Good Times, Good Grilling ). Spanning the globe and a range of ingredients, the au"/>
 

The Big Book of Outdoor Cooking & Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal & Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying and Making Merry

Cheryl Alters Jamison, Author, Bill Jamison, Author
Cheryl Alters Jamison, Author, Bill Jamison, Author . HarperCollins $24.95 (548p) ISBN 978-0-06-073784-9
Reviewed on: 02/13/2006
Release date: 05/01/2006

Big" is the operative word in this compendium of recipes from the Jamisons (Good Times, Good Grilling ). Spanning the globe and a range of ingredients, the authors give grillmaster Steven Raichlen a run for his money. The Jamisons devote their first three chapters to explaining the difference between grilling and traditional barbecue, how to build a fire and how to set up an outdoor kitchen with the proper grill, smoker or big-pot cooker. Next are lessons in Seasoning 101 and 102, with 200 recipes for rubs and sauces, and separate instructions for using them on, say, a fish filet or a side of beef. Most of the dishes, like Herb-Coated Mahi-Mahi with Chermoula (Moroccan marinade) Paste; and tacos of Rajas, Corn and Queso de Cabra (rajas are strips of chiles), are impressive but unfussy. There are more than a dozen burgers (with Gorgonzola and crispy prosciutto, for instance), plus pizza, tapas, salads, pastas, vegetarian entrees and desserts—all of which can be cooked and/or eaten outdoors. With variations, party tips and suggested themed menus, the Jamisons have written the script for many memorable nights on the patio. (May)

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