Charcoal: New sale Ways to Cook with Fire: outlet sale A Cookbook outlet sale

Charcoal: New sale Ways to Cook with Fire: outlet sale A Cookbook outlet sale

Charcoal: New sale Ways to Cook with Fire: outlet sale A Cookbook outlet sale

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California-cool grilling wisdom from one of the most renowned chefs in Los Angeles.

Josiah Citrin is one of the biggest names in the L.A. food world and his restaurant, Mélisse, is a temple for fine dining. But his hot new restaurant, Charcoal Venice, is devoted to the kind of cooking he does at home for his friends and family--backyard cookouts where a pile of coals and seasonal ingredients are all a home cook needs to create an unforgettable meal. In Charcoal, Citrin presents completely fresh ways to cook with fire and charcoal, not only grilling over the coals, but cooking inside them and finding inventive methods for searing and smoking.

Whether Citrin''s grilling barbecue classics like J1-Marinated Skirt Steak and Salt-Baked Whole Maine Lobster or West Coast-inspired vegetable sides like his signature Cabbage Baked in Embers, charcoal is the dynamic center of this cookbook. Unlike other grilling books, vegetables get equal billing with meat. For Citrin, the color, texture, and flavors of vegetables are endlessly inspiring. With almost 100 recipes for savory main dishes and sides, as well as desserts and even cocktails, Charcoal shows that the satisfaction of smoky flavor and a good char knows no bounds. It is a celebration of the universal human craving to gather together and cook over a live fire.

About the Author

Josiah Citrin is a respected restaurateur and a fixture of the Los Angeles gourmet dining scene, with more than twenty-five years of experience. He is a two-star Michelin chef and the owner of Santa Monica''s highly acclaimed Mélisse, Charcoal Venice, Openaire at The Line Hotel in Koreatown, and Dave''s Doghouse at Staples Center in Downtown Los Angeles. He has appeared as a guest judge on Hell''s Kitchen and Top Chef Junior, in addition to being featured on PBS'' The Mind of a Chef. His culinary philosophy, "In Pursuit of Excellence," sets the standard for all of his restaurant concepts, whether fine-dining or casual.

JoAnn Cianciulli is known as one of the food industry''s top insiders. A pioneer in her field, JoAnn has written a dozen cookbooks, most recently the acclaimed L.A''s Original Farmers Market Cookbook and Crossroads. As culinary producer, her television credits include Top Chef, Master Chef, Recipe Rehab and the Next Iron Chef. JoAnn lives in Los Angeles.

Excerpt. © Reprinted by permission. All rights reserved.

Cabbage Baked in Embers with Yogurt, Sumac, and Lemon Zest

SERVES 4

Who would have thought that the most popular dish on the Charcoal menu would be cabbage?! We bury a whole head of plain ol’ green cabbage and cook it in blistering coals until the outer leaves are caramelized and give way to a soft, steamed interior. Because of its size and density, cabbage lends itself well to the smoldering embers of the fire, where it transforms and emerges juicy, smoky, and meaty. Trust me, even people who think they don’t like cabbage—they’ve only had watery coleslaw or bland cabbage soup—go nuts for this addictive starter dish. Served warm, the charred cabbage leaves play off the coolness of the yogurt dipping sauce, which is fragrant with citrusy sumac and lemon. It’s simple enough to add another head or two of cabbage for a gathering, and any leftovers you can slice into ribbons to top tacos. Be sure to try the yogurt sauce over any of your favorite grilled vegetables, such as eggplant, or use it as a dressing spooned over fresh tomato salad.



   • 1 large head green cabbage (about 2 pounds)
   • Extra-virgin olive oil
   • Fine sea salt
   • 1 cup plain whole-milk Greek yogurt
   • 2 tablespoons finely chopped fresh chives
   • Finely grated zest of 1 lemon
   • Juice of ½ lemon
   • 1 teaspoon sumac

1.Transfer the grill grate from a charcoal grill and build a hot fire with lump charcoal until red-hot. Rub the cabbage lightly with olive oil and season generously with salt, ensuring that all sides are well coated. Put on your fireproof gloves. Make a well in the center of the coals using a rake or shovel, and carefully add the cabbage. Use the rake or shovel to bury the cabbage completely by covering it with the surrounding hot coals. You may grill something on top at the same time if desired. Close the lid to keep the heat in and to prevent the charcoal from burning out too quickly. You want to maintain the temperature at about 400°F by adjusting the vents.

