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offering of common sense,good
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on a title range below.
Smokin" would be found in C-G below.
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You don't need a weatherman to know which way the smoke blows,
but nonetheless, here is Roker (Don't Make Me Stop This Car)in an attempt
to amuse, instruct and otherwise cash in on the craze that is backyard
barbecue. Despite its demonstrative title, this effort is medium-sized
and mediocre. With the aid of food columnist Marialisa Calta, Roker
sets out his favorite grilling recipes and tips amid a squalor of bad
puns and folksy humor. Jerk Chicken, he explains, is not a recipe named
after your boss.
In his Five Rules for grilling he warns not to move
meat around with a fork lest the juices run out. Yet, for one of his
signature dishes, Steaks As Big As Your Head, he advises making several
small cuts in the meat to press garlic into. Elsewhere, ribs, pulled
pork, burgers and wieners are prepared in simple styles that first-time
grill owners will appreciate.
Only about a third of the collection
concerns itself with the art of introducing meat, fish and poultry
to fire. The rest of the book is consumed by appetizers, salads, sauces,
drinks and desserts.
Roker admits to being no more qualified than you
are to write a cookbook, but at least he knows what he likes and is
happy to share the knowledge. Can Alain Ducasse on the Weather Channel
be far behind?
100 wines rated 90 pts plus.
All under $20
50 States of Cheese