Taming the Flame

Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ

If you only owned one cookbook, I would recommend my first cookbook, Taming the Flame.  It is my love letter to grilling and barbecue and because I grew up in the South, it has a southern flavor mixed into a global palate. The book is mostly about techniques, tips and savory foods but includes homemade baked goods because in my family we always had 2-3 desserts—one was never enough, two seldom were enough and three always seemed like the right number! “My Mother's Fresh-Grated Coconut Cake” is my favorite dessert of all time, it is light and moist—a transcended experience.   And, my sister's “World's Best Apple Pie” is the hands-down family favorite—once you make it, it will be your family’s favorite too.  The book proves my adage of if you can eat it, you can grill it with recipes for everything imaginable.  Best of all, it’s real food, real information—the secret’s of a working chef and pitmaster—that you quickly learn and apply to your own cooking, indoors and out!  The recipes are sophisticated, yet simple to prepare.  They make a big impression on your friends and family but are easy on the cook.

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● Suggested retail $24.95

"More than 350 recipes in Taming the Flame offer a wealth of choices for any occasion. They range from down-home to uptown—from Bubba's Bunch Barbecued Baby Back Ribs to Bacon-Wrapped Sea Scallops, from Kenny's Wings of Fire to Salt-Cured Duck Breast with Fig Jam. Twelve "Grilling 101" guides feature expert advice and basic recipes for burgers, steaks, poultry, fish, lamb, vegetables, pizza, and more. Karmel's signature Grilling Trilogy highlights the inherent flavor of grilled foods and makes grilling classic favorites easy."

--Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

 
 
Karmel brings a feminine flair to a masculine domain with this A-to-Z roadmap to grill-based cuisine—from fast, high-heat methods to slower roasts and barbecue that rely on an indirect flame. Some may disagree with Karmel’s assertion that there’s no taste difference between gas and charcoal, although she does give tips on using old-fashioned briquettes. Her extensive introduction to techniques, tools and pantry basics make up the meat of the book; the 350 recipes that follow, organized by ingredient, rely so heavily on the methods set earlier that novices will frequently find themselves flipping back and forth. Karmel aims to be encyclopedic, offering a guide to cuts and a cooking timetable in every section, and she’s at her best with natural variations on grilling, from simple Chicken Paillard to ambitious Hug-Your-Momma Braised Short Ribs. Overall, though, this is a welcome guide for members of either sex.
— Publishers Weekly
 
 
 

Pizza on the Grill: 

100 FEISTY FIRE-ROASTED RECIPES FOR PIZZA & MORE

"My dear friend and fellow culinary adventurer, Bob Blumer and I met and bonded over grilled pizza.  As our friendship grew, so did our love of grilled pizza and we would eagerly report on every new creation until we realized that we should compile all of our favorite pizzas and put them in a book!  That book is Pizza on the Grill.  The book has been a runaway hit and we are so excited that people are as excited about grilled pizza as we are.  Bob and I always say that once you have Pizza on the Grill, you’ll never want it any other way!  The crispy, crunchy, slightly smoky crust is the key!  And, once you’ve mastered the technique, think of your crust as a blank canvas to hold all your favorite flavor combinations."

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Award Winning! best seller! 

● Suggested retail $16.00

Revised and Expanded Edition

Americans love pizza and Americans love to grill–put them together and you have your own made-at-home version of a wood-oven pizza, straight from your gas or charcoal grill. Pizza on the Grill contains more than 100 recipes for innovative, just-got-to-make-it pizzas–including dessert pizzas–that will make you the backyard patio grill meister or mistress of your neighborhood–think Thai One On Pizza, Pulled Pork Pizza, and Fig, Walnut, and Rosemary Pizza, along with traditional classics like Pizza Margherita and Little Italy Pepperoni Pizza. Each recipe will contain music-to-grill-by and drink suggestions, as well as appetizers and salads to round out the meal and make this a one-top entertaining resource.

