Sticks & Stones: The Art of Grilling on Plank, Vine and Stone

by Ted Reader

Here is cooking at it's most primal - using natural elements to create food imbued with flavor, touched by fire and licked with smoke! Inspired by the Northwest Native art of plank-grilling, this modern method adapts itself to the home grill where seasoned meats, fish and seafood cook slowly in their own oils and flavors and scent not found in any other form of cooking. This is the definitive modern guide to an elemental (not to mention fun) culinary art using woods, hot stones and rocks.

96 pages, Hardcover

First published April 1, 1999

Reviews

[Irinel Finco]

Only tried the salmon recipe and it was amazing. Several more I want to try.