Price:	$35
Availability:	In Stock
ISBN#:	1-932399-09-7
Edition:	First, published Nov. 2005
Order:	Qty:

Return to the Common Grill, the long-anticipated second cookbook from Chef Craig is a must for your kitchen, introducing readers to more amazing secrets from the highly respected local chef. Chef Craig is owner and Executive Chef at the Common Grill Restaurant in Chelsea, Michigan. For fourteen years, The Grill has been serving outstanding meals and receiving accolades from both the press and its patrons. The Detroit Free Press praised the “contemporary and delicious American cuisine.” The Ann Arbor News awarded the restaurant the Reader's Choice Award for "Best Restaurant Outside of Ann Arbor." The 198-page, hard cover, book is loaded with gorgeous photography. While exquisite in design, this book is meant to be used by serious cooks as well as amateur, with recipes written in clear, easy to follow instructions. We start out with a chapter on The Essentials for cooking, where sauces, oils and stocks are introduced. Next we explore Appetizers, from finger food flatbreads with eye appealing and mouthwatering toppings to The Grills version of the classic cold Spanish soup, Gazpacho. Salads, both that complement a meal and those that are a meal by themselves, comprise the next chapter. There is even an entire chapter on Brunch, as Chef Craig says, “There is nothing better on a weekend morning, than making it special bypassing the cereal and turning up the griddle.” The Fish and Seafood chapter covers a wide variety of things, from Paella to simple grilled fish dishes. Meat and Poultry take over the next chapter, followed by a chapter on Sides. The last chapter Dessert shares the secrets to the crowning touch of most meals providing a fitting end to the book. Wines are matched to entrees throughout the book as well.