The ultimate summertime grilling companion, featuring more than 350 recipes, full-color photographs, how-to guides, and tips to simplify your grilling life, from the experts at Bon Appétit.
When it comes to book publishing hyperbole seems to know no boundaries few. Adjectives, when describing new books, are often tossed out with little or no relation to reality. I know it’s just marketing but sometimes it’s just a little over the top. Words should mean something and when they are inserted indiscriminately they lose their ability to influence people. A little more truth in advertising, when it comes to descriptive words in book publishing, would be a good thing.
de·fin·i·tive: adjective \di-ˈfi-nə-tiv\ authoritative and apparently exhaustive
Fortunately, The Grilling Book: The Definitive Guide from Bon Appetit doesn’t suffer from a false sense of self-worth. This may, in fact, be as close to the definitive grilling book there is. I don’t think any other single book, dedicated to grilling, has more information about cooking on a grill than Adam Rapoport edited book. If you want to be a better outdoor grillmaster you’ll want this book in your library.
With the popularity of outdoor cooking shows at an all-time high it’s no wonder there are so many new grilling and barbecue cookbooks hitting the market. When I received the advance news that bon appetit was publishing a grilling book I was excited. Bon appétit is my favorite magazine and getting something published in appétit is on my writing “bucket list.” My expectation for this book was high, probably higher than any other grilling book this year.
With The Grilling Book, we want to help you make grilling with your friends and family not just fun, but also delicious –Adam Rapoport
The photography in the book is very good. It doesn’t follow the pitfall many books have fallen into, filling pages with photographs just for the sake of having lots of photographs. Adam has shown that a good editor can use photography in a way that highlights the best part of the book without a complete visual overload.
I love food photography as much as the next food blogger but I like it tastefully done. Sometimes it looks like book editor/authors can’t decide if they want to publish a cookbook or a coffee table picture book. The photography in The Grilling Book has a purpose when used and it highlights the most important aspects of the book.
In bon appétit magazine knowledge and imparting that knowledge to readers is what makes reading it an important part of being a better cook. In The Grilling Book knowledge becomes educational due to the way it’s laid out. Many of the recipes have tips and tricks added that help the reader not only know what they are cooking but the how and why. To really master cooking it’s not enough to just know what to do, coaxing the best flavor out on ingredients requires knowing not only how it works but the why.
Call it an educated guess but I think burgers are, likely, the most popular and most grilled item on backyard cookout menus in the United States. The “5 Steps to a Better Burger” is a good example of the type of tip you’ll find in “The Grilling Book.” For a lot of backyard cooks these are common sense tips that are often times overlooked when the meat actually hits the grill. There are plenty of other tips to cooking a good burger, but these five are the best of the best of tips.
Whether it’s chicken, beef, burgers & dogs, lamb, vegetables or sides & salads you’ll get recipes and tips that not only give you great flavors to put on the table, you’ll also get specialized tips, tricks and how-tos that make turning out great food all that much easier for you. The chapter on Sauces has some great ideas for marinades, BBQ sauces along with rubs and other seasonings.
Is this the definitive guide to grilling? It’s pretty darn close. The only thing that keeps The Grilling Book from being as close to perfect as possible is its glaring lack of dessert recipes for the grill or to compliment the outdoor meal. I don’t always eat dessert, but when I do it’s usually after some great grilled or barbecued food. If I was going to get the chance to ask Adam questions about the book I’d want to know why he didn’t include some desserts.
Even with missing dessert section The Grilling Book is one of the best “grilling” cookbooks released this year. If you are looking for a source of information and knowledge that will enable you to treat your friends and family to better meals than this book is one for your library.
- 1 1-lb. beef tenderloin, cut into
- ½-inch-thick slices
- 9 garlic cloves, chopped
- ¼ cup hoisin sauce
- ¼ cup hot chili sauce (such as Sriracha) or hot chili paste (such as sambal oelek)
- ¼ cup mirin
- ¼ cup toasted sesame oil
- ¼ cup chopped peeled ginger
- ¼ cup chopped scallions
- 2 Tbsp. sesame seeds
- 1 Tbsp. fresh lime juice
- 3 Tbsp. fresh lime juice
- 2 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. honey
- 1 Tbsp. rice vinegar
- 1½ tsp. mirin
- 1½ tsp. finely grated peeled ginger
- ½ tsp. toasted sesame oil
- ½ cup extra-virgin olive oil
- ¼ cup chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- 1 6-oz. package soba (Japanesestyle noodles)
- Kosher salt
- Vegetable oil, for brushing
- 2 cups chopped scallions (about 1 large bunch)
- 1 cup matchstick-size strips peeled carrot (about 1 large)
- 1 cup matchstick-size strips daikon (Japanese white radish)
- 18 small fresh basil leaves
- 18 fresh cilantro leaves
- 18 fresh mint leaves
- Ingredient Info: Hoisin sauce, hot chili sauce and paste, mirin, soba noodles, and daikon radishes can be found at supermarkets or Asian markets.
- Place beef in a large resealable plastic bag. Whisk all remaining ingredients in a medium bowl to blend; pour over beef and seal bag. Turn bag to coat. Refrigerate overnight, turning bag occasionally. Bring to room temperature before grilling.
- Combine first 7 ingredients in a blender. With blender running, gradually add olive oil. Add cilantro; blend until smooth. Season to taste with salt and pepper.
- Do ahead: Dressing can be made 2 hours ahead. Cover and chill.
- Cook soba noodles in a large saucepan of boiling salted water, stirring occasionally, until tender but still firm to bite. Drain; rinse under cold water. Drain well. Transfer noodles to a large bowl; drizzle with 2 Tbsp. dressing. Let stand at room temperature.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Remove beef from marinade; discard marinade. Grill beef with some marinade still clinging until cooked to desired doneness, about 2 minutes per side for medium-rare. Let stand at room temperature for 5 minutes. Cut beef against the grain into thin strips. Add to noodles.
- Add scallions and all remaining ingredients to bowl with noodles and beef. Add remaining dressing and toss to coat