Grill This, Not That! – Bargain Price Author: Visit Amazon's David Zinczenko Page | Language: English | ISBN:
B00AF4FCRC | Format: PDF
Grill This, Not That! – Bargain Price Description
Amazon.com Review
Recipes and Suggestions from Grill This, Not That!
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About the Author
DAVID ZINCZENKO is the editor-in-chief of
Men’s Health magazine and the author of the
New York Times bestsellers
Eat This, Not That!,
Cook This, Not That!,
The Abs Diet, and
The Abs Diet for Women. He splits his time between New York City and Allentown, PA.
MATT GOULDING is a contributing food and nutrition editor of
Men’s Health and former professional chef. He lives in North Carolina.
- Paperback: 368 pages
- Publisher: Rodale Books (May 8, 2012)
- Language: English
- ISBN-10: 160961822X
- ASIN: B00AF4FCRC
- Product Dimensions: 6.5 x 6.4 x 0.6 inches
- Shipping Weight: 14.4 ounces (View shipping rates and policies)
I own another book in this series, "Cook This, Not That," and have really enjoyed the recipes in it. When you feel like going out for some fast food, take a look in one of these books, and you will certainly decide to stay in, have a healthier and more economical (and better) meal. The recipe called "The Ultimate Burger" in that book is one I like a lot. So with that background, I came to this one in the same series, "Grill This, Not That." If anything, I like it even better.
There are great recipes for the grill, but there are so many other features that make this book useful and unique. For example, there are comparisons between various store-bought foods and condiments, such as hot dog buns, barbeque sauce, mayonnaise, etc. There are calorie, carb, and sodium comparisons, but the most important comparison is the taste. I find it saves so much time not to have to do these comparisons myself, and it also points out products I may not have tried. The recipes in the book go even farther though: you can make your own barbeque sauce from the recipe in this book easily from ingredients you already have on hand, and it tastes fantastic. I also like the charts that show various cuts of meat and compare their fat and calories.
For each recipe, there is usually a box on the same page that tells how to adapt the sauce or the method in order to use it for vegetables, fish, chicken, etc. That means you are able to learn a method, not just make one recipe. That's a great feature of this series of cookbooks. The strip steaks with blue cheese butter, and the steak-and-potato skewers are two recipes I enjoyed already, and there are many fish and vegetable recipes I intend to try. For anyone who feels in a rut with grilling, this books will definitely expand your horizons.
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