America’s outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining into one gigantic, colossal, humongous, comprehensive guide. Bursting with more than 850 recipes and hundreds of tips and how-tos for grilling, barbecuing, smoking, rotisserie roasting, planking, big-pot frying, and boiling, The Big Book of Outdoor Cooking and Entertaining is the only backyard cookbook you’ll ever need.
Cheryl and Bill traveled the globe sampling regional outdoor favorites, from barbecued Kansas City ribs to Texas brisket. They feasted on succulent rotisserie chickens from France, and banana-leaf-wrapped dishes from Mexico’s YucatÁn. They learned from the experts who fry up Chesapeake crab cakes, boil up a mess of Cajun crawfish, or perch poultry on a beer can for a long soak in wood smoke. Then they came home and cooked and cooked until they had it right, so you can get it right.
Whether it’s hot little tapas, a serious steak, a juicy burger, flavorful fish, a pan full of paella, pizza or pasta topped with grilled vegetables, or chicken done to a turn, Cheryl and Bill will coach you to perfect results. And to round out those party meals, they offer an enormous selection of starters, sides, drinks, and desserts that will win raves from family, friends, and guests.
The Big Book of Outdoor Cooking and Entertaining is chock-full of the Jamisons’ signature easy-to-follow recipes for dishes like JalapeÑo Cheeseburgers, Guava-Sauced Baby Back Ribs, Tamarind-Tangerine Chicken Breasts, and Guinness-Soaked Pork Chops. In addition, they’ve included a load of advice on equipment and tools, tips for the very best results, vignettes on outdoor cooking celebrations, and plenty of menu ideas.
With The Big Book of Outdoor Cooking and Entertaining, you’ll be the life of your own party. It’s not just the last word on outdoor cooking. It’s the biggest.
Cheryl and Bill Jamison, authors of Smoke & Spice and American Home Cooking among others, have chosen to go industrial size with their latest: The Big Book of Outdoor Cooking and Entertaining: 850 recipes–200 of them for rubs and sauces. Over 500 pages thick. If ever there was a grilling, barbecuing, smoking, deep-frying kind of cookbook for a Supersized America, this is it, Big Gulp and all.
This is a book that starts at ground zero for cooks who want to grill great meals and put on terrific outdoor parties but don’t have a clue how to start charcoal. “Of all the methods of outdoor home cooking, grilling is the most misunderstood. Many people aren’t even aware that it’s a specific method of cooking, assuming its just a generic term to cover anything done on a grill.” The Jamisons take a stand for cooking over direct heat, eschewing the indirect and the covered grill. It’s the center of gravity of their book, the element that makes them different than any of the other many books on cooking over open flame.
The rest of the story is found in the recipes, the tips, the sidebars, and asides. A word like bountiful hardly comes close to the impact of this tome. You got your rubs and marinades and the like, and your drinks, your starters, tapas, pizzas (yes, pizzas on the grill), burgers galore, fish and shellfish, poultry, pork, beef, all the other four-leggeds, veggies, grilled salads, side dishes (what’s barbecue without sides?), and desserts.
If ever you have wanted to take the plunge into grilling and barbecue, The Big Book of Outdoor Cooking and Entertaining is an all-inclusive, user-friendly place to start. –Schuyler Ingle
