The Plank Grilling Cookbook: Infuse Food with More Flavor Using Wood Planks
by Dina Guillen, M. Everly, Michelle Lowrey, G. Bernsdorff
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Book Summary Information
Author: Dina Guillen, G. Bernsdorff, M. Everly, Michelle LowreyEdition: Paperback
Format: Bargain Price
Published: 2006-03-17
ISBN: N/A
Number of pages: 192
Publisher: Sasquatch Books
Book Reviews of The Plank Grilling Cookbook: Infuse Food with More Flavor Using Wood Planks
Book Review: Hasn't steered me wrong yet
Summary: 5 Stars
I bought this book perhaps two years ago (I write this review in August 2009). The introduction to this book (page ix) begins as follows: "If you have gone so far as to buy this cookbook, you no doubt are intrigued by the prospect of plank grilling. If you are anything like the four of us, you picked up a nicely packaged set of planks, with visions of all the culinary delights you would prepare with them, only to realize you have absolutely no idea what to do with them now that you have gotten them home."
I can relate to that! I became interested in plank grilling because I had heard about the wonders of cedar-planked salmon. After two attempts at cooking salmon on planks, however, I found myself wondering what the big deal was. Then one day at the store I spotted this cookbook, flipped through it, and bought a copy. Problem solved! Turns out deciding how you want to prepare your food is only part of the game and that preparing and managing the plank is every bit as important if you want to do it correctly. The authors devote two pages to discussing the various types of planks on the market and what each does in terms of flavor and the like. They then devote eight pages to a thorough discussion of how to prepare the plank, how to manage the grill in terms of getting the plank ready for the food, and how best to manage the plank while cooking. This discussion is one of those things that you read and then say, "Duh, that's obvious now that someone's explained it to me!" (Funny how some of the "obvious" things in the world always need to be shown to you, huh?)
It doesn't seem worthwhile to me to discuss the recipes in any cookbook in a review because I think whether a recipe will be appealing to an individual depends on the individual's taste. If you don't like beef, it doesn't matter whether the cedar-planked filet mignon with a port-based mushroom sauce tastes fantastic to me--that recipe won't appeal to you. (Cedar-planked beef? Indeed. Try it!) Instead, I'll just say that I have not yet been steered wrong by the recipes in this book. My approach when I try a new recipe out of a cookbook or magazine is that the first time or two I will follow the recipe to the letter because I think that gives me the best basis for determining whether I like the dish. Once I've prepared the dish a few times I might start experimenting. So far the recipes in this book haven't been ones on which I've needed to experiment. I suspect, given the nature of the plank grilling topic, that the authors already did a lot of that. For those wondering about how to select planks, note that the recipes usually include the authors' recommendations at the beginning. A few recipes say "ALL" for plank type. In those cases, you can flip to the front of the book to see what the different types of planks might do for the food (and, of course, you have to consider what sorts of planks you can get at the store).
One final tip mentioned by the authors in passing that probably deserves more emphasis: If you've prepared your plank correctly, you'll get a fair amount of smoke coming from your grill. The smoke will permeate your clothes. Wear a ratty t-shirt you don't care about or else something you plan to wash soon. If you have company over when you're using a plank, you might want to have a change of shirt handy so that you can slip into the bathroom and change after you take the food off.
If you're willing to take the time to read the introductory sections describing how to get the planks ready, and if you're willing to devote the time to following that advice when you try the recipes, then I highly recommend this book. If you're more interested in doing something quickly, if you're impatient, or if you don't like to follow directions, then you might be better-served by getting a smoker box and some wood chips.
Summary of The Plank Grilling Cookbook: Infuse Food with More Flavor Using Wood Planks
Planking ? grilling atop a slab of wood ? adds a lush, smoky flavor to foods with none of the labor-intensive mess of traditional pits and smokers. Though sales of planks are skyrocketing, there are few resources available that enable backyard cooks to take full advantage of this easy, exciting technique. The Plank Grilling Cookbook answers this growing need with an extensive array of recipes and helpful advice. Among the inventive offerings are entrees, such as Tuna with a Hoisin-Sherry Sauce, Lemon Herb Roast Chicken, Meat Loaf with Tomato and Red Pepper Sauce, and Sizzling Lamb Fajitas; vegetables and side dishes such as Stuffed Artichokes and Corn Guacamole; and even desserts, from Peach Sorbet to Pecan and Cinnamon Stuffed Apples with Caramel Sauce. The book helps readers choose between the different types of planks ? cedar, maple, alder, hickory, cherry, and oak ? and also features how-to and safety tips for successful plank grilling.Barbecuing & Grilling Books
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