Fiesty celebrity chef-restaurateur Guy Fieri of the Food Network seems to metaphorically be on fire a lot, or kicking up one ruckus or another. Remember the San Francisco International Airport incident last October? Or the New York Times review of
Fiesty celebrity chef-restaurateur Guy Fieri of the Food Network seems to metaphorically be on fire a lot, or kicking up one ruckus or another. Remember the San Francisco International Airport incident last October? Or the New York Times review of Guy’s American Kitchen and Bar on Times Square in November 2012?
To his credit, he survived all that with his distinct sense of elan. Now the bad-boy host of “Diners, Drive-Ins and Dives” debuts his newest (and fifth) cookbook, “Guy On Fire: Grilling, Tailgating, Camping and More” (William Morrow, $30, 352 pages; on sale Tuesday). You’ll need the 130 recipes next time you’re outdoors and want to fire up some chow over hot coals and fragrant smoke.
Fieri may be one of a kind, but he sure can cook, as he shows in imaginative recipes that reach far beyond chicken wings and burgers. Check it: salt and pepper spareribs with Spanish romenesco sauce; soft-shell crab sandwich with homemade slaw and tartar sauce; beef ribs with orange barbecue sauce; and grilled lamb with mint mojo sauce.
One bonus is the how-to tips explaining cooking and prep techniques and procedures, such as the step-by-step on how to start a campfire for cooking, and the step-by-step on how to stuff a turkey breast. A second bonus is Fieri’s anecdotal sidebars, such as the time in Hawaii when his buddy showed him how to tenderize octopus in a “food-safe metal cement mixer.” Now, there’s a tale.
