- Published: New York, NY : Sterling Epicure, 
- Year Published: 2014
- Description: xvi, 384 pages : illustrations (some color) ; 24 cm
- Language: English
- Format: Book
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The essential New York Times grilling cookbook : more than 100 years of sizzling food writing and recipes
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Where To Find It
Call number: 641.578 Es
Available Copies: Downtown 2nd Floor
Foreword / Mark Bittman -- Introduction: Light my fire / Peter Kaminsky -- 101 fast recipes for grilling / Mark Bittman -- Starters -- Burgers -- Beef and veal -- Pork -- Lamb -- Poultry -- Fish and shellfish -- Vegetables and sides -- Desserts and breads -- Marinades, rubs, and sauces.
"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!"
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