Saturday, July 11, 2015


The arrival of summer signals it's time to check out the barbecue and make sure you have all your grilling supplies. Whether you use charcoal or propane, have you ever pondered if you are using the words barbecue and grill correctly? Barbecue seems to apply to slow cooking at low temperatures and grilling appears to be hot and fast cookery, but this difference may matter only to purists. One way to get best results—great tasting food cooked in the backyard—is to check out the barbecue and grilling books at the Monrovia Public Library. 
Books by chefs from the Food Network are always popular.  Bobby Flay’s Grill It and Down Home with the Neelys by Patrick and Gina Neely, show off the unique styles of celebrity cooks. They include recipes for sauces and marinades and some twists on traditional dishes, including a barbecue sauce spaghetti from the Neelys.

Meat plays the starring role in many cookbooks, but healthier attitudes about eating mean that there are also titles that promote grilling vegetables and fish. Vegetables on the Grill by Kelly McCune is illustrated with color photos of easy-to-follow techniques. And, speaking of cooking techniques, Stephen Raichlen’s How to Grill calls itself a barbecue bible. Aimed at both new and accomplished grill masters, this cookbook includes great recipes and step-by-step instructions. 

If you are looking for an interesting cookbook that includes traditional recipes but still goes outside the grilling comfort zone by addressing foods like grilled sandwiches and breakfast fare, try the Culinary Institute’s Grilling.

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