Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

by Cheryl Alters Jamison

Paperback, 2003

Status

Call number

Outdoor Cooking, Grilling, BBQ -- JAM

Call number

Outdoor Cooking, Grilling, BBQ -- JAM

Publication

Harvard Common Press (2003), Edition: Revised, Paperback, 528 pages

Description

Presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, and includes tips on cooking techniques, including an array of rubs, marinades, sauces, appetizers, side dishes, desserts, and drinks.

Physical description

528 p.; 9.2 inches

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