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Learn to COOK - Plank Cooking: The Essence of Natural Wood
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List Price: $19.95
Our Price: $13.57
Your Save: $ 6.38 ( 32% )
Availability: Usually ships in 9 to 13 days
Manufacturer: Frank Amato Publications, Inc.
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Average Customer Rating:  
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Binding: Spiral-bound
Brand: Outset
Dewey Decimal Number: 641.589
EAN: 9781571883322
Feature: Flavorful outdoor cooking
ISBN: 1571883320
Label: Frank Amato Publications, Inc.
Manufacturer: Frank Amato Publications, Inc.
Material Type: paper
Number Of Items: 1
Number Of Pages: 152
Publication Date: 2004-08
Publisher: Frank Amato Publications, Inc.
Studio: Frank Amato Publications, Inc.
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Features
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Flavorful outdoor cooking
Suggestions and favorite recipes
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Editorial Reviews:
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From elegant restaurants to backyard grills, the ancient method of cooking food on a wooden plank is a cooking style that's rapidly growing in popularity. When it comes to capturing the essence of natural wood and unparalleled texture in meats, vegetables, and other culinary delights nothing compares to plank cooking. In Plank Cooking: The Essence of Natural Wood, globe-trotting authors, Scott & Tiffany Haugen, share some of the world's most exquisite flavors. Thai red curry prawns, Achiote pork roast, pesto couscous stuffed chicken, and caramelized bananas are just a few of the unique recipes brought to life in this fully illustrated, one-of-a-kind book. In the oven or on a grill, plank cooking is fun and simple. This book outlines how to master the art of plank cooking--from seasoning planks to detailed cooking tips in over 100 easy-to-follow recipes. Though exotic tastes prevail, the ingredients used in this book are easy to find in most grocery stores. So whether you're hosting a large backyard BBQ, or just trying to satisfy the finicky eaters in your family, you will find many great meals in Plank Cooking: The Essence of Natural Wood.
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Spotlight customer reviews:
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Customer Rating:
Summary: Nice pictures, bad recipes
Comment: I have to agree with a previous reviewer: The layout and pictures are well done and really interesting to leaf through/look at. The recipes however, are quite bad. Really bad sometimes. I personally think that it is really hard to ruin a nice salmon fillet, but this book achieves this in 2 of their 3-4 salmon recipes - the Xmas salmon and the one right before that (haven't tried the other two). Then there are all these other recipes that are just plain weird.
I am not going to burn this book as another reviewer suggested, but I will certainly keep it as a prime example of when a picture IS NOT worth a 1000 words. The authors here should really stick to photography for now and not subject anybody to their cooking until they have had more practice. A lot more.
Customer Rating:
Summary: Plank Cooking
Comment: This book is well written and includes what types of planks to use, how to prep the planks, and cook with them. The recepies are very easy and good, especially the salmon ones. The flavors the planks add are wonderful. We have cooked with them both on the BBQ and in the oven.
Customer Rating:
Summary: Planking to Rave Reveiws....
Comment: I really enjoyed this book...different ideas and lots of great ideas to try...well worth the money
Customer Rating:
Summary: Amazing Flavors!!
Comment: We have been plank cooking salmon for years. The Haugen's book on plank cooking has opened up a new world for us. WE have used recipes from every chapter both on the grill and in the oven and they are all wonderful! The easy to follow instructions and recipes will make it easy for anyone to become an expert at plank cooking!
Customer Rating:
Summary: An introduction to a Pacific Northwest Tradition
Comment: I grew up in the Pacific Northwest, and have always enjoyed the flavor of salmon cooked over alder. After some friends treated us to alder "planked" salmon on a camping trip, we searched Amazon and discovered this book. We've tried a number of the basic recipes with great success. Perhaps more significantly, those recipes have encouraged me to experiment with a variety of woods for some of my more "traditional" recipes, every time with great success. (For example, spareribs, a Texas-style dry rub, and either an alder or hickory plank make a fantastic taste combination.) The recipes include a wide range of spice and flavor combinations, from simple to what I would call "nouveau cuisine," which should meet most people's taste preferences. And the range of possible combinations, based on wood types, additional spices, or flavors in the soaking process, leaves room for almost limitless experimentation.
We have enjoyed the book so much that we've given it as gifts to several friends. Their responses have also been enthusiastic.
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