Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
Author: Steven Raichlen
Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen.
An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.
Publishers Weekly
After such all-encompassing efforts as The Barbecue! Bible and How to Grill, Raichlen turns his attention to a single and hilarious style of preparation, one based on an inspired theory: if there is anything a guy loves more than his grill, his brew and his gadgets, it is the opportunity to combine the three into a succulent main course. The basic technique is simplicity itself, boosted by just enough schoolboy rudeness to make it irresistible. Take one whole chicken, insert half a can of a favorite beer into its cavity, then prop it up on the BBQ. The can, in combination with the drumsticks, forms a tripod that keeps the bird upright, allowing the skin to achieve a fine crispness even as the internal steamer flavors the bird and eliminates the need for basting. A cornucopia of rubs, marinades, and beer-can fillers provides for more recipe variations than one would sanely care to attempt (massage the chicken in dill, sugar, garlic and mustard, pour a little Scandinavian liquor in with the ale and, voilX, Chicken Aquavit). For teetotalers, there are sauces made from cola, ginger ale, peach nectar or lemonade, each with the appropriate can of soft drink inserted into its awaiting fowl. He does include some recipes that might be better in theory than practice, such as the Quail on a Throne, which involves small cans of prune juice and a Cinnamon-Prune sauce. Subtle safety tips are proffered (Never grill a bird on an unopened can!). (May) Copyright 2002 Cahners Business Information.
Library Journal
"Beer-can chicken" has been a standard on the barbecue circuit since at least the mid-1990s, but Raichlen's recipe (he's demonstrated it on Good Morning America) seems to have attracted the most attention. The basic recipe calls for standing a whole chicken rather indelicately over an open can of beer and grilling it with the idea that the steam generated, as well as the vertical roasting position, results in a moist, succulent bird. Here Raichlen (The Barbecue Bible) expands on the theme, with a variety of birds, from turkey to quail, cooked over an assortment of liquids that include sake, ginger ale, and prune juice. There are also other favorite "wacky" recipes, from Hay-Smoked Steak to Camembert on a Plank (I'd skip the smoke-flavored whipped cream for the Grilled Pound Cake, though). An amusing little book with some tasty recipes from a popular author, this is recommended for most collections. Copyright 2002 Cahners Business Information.
Interesting book: Advertising Strategy or Macroeconomics in Context
Betty Crocker's Living with Cancer Cookbook: Easy Recipes and Tips through Treatment and Beyond
Author: Elyse Cohen
Cancer patrients in treatment, their friends and family will all want this book to learn how to eat with maximum nutrition as well as great taste. Hints and tips throughout from cancer patients provide hope and help.
Publishers Weekly
In Betty Crocker's Living with Cancer Cookbook doctors Kris Ghosh and Linda Carson along with Elyse Cohen begin with a discussion of the disease and how to cope then outline and identify dietary considerations. A q&a section answers patients' common questions, such as "Why am I too tired to eat?" and is followed by such soothing recipes as Berry-Banana Smoothie. Each dish in the main section, many from patients, includes nutritional and fiber information and is color-coded to indicate which side-effects it helps. One important tip is that extra flavor helps to stimulate the appetite and mask unpleasant tastes from radiation and chemotherapy. Pasta with Chicken in Chili Sauce and Savory Scallops and Shrimp are among the temptations anyone might enjoy. The full-color presentation lifts the spirits. ( Jan.) Copyright 2001 Cahners Business Information.
What People Are Saying
Barrie R. Cassileth
This book will be of great assistance to patients and families undergoing cancer treatment. It is a creative guide to the use of pleasant and easy menus to help alleviate difficult, commonly experienced side effects.--Dr. Barrie R. Cassileth, Chief, Integrative Medicine, Memorial Sloan-Kettering Cancer Center.
Table of Contents:
Bring Back the Joy of Eating1. Coping with Side Effects
2. Energy-Boosting Breakfasts
3. Fatigue Fighting Snacks
4. 20-Minute Main Dishes
5. Make-Ahead Meals
6. Family-Pleasing Main Dishes
7. Comforting Side Dishes
8. Treat-Yourself Desserts
Easy Menus during Treatment
Recipes to Use After Treatment
Nutrition and Medical Dictionary
Additional Resources
Helpful Nutrition and Cooking Information
Metric Converstion Guide
Index
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