The Everyday Gourmet: How to Master Outdoor Cooking

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Steak. Asparagus. Pineapple. On a pleasant day when family or friends are near, nothing beats firing up the grill for a great meal. Most of us, however, don’t take full advantage of all the possibilities for outdoor cooking. Not only can the grill provide a savory seared crust on a juicy steak or add smoky flavor to some barbecue chicken, the grill can also enhance salads, side dishes, and a variety of meats beyond the traditional hamburgers and hot dogs.Whether you’re just starting out or you have a range of skills, The Everyday Gourmet: How to Master Outdoor Cooking gives you the chance to boost your culinary repertoire and take full advantage of the grill—your “outdoor kitchen.” Taught by Bill Briwa and Patrick Clark, two highly accled chef-instructors at the Culinary Institute of America, these twelve informative lectures are filled with detailed demonstrations of techniques and recipes from around the world that will liven up your summer meals.The beauty of outdoor cooking is in going back to basics, using simple tools and a keen awareness of the process to make delicious food. Whether it’s the feel of heat from the grill, the sweet smell of fire-roasted onions, or the sound of a sizzling steak over flame, all of your senses play a role in success with the grill. Your instructors show you what the various s, sounds, and smells mean—and how to make adjustments as you go to create the perfect dish.Along with clear lessons in cooking techniques and recipes, Chef-Instructors Briwa and Clark also give you a number of insider tricks for cooking on and off the grill, as well as tips for how to avoid some of the most common mistakes people make. You’ll examine several rules of thumb for creating marinades, dry rubs, vinaigrettes, and more.Whether you’re a novice griller or an experienced cook, Chef-Instructors Briwa and Clark guide you through all the ins and outs of outdoor cooking.