Grilling is the essential American culinary art, a glorious birthright celebrated every day from coast to coast. In almost 300 recipes, dozens of techniques, and heaps of amusing grilling lore, Cheryl and Bill Jamison prove there’s no tastier way to enjoy the privileges of citizenship.
Based on extensive testing, the Jamisons advocate a back-to-basics, high-heat, “open air, open flame” technique that guarantees juicy, crispy food and doesn’t require a grill with more bells and whistles than the Queen Mary. They serve up all the best versions of American backyard classics like Hearty Ranch Chicken, Church Picnic Pork Chops, and Primal Porterhouse while updating regional treasures like San Francisco Sole and Boston Striper. And the culinary imagination of this three-time James Beard Award-winning duo shines through in Red-Eyed Pork Tenderloin Sandwich, Cinnamon Chicken with Crunchy Cashew Relish, and Asparagus with Warm Bacon Vinaigrette. Finger lickin’ desserts like Grilled Banana Split with Chocolate-Toffee Melt finish off this definitive collection.
“The Jamisons’ latest cook-out, Born to Grill, is everything the name implies: It’s as basic as fire, American as barbecue, and inventive as all get out. Simple, practical, detailed advice, sprinkled with the flavors of history and fired by imaginative sauces, marinades, condiments, and accompaniments make this a fascinating read as well as an impetus to light up. If you’ve never thought about using your grill to cook an artichoke and leek pizza, a cheddar cornmeal cake, a tomato sandwich with sun-dried tomato pesto, soft-shell crabs in a sweet mustard paste, or mangoes in fruit vinegar, now’s your chance to be born again at the grill.“
—Betty Fussell, author of Home Bistro and I Hear America Cooking
“The Jamisons, masters of the art of outdoor cooking, hooked me in the introduction to Born to Grill. ‘Contemporary grills are so versatile and easy to use,‘ they write, ‘that they’ve led us to neglect real grilling….‘ That’s true, I realized, and soon discovered the best way to get back on track is to keep reading (and cooking from) this lively and flavor-filled book.“
—William Rice, food and wine columnist, Chicago Tribune and author of The Steak Lover’s Cookbook
“This enticing, handy, beautifully researched volume might well go down as the definitive book on the American tradition of grilling. If a food can be grilled, the Jamisons outline in detail how to go about it, and the extra tips on ingredients, exotic combinations, and side dishes make the cookbook even more valuable. A delightful addition to my culinary library.“
—James Villas, co-author of My Mother’s Southern Desserts and My Mother’s Southern Entertaining, and author of Crazy for Casseroles and Biscuit Bliss
“The Jamisons are the king and queen of grilling.”
“Cheryl and Bill Jamison have long been acknowledged for their expertise in alfresco cooking, having literally written the book on smoking. With this incredible new volume, they are destined to become the preeminent authorities on outdoor cookery. The fact that they live and practice their art in the American Southwest, a region known for its earthy, smoky, and spicy cooking, only lends credence to that authority. There are enough exciting recipes in this book to keep the budding home grill chef busy well into the new millennium, and the straight-forward tips will turn the most timid of griller ‘wannabes’ into masters of the art. One of my favorite parts of this book is the wealth of information in the numerous sidebars. Ever wonder about the origin of hamburgers and hot dogs? How about the eating habits of some of our early presidents? It’s all here…in one incredible, delicious volume that is fated to become a classic.“
—Stephan Pyles, chef, author, and host of the PBS TV series New Tastes from Texas