April 16, 2008

Summertime Eats with a Flair This weekend marks the official launch of grilling and que'ing season. As the weekend unwinds there will be bags of briquettes and tanks of fuel emptied. While you may be tempted to start with the sausage, foot long dogs and burgers I encourage you as you walk to that grill in that backyard, patio, fire escape or city park with a copy of Grilled Pizzas & Piadinas. This collection of sweet and savory pizzas, crispy piadinas (flat bread sandwiches) and salads goes beyond the expected. Craig Priebe, a man "obsessed with grilled pizza", is an executive chef at Henry Crown & Company and his co-writer Dianne Jacob have pulled together 75 recipes that will inspire, What's great about this book , aside from all the photos and compact size) is that there are shortcuts. Don't have access to outdoor grill? There is info and images of the indoor grill options. Don't want to make dough from scratch? Go to Trader Joe's they make an excellent pizza dough. There's tips all through the 192-pages. Priebe gives us such creativity in each recipe: the Gamberian (Sautéed shrimp with pesto and tomato) the pie awarded Best International Pizza of the Year, the Asparago (Asparagus with pesto, pine nuts, and Brie), Thai Pong Gari (curried chicken with peanut sauce and salad) and the San Franciscan (crab with orange and beet salad. New to me are piadinas (pee-yah-DEEN-ahs), a grilled flat bread. Italians have an expression, "Ogni donna fa la piadina a modo suo." Every...


what happens to the hole when the donut is gone?

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