2.The cabbage should be completely charred and black on all sides and tender in the center in about 1 hour; check by piercing with a cake tester or paring knife. If it’s not done, continue roasting in the coals for 5 more minutes. If you are preparing the cabbage ahead, wrap tightly in aluminum foil and keep it warm in a low oven.

3.In a small mixing bowl, combine the yogurt, chives, lemon zest, lemon juice, and sumac until smooth.

4.Cut the cabbage through the core into quarters. Cut the core out of each piece. Arrange the cabbage wedges on a serving platter and season lightly with salt. Rip off the cabbage leaves with your fingers and dip into the sauce.

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4.6 out of 54.6 out of 5
161 global ratings

Top reviews from the United States

Mr. I
3.0 out of 5 starsVerified Purchase
Charcoal or the Gas Grill?
Reviewed in the United States on September 3, 2019
Great recipes, but this is not a cookbook to grab right before hitting the grill. It calls for lots of obscure ingredients and in general, a lot of time! Great success with the Honey Chicken and chicken skewers, but the time and sheer number of ingredients... See more
Great recipes, but this is not a cookbook to grab right before hitting the grill. It calls for lots of obscure ingredients and in general, a lot of time!

Great success with the Honey Chicken and chicken skewers, but the time and sheer number of ingredients involved in most of these recipes make this tough to give my full endorsement.
16 people found this helpful
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Jennifer Megliola
5.0 out of 5 starsVerified Purchase
Recommended by a popular singer
Reviewed in the United States on January 22, 2020
I have made a few recipes and they are easy to follow and very delicious!! P!nk recommended this cook book so I have her to thank !!!
3 people found this helpful
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Shannon S13
5.0 out of 5 starsVerified Purchase
Such a great grilling book. Ideas on how to cook much more than meat
Reviewed in the United States on April 29, 2021
I''m really loving the recipes I''ve tried from this book! I love cooking veggies on the grill and this book has so many meat and non-meat grill cooks. Takes you grill cooking to the next level!!
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Patrick Smith
1.0 out of 5 starsVerified Purchase
Not very innovative
Reviewed in the United States on February 3, 2021
Nothing special about the recipes, nothing new and putting a Prime NY strip directly on the coals is ridiculous.
One person found this helpful
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Melissakhill
5.0 out of 5 starsVerified Purchase
Great looking book.
Reviewed in the United States on June 23, 2019
Love the look, love the content
2 people found this helpful
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christina trainor
5.0 out of 5 starsVerified Purchase
Great book great price.
Reviewed in the United States on July 13, 2019
This chef is awesome and the recipes are good. Another perspective to grilling.
One person found this helpful
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G. Ragonese
5.0 out of 5 starsVerified Purchase
Best true grilling book
Reviewed in the United States on October 21, 2019
If you thought you knew how to grill before, be ready to learn the secrets & magic to doing it well. This beautiful book is amazing. It is well written & instructive. Never knew how creative grilling could be. It’s a holiday must for every backyard grill maestro.
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Benjamin Del Rio
5.0 out of 5 starsVerified Purchase
All in the charcoal!
Reviewed in the United States on July 4, 2019
liked! great for charcoal BBQ!
3 people found this helpful
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Top reviews from other countries

Emma
5.0 out of 5 starsVerified Purchase
Can’t wait to eat these recipes
Reviewed in Canada on September 21, 2019
I bought this as a gift and my wife was super stoked! Lots of different techniques are covered, and there’s a fair amount of recipes dedicated to vegetables as well as meat which is a bit different, but cool.
I bought this as a gift and my wife was super stoked! Lots of different techniques are covered, and there’s a fair amount of recipes dedicated to vegetables as well as meat which is a bit different, but cool.
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Adama diarra
1.0 out of 5 starsVerified Purchase
Livre arrivé en mauvaise condition
Reviewed in Canada on July 19, 2019
Le livre est arrivé en mauvaise condition. Photo prise lors de l''ouverture du colis
Le livre est arrivé en mauvaise condition. Photo prise lors de l''ouverture du colis
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Charcoal: New sale Ways to Cook with Fire: outlet sale A Cookbook outlet sale

Charcoal: New sale Ways to Cook with Fire: outlet sale A Cookbook outlet sale

Charcoal: New sale Ways to Cook with Fire: outlet sale A Cookbook outlet sale

Charcoal: New sale Ways to Cook with Fire: outlet sale A Cookbook outlet sale

Charcoal: New sale Ways to Cook with Fire: outlet sale A Cookbook outlet sale

Charcoal: New sale Ways to Cook with Fire: outlet sale A Cookbook outlet sale

Charcoal: New sale Ways to Cook with Fire: outlet sale A Cookbook outlet sale