As we step over the threshold into the official summer season, cooking outdoors becomes as much about seasonal ceremony and social ritual as it does a utilitarian means of putting a meal on the table. For Corte Madera resident and celebrity chef Tyler Florence, author of “American Grill: 125 Recipes for Mastering Live Fire,” spending time at the grill amidst wisps of aromatic smoke is his happy place, an outlet that provides a respite from the demands of the day and an opportunity to recharge in solitude or among friends and family. Florence’s 17th cookbook is an in-depth grilling guide in which he champions everything from the Weber Original Kettle to the Big Green Egg.
The only assumption is that you know how to turn it on. He reviews the basic techniques for effectively using the different heat zones and shares the accessories, tools, ingredients and tips that set you up for success. “(Florence) demystifies the process for first-time grillers, and his recipes open up new avenues for more experienced cooks,” writes chef and Berkeley’s Chez Panisse restaurant founder Alice Waters in the foreword.
The 125 recipes are a road map, teaching everything from how to marinade, caramelize and char to using the grill not just for fire and smoke but as an oven and stove top. All-American classics include double bacon smash burgers, grilled sausage sandwiches, Santa Maria–style tri-tip, smoked pork shoulder with maple sweet potatoes, ultimate barbecue ribs and barbecue chi.