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Pizza on the Grill: 100 Feisty Fire-Roasted Recipes For Pizza & More, by Bob Blumer Elizabeth Karmel
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Review
"Offers 100 recipes, 51 for the fire-roasted disks and the rest for the 'nibbles and noshes,' dips and salads that add to the fun of pizza-centered dining, lunching and brunching." -- Sybil Pratt, BookPage "In this new edition of Elizabeth Karmel and Bob Blumer's book Pizza on the Grill, we get one of the most comprehensive guides to grilled pizza that I've seen." --The Kitchn
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About the Author
North Carolina native Elizabeth Karmel was raised on barbecue--at roadside stands, neighborhood cookouts and county fairs--but it wasn't until she moved away from home that the barbecue love affair began. When it wasn't at her fingertips, she had to learn how to smoke it herself and a pit-mistress was born. Karmel, a.k.a. Queen of the Grill, is a nationally respected authority on grilling, barbecue and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC's Hill Country Chicken. She developed the award-winning concept, menu and flavor profiles from the meats to the sides and desserts for all three restaurants. As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Saveur to Better Homes & Gardens, and appears regularly on all three network morning shows. She writes a bi-monthly column for the Associated Press called The American Table. She is the author of three acclaimed cookbooks, Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ, Pizza on the Grill; and Soaked, Slathered and Seasoned: the Guide to Flavoring Food for the Grill. Karmel is also the designer of Elizabeth Karmel's Grill Friends; an innovative line of outdoor cooking and kitchen tools, and the founder of the gender-breaking GirlsattheGrill.com. Follow her @GrillGirl and like her fan page at http://www.facebook.com/#!/pages/Elizabeth-Karmel/201250523244938.
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Product details
Paperback: 192 pages
Publisher: Taunton Press; Expanded edition (April 8, 2014)
Language: English
ISBN-10: 1600858287
ISBN-13: 978-1600858284
Product Dimensions:
7 x 0.5 x 9 inches
Shipping Weight: 14.4 ounces (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
176 customer reviews
Amazon Best Sellers Rank:
#148,426 in Books (See Top 100 in Books)
It never occurred to me that an experienced cook would need a book to figure out how to cook a pizza on a grill, but Ms Karmel and Mr. Blumer report that their earlier book was a great success. Good for them. But why the expansion? The Internet, including Weber grill company's own site, has loads of recipes for pizza on the grill so spending money on a book seems extravagant. The recipes in this book sound good, and their exploration of gluten-free crusts is useful, but there are plenty of free resources for similar information.I received a review copy of Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More by Elizabeth Karmel and Bob Blumer (Taunton) through NetGalley.com.
With "Pizza on the Grill" Elizabeth Karmel and Bob Blumer have written a gem of a cookbook. Generally I stay away from ultra-specific cookbooks, but a friend of mine showed me this and after leafing through it I had to buy my own copy. In short this is a great little book for every pizza lover and includes not only conventional fare (e.g. "All-American Pepperoni Pizza,") but an amazing assortment of new and delicious pizzas including breakfast and dessert pizzas.Obviously this is a book about grilling pizzas, and despite being an initial skeptic, I no longer am. These pizzas are great. The authors explain how to optimize everything in the cooking process from the grill settings to the pizza dough itself. And fear not, traditionalists: you can make these in an oven, too. The toppings run the gamut, but some of the most unconventional pizzas are the best (be sure to check out "Caramelized Pear and Roast Walnut Pizza," "Green Eggs and Ham Pizza," "Spanish Fly Pizza," and "Kung Pao Cashew Chicken Pizza" for starters.) Of course every cookbook has some recipes that aren't as captivating for any one person (I wasn't a fan of "Blistered Corn, Asparagus, and Pesto Pizza" for instance, though it's sure to be a favorite of someone else.) What amazed me was how good the overwhelming majority of these recipes are. Feel free to experiment: this collection gives you countless great ideas and the modifications available to suit individual tastes are boundless.For entertaining or a simple dinner for friends and family, this is a great book and I recommend you give it a try.
One of the things I dislike about how-to books and motivational guides (even the Dummies books) is that they have long, boring introductions and explanations of "How This Book Works" or "Why We Wrote This Book" before they get to the point and tell you how-to or motivate you. This book is no exception, but at least the intros are short and you're sent to the grill without too much delay. On the Kindle edition, on which this review is based, the authors provide handy links to take you right to the section you need depending on your experience and skill level. The recipes are great and the techniques solid; I grilled my first pizzas only after reading this book and the results were amazing.
This is one of my favorite cookbooks. It’s really SO fabulous and everyone fell in love with everything I made. Illustrations and instructions are beautiful and easy to follow. You don’t have to put the pizza on the grill but I’m my opinion it’s More fun... Not just pizza recipes - which I thought was fun - there’s a section in the back for some exciting different appetizers and things. The House seasoning and infused oil recipes in the back go great with Eeeveryttthhhiiinnngg. I totally recommend this book. My pictures here include the Clams Casino Pizza, Steak and Bleu Cheese, Lobster Pizza and then the most fantastic pepperoni pizza I’ve ever had. Each recipe comes with drink pairings, cool substitutions, and side notes. Best crusts and sauces. I could go on and on! You should own it.
This book is a work of love by people who love pizza. Great photos an inspired collection of recipes. I have made 100's of pizzas, same old stuff, got boring and predictable. This book is beyond so called gourmet books this is lifestyle cooking, this can be a center piece activity at a small gathering, it could be a life changer. You will never be able to look at any pizza the same way again. This is not game day pizza for the hordes, these pizzas have complexity and textures you never will see in commercial efforts. Yet with all that said, these are NOT snobs, they freely admit they use dough from many places to take 90% of the work out of it and save a ton of time. To me the dough is where the skill and art meet. But still these instructions are easy to follow and give exciting results, Keep your eye on the grill and do not leave for ANY reason, turn the cellphone OFF and step back in time and watch fire do its magic to an American icon.
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