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New Cookbook Serves Up Incredible Grilled Culinary Adventures

GRILL TO PERFECTION
Two Champion Pit Masters' Recipes and Techniques for Unforgettable Backyard Grilling
by Andy Husbands and Chris Hart, with Andrea Pyenson
April 2014


The art of grilling is as old as fire and more popular than ever. Whether it’s the convenience of a gas grill or the traditionalism and taste of charcoal, the right recipes paired with the right techniques can create delicious and unforgettable meals.

As home grillers look for new backyard culinary adventures, a new book takes the art of grilling to the next level. GRILL TO PERFECTION [Page Street Publishing, April 2014, $21.99 US], by veteran barbecue champions Andy Husbands and Chris Hart, break the mold by offering a wide range of incredible new recipes for the grill along with tips, techniques and tools of the trade that will make anything cooked on a grill perfection.

“Grilling to us is more than a way to cook, it’s a way of life,” the authors state. “This book is about grilling and for us, as in all our books, technique is the key. Because temperatures can vary dramatically in a grill, it’s important to develop a feel for the fire rather than rigidly follow recipes. Once you master the temperatures and timing on a grill, the sky’s the limit.”

The authors cover topics such as: Our Go-To Cooking Methods, How to Build a Two-Zone Fire in a Gas Grill, and The Tools We Always Have When We Grill.

Andy and Chris, winners of multiple national barbecue championships including the Jack Daniel's Invitational, take influences from lesser-known but delicious styles from American and international dishes. Recipes in the book feature fish, pork, lamb, poultry, beef, veggies, drinks and desserts, perfect for any occasion and include:
• Tamari-Glazed Steak with Sweet-and-Spicy Rice
• Curried Chicken Tenderloins with Coconut and Papaya Salad
• Seared Greens with Grilled Chicken Livers and Blue Cheese
• Jerk Ribs with Guava Glaze and Grilled Bananas
• Lemon and Fresh Herb Grill-Roasted Leg of Lamb
• Wood-Roasted Pork Tenderloin with Grilled Bruschetta and Pork Butter Spread
• Grill-Roasted Ginger Clams with Sake and Scallions
• Grilled Trout Stuffed with Fresh Herb Salad
• Eric’s Molasses-Chipotle Glazed Sweet Potatoes
• Charred Spring Vegetables
• Sweet Onion Corn Cakes
• Grilled Corn with White Miso Butter
• Elvis’s Grilled Banana Split
• Pumpkin Bread in a Can with Chocolate Sea Salt Butter
This delicious collection of grilling recipes and techniques will having anyone serving up perfection every time. GRILL TO PERFECTION is the must-have cookbook for outdoor cooking lovers who enjoy their culinary adventures from the grill.

“This book was written for those amongst us who want to master the art of grilling.”
—Nick Stellino, Celebrity Chef

“Andy and Chris have made the mysterious art of grilling easy and approachable. I especially like the way they lower the heat and use the grill to layer complex smoky flavors in their food.”
—Gordon Hamersley, author of the bestselling, Bistro Cooking at Home and
Chef/Co-owner of Hamersley’s Bistro in Boston

About the Authors


Andy Husbands is the award-winning chef/owner of Tremont 647 and Sister Sorel. Husbands' signature dish "180 ribs" was given the perfect score in a barbecue competition. Husbands has made several TV appearances, including his run as a contestant in Season 6 of Hell's Kitchen. Husbands was a semi-finalist in the James Beard Award's Best Chef category. Other honors include: Wine Spectator's Award of Excellence, Massachusetts Restaurant Association’s Executive Chef of the Year and several "Best of Boston" awards.

Chris Hart is part of the IQUE barbecue team, which won the Jack Daniels World Championship Invitational Barbecue.

Andrea Pyenson is a Boston-based food and travel writer and co-authored Wicked Good Barbecue.

• • •
GRILL TO PERFECTION
Two Champion Pit Masters' Recipes and Techniques for Unforgettable Backyard Grilling
by Andy Husbands and Chris Hart, with Andrea Pyenson
April 2014 / Page Street Publishing
$21.99 US / Paperback
ISBN: 9-781-62414-042-6
Ebook also available.

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