The Essential New York Times Grilling Cookbook
More Than 100 Years of Sizzling Food Writing and Recipes
By Peter Kaminsky (Editor), Mark Bittman (Foreword)
Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes—and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary “family” weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne (“French Thoughts on U.S. Barbecue”), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O'Neill (“Splendor in the Lemongrass”), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!
"This cookbook's strength is its scope; Jacques Pepin's 1992 recipe for grilled Tabasco chicken sits happily alongside Julia Moskin's jerk chicken (2008) and Craig Claiborne's poulet grille au gingembre (grilled chicken with ginger) from 1980. VERDICT: A fascinating look at how various innovators, personalities, and cultural trends have shaped the evolution of grilling and barbecue." —Library Journal
"Fans of the New York Times and of grilling will go gaga over this book. Veteran food writer and former Times columnist Peter Kaminsky has curated a collection of the newspaper's best summertime recipes, and seeing the names of contributors past and present is like visiting with old foodie friends. A forward by Mark Bittman points out the timelessness of many of the entries, and indeed picks like Grilled Pizza with Italian Cheese and Bitter Greens, first published 25 years ago, show that more often than not, the Times was ahead of the, well, times. A piece called 'Politics and Clams' seems positively prescient when it states: 'How far nations and races are affected by their diet, we are just beginning to learn.' It was written in 1875." —Fine Cooking magazine-
ABOUT THE AUTHOR(S)
Peter Kaminsky is a former columnist for the New York Times and a contributor to Food & Wine magazine. He has written, coauthored, or contributed to numerous books, his most recent being Bacon Nation: 125 Irresistible Recipes, with Marie Rama (Workman). Other titles include Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them (Hyperion) and Culinary Intelligence: The Art of Eating Healthy (and Really Well) (Vintage), which Jamie Oliver called “a great guide to how to make the most of your food.” He lives in Brooklyn, NY. Follow Peter on Twitter at @peterkaminsky.