How To Grill Everything: Simple Recipes for Great Flame-Cooked Food: A Grilling BBQ Cookbook (How to Cook Everything Series, 8)

How To Grill Everything: Simple Recipes for Great Flame-Cooked Food: A Grilling BBQ Cookbook (How to Cook Everything Series, 8)

The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series. Here’s how to grill absolutely everything―from the perfect steak to cedar-plank salmon to pizza―explained in Bittman’s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this comprehensive cookbook is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); classic low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises―like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill―to get the most out of every fire. Master your grill with clear instructions for every occasion: Fundamental Techniques: From choosing a grill to mastering temperature control, Bittman’s practical advice makes it easy to get started. - Weeknight Dinners & Weekend Projects: Whip up quick Green Chile Cheeseburgers on a Tuesday, or spend a Saturday perfecting a Texas-Style Smoked Brisket. - Vegetarian & Vegetable Options: Go beyond burgers with satisfying vegetarian mains and innovative sides, from grilled avocado to perfectly charred corn. - Creative Grilling Ideas: Surprise your guests by grilling everything from from-scratch Rosemary Olive Oil Bread and meat loaf to pound cake for dessert. - 1,000 Recipes & Variations: An exhaustive collection covering appetizers, seafood, poultry, and more, giving you nearly endless possibilities for your next cookout. "Bittman’s broad coverage and clear instructions yield a wealth of reliable, practical dishes well within the range of even novice grillers. Although the book contains 1,000 recipes, Bittman doesn’t overwhelm... his easy-to-execute recipes and imaginative approach is unassailable. Regardless of one’s grilling experience, fans of outdoor cooking will find this volume to be essential. " — Publishers Weekly, STARRED review Mark Bittman is the author of more than thirty books, including the  How to Cook Everything  series and the #1  New York Times  bestseller  VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. Over his long career at The New York Times , Bittman wrote for both the food and opinion pages, and was the lead Magazine food writer before launching his own popular web site, The Bittman Project. Bittman has starred in four television series, including Showtime’s Emmy-winning  Years of Living Dangerously.  He is a longtime  TODAY  regular and has made hundreds of television, radio, and podcast appearances, including on  Jimmy Kimmel Live! ,  Real Time with Bill Maher,  and CBS’s  The Dish;  and on NPR’s  All Things Considered, Fresh Air,  and  Morning Edition. Together with daughter Kate Bittman, he has hosted their own podcast, Food with Mark Bittman since 2021. Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk “What’s wrong with what we eat?” has over five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors. In addition to his role as editor-in-chief for The Bittman Project, Bittman is currently special advisor on food policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of  Heated.  His most recent books beyond the How to Cook Everything Series are How to Eat ; Animal, Vegetable, Junk ; and Bittman Bread .