Indoor! Grilling

From the Editors

<strong>Indoors—It's the new outdoors</strong><br><br>SPIT-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-GRILLED LAMB KEBABS, POTATOES ROASTED IN THE ASHES, BAYOU WINGS, VANILLA-GRILLED PINEAPPLE WITH DARK RUM GLAZE—all of it infused with honest-to-goodness real-grilled flavor, and all of it cooked indoors. Yes! <p></p> Bursting with bold new ideas, 270 righteous recipes, and hundreds of tips and techniques—from how to season a cast-iron grill pan to buying brisket cut from the "flat"—<i>Raichlen's Indoor! Grilling</i> brings the guru's mastery of live-fire cooking indoors. New every day's a good day to grill.
Product Description

Customer Response

Not what I expected
I ordered this book for practical recipes for my indoor grill. The recipes are not what I expected. They are not for every day grilling - strange combinations of ingredients. I plan to sell this at my next yard sale.

Perfect for Indoor Grillers

Absolutely fanatastic! Very well organized.
Very helpfull tips. The recipes will
allow you to take your George Forman to a new
level.

indoor grilling
This purchase went very smoothly. I received this book in the condition stated and in the time promised. I was very happy with this purchase.

Great Book for Beginners and Hopefuls
I currently live in an apartment where we are not allowed to grill for fire safety reasons. My wife and I are looking to move out soon to our own place and the first purchase we are making is a grill.

Raichlen is an excellent teacher when it comes to all things grill and fire, take these words and learn them. Then get more adventurous, but after you master the techniques first.

Perfect indoor grilling companion
This is a GREAT cookbook for any type of indoor grill you may have. Since I have a few different types of indoor grills, I appreciate the separate cooking instructions for each type. Every recipe we've tried has been a winner. I highly recommend making the sauces, compound butters, salads and other various accompaniments included with many of the recipes because, as good as the basic recipes are, these are often the soupçons that transport the dishes to whole new levels.

The reviewer who complained about the recipes being not much more than salt and pepper must have another book, or must not be making the accompaniments. The Grilled Swordfish may seem pretty basic until you add the perfectly balanced, tart, creamy, puckery, garlicky flavors of the sublime Lemon Basil Butter. The Georgian walnut sauce is a killer with what might otherwise seem like standard grilled trout. The Cuban Sandwich and Medianoche are absolutely authentic versions of two brilliant sandwiches for which the cooking technique is paramount and clearly explained. The chicken recipes I've tried are all pretty darn terrific.

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