Overview
In New South Grilling, Robert St. John brings all the flavor and fun that made his Deep South books such a success--but this time, his recipes are accompanied by beautiful, lush, full-color photos that will have every backyard BBQ fan running to fire up the grill.New South Grilling pairs flawless technique and easy-to-follow instructions with witty, flavorful food combinations. From fun party food to luscious burgers to elegant seafood to the perfect cocktails to wash it all down, it offers everything home cooks need to dazzle friends and family all summer long.
Including such luscious recipes as Grilled Oysters RockefellerDr Pepper-Glazed HamKey Lime Grilled Shrimp with Pecan-spiked RiceZydeco ChickenAndouille-Stuffed Prime RibGinger Soy SalmonGrilled Peach Shortcake with Peach Ice CreamGold Margaritas with CointreauSeersucker cocktailsNot-Your-Grandmother's Mint Julep
And with Robert's own guaranteed no-stick marinades that make grilling even seafood a breeze, this incredible cookbook will transform your grilling and your everyday cooking, year-round.
Synopsis
In New South Grilling, Robert St. John brings all the flavor and fun that made his Deep South books such a success--but this time, his recipes are accompanied by beautiful, lush, full-color photos that will have every backyard BBQ fan running to fire up the grill.
New South Grilling pairs flawless technique and easy-to-follow instructions with witty, flavorful food combinations. From fun party food to luscious burgers to elegant seafood to the perfect cocktails to wash it all down, it offers everything home cooks need to dazzle friends and family all summer long.
Including such luscious recipes as
Grilled Oysters Rockefeller
Dr Pepper-Glazed Ham
Key Lime Grilled Shrimp with Pecan-spiked Rice
Zydeco Chicken
Andouille-Stuffed Prime Rib
Ginger Soy Salmon
Grilled Peach Shortcake with Peach Ice Cream
Gold Margaritas with Cointreau
Seersucker cocktails
Not-Your-Grandmother's Mint Julep
And with Robert's own guaranteed no-stick marinades that make grilling even seafood a breeze, this incredible cookbook will transform your grilling and your everyday cooking, year-round.
Publishers Weekly
St. John, a food columnist and the executive chef of three Mississippi restaurants, offers a refreshingly small book on grilling. Unlike many of the oversized and oversauced efforts of his BBQ contemporaries, this one "assumes that you already know how to light charcoal, rotate food, keep it away from direct flames, and make crosshatch marks." It thus wastes no time in offering up simple, minimal instructions, buoyed by dozens of color photos, albeit many of the author himself. St. John is certainly not beyond the joys of good ole boy cuisine, but adds a touch of class. He likes andouille, but likes it better when it's used to stuff a prime rib. There is Beer Can Chicken, but he prefers to call it Yardbird with Barley and Hops Enema. Three different mint julep recipes liven up a chapter on cocktails and there is Grilled Peach Shortcake for dessert. But most of all there is seafood. Bottom-dwellers represent with Grilled Crawfish Pizza made with a Basil Tapenade, tricky Shrimp-Stuffed Portobello Mushrooms, and Soft-shell Crab with Cucumber-Dill Dressing. And among the finer finned filets there are Grilled Grouper Madeira, Marinated Cedar-Plank Salmon and Snapper Pontchartrain. No-stick marinades are key to many of his dishes: oil-based with hints of balsamic vinegar and spices that vary slightly depending on whether the target is meat, fish or poultry. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.Editorials
Publishers Weekly
St. John, a food columnist and the executive chef of three Mississippi restaurants, offers a refreshingly small book on grilling. Unlike many of the oversized and oversauced efforts of his BBQ contemporaries, this one "assumes that you already know how to light charcoal, rotate food, keep it away from direct flames, and make crosshatch marks." It thus wastes no time in offering up simple, minimal instructions, buoyed by dozens of color photos, albeit many of the author himself. St. John is certainly not beyond the joys of good ole boy cuisine, but adds a touch of class. He likes andouille, but likes it better when it's used to stuff a prime rib. There is Beer Can Chicken, but he prefers to call it Yardbird with Barley and Hops Enema. Three different mint julep recipes liven up a chapter on cocktails and there is Grilled Peach Shortcake for dessert. But most of all there is seafood. Bottom-dwellers represent with Grilled Crawfish Pizza made with a Basil Tapenade, tricky Shrimp-Stuffed Portobello Mushrooms, and Soft-shell Crab with Cucumber-Dill Dressing. And among the finer finned filets there are Grilled Grouper Madeira, Marinated Cedar-Plank Salmon and Snapper Pontchartrain. No-stick marinades are key to many of his dishes: oil-based with hints of balsamic vinegar and spices that vary slightly depending on whether the target is meat, fish or poultry. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.Library Journal
St. John is the chef/owner of the Purple Parrot Café and two other restaurants in Hattiesburg and Meridian, MS, and author of Deep South Parties and Deep South Staples. He also writes a syndicated food/humor column, and his earlier cookbooks were humorous celebrations of such classics as Pimento Cheese ("the pâté of the South"). His new book is a more straightforward compendium of grilling recipes, from BBQ Oysters to Cracked Pepper Burgers to Andouille-Stuffed Prime Rib. Most of them are quick to prepare, and many of them are unusual and fairly sophisticated. For most collections.
—Judith Sutton