Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry
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America's outdoor cooking experts Cheryl and Bill Jamison
have something big to say. So it takes a book this big to
hold it all. They have put their knowledge about outdoor
cooking and entertaining into one gigantic, colossal,
humongous, comprehensive guide. Bursting with more than 850
recipes and hundreds of tips and how-tos for grilling,
barbecuing, smoking, rotisserie roasting, planking, big-pot
frying, and boiling, The Big Book of Outdoor Cooking and
Entertaining is the only backyard cookbook you'll ever need.
Cheryl and Bill traveled the globe sampling regional outdoor
favorites, from barbecued Kansas City ribs to Texas brisket.
They feasted on succulent rotisserie chickens from France,
and banana-leaf-wrapped dishes from Mexico's YucatĂˇn. They
learned from the experts who fry up Chesapeake crab cakes,
boil up a mess of Cajun crawfish, or perch poultry on a beer
can for a long soak in wood smoke. Then they came home and
cooked and cooked until they had it right, so you can get it
Whether it's hot little tapas, a serious steak, a juicy
burger, flavorful fish, a pan full of paella, pizza or pasta
topped with grilled vegetables, or chicken done to a turn,
Cheryl and Bill will coach you to perfect results. And to
round out those party meals, they offer an enormous
selection of starters, sides, drinks, and desserts that will
win raves from family, friends, and guests.
The Big Book of Outdoor Cooking and Entertaining is
chock-full of the Jamisons' signature easy-to-follow recipes
for dishes like JalapeĂ±o Cheeseburgers, Guava-Sauced Baby
Back Ribs, Tamarind-Tangerine Chicken Breasts, and
Guinness-Soaked Pork Chops. In addition, they've included a
load of advice on equipment and tools, tips for the very
best results, vignettes on outdoor cooking celebrations, and
plenty of menu ideas.
With The Big Book of Outdoor Cooking and Entertaining,
you'll be the life of your own party. It's not just the last
word on outdoor cooking. It's the biggest.
Today - June 9, 2006
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