Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue

by Cheryl Jamison

Paperback, 2004

Status

Call number

Outdoor Cooking, Grilling, BBQ -- JAM

Call number

Outdoor Cooking, Grilling, BBQ -- JAM

Publication

Harvard Common Press (2004), Paperback, 400 pages

Description

Offers general tips on preparing smoked foods and includes recipes for appetizers, soups and salads, beef, pork, lamb and veal, poultry, shellfish, vegetables, and side dishes.

Physical description

400 p.; 9.21 inches

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