Title: Rob Rainford’s Born To Grill
ISBN: 978-0-449-01564-6
List Price: $29.95
Published May 8, 2012 from Random House
Paperback, 288 pages
Where to Buy: Amazon and Random House
Also available on EBook
Summary:
Rob Rainford was born to grill, and now he’s taking grilling to a whole new level! In Born to Grill he brings his barbeque prowess to over 100 recipes and 20 complete menus from around the world– designed for hosting family and friends around your backyard barbeque.
For Rob, grilling is about entertaining; it’s about spending time together, cooking and eating outdoors. It’s also about pushing the boundaries of what you think you can do on the grill. In Born to Grill he shares his unique slant on grilling with 20 menus for you to mix and match, for both charcoal or gas grills. Born to Grill‘s recipes are international, influenced by Rob’s travels and experiences in different countries and cultures. There are plenty of great grill classics (with a Rainford twist) but he really pushes BBQ boundaries with some true grilling originals and expert techniques, like cold smoking. Born to Grill takes you where no barbeque book has gone before, because Rob knows the grill can handle so much more than burgers and steaks. There’s still plenty of beef in here, but also lamb, chicken, fish, seafood, veal, duck, a huge range of vegetables, plenty of sides, and even salads! All cooked on the grill.
Review:
We have been facing 80 + degree weather in Minnesota so it is great time to try new recipes on the grill and avoid heating up the home. Born to Grill features over 100 recipes with such a wide variety, from typical cuts of meat to desserts. There are stunning, mouthwatering photos included with each recipe. I am excited to try cornbread and biscuits made on the grill while my spouse has been eyeing the baby back ribs included in this collection.
With Father’s Day around the corner, this may be a great gift idea for the grill enthusiast/BBQ chef on your list. Some of the recipes do require a bit of prep work and a longer list of ingredients so this book probably isn’t the best for the beginner.
The ingredients used in this book are for the most part fairly common. White truffle oil was used in a few recipes and that is not a current staple in my kitchen, but I’ve read that it does enhance the flavor in many dishes. Most of the recipes are for eight people, but can be adjusted to your own quantity of persons enjoying the meal.
About the Author:
Rob Rainford is a professionally-trained Canadian Chef, who was born in Jamaica and grew up in downtown Toronto, surrounded by the smells of sizzling grills. He graduated from George Brown College and his professional career has taken him all over the world. Rob was host of the wildly popular Food Network TV show, License to Grill (which aired in Canada, the USA, Australia, Africa and Asia), and has spent the last two years perfecting his signature style, The Rainford Method, unveiled in this book. Rob has always loved mastering the challenges that unravel when working with a wider variety of foods, but his one true love has always been the grill. He lives in Toronto with his wife and two daughters.
Disclosure: I received a copy of Rob Rainford’s Born to Grill for this review. No other compensation was received to produce this review. The thoughts and feelings expressed are my own.