 
Pizza on the Grill: 100 Feisty Fire-roasted Recipes for Pizza & More — This slim paperback is exactly what you need if you are a beginner. The book shares lots of advice from professionals, plus plenty of how-to photographs to inspire confidence. The book is packed with tempting topping combinations — crab and artichoke with pecorino; steak, roasted garlic and blue cheese; potatoes, pancetta and Gruyere; lobster and corn. What’s especially nice is that the recipes include lots of flavor-builders such as roasted garlic paste, flavored oils, fresh herbs and pastes, even Asian flavors. Although the book is written specifically for grilling pizzas, it also includes instructions for using an oven (thank you).
— Contra-Costa Times
You thought you knew pizza? Even if you never make one of these, you’ll enjoy paging through this book for inspiration and chuckles. To wit: Lucy in the Sky with Pizza, Artichoke Benedict Pizza, Thai One On Pizza. But it’s not all bad puns. A Basic Training section offers detailed advice on pizza-making, and many of the easy-to-follow recipes have color photos.
— Milwaukee Journal Sentinel
 
 
 

Soaked, Slathered & Seasoned:

A COMPLETE GUIDE TO FLAVORING FOOD FOR THE GRILL

Soaked Slathered and Seasoned is for the creative chef.  It is a book chock ‘ful of ways to flavor food.  Soaked is for Marinades and Brines, Slathered is for sauces, mops, glazes—anything you slather on food! and Seasoned is for a pinch of a rub, compound butters, flavored vinaigrettes—when a little dab will do ya!  The inspiration for the book was how we all cook on a weekly basis.  We pick our favorite protein and vegetables and then decide how we want to prepare them.  This book gives you nearly limitless options.  If you prepard a chicken breast every night for a year, you could flavor it differently with these recipes for marinades, brines, rubs, flavored vinaigrettes, dipping sauces, compound butters, etc and have a different flavor experience every night for a year…or more!  A grilling guideline and basic information is included so you can go away on vacation and pack only this book!

 

  • Suggested retail $19.95

A BBQ guru’s definitive guide to marinades, mops, sauces, rubs, and other flavor-boosters. Elizabeth Karmel is one of today’s best-known barbecue experts–owner of the popular Grill Friends line of grilling products, Executive Chef at New York’s acclaimed Hill Country barbecue restaurant, and a frequent television guest. Now, in this encore to her grilling guide Taming the Flame, she serves up a barbecue cookbook for all seasons and seasonings–400 great ways to add flavor to grilled foods, including marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, sweet sauces, rubs, vinaigrettes, dressings, compound butters, pestos, tapenades, and dipping sauces.

 
As the legend goes, Eskimos have 500 words for snow. Certainly, Southern chefs that are worth their salt should know about that many synonyms for sauce. Thus it is with Karmel (Taming the Flame), executive chef of Hill Country, that great bastion for brisket in New York City. She steps up to the plate with 400 recipes covering marinades, brines, glazes, salsas, rubs, vinaigrettes, relishes, pestos and the occasional ketchup. Her choice of ingredients runs the pop cultural gamut from cherry Coke in a sweet cherry cola barbecue sauce to bourbon in her Jack Daniel’s steak sauce to coffee in a cocoa-espresso-black pepper rub. There’s a coating for anything one would care to grill, like an apple cider brine for pork or soy-ginger wasabi butter for seafood. Karmel’s commentaries, which preface each recipe, reflect the broad scope of her culinary life. But she perhaps shares a little too much information as to the origins of I Think My Pig Is Sexy marinade, and her many travel exploits come off a bit like a brag, raving over a mushroom quesadilla she had on the Mexican Riviera and the sashimi with hibiscus salt she discovered in Tokyo. Her most brilliant move is her quietest, a minimalist chart entitled, Make Your Own Barbecue Rub which lets you mix and match from lists of salts, sugars, peppers and spices.
— Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.