Grilling: Exciting International Flavors from the World's Premier Culinary College

by Culinary Institute of America

Hardcover, 2006

Status

Call number

Outdoor Cooking, Grilling, BBQ -- CUL

Call number

Outdoor Cooking, Grilling, BBQ -- CUL

Tags

Outdoor Cooking/Grilling/BBQ

Publication

Lebhar-Friedman Books (2006), Edition: illustrated edition, Hardcover, 240 pages

Description

The chefs of The Culinary Institute of America bring their culinary skills outside to the grill taking us around the globe with exciting, flavorful national and international recipes for all to enjoy.

Physical description

240 p.; 10.1 inches

Similar in this library

Gourmet Meals in Minutes by The Culinary Institute of America
Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by Steven Raichlen
Bobby Flay's Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire by Bobby Flay
The Cook's Illustrated Guide To Grilling And Barbecue by Cook's Illustrated Magazine Editors
BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen
33 more
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit
Breakfasts & Brunches (Culinary Institute of America) by The Culinary Institute of America
Fiesta On the Grill by Daniel Hoyer
Weber's Charcoal Grilling: The Art of Cooking with Live Fire by Jamie Purviance
Weber's Big Book of Grilling by Jamie Purviance
Seven Fires: Grilling the Argentine Way by Francis Mallmann
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl Alters Jamison
Indoor! Grilling by Steven Raichlen
A New Way to Cook by Sally Schneider
Barbecue Biscuits & Beans: Chuck Wagon Cooking by Bill Cauble
Baking at Home with The Culinary Institute of America by The Culinary Institute of America
Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills
The Barbecue! Bible: Over 500 Recipes by Steven Raichlen
Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh
Weber's Art of the Grill: Recipes for Outdoor Living by Jamie Purviance
Bobby Flay's Grill It! by Bobby Flay
Cooking at Home with The Culinary Institute of America by The Culinary Institute of America
Roasting-A Simple Art by Barbara Kafka
How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook by Steven Raichlen
Braise: A Journey Through International Cuisine by Daniel Boulud
The Professional Chef by The Culinary Institute of America
Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin
Cooking in Cast Iron: Yesterday's Flavors for Today's Kitchen by Mara Reid Rogers
Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill by Steven Raichlen
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari Underly
The New Professional Chef (TM) by Culinary Institute of America (c)
The River Cottage Cookbook by Hugh Fearnley-Whittingstall
The River Cottage Meat Book by Hugh Fearnley-Whittingstall
The Modern Cafe by Francisco J. Migoya
Italian Grill by Mario Batali
Breads (Williams Sonoma Kitchen Library) by Jacqueline Mallorca
¡Baja! Cooking on the Edge by Deborah M. Schneider
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely

More

Amazon.comLibraryThing
Page: 0.2029 seconds