GRILL SCHOOL: 150+ Recipes & Essential Lessons for Cooking on Fire

Dave Joachim, Andy Schloss

Weldon Owen
June 14, 2016
$29.95/Hardcover
ISBN-13: 978-1681881089

About
Request a Copy

David JoachimDave Joachim has authored, edited or collaborated on more than 40 cookbooks. He holds a master’s degree in English language and literature from Binghamton University, where he taught writing classes for three years. He is the author of the IACP Award-winning reference books, The Food Substitutions Bible and The Science of Good Food, which also won a World Gourmand Award for Best Food Literature Book, a Cordon d’Or Award for Best Culinary Reference Book, and was a finalist for both a James Beard Award and a World Food Media Award. He wrote A Man, A Can, A Plan, which has more than 500,000 copies in print, and A Man, A Can, A Grill, a New York Times bestseller. Joachim’s “A Man, A Can…” series of books has sold more than 1 million copies. His latest books are Eating Italy, written with James Beard-award winning chef Jeff Michaud; Fire In My Belly, co-authored with Top Chef fan favorite Kevin Gillespie; and Rustic Italian Food, written with James Beard Award winner Marc Vetri. Joachim has collaborated on and co-authored titles such as the New York Times bestseller Mastering the Grill with Andrew SchlossLose Weight the Smart Low-Carb Way with Bettina Newman, R.D., which has sold over 250,000 copies; and Eat Up, Slim Down with Jane Kirby, R.D, which has more than 300,000 copies in print. He has developed and tested recipes for corporate clients such as Whole Foods Market, Panera Bread, Walmart, Splenda and Stubb’s, as well as for several books, including Patti Labelle’s Lite Cuisine, a New York Times bestseller; and Fat to Firm at Any Age, which has sold over 675,000 copies. He has edited more than 15 cookbooks, including Steven Raichlen’s Healthy Latin Cooking, which won a James Beard Award and was an IACP Award finalist; and The Healthy Cook, which has sold more than 250,000 copies and was an IACP Award finalist.

Andy Schloss is known by his readers and students for his inventive recipes and an ability to explain technical aspects of cooking in entertaining, understandable terms. His popular articles have appeared in The Philadelphia Inquirer, The Washington Post, San Francisco Chronicle, Chicago Tribune, Food and Wine Magazine, Cooking Light, Bon Appétit, and Family Circle. Andy is the author of 22 cookbooks including: Mastering the Grill (winner of a World Gourmand Award and a New York Times best-seller) and The Science of Good Food (winner of an IACP Cookbook Award, a James Beard finalist, nominated by Le Cordon Bleu Food Media Awards as Best Food Book in the World), both co-authored with David Joachim; Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club); Homemade Sodas; One-Pot Cakes; Fire It Up and The Art of the Slow Cooker. His two most recent books Cooking Slow and Homemade Liqueurs & Infused Spirits are scheduled to be released in the fall of 2013. Schloss has contributed to several recipe anthologies, and has helped many cooking professionals focus their ideas and passion about food into fully realized marketable cookbooks.

From New York Times bestselling authors and grill experts David Joachim and Andrew Schloss, comes Williams-Sonoma Grill School, the all-inclusive guide to grilling. With 30 easy-to-master lessons, failproof techniques, and over 100 mouthwatering recipes, you’ll be well on your way to becoming a grill master.

Grill experts Joachim and Schloss break down the essential information you need to “graduate” grill school. Learn about different types of grills and equipment and master the eight fundamental grilling techniques, including direct and indirect grilling, smoking, and la plancha. Organized by main ingredient and type of dish, each chapter features fresh recipes with flavor profiles inspired from around the globe. Throughout the eight chapters you’ll find engaging lessons that break down the techniques for getting the best results with burgers, steak, salmon, vegetables, and more. This enticing collection includes over 65 recipes for burgers, beef, pork, poultry, fish & shellfish, vegetables, pizzas, desserts, brines, rubs and sauces.

Recipes include: Tunisian Turkey Burgers with Harissa Ketchup; BBQ Brisket with Ancho Chocolate BBQ Sauce; 3-Pepper Spareribs with Peach Bourbon Barbecue Sauce; Grilled Chicken Tikka Masala; Planked Salmon Fillet with Citrus Rub and Artichoke Relish; Grilled Squid with Chorizo and Romesco; Grill Woked Broccoli and Cauliflower Florets with Tom Kha Ga Glaze; Grilled Fennel Basted with Rosemary Absinthe; Grilled Pizza with Black Garlic, Arugula & Soppressata; Barely Burnt Honey Glazed Pears with Orange and Rosemary; and an entire chapter on brines, rubs and sauces.

Whatever you grill, you can always make it better. Grill School teaches you how.

Contact: Amy Kaneko
amy.kaneko@bonniercorp.com


Connect


Join Our Mailing List!

© 2017 The Lisa Ekus Group. All rights reserved.