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Perfect Grilled Vegetables: Storey's Country Wisdom Bulletin A-152

Di Matt Kelly

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Valutazione: 5 stelle su 55/5 (1 recensione)

Lunghezza: 44 pagine29 minuti

Editore:: Storey Publishing
Pubblicato:: Jan 6, 1996
ISBN:: 9781603425230
Formato:: Libro

Descrizione

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

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Informazioni sul libro

Perfect Grilled Vegetables: Storey's Country Wisdom Bulletin A-152

Di Matt Kelly

Valutazioni:

Valutazione: 5 stelle su 55/5 (1 recensione)

Lunghezza: 44 pagine29 minuti

Descrizione

Leggi altro

Editore:: Storey Publishing
Pubblicato:: Jan 6, 1996
ISBN:: 9781603425230
Formato:: Libro

Informazioni sull'autore

Matt Kelly

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Perfect Grilled Vegetables - Matt Kelly

Perfect Grilled Vegetables

by Matt Kelly

About Barbequing

The Cookers

The Fuel

The Wood

The Equipment

The Fire

Recipes

Potatoes

Mushrooms

Brussels Sprouts

Broccoli

Corn

Tomatoes

Onions

Asparagus

Squash

Peppers

Endive

Eggplant

Felafel with Tahini Sauce

Sources

About Barbequing

Barbequing seems to have been adopted as the national cooking method — as American as apple pie. The charcoal cooker on the patio or in the backyard became so ubiquitous in the 1950s and 1960s it almost seemed like a post-war invention of the American culture.

But barbequing is an ancient form of cooking, invented shortly after man discovered fire. Early humans discovered that meat broiled over open flames was more appetizing and healthier than raw meat. They also found that cooked meat lasted longer than its raw counterpart.

While the beginnings of grilling food were simple, the traditions that developed and were passed down through the generations have varied greatly. Cooks refined their grilling techniques, developing better ways of using the open flame. They realized that other flavors could be imparted on foods by using marinades and sauces. As humans expanded their culinary lexicon, herbs and spices were used both as part of marinades and also in dry rubs.

Early humans grilled meat and ate vegetables raw. But, being ever inquisitive and inventive, they soon discovered that like meat, vegetables developed special flavors when grilled. And like meat, vegetables could be marinaded in a variety of sauces to impart special flavors.

Different cultures developed not only new ways of preparing food but also of preparing the fire, from little charcoal braziers to big wood-fired pits.

The Asians, who have been barbequing for centuries, have a variety of methods, including cooking directly over an open fire, spit turning meat, and barbequing in an oven. Since many ingredients are already cut to bite-sized pieces, much Asian barbequing is done with skewers.

Indian Tandoori cooking calls for food to be placed in a large clay oven that has been heated through by charcoal. The foods are generally marinated before being lowered into the oven. In a well-made tandoori oven, the food will come out crisp on the outside, but moist and tender on the inside. Indian cooks also prepare a special bread, nan, in their tandoori ovens, by pressing the flattened dough on the sides of the cooking chamber.

In America, barbequing is done over a charcoal or

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Informazioni sul libro

Perfect Grilled Vegetables: Storey's Country Wisdom Bulletin A-152

Azioni libro

Descrizione

Azioni libro

Informazioni sul libro

Perfect Grilled Vegetables: Storey's Country Wisdom Bulletin A-152

Descrizione

Informazioni sull'autore

Autori correlati

Correlati a Perfect Grilled Vegetables

Growing & Using Hot Peppers: (Storey's Country Wisdom Bulletin A-170)

Growing & Using Chives: Storey Country Wisdom Bulletin A-225

Making & Using Mustards: Storey's Country Wisdom Bulletin A-129

Grow Super Salad Greens: Storey's Country Wisdom Bulletin A-71

Landscaping with Bulbs: Storey's Country Wisdom Bulletin A-99

Building Purple Martin Houses: Storey's Country Wisdom Bulletin A-214

The Flower Arranger's Garden: Storey's Country Wisdom Bulletin A-103

Grow the Best Root Crops: Storey's Country Wisdom Bulletin A-117

Cooking with Winter Squash & Pumpkins: Storey's Country Wisdom Bulletin A-55

Gardening in Sandy Soil: Storey's Country Wisdom Bulletin A-169

Growing and Using Thyme: Storey's Country Wisdom Bulletin A-180

Water Gardening in Containers: Storey's Country Wisdom Bulletin A-182

Recipes for Gourmet Vegetables: Storey's Country Wisdom Bulletin A-106

Grow a Butterfly Garden: Storey Country Wisdom Bulletin A-114

Grow the Best Corn: Storey's Country Wisdom Bulletin A-68

Hand-Feeding Chickadees: Storey's Country Wisdom Bulletin A-211

Long-Lasting Hanging Plants: Storey's Country Wisdom Bulletin A-147

All the Onions: Storey's Country Wisdom Bulletin A-204

Growing & Using Dill: Storey's Country Wisdom Bulletin A-200

Making Maple Syrup: Storey's Country Wisdom Bulletin A-51

Landscaping with Annuals: Storey's Country Wisdom Bulletin A-108

Grow 15 Herbs for Fragrance: Storey Country Wisdom Bulletin A-229

Creating Habitat for Backyard Birds: Storey's Country Wisdom Bulletin A-215

Bird Food Recipes: Storey Country Wisdom Bulletin A-137

Creating a Wildflower Meadow: Storey's Country Wisdom Bulletin A-102

Growing & Using Scented Geraniums: Storey's Country Wisdom Bulletin A-131

Cooking with Dried Beans: Storey Country Wisdom Bulletin A-77

Growing & Using Tarragon: Storey's Country Wisdom Bulletin A-195

Growing & Using Basil: Storey's Country Wisdom Bulletin A-119

Growing & Using Oregano: Storey's Country Wisdom Bulletin A-157

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