A complete barbecue cookbook featuring some of the best regional American barbecue recipes, includes information on equipment, accessories, fuel, building a fire, and a detailed chapter on the popular art of smoking
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From Library Journal:
Schlesinger, a Boston chef, really does find grilled food thrilling, and other cooks should find his enthusiasm contagious. He favors what he calls "equatorial cuisine," and Caribbean, Mexican, and Southeast Asian influences are evident in his recipes. His grilled dishes are full-flavored and often hot and spicy--Rum-Soaked Shrimp, Clams with Lemongrass and Chili Peppers, West Indies Spice-Rubbed Chicken--and he includes lots of accompaniments to go along with them. Perfect summer food; recommended for most collections. Southerner Voltz is just as passionate, if somewhat less effusive, about grilling and barbecuing. Like the other books in this series, Barbecued Ribs . . . (an expanded edition of a 1985 Knopf title) includes culinary history, sidebars on American regional cuisine, and useful notes on technique in addition to good recipes. Libraries that missed this the first time will want to add it now; with some 60 new recipes, those owning the earlier edition should still consider this.
Copyright 1990 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
- PublisherKnopf
- Publication date1990
- ISBN 10 0394582934
- ISBN 13 9780394582931
- BindingHardcover
- Number of pages272
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Rating