Grill Italian combines America's undying passion for Italian food with grilling. It features 100 traditional Italian dishes for the grill and rotisserie prepared with a minimum of fuss. And best of all, there are no hard-to-find ingredients. Just listen to some of the recipes: Tuscan Style Spit-Roasted Pork Loin with Rosemary, Grilled Tuna with a Fennel-Seed Coating, Grilled Stuffed Tomatoes from Sardinia. These preparations are perennial favorites in Italy, yet they are hardly known in this country. Clifford Wright tackles the eternal gas versus charcoal debate (it doesn't matter, Wright says; the reason food tastes good when grilled is because fat drips down on hot coals or lava rocks and returns in the form of smoke to flavor the food), and he gives solid advice on grilling equipment and techniques.
Copyright Oscar's Book Nook, 2007-2008
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