The Grill Book: New Foods and Flavors for the Grill

by Kelly McCune, Ken Hom (Foreword)

For use with all kinds of grills, this collection of innovative recipes, such as grilled shrimp with Thai sauce, stuffed veal chops, and marinated Japanese eggplant, includes fifteen complete menus and illustrated chapters on grills, tools, and fuels

Genres: Cookbooks

108 pages, Hardcover

First published May 1, 1991

Reviews

[Pat McDermott · Rating 5 out of 5]

This book, and its sequel, have been essential cookbooks for us from our days as newlyweds. There are great recipes, to be sure, but the most useful section opens the book with information about how to grill any food-meats, poultry, fish, shellfish, vegetables, and fruit. Illustrated with great color photography, everything looks delicious.