Looking for cookbook suggestions for my dad who loves to cook simple hearty meals, particularly BBQ/grilling.?

Question

he loves italian dishes (creamy sauces, stuffed chicken, etc...)

Answer 1

Do I understand your question -- your're looking for a suggested Cookbook?

Look for "How To Grill" by Steven Raichlen". You will not be disappointed

http://www.amazon.com/gp/search/ref=nb_ss_gw/103-5101646-4108653?url=search-alias%3Daps&field-keywords=How+To+Grill&Go.x=8&Go.y=5&Go=Go

Answer 2

I gotta say, I dont look for name brand books. The #1 book is different for everyone. My parents church put out a cookbook and that is my #1. Lately, I have been bidding on lots of cookbooks on ebay. I go for the community, school, church, fundraiser cookbooks and they are often sold in boxes. They contain recipes from all over the US. It is a good way to get a bunch of recipes and maybe revitalize some old favorites. So far I have about 700 cookbooks from almost every state. Hope this idea grabs ya.

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

If what your looking for is just that a cook book, try checking out pampered chef.com they have some great cookbooks along with cooking essentials. some stuff is pricey but if you keep a watch out they come down in prices. i myself own a few of their cookbooks and my family loves when i whip up on of their recipes. Also pampered chef offers house parties (like the traditional Tupperware parties) its a great experience for your friends and family to get together and enjoy a presentation from one of their consultants as she/he also prepares a simple dish to share with your guests.

Answer 5

Ragin' Cajun Beer Can Chicken

Method: Indirect grilling

Serves 2 to 4

For the beer can chicken:

* 1 can (12 ounces) beer
* 1 chicken (3 1/2 to 4 pounds)
* 1 teaspoon Liquid Smoke

For the rub:

* 1 1/2 tablespoons Cajun seasoning
* 1 1/2 tablespoons Old Bay Seasoning
* 2 teaspoons vegetable oil

You'll need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water or beer to cover, then drained; vertical chicken roaster (optional)

1. Pop the tab off the beer can. Using a church key-style can opener, make 2 or 3 additional holes in the top of the can. Pour the Liquid Smoke into one of these holes. Insert a chopstick or skewer and gently stir to mix the Liquid Smoke and beer.

2. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Place the chicken in a large bowl on its side and pour half the smoke-flavored beer over it. Let marinate in the refrigerator, covered, for 45 minutes, turning twice. Make sure each breast side and the back have marinated for 15 minutes. Set the can with the remaining smoke-flavored beer aside

3. Make the rub: Put the Cajun and Old Bay seasonings in a small bowl and stir to mix.

4. Set up the grill for indirect grilling (see page 000 for charcoal or page 000 for gas) and preheat to medium. If using a charcoal grill, place a large drip pan in center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch (see page 000) and preheat on high until you see smoke, then reduce the heat to medium.

5. Remove the chicken from the marinade and pat dry. Sprinkle 2 teaspoons of the rub inside the body and cavity and 1 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon rub and rub it all over the skin.

6. Spoon the remaining rub through a hole in the top of the can into the beer. Don't worry if it foams up; this is normal. If grilling the chicken on the beer can, hold the chicken upright, with the opening of the body cavity at the bottom and lower the bird onto the beer can so the can fits into the cavity. If using a vertical chicken roaster, fill it with the beer as described on page 000 and position the chicken on top.

7. If using the beer can, pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. You don't need to do this if using a vertical chicken roaster. Tuck the wing tips behind the chicken's back.

8. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan, away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180� F on an instant-read meat thermometer inserted in a thigh), 1 1/4 to 1 1/2 hours. (See page 000 for other tests for doneness.) If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

9. Using tongs, grab the bird with tongs by the beer can just below the bottom, carefully transfer it in its upright position to a platter, and present it to your guests. If using a vertical chicken roaster, grab it with oven mitts or pot holders. Let rest for 5 minutes, then carefully lift the chicken off the support. Take care not to spill the hot beer or otherwise burn yourself. Normally I discard the beer, but some people like to save it for making barbecue sauce. Halve, quarter, or carve the chicken and serve.

Excerpted from BBQ USA: 425 FIERY RECIPES FROM ALL ACROSS AMERICA

Answer 6

Hi there...Happy Father's day to your dad and all dads....
If you watch the food channel ...Emeril Lagasse is a great cook who can cook anything from any ethnic group....he would be my choice ....also Bobby Flay he is great too depending on your Dad's tastes Bobby grills all the time.....and uses lots of spices it all looks great!
Best of luck on your choices...put these chefs names in yahoo search it should give you more info on them...

Answer 7

I love shish kabobs. You can do almost any combination. Chicken and shrimp with veggies (onions,zucchini and mushrooms, etc.) Since he likes italian, maybe sausage and cherry tomatoes with other vegies. Or you can make some with all chicken, steak, sausage and then make all vegie kabobs and everyone can mix and match. There are endless ways. Use your imagination.

Answer 8

Look for something by Bobby Flay; he's famous for his grilling.

Answer 9

You might want to check out recipes.com. There are some really awesome recipes on there and they are free to scroll through. Tons and tons of them as well. :)

Answer 10

A good place to find recipes is allrecipes.com or foodnetwork.com. They also have specific cookbooks for grilling at bookstores.

As far as Italian sauces go, half tomato sauce and half alfredo sauce makes a great tomato cream sauce. Here's a good recipe for Chicken Marsala:

1/8 cup all-purpose flour
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 boneless, skinless chicken breast halves
1/2 tablespoon olive oil
1/2 tablespoon butter
1/2 cup sliced fresh mushrooms
1/4 cup Marsala wine
In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

Here's one for Chicken Parmigiana:
1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Tiramisu is a great italian dessert. it's hard to make but if you're up for it, it's worth it.
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.