How to Grill

by Raichlen, Steven

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Description

New York, New York, U.S.A.: Workman Pub Co, 2001. "Using more than 1,000 full-colour, step-by-step photrographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast." Fine white color pictorial trade paperback. 498pp.. Trade Paperback. Fine/Good. 8vo - over 7¾" - 9¾" tall.

Book summary

Raichlen provides techniques and recipes for grilling not only meat and fish but various vegetables, including cabbage, and--of course--the ultimate "grilled" dessert, Crème Brulé. Each recipe is illustrated with a color photo. Nominated for a 2002 James Beard Award.