Product Description

Bored with the same old hamburgers or hot dogs?

How about spicy brine-salted chicken, garlic-studded pork loin, or rosemary-rubbed rib-eye steak? In The Italian Grill, you’ll learn how to grill Italian style, with simple ingredients, no-fuss techniques, and fresh, satisfying flavors. From appetizers through desserts, you’ll see how easy it is to put together an unforgettable weeknight meal or a crowd-pleasing weekend cookout.

• Antipasti and breads such as Grilled Pizza with Fresh Diced Tomatoes, Oregano, and Shaved Pecorino; Bruschetta with Chopped Tomatoes, Tuna, and Capers; and Thinly Sliced Seared Salmon with White Truffle Olive Oil, Three
Peppercorns, and Chives

• Main courses like Herbed Shrimp Threaded on Rosemary Skewers; Chicken Stuffed with Fennel and Prosciutto; and Herb-Marinated Pork Chops over Grilled Pepper Salad

• Side dishes like Sausage-Stuffed Onions and Frying Peppers; Seared Asparagus with Lemon Zest and Chives; and Herb-Basted Portobello Mushrooms Caps

• Desserts including Caramelized Blood Oranges over Creamy Ricotta Mousse; Honeyed Bruschetta with Gorgonzola; and Pears Glazed with Barolo Wine

With the clear, reliable recipes that Micol Negrin is known for, The Italian Grill captures the warmth of Italian entertaining at its casual best. Cooking outdoors will never be the same.

Product Details

• Amazon Sales Rank: #609571 in Books
• Published on: 2005-05-10
• Released on: 2005-05-10
• Original language: English
• Dimensions: 7.60" h x .70" w x 7.80" l, 1.55 pounds
• Binding: Hardcover
• 192 pages

From Publishers Weekly
This tightly focused volume may be less comprehensive than Negrin's first cookbook, the James Beard Award–nominated Rustico, but it's no less appealing. The grill's draw is that it turns out uncomplicated food without much stress, and Negrin respects that philosophy with such recipes as Tomato-Rubbed Bruschetta, and Sea Bream with Caramelized Lemons and Fresh Bay Leaves on skewers. On the other hand, a book on Italian grilling could have devolved into a series of similar recipes instructing readers to rub-with-olive-oil-and-sprinkle-with-garlic. Instead, Negrin offers many unusual ways to cook over an open fire. An entire chapter on bread preparations includes Focaccia Stuffed with Mascarpone and Truffled Olive Oil, and a Black and White Pizza with ricotta, goat cheese and olive paste. Fish recipes are equally inventive: a Sardinian-style Lobster, Lemon, and Mint Salad can be served warm or at room temperature. Basic information on both grills and ingredients is excellent. Negrin never calls for grilling where baking would do, and even simple desserts such as Summer Fruit Packets with Moscato d'Asti have a quiet sophistication that is welcome in a guide to using our most rustic cooking method. Combining two of the hottest, most long-lasting trends in cookbooks (Italian food and grilling), this book's only drawback is the scant number of recipes (85 total). 50 color photos. Agent, Judith Riven. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
“There is something new under the Italian sun—and it’s Micol Negrin’s new book. The recipes are “on fire” with flavor, classy in their restraint, bursting with the goodness of the best possible ingredients. . . . You won’t believe what you can cook up on a grill!” —Rozanne Gold, chef and author of Little Meals, Cooking 1-2-3, and Low Carb 1-2-3

“Grilling over wood coals is an integral part of the Italian culinary heritage. Micol Negrin’s fine book brings that full-flavored tradition to American homes.” —Cheryl and Bill Jamison, James Beard Award-winning authors of Smoke & Spice and Chicken on the Grill

“Micol, “la bella apassionata,” does it again. This book shows her love and understanding of the simple beauty of Italian food.” —Nick Stellino,author of Nick Stellino’s Family Kitchen

“Who says there is nothing new to learn about Italian food? The Italian Grill gives us quick and refreshing ways to serve old and new favorites, and Micol Negrin does it with authenticity and fun. Fire up the grill!” —Mary Ann Esposito, host of PBS’s Ciao Italia and author of Ciao Italia—Bringing Italy Home

From the Back Cover
“There is something new under the Italian sun—and it’s Micol Negrin’s new book. The recipes are “on fire” with flavor, classy in their restraint, bursting with the goodness of the best possible ingredients. . . . You won’t believe what you can cook up on a grill!” —Rozanne Gold, chef and author of Little Meals, Cooking 1-2-3, and Low Carb 1-2-3

“Grilling over wood coals is an integral part of the Italian culinary heritage. Micol Negrin’s fine book brings that full-flavored tradition to American homes.” —Cheryl and Bill Jamison, James Beard Award-winning authors of Smoke & Spice and Chicken on the Grill

“Micol, “la bella apassionata,” does it again. This book shows her love and understanding of the simple beauty of Italian food.” —Nick Stellino,author of Nick Stellino’s Family Kitchen

“Who says there is nothing new to learn about Italian food? The Italian Grill gives us quick and refreshing ways to serve old and new favorites, and Micol Negrin does it with authenticity and fun. Fire up the grill!” —Mary Ann Esposito, host of PBS’s Ciao Italia and author of Ciao Italia—Bringing Italy Home