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How to Grill
by Steven Raichlen
ISBN: 0761120149
ISBN-13: 9780761120148
Format: Paperback
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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.
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Bibliographic Details
Publisher: Workman Pub Co
Published date: 2001
Size: 8.25 x 9.5 inches
Weight: 3.3 pounds
Pages: 498
Publisher's Notes
A full-color step-by-step guide to the grilling experience offers more than one thousand photographs and a lively text that instruct readers in everything they need to know about grilling, from how to set up a three-tiered fire and grill all meats to rotisserieing a whole chicken, grilling pizza, and much more. Simultaneous.
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How to Grill
Raichlen, Steven
Workman Publishing, 2001-05-01. Paperback. Like New. BookCloseouts scratch & dent version. New book that may have some cosmetic damage (i.e. shelf-wear, torn or missing dust jacket, dented corner...). Otherwise excellent specimen - guaranteed! ( more information) Offered by BookCloseouts.com (Canada)
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2)
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How to Grill: The Complete Book of Illustrated Barbeque Techniques
Raichlen, Steven
Workman Publishing, 2001. Large Softcover. Good. Schneider, Greg (Photographer). Minor cover edge wear, some general shelf wear, staining to page base, spine creased.. "The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled CrŠme Br–l‚e. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Proven‡al. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust." -- ( more information) Offered by Yesterday's Muse (United States)
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4)
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How To Grill: The Complete Illustrated Book Of Barbecue Techniques (Qty: 319)
Steven Raichlen
Workman Publishing Company, 01-May-2001. Paperback. NEW. Brand new item. Over 4 million customers served. Order now. Selling online since 1995. Few left in stock - order soon. Code: U20081008011711G ( more information) Offered by A1Books (United States)
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5)
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How to Grill: The Complete Illustrated Book of Barbecue Techniques
Raichlen, Steven
Workman Publishing Company. PAPERBACK. 0761120149 Very light shelf wear/edge wear cover/ pages like new condition /"Buy with Confidence - Satisfaction Guaranteed! Customer Service Makes All the Difference." . Fine. ( more information) Offered by Selahs Books (United States)
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9)
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How to Grill
Raichlen, Steven
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. ( more information) Offered by BOOX.ca (Canada)
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11)
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How to Grill (Qty: 3)
RAICHLIN, STEVEN
WORKMAN PUBLISHING, 2002. Brand new. This cookbook combines recipes with step-by-step instructions for barbecueing almost any food imaginable. Recipes vary from Grilled Eggplant Dip and Asian Flavoured Vegetables, to Brazilian Coconut Prawns, Grilled Stuffed Chicken Breasts and Tandoori Lamb ( more information) Offered by A Green Hippo (United Kingdom)
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