Indoor! Grilling by Steven Raichlen

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Indoors—It's the new outdoors

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!

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"—Raichlen's Indoor! Grilling brings the guru's mastery of live-fire cooking indoors. New every day's a good day to grill.

About Steven Raichlen

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Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he teaches the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.
Published November 1, 2004 by Workman Publishing Company. 416 pages
Genres: Cooking. Non-fiction

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