"synopsis" may belong to another edition of this title.
Making a distinction between grilling (cooking thin, tender foods over high heat), barbecuing (cooking tough, thick cuts over low heat), and grill-roasting (barbecuing with moderate heat), the book then explores each fundamental method in useful detail. Representative recipes cover barbecued beef brisket, pulled pork, salmon and ribs, and grill-roasted poultry, beef tenderloin, and pork loin. Also provided are gas-grill variations and formulas for rubs and sauces. Throughout, underlying techniques are explored and illustrated (preparing and slicing barbecued brisket is one), and sensible tips abound (for example, grill-roasted turkey, accompanied by salsa or chutney, makes a wonderful dish for summer entertaining).
A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm
"About this title" may belong to another edition of this title.
Shipping:
FREE
Within U.S.A.
Book Description hardcover. Condition: New. Burgoyne, John (illustrator). Seller Inventory # 0936184310-11-28480760
Book Description hardcover. Condition: New. Burgoyne, John (illustrator). Seller Inventory # 0936184310-11-31760585
Book Description Hardcover. Condition: New. Burgoyne, John (illustrator). Seller Inventory # Abebooks254229
Book Description Condition: New. Burgoyne, John (illustrator). New. In shrink wrap. Looks like an interesting title! 0.3. Seller Inventory # Q-0936184310