Great Year-Round Grilling in the West: *The Flavors * The Culinary Traditions * The Techniques Cookbook

By the nineteenth century, settlers arrived at the Rocky Mountains and moved beyond to the shores of the Pacific Ocean, and what they brought with them was truly American food. And yet myriad other influences have played into the mix—from Spanish to Asian culinary traditions, from the Idaho potato and Montana lamb to the salmon and halibut of the Pacific states, from the pineapples of Hawaii to the apples of Washington State. In the late-twentieth century, some of the most exciting New American Cuisine was spawned in the 1980s along the West coast. All this and much, much more shines through in this vast region’s delectable and distinctive grilling traditions. Great Year-Round Grilling in the West celebrates the regional diversity of America’s most cherished outdoor culinary pastime. Written by a leading food author in a clear, easy-to-follow style, this book provides step-by-step hints and techniques in year-round grilling, along with more than 100 recipes and 50 mouthwatering colo