How to Grill (The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook)
List Price:
$24.95
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Product Details
Author:
Steven Raichlen
Format:
Paperback
Pages:
512
Publisher:
Workman Publishing Company (May 1, 2001)
Language:
English
ISBN-13:
9780761120148
ISBN-10:
0761120149
Dimensions:
8" x 9.25" x 1.0625"
Case Pack:
12
File:
hbgusa-hbgusa_onix30_P10552956_08312026-20260831.xml
Folder:
hbgusa
As low as:
$21.46
List Price:
$24.95
Publisher Identifier:
P-HACH
Discount Code:
C
Weight:
44.8oz
Series:
Steven Raichlen Barbecue Bible Cookbooks
Audience:
General/trade
Country of Origin:
United States
Pub Discount:
65
Imprint:
Workman Publishing Company
Overview
Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio).
A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.
A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.
