All Fired Up!
Outdoor and Indoor Grilling
- Publisher
- Firefly Books
- Initial publish date
- Mar 1998
- Category
- Barbecue & Grilling
-
Paperback / softback
- ISBN
- 9781552092170
- Publish Date
- Mar 1998
- List Price
- $24.95
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Where to buy it
Out of print
This edition is not currently available in bookstores. Check your local library or search for used copies at Abebooks.
Description
This year-round cookbook will get you "all fired up" about grilling. Discover everything you need to know to get maximum fun and satisfaction from your barbecue grill, whether it's charcoal or gas fired, outdoors on your deck or indoors on your kitchen range.
The book includes meats, poultry, fish, vegetables, and fruits, and provides thorough advice about the different methods of grilling them -- direct, indirect, spit roasting and kebabs.
All Fired Up! has recipes such as Leg of Lamb with Port Wine sauce, Grilled Red Pepper and Herb Dip, and Flaming Blueberry Mango Crisp. It also covers appetizers and other starters, side dishes, marinades, rubs, sauces, and more desserts. You will also find suggested menus.
With over 150 recipes and illustrated with 60 beautifully vibrant photographs, All Fired Up! is designed to get people "fired up" about grilling, whether you're using a charcoal barbecue, one that's gas-fired, or indoors on your kitchen range.
About the author
Margaret Howard is a Registered Dietitian, and holds a Bachelor Degree in Science with a specialty in Home Economics from the University of Western Ontario. Margaret has authored 15 cookbooks, and tests recipes and writes for magazines.
Excerpt: All Fired Up!: Outdoor and Indoor Grilling (by (author) Margaret Howard)
Direct Grilling
Polynesian Chicken Mango Kebabs
Bold herbs and spices teamed with lime and coconut milk make a satisfying marinade for chicken. If you have time, let the chicken marinate overnight.
Lime-Coconut Marinade
1/2 cup (125 mL) coconut milk 2 tbsp (25 mL) lime juice 1 tsp (5 mL) grated lime peel 3 cloves garlic, minced 1 green onion, finely chopped 1 tsp (5 mL) coriander seeds, crushed 1/2 tsp (2 mL) each: ground cumin and paprika 1/4 tsp (1 mL) each: salt and freshly ground pepper 1/8 tsp (0.5 mL) hot pepper sauce
Chicken and Mango
4 boneless, skinless chicken breast halves 1 tbsp (15 mL) liquid honey 1 large mango, peeled and cubed Toasted sesame seeds
Makes 4 servings
Suggested Menu:
Fluffy rice and Grilled Asparagus (page 168) drizzled with Mint Vinaigrette makes a refreshing accompaniment for this entrée.
Mint Vinaigrette:
Combine 1 tbsp (15 mL) water, 1 tbsp (15 mL) olive oil, 2 tsp (10 mL) rice vinegar and 1 tsp (5 mL) minced fresh mint leaves
Editorial Reviews
Comprehensive ... Most recipes are modern twists on timeless favorites ... Any grilling chef, from beginner to advanced, wondering what to cook this summer would do well to read All Fired Up!
Okanagan Sunday
Still in print and still worth looking for.
Edible Prairie Journal
Mouth-watering photos and ideas for barbecuing year round.
Kitchener-Waterloo Record
A great cookbook for fans of grilling.
Chronicle Journal
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