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From America’s “master griller” (Esquire), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts.
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America's grill-master turns to America's favorite cut of meat: the brisket. Whether barbecued in Texas, brined into corned beef, or braised for a Passover table, brisket ignites passion in meat lovers, grillers, and comfort-food fans. Now here's the best, from the best.
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So what's new about the new edition of Sauces? Plenty, starting with the bold new full-colour design styled on the recent New York Times... Læs mere
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Includes full-colour photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. This title contains a... Læs mere
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A modern approach to grilling from Steven Raichlen, America’s “master griller”... Læs mere
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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).
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America's grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques -... Læs mere