If summer temperatures fuel your appetite for outdoor cuisine,
The Essential New York Times Grilling Cookbook will soon be your go-to source for inspired grilling and barbecue. This volume collects more than 200 recipes from the archives of the New York Times. Included are recipes of notable food writers including Mark Bittman, Craig Claiborne and Florence Fabricant as well as recipes from famous chefs such as Jacques Pepin, Alfred Portale and Susan Spicer. Recipes run the gamut for all food courses beginning with starters, moving on to burgers, pork, lamb and poultry, fresh vegetables, breads and desserts. Wondering if something can be grilled? Chances are, Mark Bittman has it covered (or uncovered) in "101 Fast Recipes for Grilling." Following deserts is a chapter devoted to the essence of great barbecue - marinades, rubs and sauces and a concluding chapter with 20 complete menus.
The recipes share the spotlight with stories and commentary. The New York Times was born on September 18, 1851. Within that year, mention was made of a barbecue thrown by the Whig Party. Fast forward a century to the summer of 1956, and read an article in the August 22 edition which begins:
"A woman stands over a hot stove to cook one thousand meals a year and 998 of them are not only taken for granted, demanded and grumbled at if late, but also consumed with quite evident smacking of lips and equally nonevident verbal commendation. A man stands ten feet away from a hot charcoal grill in the shade of a tree and cooks twenty meals a year, none of which can be taken for granted, all of which are late; consumes the largest choices portions and receives fulsome adulation."
All gender kidding aside, this makes for a great Father's Day gift.
RR @ RR
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