooking will find this volume to be essential.\u003cem\u003e\"\u003c\/em\u003e \u003cstrong\u003e--\u003cem\u003ePublishers Weekly, \u003c\/em\u003eSTARRED review\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eThe ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series. Here's how to grill absolutely everything--from the perfect steak to cedar-plank salmon to pizza--explained in Bittman's trademark simple, straightforward style.\u003c\/p\u003e\n\u003cp\u003eFeaturing 1,000 recipes and variations, plus Bittman's practical advice on all the grilling basics, this comprehensive cookbook is an exploration of the grill's nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts.\u003c\/p\u003e\n\u003cp\u003ePlenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); classic low and slow \"project\" recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts.\u003c\/p\u003e\n\u003cp\u003eYou'll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises--like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill--to get the most out of every fire.\u003c\/p\u003e\n\u003cp\u003eMaster your grill with clear instructions for every occasion: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFundamental Techniques: \u003c\/b\u003e From choosing a grill to mastering temperature control, Bittman's practical advice makes it easy to get started.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWeeknight Dinners \u0026amp; Weekend Projects: \u003c\/b\u003e Whip up quick Green Chile Cheeseburgers on a Tuesday, or spend a Saturday perfecting a Texas-Style Smoked Brisket.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVegetarian \u0026amp; Vegetable Options: \u003c\/b\u003e Go beyond burgers with satisfying vegetarian mains and innovative sides, from grilled avocado to perfectly charred corn.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCreative Grilling Ideas: \u003c\/b\u003e Surprise your guests by grilling everything from from-scratch Rosemary Olive Oil Bread and meat loaf to pound cake for dessert.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e1,000 Recipes \u0026amp; Variations: \u003c\/b\u003e An exhaustive collection covering appetizers, seafood, poultry, and more, giving you nearly endless possibilities for your next cookout.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 04\/15\/2018 pg. 11 (EAN 9780544790308, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780544790308, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 05\/07\/2018 (EAN 9780544790308, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/15\/2018 pg. 89 (EAN 9780544790308, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBittman, Mark\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMark Bittman \u003c\/strong\u003eis the author of more than thirty books, including the \u003cem\u003eHow to Cook Everything \u003c\/em\u003eseries and the #1 \u003cem\u003eNew York Times\u003c\/em\u003e bestseller \u003cem\u003eVB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good.\u003c\/em\u003e Over his long career at \u003cem\u003eThe New York Times\u003c\/em\u003e, Bittman wrote for both the food and opinion pages, and was the lead Magazine food writer before launching his own popular web site, The Bittman Project. \u003c\/p\u003e\n\u003cp\u003eBittman has starred in four television series, including Showtime's Emmy-winning \u003cem\u003eYears of Living Dangerously.\u003c\/em\u003e He is a longtime \u003cem\u003eTODAY\u003c\/em\u003e regular and has made hundreds of television, radio, and podcast appearances, including on \u003cem\u003eJimmy Kimmel Live!\u003c\/em\u003e, \u003cem\u003eReal Time with Bill Maher, \u003c\/em\u003e and CBS's \u003cem\u003eThe Dish;\u003c\/em\u003e and on NPR's \u003cem\u003eAll Things Considered, Fresh Air, \u003c\/em\u003e and \u003cem\u003eMorning Edition. \u003c\/em\u003eTogether with daughter Kate Bittman, he has hosted their own podcast, \u003cem\u003e Food with Mark Bittman\u003c\/em\u003e since 2021.\u003c\/p\u003e\n\u003cp\u003eBittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk \"What's wrong with what we eat?\" has over five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.\u003c\/p\u003e\n\u003cp\u003eIn addition to his role as editor-in-chief for The Bittman Project, Bittman is currently special advisor on food policy at Columbia University's Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of \u003cem\u003eHeated.\u003c\/em\u003e His most recent books beyond the How to Cook Everything Series are \u003cem\u003eHow to Eat\u003c\/em\u003e; \u003cem\u003eAnimal, Vegetable, Junk\u003c\/em\u003e; and \u003cem\u003eBittman Bread\u003c\/em\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Bittman, Mark\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2018-05-14\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Methods|Outdoor|Cooking|Specific Ingredients|Meat|Cooking|Baby Food|Cooking|Specific Ingredients|Natural Foods|Cooking|Specific Ingredients|Pasta|Cooking|Specific Ingredients|Vegetables|Cooking|Methods|Raw Food|Cooking|Courses \u0026amp; Dishes|Appetizers|Cooking|Vegetarian|Cooking|Regional \u0026amp; Cultural|American - Southern States\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Barbecuing|COOKING \/ Specific Ingredients \/ Meat|COOKING \/ Methods \/ Barbecue \u0026amp; Grilling|COOKING \/ Methods \/ Outdoor\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.42 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780544790308\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780544790308\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51154478334230,"sku":"SP-9780544790308","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780544790308_spiral.png?v=1774946869","url":"https:\/\/lusper.myshopify.com\/products\/how-to-grill-everything-simple-recipes-for-great-flame-cooked-food-a-grilling-bbq-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}