Grilling: Exciting International Flavors from the World's Premier Culinary College

by Culinary Institute of America, Ben Fink (Photographer)

The chefs of The Culinary Institute of America bring their culinary skills outside to the grill taking us around the globe with exciting, flavorful national and international recipes for all to enjoy.

Genres: Cookbooks, Cooking, Reference

240 pages, Hardcover

First published April 25, 2006

Reviews

[Stephen Simpson · Rating 3 out of 5]

All in all, not a bad book for grilling, particularly for cooks willing and able to take some of the lessons and apply them elsewhere.

The good:
- The pictures are quite good
- The recipes work
- You can learn a lot about grilling various kinds of meats/fish, and that info can be used to figure out your own recipes
- Some of the recipes are excellent

The bad:
- It's not a short cookbook, but it's definitely not encyclopedic. Some readers may walk away with a "that's it?" feeling. In some cases, there may be only one representative recipe for a particular cut/style of meat (or none at all).
- The recipes seem to to fall into a few broad categories, so the flavors can feel a little repetitive.
- More rubs, marinades, sauces, and so on would have been welcome - "here's how to roast a chicken, and here are a dozen flavor variations"

[Tami · Rating 5 out of 5]

Forget the standard steak, hamburger, and hot dog fare. Grilling contains over 175 beef, pork, veal, chicken, turkey, seafood, and vegetable recipes with tastes that explore the globe. There are even recipe sections with a number of good breakfast and dessert ideas.

Like all cookbooks from The Culinary Institute, each recipe is described in full easy to understand terminology usually complete with pictures. In cases where special equipment or techniques are needed, special instructions are included. In the past, and while using this particular book, I have found these special instructions to take me by the hand step by step to do some seemingly complex techniques in a virtually mistake proof way.

While undertaking some of the recipes in Grilling, I was really thrilled at the flexibility of these dishes. I quickly found out that I could cook these dishes as easily over the backyard fire pit as the actual barbeque and when I tried some of the recipes in the oven they still tasted incredibly delicious. I also make extras of a lot of the rubs and sauces for later use with really good results.

[Pam · Rating 3 out of 5]

In general I was disappointed with the ideas in this book primarily because of the lack of diversity and its failure to meet my expectations given that the author was the Culinary Institute of America. Few of the ideas were new or inspired. Use of a food stylist would have greatly improved the large colored photographs as the food shown was often less than inspiring-for example one pork recipe showed overcooked dry meat. This book might make a good gift for a novice cook interested in improving their repertoire and skills.

[Manintheboat · Rating 5 out of 5]

Must buy this book!