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Return to the Common Grill
Following the tremendous success of his first cookbook, The Common Grill Cookbook, Chef Craig Common brings us Return to the Common Grill. Once again, he enchants us with an array of the Grill’s most popular recipes. Seafood is the specialty here and the cookbook serves it up with gusto. We are introduced to fun appetizers, brunch dishes for family and friends, salads, sauces and sides, meat and poultry and fabulous deserts. You and your guests are in for a treat.
The first book has sold over 38,000 copies. The long-anticipated second cookbook from Chef Craig is sure to be as successful, 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 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 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 by bypassing the cereal and turning up the griddle.” The Fish and Seafood chapter covers a wide variety of things that spark your creative juices, 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 and serves as the crowning touch to the book. Wines are matched to entrees throughout the book as well.
Eating at the Common Grill is like being surrounded by caring family, assuring your visit is not only a culinary delight, but also one filled with gracious hospitality. Enjoy Return to the Common Grill as Chef Craig invites us to share in his restaurant’s success and experience his delicious recipes.
Return to the Common Grill will be available Mid November.
For more information, contact Steve Klein:
phone: (734-913-9447) e-mail: sklein@huronriverpress.com.
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