Josiah Citrin is one of the biggest names in the L.A. food world and his restaurant, Mélisse, is a temple for fine dining. In Charcoal, Citrin presents completely fresh ways to cook with fire and charcoal, not only grilling over the coals, but cooking inside them and finding inventive methods for searing and smoking. Unlike other grilling books, vegetables get equal billing with meat. For Citrin, the color, texture, and flavors of vegetables are endlessly inspiring. With almost 100 recipes for savory main dishes and sides, as well as desserts and even cocktails, Charcoal shows that the satisfaction of smoky flavor and a good char knows no bounds. It is a celebration of the universal human craving to gather together and cook over a live fire.
Charcoal: cook book