Barbecue
Cooking Delicious, Full-Flavoured Food on your Grill
Published on 1. May 2014
Book
Hardback
168 pages
978-1-4093-5271-6 (ISBN)
Description
The ultimate barbecue cookbook
Fire up the charcoal, grab the tongs and discover how to use smoke, spice and sizzle to mouth-watering effect with Barbecue.
Try rubs, mixes, marinades and finger-licking barbecue recipes from around the globe. Over 150 tasty meals include cardamom chicken tikka, prawns with salsa fresca, and chargrilled pineapple with rum glaze, plus you can complement your cooking with exciting salsas and sumptuous salads. Each barbecue recipe has full instructions for indoor grilling as well as outdoor barbecuing, with think-ahead tips telling you what can be done in advance. There's practical information on how to barbecue, using gas and charcoal, advice on the best tools, using fire safely and judging when food is ready to eat.
Barbecue (previous ISBN 9781405319959) is the perfect guide to grilling, indoors and out.
Fire up the charcoal, grab the tongs and discover how to use smoke, spice and sizzle to mouth-watering effect with Barbecue.
Try rubs, mixes, marinades and finger-licking barbecue recipes from around the globe. Over 150 tasty meals include cardamom chicken tikka, prawns with salsa fresca, and chargrilled pineapple with rum glaze, plus you can complement your cooking with exciting salsas and sumptuous salads. Each barbecue recipe has full instructions for indoor grilling as well as outdoor barbecuing, with think-ahead tips telling you what can be done in advance. There's practical information on how to barbecue, using gas and charcoal, advice on the best tools, using fire safely and judging when food is ready to eat.
Barbecue (previous ISBN 9781405319959) is the perfect guide to grilling, indoors and out.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Dorling Kindersley Ltd
Dimensions
Height: 239 mm
Width: 204 mm
Thickness: 18 mm
Weight
726 gr
ISBN-13
978-1-4093-5271-6 (9781409352716)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Eric Treuille is director of the Books For Cooks cooking school in Notting Hill. He is the author of Bread, Pasta, Canapes, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. Find out more at www.booksforcooks.com. Birgit Erath owns a busy spice store in Notting Hill. She travels regularly in search of new sources for herbs and spices and recipes for seasonings. Find out more at www.thespiceshop.co.uk.