Southwestern Grill: 200 Terrific Recipes for Big and Bold Backyard Barbecue
Author: Michael McLaughlin
Grilling, America's favorite home-grown cooking technique, and southwestern food, the country's best-loved regional cuisine, together make a sizzling perfect match.
Publishers Weekly
There may be 200 recipes in this fine collection, but most of them share a single basic, time-proven secret: opposites attract. For McLaughlin (All on the Grill; The Silver Palate Cookbook), that means taking the ingredients to be found near his Santa Fe home and combining them so that sweet becomes enamoured of hot, and crisp runs off with chewy. Often a marriage of fruit and spice carries the day, such as with Spice-Rubbed Venison Tenderloin with Dried Blueberry Sauce (in which berries are soaked in Tequila, mixed with beef stock, whisked with butter and spooned over meat that has been rubbed with chipotle chile powder and sugar). Or else land and sea converge and simmer in such dishes as Grilled New Mexico Mountain Trout with Cider, Bacon and Pi on Sauce. Because grilling requires as much smoke as fire, every recipe comes with a recommended Smoking Chip Option, be it Mesquite for the Cumin-Grilled Butterflied Leg of Lamb or Apple for the Sweet and Smokey Corn Relish. With Frozen Raspberry Margarita Pie, and Tequila Mixed Berry Compote with Dulce de Leche, McLaughlin's chapter on desserts intoxicates nearly as much as his chapter on Cocktails and Coolers. And the extensive chapter on Salsas, Sauces and Condiments runs the gamut from a basic Black Pepper Rub to a sobering Coffee Barbecue Sauce that blends French Roast with cumin and red chilies. All in all, this cookbook provides a summer's worth of adventurous grilling. (July) Copyright 2000 Cahners Business Information.|
Library Journal
Prolific cookbook author McLaughlin (All on the Grill, LJ 5/15/97) offers a mouthwatering array of easy grilled dishes with a Southwestern accent, from Santa Fe Chicken Satay to Grilled Salmon Steaks with Haba nero Butter. He includes a chapter devoted to tacos, tostadas, and "other hand foods," as well as one on salsas, sauces, and rubs; there are refreshing drinks and cocktails, too, and some unusual desserts. For most collections. Copyright 2000 Cahners Business Information.
Interesting book: Monetary Policy Inflation and the Business Cycle or How to Conduct Surveys
Cook's Guide to Grains
Author: Jenni Muir
Grains are one of the most tasty, versatile, and nutritious food sources available, a delight to eat and easy to cook. In this ground-breaking new work, you can travel the world, exploring each continent’s indigenous grains and the best ways of using them in meals. As well as established favorites such as oats, wheat, and corn, there’s North America’s wild rice; bulgur and freekeh from the Middle East; the rye used in Scandinavian and Russian cooking; quinoa from Peru, and the ancient Aztec grain amaranth. The first section provides an in-depth look at each of the grains, while the second features over 100 recipes, taking you from breakfast through dinner. Discover a new world of cooking for eating well in the twenty-first century.
Judith Sutton - Library Journal
Muir is a food writer and editor based in London, and her latest book is an attractive, informative, and readable guide to some 20 grains, from the familiar (corn and wheat) to the exotic (freekeh, roasted green barley, or wheat). Along with chapters on each grain, she includes an introductory section on grain farming and processing, ethical concerns, and health benefits. The more than 100 recipes are sophisticated and unusual, inspired by a wide variety of cuisines. Although U.S. measures are given in most cases, the book, originally published in England, has not been Americanized, and some "Britishisms" remain. Nevertheless, this is a good companion to Lorna Sass's big Whole Grains Every Day, Every Way and is recommended for most collections.
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