INTRODUCTION

Grilling foods over a charcoal fire is hardly a new phenomenon

in this country, or in any other for that matter. What is new in

America is an expanded approach to grilling that takes up where

the backyard barbecue left off some years ago. More restaurants

than ever have begun serving grilled foods-from simple fare to

the most sophisticated-much to the delight of their patrons.

This book takes a look at some of the new ways of using your

own charcoal grill to produce a wide range of foods, many of

which have their origins in cultures from Southeast Asia to the

Mediterranean.

The GriIling Book takes a broad view of grilling- broader than

what we as Americans have traditionally prepared over the

glowing coals. The first chapter examines the history of grilling

in this country, and shows that what is old is new again, par-

ticularly in the way of ethnic and regional grill specialties.

Chapter 2 and Chapter 3 offer detailed information on the types

of manufactured grills and the various fuels available, from

briquets and mesquite to hardwood, and how to start a fire.

Although this material may appear very basic, a surprising

number of people refuse to approach a grill for the simple reason

that they are not exactly sure of how to start a fire, or how to

control it once it's going. Chapter 4, A Griller's Guide to Good

Eating, which reflects the considerable knowledge of Jay Harlow,

a professional grill cook, is a systematic treatment of the kinds

of foods that can be successfully grilled-from meats, to vege-

tables, to bread and cheese. Many of these foods have become

popular at grill restaurants; to our knowledge, this is the first

time the methods for their preparation have been offered to the

home griller in a substantial way. The emphasis is on basic

techniques, with recipes that serve to illustrate them. Chapter

5, Primeval Cuisine, takes grilling from the backyard or balcony

and into the wilds-to the forests and coasts-to discover the

roots of this form of cooking. As such, grilling offers its practi-

tioners a connection with the basic

good food, and the time to enjoy it.

pleasures of life: a hot fire,

lX