How to grill / by Steven Raichlen ; photography by Greg Schneider.
- 5 of 5 copies available at SC LENDS.
0 current holds with 5 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|AHJ - Allendale Branch||641.7 RAI (Text)||30365100620567||Adult Non-Fiction||Available||-|
|Beaufort - Bluffton Branch||641.5784 RAI (Text)||0530002708440||Adult NonFiction||Available||-|
|Chester - Main Library||641.7 RAI (Text)||35301007746473||Adult NonFiction||Available||-|
|Fairfield - Main Library||641.7 Rai (Text)||33116001906275||Adult NonFiction||Available||-|
|Lancaster - Indian Land Branch||641.76 RAICHLEN (Text)||30553102958297||Adult NonFiction||Available||-|
- ISBN: 0761124829 (alk. paper)
- ISBN: 0761120149 (alk. paper)
- Physical Description: xiii, 498 p. : col. ill. ; 24 cm.
- Publisher: New York : Workman Pub., c2001.
|General Note:|| Includes indexes.
|Formatted Contents Note:|| Getting started -- Beef and veal -- Pork and sausages -- Lamb -- Chicken and more -- Fish -- Shellfish -- Vegetables plus -- Desserts -- Rubs, sauces, and condiments -- Grills and gear.
|Summary, etc.:|| Now Steven Raichlen's written the bible behind the Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, "How to Grill" gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes -- Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops -- and hundreds of inside tips.
Search for related items by subject