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License To Grill Cookbook By Chris Schlesinger and John Willoughby

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Oggetto che si trova a: Jesup, Georgia, Stati Uniti
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Consegna prevista tra il ven 17 ott e il ven 24 ott a 94104
Le date di consegna stimate - viene aperta una nuova finestra o scheda includono tempi di imballaggio, CAP di origine, CAP di destinazione e periodo di accettazione e dipendono dal servizio di spedizione selezionato e dalla ricezione del pagamentoricezione del pagamento - si apre in una nuova finestra o scheda. I tempi di consegna possono variare, specialmente durante le festività.
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Numero oggetto eBay:114960110475
Ultimo aggiornamento: 21 apr 2022 06:42:01 CESTVedi tutte le revisioniVedi tutte le revisioni

Specifiche dell'oggetto

Condizione
Nuovo: Libro nuovo, intatto e non letto, in perfette condizioni, senza pagine mancanti o ...
ISBN
9780688139438

Informazioni su questo prodotto

Product Identifiers

Publisher
HarperCollins
ISBN-10
0688139434
ISBN-13
9780688139438
eBay Product ID (ePID)
958948

Product Key Features

Book Title
License to Grill : Achieve Greatness at the Grill with 200 Sizzling Recipes
Number of Pages
416 Pages
Language
English
Topic
Methods / Barbecue & Grilling, General
Publication Year
1997
Illustrator
Yes
Genre
Cooking
Author
Christopher Schlesinger, Doc Willoughby, Chris Schlesinger
Format
Hardcover

Dimensions

Item Height
1.3 in
Item Weight
36.9 Oz
Item Length
10.2 in
Item Width
7.2 in

Additional Product Features

Intended Audience
Trade
LCCN
96-046690
Dewey Edition
21
Photographed by
Hirsheimer, Christopher
Dewey Decimal
641.5/784
Synopsis
Chris Schlesinger and John Doc Willoughby single handedly raised America's grilling consciousness in their award-winning The Thrill of the Grill. Now they're back with the second generation of grilling expertise and over 200 recipes packed with bright, loud flavors. In their uniquely engaging, informal style, Chris and Doc share their grilling secrets and lead us through the daring, challenging, exciting, yet casual world of live fire cookery. This is grilling designed for the novice or pro, the duffer or dedicated man, woman, or child. In addition to covering the basics, Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta, and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that indefinable grilled flavor to create dishes that both satisfy and intrigue.SPECIAL FEATURES OF THE BOOK INCLUDE: An in-depth grill briefing, including tips on easy fire starting, answers to the ten most frequently asked grilling questions, five keys to easy grilling, and -- for those who can't bear to put the grill away when winter comes -- a guide to fireplace grilling.A chapter devoted to grilling on skewers, with hints on how to meld flavors and cook ingredients evenly, along with recipes like exotic Grilled Lamb Skewers with Apricots, Simple Grilled Swordfish Skewers, Grilled Lamb and Potato Skewers with Tomato-Green Olive Relish, and Grilled Chicken Skewers with Coconut-Ginger Sauce.A section that showcases the uniquely thrilling Hobo Pack Cookery, otherwise known as Boy Scout cooking, with recipes like Eggplant and Tomato Hobo Pack with Lemon andGarlic, and Chicken Hobo Pack with Garlic, Lemon, and Herbs.A wide selection of salads and pasta dishes, such as Grilled Artichoke and White Bean Salad or Linguine with Grilled Shrimp and Black Olives, which use grilled fish, meat, and vegetables to add smoky-great flavor.For you heat freaks, a chapter of high-heat dishes, from Chile-Coated Chicken Thighs with Couscous and Tomato-Raisin Relish to Grilled Shrimp with Most-Hot Lime-Chile Booster.Slow and low barbecue and grill-roasting, where classic barbecued brisket becomes MediterraneanStyle Slow-Roasted Beef Brisket, and innovative dishes like Corn Bread-Stuffed Barbecued Game Hens with Bourbon-Shallot Sauce come off the grill with deep, smoky flavor.A bevy of side dishes that go great with grilled food, from K.C.'s Bengali-Style Spinach to SweetPotato Steak Fries with Your Own Catsup to grilled Corn with Lime and Chinese Roasted Salt.Dozens of condiments, pickles, and spice rubs that build flavor fast with very little effort. Packed with practical grilling instructions, anecdotes, and inventive recipes that join simple pleasure with culinary adventure, here's a book that has direct appeal to anyone who's ever wanted to put food over fire, Whether you're a novice looking for your initial License to Grill, an accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just want to spend some time hanging out by the fire, this is the book for you, So go ahead, unleash your 'griller instincts and give yourself License to Grill -- permission to fool around with live fire, odd a smoky sear to your dinner, and generally turn cooking into the best part of your day.
LC Classification Number
TX840.B3S273 1997

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