Outdoor Cooking


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Marinades:
The Secret of Great Grilling


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Grill, baby, grill! Leave that kitchen

Review by Sybil Pratt

Even if you can stand the heat, it's time to get out of the kitchen, time to stoke up that grill, time to feel the thrill that comes from cooking in the open air, over an open fire. Outdoor Cooking by John Phillip Carroll, a new addition to the Williams-Sonoma Kitchen Library, offers seasoned grillmasters and eager wannabes innovative ideas for everything from first courses to desserts. The basics of grilling -- equipment, fire building, using aromatic flavor enhancers such as mesquite chips, rosemary and thyme to make that smoke smell sweet -- precede the 45 recipes included, each accompanied by a full-page color photo that's truly good enough to eat. There's fish and fowl, pork and beef, sausages and burgers, veggies and grilled fruit (a new grill-thrill for me). As we have come to expect from the Williams-Sonoma series, the directions are straightforward and easy to follow, so you'll have all the guidance you'll need to succeed.

Marinades on parade

Melanie Barnard, who has been cooking over fires for 30 smoke-smudged years, is a grilling guru and marinade maven of note. And now, just in time for some super summertime grilling, she shares her secrets about "the little things that gild the grilled lily": marinades, sauces, rubs, pastes, and condiments. Barnard explains their differences and individual uses in Marinades: The Secret of Great Grilling, the last book of her grilling trilogy. The recipes, 117 in all, are easy and versatile and each one can be used with more than one kind of food. A comprehensive master chart gives you optimum cooking times, grill temperatures, tests for doneness, and helpful hints on slicing and skewering. So, fire away!

Sybil Pratt is an avid cook who lives in New York City.

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