Feeding the Fire
Recipes and Strategies for Better Barbecue and Grilling
گزارش تخلف
کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
May 15, 2015
For serious grillers who value taste more than regional tradition, Brooklyn restaurateur Carroll's first cookbook provides creative theories packaged in 20 simple lessons (e.g., "Wood Is an Ingredient," "Grilling Seafood: Less Is More," "A Grill Basket Is Your Buddy"). Carroll instructs readers to find the best ingredients they can (preferably heritage breeds of meat) before proceeding with relatively simple recipes, which range from smoked cuts of beef and pork crusted in a coffee and brown sugar dry rub, to simple sides such as baked beans, broccoli salad, and dilly coleslaw. He covers numerous indoor and outdoor grilling and smoking techniques; provides guidance on brining, salting, and saucing; and profiles unique beer, whiskey, and wine producers. VERDICT With dishes like smoked and grilled hot dogs, charred corn with compound cream cheese, and butcher's steaks with garlic butter, this cookbook is a master class in minimal and well-prepared barbecue.
Copyright 2015 Library Journal, LLC Used with permission.
دیدگاه کاربران