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How to Grill
Taschenbuch von Steven Raichlen
Sprache: Englisch

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Beschreibung

Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes—one to illustrate each technique—with memorably delicious results!

Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes—one to illustrate each technique—with memorably delicious results!

Über den Autor
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is [...]
Inhaltsverzeichnis
CONTENTS:

GETTING STARTED

  • The Different Ways to Grill
  • Grilling on a Charcoal Grill
  • Grilling on a Gas Grill
  • Heat Control
  • Other Grills
  • Some Final Tips
  • Basic Ingredients and Preparations

BEEF AND VEAL

  • How to Grill a Prime Rib
  • How to Grill a Stuffed Rib Roast
  • How to Smoke a Brisket
  • How to Grill a Whole Beef Tenderloin
  • How to Make Churrasco
  • How to Grill a Porterhouse Steak
  • How to Grill T-Bone Steaks
  • How to Grill Strip Steaks
  • How to Grill Filet Mignon
  • How to Make London Broil
  • How to Stuff and Grill Flank Steak
  • How to Make Beef Satés
  • How to Make a Grilled Beef Salad
  • How to Make Beef Fajitas
  • How to Grill Crosscut Short Ribs
  • How to Smoke Beef Ribs
  • How to Grill the Perfect Hamburger
  • How to Grill Veal Chops

PORK AND SAUSAGES

  • How to Make Pulled Pork
  • How to Make Jerk Pork
  • How to Grill a Stuffed Pork Loin
  • How to Grill Pork Tenderloin
  • How to Brine and Grill Pork Chops
  • How to Grill Stuffed Pork Chops
  • How to Smoke Spareribs
  • How to Indirect Grill Baby Back Ribs
  • How to Rotisserie Grill Ribs
  • How to Grill Sausages
  • How to Grill Hot Dogs
  • How to Barbecue a Whole Pig

LAMB

  • How to Grill a Whole Leg of Lamb
  • How to Grill a Butterflied Leg of Lamb
  • How to Direct Grill a Rack of Lamb
  • How to Indirect Grill a Rack of Lamb
  • How to Grill Loin Lamb Chops
  • How to Grill Rib Lamb Chops Tandoori Style
  • How to Grill Shish Kebabs
  • How to Make Ground Lamb Kebabs
  • How to Grill a Whole Lamb

CHICKEN AND MORE

  • How to Indirect Grill a Whole Chicken
  • How to Grill a Whole Chicken II
  • How to Rotisserie Grill a Whole Chicken
  • How to Grill Chicken on a Beer Can
  • How to Grill A Spatchcocked Chicken
  • How to Grill Half Chickens
  • How to Grill Chicken Pieces
  • How to Grill Brined Chicken Breasts
  • How to Grill Stuffed Chicken Breasts
  • How to Grill Chicken Breasts Under Bricks
  • How to Grill Chicken Wings
  • How to Grill Yakitori
  • How to Grill Chicken Satés
  • How to Smoke a Turkey
  • How to Grill Turkey Pastrami
  • How to Rotisserie Grill Duck
  • How to Rotisserie Grill Game Hens
  • How to Grill Quail

FISH

  • How to Grill a Large Whole Fish
  • How to Grill Small Whole Fish
  • How to Grill Fish on the Skin
  • How to Grill Fish Fillets
  • How to Grill Fish Steaks
  • How to Grill Fish in Leaves
  • How to Smoke Fish

SHELLFISH

  • How to Grill Shrimp
  • How to Grill Shrimp in the Shell
  • How to Grill Shrimp on a Stick Two Ways
  • How to Grill a Whole Lobster Two Ways
  • How to Grill Lobster Tails
  • How to Grill Soft-Shell Crabs
  • How to Grill Scallops on Rosemary Skewers
  • How to Grill Oysters
  • How to Grill Clams and Mussels

VEGETABLES PLUS

  • How to Grill Asparagus
  • How to Barbecue Cabbage
  • How to Grill Corn
  • How to Grill Whole Eggplants
  • How to Grill Eggplant Slices
  • How to Grill Lettuce
  • How to Grill Mushrooms
  • How to Grill Portobello Mushrooms
  • How to Grill Onions and Garlic
  • How to Grill Peppers
  • How to Smoke Roast Potatoes
  • How to Roast Sweet Potatoes in the Embers
  • How to Grill Tomatoes
  • How to Grill Zucchini and Yellow Squash
  • How to Grill in Foil Packets
  • How to Grill Quesadillas
  • How to Grill Pizza
  • How to Grill Tofu
  • How to Grill Garlic Bread

DESSERTS

  • How to Grill Pineapples and Other Fruit
  • How to Fire Roast Pears and Other Fruit
  • How to Grill Crème Brûlée
  • How to Make S’mores

RUBS, SAUCES, AND CONDIMENTS

  • How to Make Rubs
  • How to Make Mop Sauces
  • How to Make Barbecue Sauces
  • How to Make Flavored Butters
  • Stand-Alone Sauces

GRILLS AND GEAR

  • Grills
  • Grilling Gear
  • Starters, Fuels, and Smoking Materials
Details
Erscheinungsjahr: 2001
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Taschenbuch
ISBN-13: 9780761120148
ISBN-10: 0761120149
UPC: 019628120144
EAN: 0019628120144
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Raichlen, Steven
Hersteller: Workman Publishing
Maße: 233 x 205 x 30 mm
Von/Mit: Steven Raichlen
Erscheinungsdatum: 01.05.2001
Gewicht: 1,307 kg
Artikel-ID: 105258345
Über den Autor
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is [...]
Inhaltsverzeichnis
CONTENTS:

