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.
David Joachim has authored, edited, or collaborated on more than 40 cookbooks, including 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 World Food Media Award and a James Beard Award. He wrote A Man, A Can, A Plan and A Man, A Can, A Grill, a New York Times bestseller, which combined have sold more than 1 million copies.
Andrew Schloss is the author of 22 cookbooks including: Mastering the Grill (winner of a World Gourmand Award and a New York Times bestseller) 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; and Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club). Schloss is currently the co-owner of Chef Salt, a small-batch artisan seasoning company manufacturing seasoning blends made with unrefined salts. He is the former president of The International Association of Culinary Professionals and the former Director of the Culinary Curriculum for The Restaurant School in Philadelphia. His critically acclaimed restaurant, In Season, was instrumental in the creation of Philadelphia's restaurant renaissance. Mr. Schloss is a well-known culinary instructor and was nominated for "Cooking Teacher of the Year" by the International Association of Culinary Professionals in 2005. He has taught cooking classes to professional and avocational cooks all over the United States.
