Format: Trade Paperback
Dimensions: 552 Pages, 7.87 × 9.84 × 1.18 in
Published: April 20, 2010
Publisher: Transcontinental Books
The following ISBNs are associated with this title:
ISBN - 10: 0980992494
ISBN - 13: 9780980992496
Read from the Book
Indian Hot Wings with Mint Dipping Sauce Ingredients 1/4 cup (50 mL) coriander leaves, minced 2 tbsp (25 mL) curry paste 2 tbsp (25 mL) lemon juice 1 tbsp (15 mL) vegetable oil 1-1/2 tsp (7 mL) ground ginger 3/4 tsp (4 mL) turmeric 3/4 tsp (4 mL) ground coriander 1/4 tsp (1 mL) salt 2 lb (907 g) chicken wings, tips removed Mint Dipping Sauce* Preparation: In large bowl, mix together fresh coriander, curry paste, lemon juice, oil, ginger, turmeric, ground coriander and salt. Add chicken wings; toss to coat well. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours. Arrange wings on rack on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 20 minutes; turn and bake until juices run clear when chicken is pierced, about 15 minutes. Broil wings, turning once, until crisp and browned, 1 to 2 minutes per side. Serve with Mint Dipping Sauce. * Mint Dipping Sauce Ingredients 1/3 cup (75 mL) Balkan-style plain yogurt 1/4 cup (50 mL) minced fresh mint, (or 1 tbsp/15 ml dried) 2 tsp (10 mL) lemon juice 1 tsp (5 mL) minced seeded jalapeño peppers 1/4 tsp (1 mL) ground cumin 1/4 tsp( 1 mL) pepper 1 pinch granulated sugar 1 pinch salt Preparation: In bowl, mix together yogurt, mint, lemon juice, jalapeño pepper, cumin, pepper, sugar and salt. Caprese Pizza with Bacon Pizza on the grill? Yes, you’ll be hooked, once you try our C
Table of Contents
Preface and Introduction
Chapter I: Brochettes, Kabobs and Satays
Chapter II: Hamburgers and Sandwiches
Chapter III: Sausages
Chapter IV: Steaks, Chops and Ribs
Chapter V: Roasts
Chapter VI: Fish and Seafood
Chapter VII: Poultry
Chapter VIII: Vegetables
Chapter IX: Pizzas
Chapter X: Sauces, Marinades, Rubs and Butters
Chapter XI: Favourite Barbecue Sides
From the Publisher
It''s grilling season again! This year, Canadian Living is
back with a second helping of its best-selling grilling bible, The
Barbecue Collection. Updated with dozens of fresh, exciting new
recipes and mouthwatering photos, it''s guaranteed to please
barbecue lovers from coast to coast.
Whether you like to grill sizzling laid-back fare, such as burgers
and pizza, or spectacular special occasion dishes, such as roasts
and oysters, this collection has the recipes you''re craving.
Packed with tips and advice from Canadian Living''s food
experts, each chapter focuses on a specific type of grilled food,
offering dozens of delicious options.
Recipes are written with clarity in mind and use techniques and
equipment that are familiar to home cooks. Cooks of all skill
levels, from beginner to expert, will find recipes that will
delight and challenge them. With 552 pages of reliable,
Tested-Till-Perfect recipes, The Barbecue
Collection is the perfect combination of taste and
inspiration to keep you grilling year-round.
About the Author
Andrew Chase is contributing food editor of Canadian
Living Magazine, where he has developed recipes for more than
10 years. He is also food editor of Homemakers magazine
since 2004. A critically acclaimed chef in Toronto, he has authored
several cookbooks, including the Asian Bistro
Cookbook and The Blender Bible. He
focuses his food interests on authentic and creative international
cooking. A former sinologist, he has particular interest and
expertise in Chinese and East Asian Cuisines.
The Canadian Living Test Kitchen combines the talents of Canada''s
top food specialists in the country''s largest media test kitchen.
these specialists research, develop, test and retest recipes to
make your cooking life easier and more pleasurable.