Grilling

Grilling

Book - 1992
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Baker & Taylor
Discusses grilling equipment, fuels, and techniques, and includes recipes for chicken, poultry, beef, lamb, pork, fish, shellfish, and vegetables

Blackwell North Amer
Enjoy all the creativity and good taste that make grilling so thrilling. Imagine the raves you'll get for Lemon-Rosemary Chicken. Smoked Stuffed Turkey Breast. Cornish Game Hens with Ginger Butter. Fennel-Marinated Salmon. Garlic-Skewered Shrimp. Herbed Rack of Lamb. All-American Barbecued Ribs. The mouth-watering possibilities are many.
Filled with kitchen-tested recipes from popular chef and author John Phillip Carroll - each one shown in a glorious full-color photograph - this beautiful, practical book makes outdoor and indoor grilling more delightfully easy than ever before. All the basics are covered - from grills and tools to basic marinades and sauces to starting the fire. And an illustrated glossary provides you with a quick, easy reference to essential grilling terms.

Publisher: Alexandria, VA : Time-Life Books, 1992
ISBN: 9780783502076
0783502079
9780783502069
0783502060
Branch Call Number: 641.5784 CARRO
Additional Contributors: Williams, Chuck
Notes: Includes index

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