Grilling, Grilling & More Grilling! by Dror PilzGrilling, Grilling & More Grilling! by Dror Pilz

Grilling, Grilling & More Grilling!

byDror Pilz

Hardcover | February 1, 2013

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Nothing’s better for bringing friends and family together than a good meal cooked over an open flame. This collection of luscious recipes celebrates the magic of fusion cuisine, techniques old and new, and tricks gathered not just from the world’s best chefs but from the moms and dads who tend to the grill in their own backyards. And while you’ll get the much-loved burgers, steaks, and corn on the cob, you’ll also discover new favorites, from the plains of South America to the rice patties of the Far East.
Dror Pilz has been grilling and smoking meat, fish, and more for over 20 years. He is head of the food division of Israel’s largest importer and distributor of food and agriculture products. As part of his job, and for the pure love of food, Dror travels extensively all over the world, looking for new grill recipes and techniques. He h...
Title:Grilling, Grilling & More Grilling!Format:HardcoverDimensions:144 pages, 9.39 × 8.27 × 0.68 inPublished:February 1, 2013Publisher:CharlesbridgeLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1936140918

ISBN - 13:9781936140916

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Read from the Book

Cajun Corn on the Cob   Note from the chef: Nobody does vegetables like the good ol’ boys down south. Spicy, cheesy Cajun corn on the cob is best served alongside a juicy Surf and Turf Burger (page 79).   Makes 6 servings   6 ears fresh corn, shucked and cleaned ½ cup melted butter Coarse salt, to taste Ground black pepper, to taste ½ cup Parmesan cheese, shredded For serving: 1 teaspoon Tabasco sauce   1. Preheat grill. 2. Grill corn over a low flame, rotating frequently. This usually takes between 10 and 15 minutes, depending on the variety of corn. 3. Place corn on serving dish and pour the melted butter over it. Sprinkle with salt, pepper and Parmesan cheese, rotating the corn so that the entire surface gets covered. 4. Using grilling tongs, remove corn from grill and transfer to dinner plates. 5. Finish by dripping a few drops of Tabasco sauce on each ear of corn. Serve hot.