How to Grill: The Complete Illustrated Book of Barbecue Techniques by Steven Raichlen
Master the grill once and for all—America’s grilling authority Steven Raichlen has been called the “master griller” by Esquire.
In How to Grill, he uses more than 1000 photographs to cover virtually every imaginable aspect of grilling from picking the right gear to adventurous techniques like steaming a whole chicken on the grill with a can of beer.
Recipes and techniques are well-detailed and easy to follow with step-by-step pictures and lively writing. Chapters are arranged by ingredient, with recipes for every imaginable cut of meat plus poultry, fish, vegetables and barbecued desserts.
How to Grill will be a quick favorite with any aspiring grill masters. Paperback; 498 pages.
In How to Grill, he uses more than 1000 photographs to cover virtually every imaginable aspect of grilling from picking the right gear to adventurous techniques like steaming a whole chicken on the grill with a can of beer.
Recipes and techniques are well-detailed and easy to follow with step-by-step pictures and lively writing. Chapters are arranged by ingredient, with recipes for every imaginable cut of meat plus poultry, fish, vegetables and barbecued desserts.
How to Grill will be a quick favorite with any aspiring grill masters. Paperback; 498 pages.
Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up! (Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food)
The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. (Tom Colicchio, Think like a Chef)
Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results!
Steven Raichlen is America’s "master griller" (Esquire). In addition to his bestselling, award-winning Barbecue! Bible cookbooks, articles by him appear regularly in Food & Wine, Bon Appétit, and other magazines and newspapers. The third season of his show, Primal Grill, seen in 95 percent of PBS markets, is scheduled to run in summer 2010. Previously, he hosted four seasons of PBS's popular series Barbecue University at the Greenbrier, now out on DVD.
Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results!
Steven Raichlen is America’s "master griller" (Esquire). In addition to his bestselling, award-winning Barbecue! Bible cookbooks, articles by him appear regularly in Food & Wine, Bon Appétit, and other magazines and newspapers. The third season of his show, Primal Grill, seen in 95 percent of PBS markets, is scheduled to run in summer 2010. Previously, he hosted four seasons of PBS's popular series Barbecue University at the Greenbrier, now out on DVD.
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