Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) [A Cookbook]

(Author) (Foreword by)
Available

Product Details

Price
$24.99  $23.24
Publisher
Ten Speed Press
Publish Date
Pages
224
Dimensions
7.4 X 9.2 X 1.0 inches | 1.8 pounds
Language
English
Type
Hardcover
EAN/UPC
9781524758967

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About the Author

FOOD52 is a groundbreaking online kitchen and home destination. Founded by Amanda Hesser and Merrill Stubbs--two authors and opinionated home cooks who formerly worked for the New York Times--the company celebrates home cooks, giving them recipes, cookbooks, and home goods all in one spot.

PAULA DISBROWE is a food and travel writer based in Austin, Texas, and the author of five cookbooks.

Reviews

"More gourmet than a basic guide, these recipes bring to mind laid-back gatherings laden with crisp cocktails and freshly grilled foods. ... If you're intimidated by heavy-handed barbecue bibles, opt for this inviting collection instead. Highly recommended."
-- Library Journal

"Finally, a grilling book that's not bro-y."
-- Bon Appétit

"With her effortless approach to grilling, Disbrowe will inspire home cooks to grab a pair of tongs on any given night of the week."
-- Publishers Weekly

"The cookbook spans crowd favorites like tacos and hot dogs, as well as unexpected additions, like smoky eggplant dip and seafood paella, proving that the grill might be the most underrated, underused item in your cooking arsenal."
-- MyDomaine

Praise for Food52 Genius Recipes and Food52 A New Way to Dinner
"Genius Recipes is the hands-down winner of the dog-eared page contest--because it instantly dismisses what might be the most important question asked by a cook confronting a new recipe. Namely, will this work? Of course it will."
--New York Times

"From breakfast to meaty and meatless mains to desserts, the more than 100 recipes included here are sure to inspire and amaze." --Publishers Weekly

"It occurred to me that [A New Way to Dinner] had a certain Marie Kondo quality to it: the life-changing magic of planning your week." --New York Times