- Hardcover: 256 pages
- Publisher: Murdoch Books (3 May 2010)
- Language: English
- ISBN-10: 1741965438
- ISBN-13: 978-1741965438
- Product Dimensions: 22 x 2.7 x 26 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 470,811 in Books (See Top 100 in Books)
My Grill Hardcover – 3 May 2010
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About the Author
Pete's award-winning restaurants include Hugo's Manly, Hugo's Bar Pizza and Hugo's Lounge in Sydney and the Pantry in Brighton, Victoria. His television work has included Channel Nine's daily food show 'Fresh', the series 'Fish', sixty episodes of 'Home' for the Lifestyle Channel and a documentary, 'Cooking for our Princess Mary'. Pete lives in Bondi with Astrid and their daughters, Chilli and Indii. Pete Evans has built a reputation as a chef, restaurateur, television presenter and (his personal favourite) fisherman. My Grill is his third book.
Top Customer Reviews
There are many pictures of him and the scenery around his cooking locations. Each recipe has a page devoted to it and then a large colour picture. He gives some information about each dish and some substitutions than can be used. It is nice to have some grilling recipes that are a bit different than the normal throw on a hamburger or steak, but not all that difficult to make. My only problem with many of his dishes is that you have to have a taste for chilies, chili oil, chili powder, pepper flakes, hot paprika or seasonings such as Szechuan peppercorns. It does get a bit tiresome to have so many fiery tasting dishes... granted you can omit and lessen the amounts. There are some lovely fish recipes such as; grilled hamachi with hoisin glaze, halibut with lemon and parsley butter, trout with wild mushrooms, prosciutto and garlic.
The book is divided into 3 sections, grilling away from home, easy casual recipes and those for an evening meal. There are no desserts, but some drink recipes, our favorite is fish house punch made with rum, brandy and guava juice. Two other family favorites have been; mushrooms on toast with ricotta and Pacific sole with warm dressing of garlic, parsley and red wine vinegar.
Grilling aficionados and cookbook collectors would probably enjoy this cookbook.
The recipes are too fancy and time consuming, so wouldn't recommend this book