GETTING STARTED

  • The Different Ways to Grill
  • Grilling on a Charcoal Grill
  • Grilling on a Gas Grill
  • Heat Control
  • Other Grills
  • Some Final Tips
  • Basic Ingredients and Preparations

BEEF AND VEAL

  • How to Grill a Prime Rib
  • How to Grill a Stuffed Rib Roast
  • How to Smoke a Brisket
  • How to Grill a Whole Beef Tenderloin
  • How to Make Churrasco
  • How to Grill a Porterhouse Steak
  • How to Grill T-Bone Steaks
  • How to Grill Strip Steaks
  • How to Grill Filet Mignon
  • How to Make London Broil
  • How to Stuff and Grill Flank Steak
  • How to Make Beef Satés
  • How to Make a Grilled Beef Salad
  • How to Make Beef Fajitas
  • How to Grill Crosscut Short Ribs
  • How to Smoke Beef Ribs
  • How to Grill the Perfect Hamburger
  • How to Grill Veal Chops

PORK AND SAUSAGES

  • How to Make Pulled Pork
  • How to Make Jerk Pork
  • How to Grill a Stuffed Pork Loin
  • How to Grill Pork Tenderloin
  • How to Brine and Grill Pork Chops
  • How to Grill Stuffed Pork Chops
  • How to Smoke Spareribs
  • How to Indirect Grill Baby Back Ribs
  • How to Rotisserie Grill Ribs
  • How to Grill Sausages
  • How to Grill Hot Dogs
  • How to Barbecue a Whole Pig

LAMB

  • How to Grill a Whole Leg of Lamb
  • How to Grill a Butterflied Leg of Lamb
  • How to Direct Grill a Rack of Lamb
  • How to Indirect Grill a Rack of Lamb
  • How to Grill Loin Lamb Chops
  • How to Grill Rib Lamb Chops Tandoori Style
  • How to Grill Shish Kebabs
  • How to Make Ground Lamb Kebabs
  • How to Grill a Whole Lamb

CHICKEN AND MORE

  • How to Indirect Grill a Whole Chicken
  • How to Grill a Whole Chicken II
  • How to Rotisserie Grill a Whole Chicken
  • How to Grill Chicken on a Beer Can
  • How to Grill A Spatchcocked Chicken
  • How to Grill Half Chickens
  • How to Grill Chicken Pieces
  • How to Grill Brined Chicken Breasts
  • How to Grill Stuffed Chicken Breasts
  • How to Grill Chicken Breasts Under Bricks
  • How to Grill Chicken Wings
  • How to Grill Yakitori
  • How to Grill Chicken Satés
  • How to Smoke a Turkey
  • How to Grill Turkey Pastrami
  • How to Rotisserie Grill Duck
  • How to Rotisserie Grill Game Hens
  • How to Grill Quail

FISH

  • How to Grill a Large Whole Fish
  • How to Grill Small Whole Fish
  • How to Grill Fish on the Skin
  • How to Grill Fish Fillets
  • How to Grill Fish Steaks
  • How to Grill Fish in Leaves
  • How to Smoke Fish

SHELLFISH

  • How to Grill Shrimp
  • How to Grill Shrimp in the Shell
  • How to Grill Shrimp on a Stick Two Ways
  • How to Grill a Whole Lobster Two Ways
  • How to Grill Lobster Tails
  • How to Grill Soft-Shell Crabs
  • How to Grill Scallops on Rosemary Skewers
  • How to Grill Oysters
  • How to Grill Clams and Mussels

VEGETABLES PLUS

  • How to Grill Asparagus
  • How to Barbecue Cabbage
  • How to Grill Corn
  • How to Grill Whole Eggplants
  • How to Grill Eggplant Slices
  • How to Grill Lettuce
  • How to Grill Mushrooms
  • How to Grill Portobello Mushrooms
  • How to Grill Onions and Garlic
  • How to Grill Peppers
  • How to Smoke Roast Potatoes
  • How to Roast Sweet Potatoes in the Embers
  • How to Grill Tomatoes
  • How to Grill Zucchini and Yellow Squash
  • How to Grill in Foil Packets
  • How to Grill Quesadillas
  • How to Grill Pizza
  • How to Grill Tofu
  • How to Grill Garlic Bread

DESSERTS

  • How to Grill Pineapples and Other Fruit
  • How to Fire Roast Pears and Other Fruit
  • How to Grill Crème Brûlée
  • How to Make S’mores

RUBS, SAUCES, AND CONDIMENTS

  • How to Make Rubs
  • How to Make Mop Sauces
  • How to Make Barbecue Sauces
  • How to Make Flavored Butters
  • Stand-Alone Sauces

GRILLS AND GEAR

  • Grills
  • Grilling Gear
  • Starters, Fuels, and Smoking Materials
Details
Erscheinungsjahr: 2001
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Taschenbuch
ISBN-13: 9780761120148
ISBN-10: 0761120149
UPC: 019628120144
EAN: 0019628120144
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Raichlen, Steven
Hersteller: Workman Publishing
Maße: 233 x 205 x 30 mm
Von/Mit: Steven Raichlen
Erscheinungsdatum: 01.05.2001
Gewicht: 1,307 kg
Artikel-ID: 105258345
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