James McNair's Grill Cookbook

By James McNair
Photography by Patricia Brabrant

8-3/4 x 8 in; 96 pp ; 40 color photographs
Paperback
Published in April, 1990
ISBN 0877017107
ISBN13 9780877017103
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$11.95

James McNair's Grill Cookbook -- As every observant cook knows, what was once backyard barbecuing has now achieved gourmet status in the form of grilling. James McNair, acknowledged master of the single subject cookbook, explores this exciting upscale approach to the world's oldest cooking method in the only book on the market to feature smoking as well as grilling techniques. Here are myriad inspiring ways to grill everything from freshwater fish and succulent seafood to poultry, game, breads, and even fruit, as well as sensible suggestions for choosing equipment, starting perfect fires, using flavor imparting woods and fuels, and preparing fresh ingredients for grill cooking, both indoors and out. Among the updated recipes are Speckled Trout with Roasted Pecans, Smoked Venison with Orange Juniper Sauce, Summer Vegetables Aioli, Peach-Stuffed Pork Tenderloin, Spicy Catfish Remoulade, and Warm Exotic Fruits with Coconut Sauce. Once again, Patricia Brabant has beautifully photographed McNair's exquisitely styled dishes, this time on contemporary tableware exclusively from Tiffany and Company.

James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.

Got a cooking question? Ask James! Here, the master chef answers your cooking questions!

Patricia Brabrant spends most of her working hours photographing food for advertising promotion, and editorial clients.

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