Pit, Pot and Skillet by Red Caldwell
Pit, Pot and Skillet cookbook by Red Caldwell is a regional cookbook with Texas barbecue recipes and instruction. Here are recipes for all types of barbecue whether cooked over a pit, n a skillet or in a pot.
Format: Hardcover internal spiral bound, 156 pages.
Publisher: Corona Publishing Company
Author: Red Caldwell
Description: Don D. ("Red") Caldwell has smoked a heap of brisket in his 45 years, and cooked more chili in one pot than any living man. So listen up! This may be the definitive word on barbeque and chili, and the best collection of original recipes for hearty country food that you've ever picked up.
Caldwell is no purist crank. He includes recipes for barbequed salmon and pasta brasada. His definition of the skillet is broad enough to include the oriental wok. He encourages you to make your own variations on his recipes. ("There are only two things that can happen, and half of em are good.") Above all, he has a sharp eye for bargains, vegetables in season, and imaginative leftovers.
Condition: Good condition.
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