This entry in the popular Good Housekeeping Test Kitchen family of ring-bound cookbooks is the essential resource on a favorite topic: grilling! Presented in our handy, bestselling binder format, and including 20 bonus smartphone tags that link to helpful how-to videos, it features triple-tested recipes to grill both indoors and out, all year round.
I have to admit I judged The Good Housekeeping Test Kitchen Grilling Cookbook: 225 Sizzling Recipes for Every Season cookbook by its cover. I didn’t really have much choice because all the copies in the book store were shrink wrapped. I’m just not the type to open packages in stores so the cover was all I had to go by. There was something about the giant hamburger that spoke to me. I knew this was an awesome cookbook.
“If America had a national cooking method it would be grilling.” — Susan Westmoreland, Food Director, Good Housekeeping
In a Summer season that featured some incredibly awesome outdoor cooking cookbooks the “Grilling Cookbook” by the Good Housekeeping Test Kitchen is one of the best. No other cookbook this year, that I’ve read, has embraced the balanced between the written word and digital media.
One of the best features of the cookbook are the 20 Test Kitchen How-To Videos throughout the book. Each video has a smartphone mobile tag which makes it’s easy to watch the videos on your smartphone or mobile device.
The videos are well done and only contain important information so you can get the information you need and get back to cooking. Here is a brief example of a video on the Summer Grilling section of Good Housekeeping. To get the videos from the cookbook you’ll have to buy the book.
“The big daddy of the pork grill, though, is ribs, and we’ve got some delicious recipes for you…”
As good as the videos are, if you are anything like me, you buy cookbooks for the recipes. The recipes in the “Grilling Cookbook” are not a rehashing of Summer time grilling favorites. Instead the Good Housekeeping Test Kitchen has come up with some new outdoor cooking flavor profiles that will not only please the palates of your guests but will challenge even the most confident backyard grilling to improve their grillmaster skills.
The ring-bound cookbook is divided into chapters that cover a variety of “courses” and proteins. Chapters on Chicken & Poultry, Steaks & Ribs, Pork & Lamb and Fish & Shellfish cover just about every “meat” you’d want to serve at your backyard cookout. Toss in chapters on Starters & Salads, Vegetables & Meatless Mains and Salsas, Sauces and Sides and you pretty much have everything covered.
My favorite chapter, though, is “Our Favorite Burgers.” Whether it’s “The Perfect Burger,” the “BLT Burger,” the “Chipotle Nacho Burger” or any other the other 24 burger recipes you’ll have plenty of burger goodness to work your way through. With the 4th of July coming up in just a few short weeks you’ll want to pick up this cookbook so you serve burgers that will make you’re guests about as happy as they can be. I think it’s right this chapter has a celebrity guest recipe from Emeril Lagasse because this chapter made me “happy, happy, happy.”
The one advantage, and it’s a big one, that “The Good Housekeeping Test Kitchen Grilling Cookbook” has over the other great grilling book released this summer, The Grilling Book by bon appetite is the inclusion of a chapter on desserts. With recipes prepared both on and off the grill you’ll have the perfect way to end a great meal with your friends and family.
Each chapter begins with it’s own table of contents. Each recipe is tagged with icons to help you decide which recipe you’d like to prepare. You’ll be able to choose from recipes you can prepare in “30 minutes or less,” “Heart Healthy, ” “Low Calorie,” and those that you can “Make-ahead.” Each table of contents also has a listing of the Test Kitchen Know-How graphics in that chapter. An example of one is below.
It is obvious Susan Westmoreland, Food Director for Good Housekeeping and her team of Test Kitchen editors spent a lot of time and thought in how the cookbook was layed out and organized. With the individual chapter table of contents, the icons and the index you have a cookbook that is easy to read and understand. It shouldn’t matter if you want to look up an ingredient in the index or go write to the chapter you’ll be able to find what you’re looking for.
- 1 pound ripe tomatoes, cut into ½-inch pieces
- 1 cup corn kernels (from 2 ears), cooked
- 1 cup loosely packed fresh parsley leaves, chopped
- ¼ cup chopped red onion
- 1 tablespoon fresh lemon juice
- 1 tablespoon plus 1 teaspoon olive oil
- 1 teaspoon cracked black pepper
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- 1 garlic clove, crushed with garlic press
- 1¼ pounds beef sirloin steak, 1 inch thick, or 4 eye round steaks (6 ounces each)
- In medium bowl, combine tomatoes, corn, parsley, onion, lemon juice, and 1 tablespoon olive oil; toss well to combine. Set aside at room temperature for 1 hour or cover and refrigerate up to 4 hours.
- Prepare outdoor grill for direct grilling over medium heat.
- In cup, combine remaining 1 teaspoon oil with pepper, salt, thyme, and garlic. Rub mixture all over steaks.
- Place steaks on hot grill rack and cook, turning over once, 10 to 12 minutes for medium or until desired doneness. (Instant-read thermometer inserted horizontally into center of meat should register 145°F.) Serve steaks with corn salsa.