The Queen of the Grill's Red-Hot Guide to Barbecue Know-How and Really Fine Food

The Queen of the Grill's Red-Hot Guide to Barbecue Know-How and Really Fine Food : Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ

4.25 (16 ratings by Goodreads)
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Description

'Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse' - Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's "Mexico: One Plate at a Time". 'Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk' - Steven Raichlen, author of "How to Grill and BBQ USA" and host of Barbecue University on PBS. 'Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, "Taming the Flame" is the book for you' - Sara Moulton host, Food Network's "Sara's Secrets", and executive chef, "Gourmet" magazine.
'Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here!' - Chef Charlie Trotter, Chicago. 'Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In "Taming the Flame", she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves' - Mike Mills four-time World Champion, Memphis-in-May BBQ competition.
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Product details

  • Hardback | 368 pages
  • 208 x 241 x 30mm | 1,069g
  • Hungry Minds Inc,U.S.
  • Hoboken, NJ, United States
  • English
  • Illustrations (some col.)
  • 0764568825
  • 9780764568824
  • 883,751

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Flap copy

With her unmatched grilling knowledge, dynamic presence, and passion for outdoor cooking, Elizabeth Karmel has broken through the ranks of the "boys of barbecue" to offer a fresh voice on the grilling scene. This North Carolina native has made the backyard grill her domain, and in Taming the Flame, she shows you how to make grilling simple and fun for everyday cooking and entertaining. If you're slowly warming up to the idea of grilling, you'll love the way she explains the basics, from choosing a grill and other equipment to knowing when to use the direct or indirect cooking method. If you're an accomplished griller, you'll get recipes and tips to take your grill skills to the next level. Expand your repertoire with this definitive book that reveals proven grilling secrets, delves into the fine points of authentic barbecue (time and smoke are key), and encourages you to be more adventurous.More than 350 recipes in Taming the Flame offer a wealth of choices for any occasion. They range from down-home to uptown--from Bubba's Bunch Barbecued Baby Back Ribs to Bacon-Wrapped Sea Scallops, from Kenny's Wings of Fire to Salt-Cured Duck Breast with Fig Jam. Twelve "Grilling 101" guides feature expert advice and basic recipes for burgers, steaks, poultry, fish, lamb, vegetables, pizza, and more. Karmel's signature Grilling Trilogy highlights the inherent flavor of grilled foods and makes grilling classic favorites easy. Not all the recipes are hot off the grill. Some will complement your grill creations, including nibbles and bits (your crowd will clamor for the tumbled tomatoes), salads (some grilled, some not) and side dishes, and desserts (including the Best Apple Pie You've Ever Eaten and Zesty Lemon Bars). Libations ranging from Rockin' Chair Lemonade to Pomegranate Margaritas will liven up any cookout!There are sixteen color pages showing tantalizing dishes and dozens of black-and-white photos detailing techniques--plus helpful cooking time charts, menu ideas, a grilling dictionary, and a source guide. With Karmel's love of good food and good times evident on every page, and her warmth and humor sprinkled generously throughout the book, Taming the Flame will get you fired up about grilling just about anything--anytime, in any weather.
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Back cover copy

"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse."
--Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk."
--Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS "Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you."
--Sara Moulton host, Food Network's Sara's Secrets, and executive chef, Gourmet magazine"Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here!"
--Chef Charlie Trotter, Chicago"Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves."
--Mike Mills four-time World Champion, Memphis-in-May BBQ competition
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Table of contents

Introduction.GETTING STARTED.Telling Grilling Secrets.Flavoring the Fire.Tools of the Trade.THE MAIN EVENT.Poultry.Beef.Pork.Lamb.Burgers and Ground Meat.Sausages.Fish.Shrimp and Other Shellfish.Vegetables and Fruit.Pizza.Low-and-Slow Barbecue.BBQ Ribs, Rubs, and Sauces.ON THE SIDE.Nibbles and Bits.Salads and Sides.Libations.Sweet Endings.BBQ EXTRA.Menus.Grilling Dictionary.Sources.Acknowledgments.Index.
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Review quote

"Karmel is at her best with natural variations on grilling...this is a welcome guide for members of either sex." (Publishers Weekly, April 11, 2005)
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About Elizabeth Karmel

ELIZABETH KARMEL is a nationally known grilling expert and the creator of Girls at the Grill, a company that encompasses her grilling consulting and writing, grilling products, and GirlsattheGrill.com web site. She is also a frequent instructor at New York's Institute of Culinary Education and is a member of the Swine and Dine BBQ circuit team. Prior to forming her own business, Karmel handled publicity and culinary initiatives for client Weber Grills for a decade.
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Rating details

16 ratings
4.25 out of 5 stars
5 38% (6)
4 50% (8)
3 12% (2)
2 0% (0)
1 0% (0)
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