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• Classic-Fiction

Grilled Vegetable Fajitas, 273

Grilled Vegetable Pizza, 332

Grilled Vegetable Stuffing, 249–50

grilling guide for, 260–61

Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables, 274

storing, 73–74

Venison, 62, 147

Apple-Bourbon-Brined Venison Steaks, 147

cuts of, 62

Vidalia Chutney, 162–63

Vietnamese dishes

Pungent Vietnamese Sauce, 210–12

Vietnamese Beef Satay Basted with Basil Butter, 117

Vietnamese Dipping Sauce, 398

Vodka

Grapefruit Ponzu Marinade or Mop, 359

Horseradish Vodka Infusion, 351

Saffron-Citrus Marinade, 352–53

Wasabi Vodka Infusion, 351

W

Waffles, Grilled, with Grilled Fruit and Maple Whipped Cream, 307–8

Wasabi, 80

Veal Loin Chops with Wasabi Butter, 152–53

Wasabi Vodka Infusion, 351

Whole Beef Tenderloin Stuffed with Foie Gras and Morels, 229

Whole-Grain Mustard Burgers, 94

Wild Mushroom–Stuffed Rosemary Burgers, 101–2

Wild Rice, Red Wine–Marinated Flank Steak Stuffed with, 202–3

Wild Salmon Grilled with Leeks and Salmon Roe Salsa, 223

Wine

Grilled Fennel Bathed with Riesling, 293

Grilled Harvest Vegetables with Rosemary–Red Wine Sauce, 283–84

Mushroom-Stuffed Filet Mignon with Red Wine Sauce, 140

Red Wine–Marinated Flank Steak Stuffed with Wild Rice, 202–3

Red Wine–Rosemary Brine, 366–67

Woks, 23

Wood

chunks and chips, 37–39

as fuel, 27

ignition point for, 30

planks, 27, 40, 175

starting fire with, 31

Wrapping, 40

Y

Yogurt

Cucumber Raita, 153–54

Hot Pepper–Chai Brine, 370

Mint-Infused Chicken with Pomegranate Yogurt, 161–62

Tandoori Yogurt Marinade, 360

Yorkshire Pudding, Horseradish, 234

Z

Zaa’tar Spice Rub, Habanero, 381–82

Zest, 353

Zucchini. See Squash

Bibliography

Aidells, Bruce, and Denis Kelly. The Complete Meat Cookbook. Houghton Mifflin, 1998.

Beard, James. Cook It Outdoors. M. Barrows and Company, 1941.

———. James Beard’s American Cookery. Little, Brown and Company, 1972.

Bittman, Mark. Fish: The Complete Guide to Buying and Cooking. Macmillan, 1994.

Brillat-Savarin, Jean-Anthelme. The Physiology of Taste. Counterpoint, 1949.

Chesman, Andrea. The Vegetarian Grill. Harvard Common Press, 1998.

Corriher, Shirley O. Cookwise. William Morrow, 1997.

Davidson, Alan, Seafood: A Connoisseur’s Guide and Cookbook. Simon & Schuster, 1989.

———. The Oxford Companion to Food. Oxford University Press, 1999.

Fearnley-Whittingstall, Hugh. The River Cottage Meat Book. Hodder and Stoughton, 2004.

Griffith, Dottie. Celebrating Barbecue. Simon & Schuster, 2002.

Hillman, Howard. The New Kitchen Science (Revised Edition). Houghton Mifflin, 2003.

Jamison, Cheryl Alters and Bill Jamison. Smoke & Spice. Harvard Common Press, 1994.

———. Texas Home Cooking. Harvard Common Press, 1993.

Joachim, David. The Food Substitutions Bible. Robert Rose, 2005.

———. The Tailgater’s Cookbook. Broadway, 2005.

———. A Man, A Can, A Grill. Rodale, 2003.

Kirk, Paul. Paul Kirk’s Championship Barbecue. Harvard Common Press, 2004.

———. Paul Kirk’s Championship Barbecue Sauces. Harvard Common Press, 1998.

Labensky, Sarah R. and Alan M. Hause. On Cooking (Third Edition). Prentice Hall, 2003.

McGee, Harold. On Food and Cooking (revised edition). Scribner, 2004.

———. The Curious Cook. North Point Press, 1990.

Raichlen, Steven. BBQ USA. Workman, 2003.

———. How to Grill. Workman, 2001.

———. The Barbecue! Bible. Workman, 1998.

Schlesinger, Chris and John Willoughby. How to Cook Meat. William Morrow, 2000.

———. The Thrill of the Grill. William Morrow, 1990.

Schulz, Stephen Philip. Cooking with Fire & Smoke. Simon and Schuster, 1986.

Sinnes, A. Cort. The Gas Grill Gourmet. Harvard Common Press, 1996.

Thorne, John, with Matt Lewis Thorne. Serious Pig. North Point Press, 1996.

Walsh, Robb. Legends of Texas Barbecue Cookbook. Chronicle Books, 2002.

Wolke, Robert L. What Einstein Told His Cook. W.W. Norton & Company, 2002.

———. What Einstein Told His Cook 2. W.W. Norton & Company, 2005.

Table of Equivalents

LIQUID/DRY MEASURES

U.S.

Metric

¼ teaspoon

1.25 milliliters

½ teaspoon

2.5