Born to Grill... Exotically!
Just when I thought the Jamisons had covered every grilling recipe, technique and sauce in North America, they come up with Born to Grill.
As with their previous award-winning books, Cheryl Alters Jamison and Bill Jamison speak authoritatively on our nation's favorite summer pastime, outdoor grilling. But this time they go a little more wild than in their previous books, Smoke and Spice, Sublime Smoke, and Texas Home Cooking, among others. In these books, the Jamisons' outstanding research mingles old-time recipes with standard equipment, giving us a true taste of "authentic" BBQ and perfected techniques.
Born to Grill includes their down-to-earth explanations and well-honed tips for successful grilling, but it also jumps into a refreshing set of newfangled flavors and ideas: Fennel Crusted Tuna, Artichoke and Leek Pizza, Caribbean Curry Burgers, Basil and Sage T-Bone. C.B. Stubblefield would be rollin' in his grave!
Or maybe not. Stubbs was a hero of Texas barbeque, sultan of smoke, master of the mop and a real traditional guy. While the Jamisons take liberties with their grilling ingredients, they don't mess with the process: to get a good taste, you have to balance saltiness, sweetness, tartness, and spice—and of course, you have to know how to tame the flame. The Jamisons hold these elements in perfect precision, leading any would-be barbeque'er into a new wave of exciting contemporary fare. And I venture to say that even an old master like Mr. Stubbs would have willingly gone along.—KH
The electronic Gourmet Guide launched in 1994 and later merged into the Global Gourmet website in 1998 (now Foodwine.com). This is an edited archive of one of those early pages.
Modified June 2007
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