By Mark Bittman
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First tagged by T. Fortune
Customer tags: mark bittman(2), grilling, cooking
Review & Description
Mark Bittman, America's favorite home cook and author of the award-winning How to Cook Everything, finally reveals his favorite grilling recipes. These are the essentials, the ones that Bittman goes back to time and again. Easy and accessible, each of these is a delicious excuse to grab a spatula and head outside. And, each is accompanied by short essay written in Bittman's trademark conversational style--so you feel like he's right there with you at the grill, sharing a story while the coals heat up. With this must-have grilling collection, Bittman also serves up a short but comprehensive guide to the grill, including how to get started, how to master doneness, what to grill, and what to keep in the pantry to make planning simple. Whether you cook everyday or pick up a set of tongs only on holiday weekends, these recipes are the ones you'll want to have on hand all summer long.Mark Bittman encourages readers to play with fire in this culinary Kindle Single. Broken up into sections on meat, chicken, fish and shellfish, vegetables and bread, Bittman's Kitchen: What I Grill and Why is a concise collection of his favorite grilling recipes which, after giving them a try, will likely become your favorites too. Beyond recipes, Bittman also offers helpful advice ranging from how to get a grill going, to the elusive art of discerning when the dish du jour is properly done—a section I read, twice, to a griller friend of mine whose hamburgers often taste like charcoal briquettes (yep, they’re done!). Whether you’ve got a hankerin’ for herb-crusted butterflied lamb, chili-lime marinated swordfish, charred corn with chili-aioli, or just a “real burger,” Bittman’s Kitchen will inspire you to “get your grill on.” It embodies Bittman’s grilling philosophy, which is to say that it’s not simply about “cooking outside,” but rather a method, like sautéing or roasting, employed to conjure that signature smoky, slightly-charred taste that can’t be achieved by broiler or blow torch.--Erin Kodicek Read more
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