Grilling & Barbecuing - Food and Fire in Regional American Cooking Cookbook
The pages of cookbook Grilling & Barbecuing - Food and Fire in Regional American Cooking contain recipes for regional food from the grill. Dishes from New York Strip Steak to Grilled Pineapple and Ginger Sauce are revealed in the book along with BBQ techniques, equipment and more.
Format: Hardcover and dust jacket, 207 pages. First printing
Publisher: Stewart, Tabori & Chang
Author: Denis Kelly
Description: In every region of the country, from Secaucus to Seattle, Memphis to Monterey, you'll find food that's cooked over the fire in the open air. Like baseball and politics, grilling and barbecuing in America are definitely local. And we are not shy about defending the hometown point of view: These dishes are our own American specialties, and nobody does it better: Grilling & Barbecuing presents 75 mouthwatering, innovative, easy recipes that showcase the greatest regional American fare, expertly created for outdoor cooking.
Regional food means Gulf Coast Prawns with Lemon and Sweet Pepper Relish; New York Strip Steak with Thyme and Garlic Paste; and Cow Country Dutch Oven Short Ribs. Delicious grilled complements round out the meal, such as Smoked Tomatoes Three Ways and Grilled Pineapple with Rum and Ginger Sauce.
It's grilling from the ground up, as Americans know it and as we perfected it. All essential information is included, from equipment choices and techniques to woodsmoke flavoring, in a handsomely designed, eminently useful book.
Grilling & Barbecuing is the perfect distillation of the broad, ever-changing field of this American culinary art, for novice and expert grillmasters alike.
Condition: Like new.
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