G.R.I.L.L.A. som proffsen!

Grilling food is an art! And it is time to take your exam in the technique of grilling and enjoy the three pillars of the book, the world’s most popular method of preparing food: Grilled, BBQ and asado.

Grilling food is a way to improve the taste and the experience. The food – treated with the heat – becomes at one and the same time more tasty, easier to digest and nourishing. The basics that are dealt with in this book are: grilled (cooking with very strong and direct radiant heat from red-hot embers), BBQ (cooking with weak and indirect heat from embers and with smoking wood), and asado (whole-grilled lamb, sucking-pig, wild boar and the like on spits or similar). These three styles are the academic foundation for all cooking over fire. And now it is time to start in Grill School!

You will get to learn all about what is usually included under the umbrella term: grilling. Imagine a perfect bed of red-hot embers, a clean grid iron, well-seasoned bits of meat, glaze, the correct implements, salad and accessories on the table. Then you have learnt the basics for a magnificent meal. Add some knowledge of wood for smoking, grilling charcoal and briquettes, how you get the fire going and get it to the right temperature, and what characterises different grills. You can then round off your studies by learning about which ingredients you need, whether it is best to marinate or just use seasoning, the inner temperature of the meat and letting the grilled meat rest – then you will be a fully-feathered master griller.

The book has more than 150 recipes, everything from the summer’s tastiest grilled blue mussels to barbecued endive salad with gorgonzola, honey and walnuts, or something as simple as grilled new potatoes with olive cream. Meat lovers will get their fill of juicy and tender entrecote, spare ribs and lamb cutlets.