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Modern Grill Pan Cooking : 100 Innovative Recipes for Perfect Results, by Gina Steer
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Health-conscious Americans are making grill pans a hot trend, with everyone from Martha Stewart to Gourmet magazine featuring foods cooked in the uniquely designed pan. The ridged cooking surface enables food to be grilled year-round, using less fat than any other method.
Modern Grill Pan Cooking features 100 recipes designed for fast, healthy cooking with the bonus of char-grilled look and flavor! Great for the health conscious, busy parents, singles on the go, and anyone who craves a barbecue in the dead of winter. Following an introduction on making the most of the grill pan, chapters on fish and shellfish, beef, lamb, pork, poultry, vegetables, and fruit offer a wide variety of innovative recipes for a host of occasions.
- Sales Rank: #1305193 in Books
- Published on: 2000-09-01
- Original language: English
- Number of items: 1
- Dimensions: .42" h x 8.84" w x 8.77" l,
- Binding: Paperback
- 128 pages
Most helpful customer reviews
3 of 3 people found the following review helpful.
Not great, not terrible
By H. Grove (errantdreams)
When I think of this cookbook, I think… average. Nothing dazzling. Nothing bad. It’s good, solid food. I guess I’m spoiled; I like to see more than that. Most cookbooks have at least a few truly wonderful recipes in them–otherwise, why spend money on them?
The index is reasonable but not great. There are 127 pages of recipes; most come with nice, full-color photos (again, good but not mouth-wateringly delightful). There are some very brief informational sections toward the beginning, on things like choosing a grill pan. This section mostly consisted of informing us about the wide range of shapes and sizes out there, which is not particularly useful. It also says to pick a pan of a size that suits your family size, and to get one that’s heavy. Okay, I guess that last suggestion was useful if you don’t know much about cookware already.
There are bits on cooking with a grill pan (read the instructions that come with the pan, for example – I think we could have figured that out). Make sure the outside of the food is sealed through high heat before turning down the heat for long-term cooking. There’s caring for your pan, cooking techniques, and a few notes on ingredients. These present the same mix of “duh” and “okay, I guess that’s useful” information. Layout is fairly clean and easy. Recipes are generally one-page affairs, easy to make sense out of.
The chapters are divided into Fish & Shellfish, Beef, Lamb, Pork, Poultry, Vegetables, and Desserts. Yes, desserts! Most of the recipes in this book are fairly simple. Fish steaks are marinated and grilled; occasionally they’re served with a simple sauce. The plum sauce that goes with the red mullet looks quite good: plums, brown sugar, garlic, lemon zest, and cinnamon. The seafood kabobs are served with a cucumber and yogurt dip. The recipes often have serving suggestions for what sort of side dish you might want to serve with them; we usually ignore these because they haven’t inspired us particularly. There are Seafood Tikka Kabobs, Lobster Tails with Lemon and Tarragon Mayonnaise (yum!), and Grilled Sardines with Ginger and Mint Butter. The recipes sound so delicious, that I’m continually surprised by the “good but not great” nature of the food once it’s cooked.
A brief complaint: this cookbook does not like to provide amounts when telling you to add pepper and salt. While this is fine in situations where you can taste as you add these ingredients, it is not fine when you’re adding it to, oh, say, raw hamburger meat.
There’s a Caribbean Chicken with Warm Fruit Salsa, Hoison Rock Cornish Hens, Maple-Glazed Turkey, Duck Breasts with Warm Mango Salsa, and Turkey Mole Kabobs. This last dish, with its slightly-sweet sauce involving chocolate, cinnamon, garlic, tomatoes, chilies, and more, is the best of the dishes we’ve made from this cookbook, and the only one that approached spectacular. The Chicken and Tarragon Burgers were good, but not great – a little too bland for our tastes.
This is an average cookbook. Nothing we’ve made out of it has been bad; everything has been reasonably good. I’m used to seeing a higher ratio of very good recipes. I want directions that don’t imply that I should be tasting raw hamburger for its salt content. I want “helpful” information that doesn’t make me say “uh, yeah? So what? Where’s the useful stuff?” We’ll certainly make use of this cookbook and I marginally recommend it, but it won’t be one of our dog-eared, well-worn cookbooks.
0 of 0 people found the following review helpful.
Great grill pan
By Dorothy Finkel
I love this grill pan. So far, I've cooked steaks, chicken, and ahi tuna steaks. They all turned out great. I like that the meats aren't dried out and tough.
0 of 5 people found the following review helpful.
review on Modern Grill Pan Cooking
By Amazon Customer
Love my new grilling book. I am always so happy with Amazon for the best selections, prices, and even free shipping when it applies. Love the book.
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