Product Description

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.

Product Details

• Amazon Sales Rank: #323351 in Books
• Published on: 2006-05-01
• Released on: 2006-05-09
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 560 pages

Amazon.com Review
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

From Publishers Weekly
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)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
"It's quite likely the only outdoor cooking-and-entertaining book an open-air chef will need." (Kirkus Reviews )

"Encyclopedic, ideal for beginners but with plenty to offer the longtime enthusiast...a book we'll visit time and again." (Chicago Tribune )

Customer Reviews

Tips, advice, mouthwatering recipes, and entertaining writing make this a hit
I was absolutely thrilled to get a chance to read this new cookbook. I don't entertain as much as I'd like, but I love to eat simple and hearty foods everyday, and this book has some amazingly creative ideas for things that just about anyone could make, but I never would have come up with on my own.

The book starts with spice blends, rubs, marinades, salsas, relishes and sauces, and has some great ideas for spice mixes you can make in advance and keep on hand, and loads of tips for getting the best flavor and texture out of your food. Blazing Hot Guava-Habanero Hot Sauce, and Scandinavian Sugar and Spice are just two of the great recipes you'll find in this section.

Then they move on to some really fun sounding party drinks and appetizers to get the party started (Gingered Thai Iced Tea, anyone?).Toasted Pecan and Blue Cheese spread, Cheddar Chutney Puffs, and Caramelized Brie are three of the mouthwatering recipes.

Then comes the meat of the book, literally. Pizzas, Tapas, Sandwiches, Fish, and each major kind of meat each get a large chapter, followed by salads, pastas, and then desserts (White Chocolate Custard Ice Cream - oh my!).

This is a huge and highly useful book. I love that the ingredients are just exotic enough to make things interesting, but not so exotic that I can't find them in my small town. They have a wonderful mix of uniquely American foods and loads of neat foods with an ethnic twist.

Satisfy your hunger for the best
The Jamisons have done it again. If anyone knows grilling and bbq-ing and entertaining it's this amazing couple. This book is a great collection of classic recipes, many with an unsual twist. Not to mention the drinks, the rubs, marinades. Ilove to entertain out int he backyard, and I think it's the best book on outdoor entertaining perhaps ever. It's a party from the very first page. I can't recommend it enough.

Exploring Outdoor Cooking at Its Flavorful Best!
This book was written to clear up some misunderstandings about grilling, and it exceeds in a winsome and delightful fashion!

Many wrongly think anything on a grill = grilling. This is dispelled and corrected with this book, so get it to learn on!

It is about flavor at the right temp to match with the ingredient being cooked, and here is the full range of methods and equipment: planking and big-pot frying and boiling and charcoal and gas and fire-pit and rotisserie and smoking and deep frying, et al.

It is a big collection well done! Idea is to dine and cook together outside and enjoy, so exploring new recipes, new methods, new equipment, will inspire and delight the cook and the fed, plus there are recipes for sides and desserts which require inside type preparation. It's almost 600 pages of advice and inspiration to take the journey.

From the plethora of offerings here thus far, I've sampled only a few but they were outstanding: Salmon Fillets with Chile Honey Butter; Grilled Lamb Chops with Dill Yogurt Sauce; Grilled Eggplant Sandwiches;

The pleasure from trying these mouth watering delights is the vast untried collection that now awaits.

This is truly nice addition to the seasonsed griller as purchase or gift, as well as for the novice or in-betweener. Only downer which would have spiced up this offering is some color photos.