This next volume in the Williams Sonoma Test Kitchen series moves grilling indoors, with 28 enticing recipes and an introductory section that covers both the equipment-stove-top grill pans and electric indoor grills-and invaluable tips for using it.
"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to thepresent"--
"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--
"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--.
"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--
"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--
"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--
"Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating Americas best barbecue, not just any ol cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way fro…
"A Fresh Look at Cooking with Fire What's the secret to delicious, fast, and healthy cooking? Matches and a grill. If you think grilling is just for burgers and hot dogs, think again. Badass Grilling Secrets is the exciting new cookbook that shows you how much more your grill ca…
A collection of grill recipes from Barton Seaver focusing on sustainable foods, including wood-grilled snap peas with smoky aioli, grilled Pacific halibut with pistachio butter, Peruvian chicken, chimichurri marinated short ribs, and pickled smoked peaches.
Features recipes on grilling sustainable, fresh, organic produce, fish, beef, and poultry, including grilled potato salad, grilled sardines with lime-almond dressing, and charred leg of lamb with garlic and lemon.
"The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional mar…
"The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional mar…