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Contact: Dalyn A. Miller
617.504.6869
Dalyn@DalynMillerPR.com
The flavors of New Zealand for Americans at the grill
Grilling season is here once again and one of the hottest grilling books from last year is back! As you fire up the barbecue this year, why not take a cue from down under? The culture of New Zealand has evolved the art of the barbecue to a higher level: it's not just hamburgers, steaks and chicken skewers anymore. Now it's breakfast, brunch, lunch, dinner and dessert that are brought to life by the warmth and aroma that only the grill can bring. This summer, award-winning New Zealand cookbook author, Julie Biuso, shows us just how to do it.
SIZZLE: Sensational Barbecue Food is the ultimate barbecue cookbook, offering tempting and contemporary international food with fresh New Zealand flavor. This delicious selection includes more than one hundred inspirational and easy-to-follow recipes fit for midweek meals, al fresco feasts, weekend brunches and special occasions — in other words, all you need to make outdoor (and indoor!) living fun, affordable and utterly irresistible.
Chapters include: Beginnings (starters), Main events, From the Sea, Sides, Salads, Sauces and Salsas, and Sweet Endings. At the back of the book there are invaluable hot tips on everything from choosing and using a barbecue to cooking meat to perfection, adding flavor, and judging cooking times. Recipes include:
- Green Tomato, Avocado and Orange Salad
- Pork Satay with Fresh Pineapple Chutney
- Asparagus and Mint Prosciutto Wraps
- Seared Scallops with Chili Pepper Dressing
- Char-grilled Lamb Rumps with Balsamic Tomatoes
- Fluffy Pancakes with Maple Syrup
Perfect for those looking to break away from the old grilling standards and shake it up in front of the fire this season, SIZZLE will introduce Americans to a flavor explosion from New Zealand. The best part of all... all the ingredients can be found in our own local grocery stores and markets.
Books are available online at www.juliebiuso.com or through Amazon.
About the Author
Julie Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards. In 2007 Gourmand awarded her a Special Prize of the Jury to mark her achievements in her career. Visit her online at www.juliebiuso.com
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