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Grilling for Dummies

TaschenbuchKartoniert, Paperback
384 Seiten
Englisch
Wileyerschienen am27.03.20092nd edition
Grilling For Dummies, 2nd Edition provides readers with essential how-to and what-to cook information. It also offers tips sure to benefit grillers of all levels, including basic information on equipment; grill setup and maintenance; new grilling techniques for meat, poultry, seafood, and vegetables; and new and updated grilling recipes.mehr
Verfügbare Formate
TaschenbuchKartoniert, Paperback
EUR25,00
E-BookPDF2 - DRM Adobe / Adobe Ebook ReaderE-Book
EUR17,99
E-BookEPUB2 - DRM Adobe / EPUBE-Book
EUR17,99

Produkt

KlappentextGrilling For Dummies, 2nd Edition provides readers with essential how-to and what-to cook information. It also offers tips sure to benefit grillers of all levels, including basic information on equipment; grill setup and maintenance; new grilling techniques for meat, poultry, seafood, and vegetables; and new and updated grilling recipes.
Details
ISBN/GTIN978-0-470-42129-1
ProduktartTaschenbuch
EinbandartKartoniert, Paperback
FormatTrade Paperback (USA)
Verlag
Erscheinungsjahr2009
Erscheinungsdatum27.03.2009
Auflage2nd edition
Seiten384 Seiten
SpracheEnglisch
MasseBreite 190 mm, Höhe 233 mm, Dicke 28 mm
Gewicht595 g
Artikel-Nr.14707728
Rubriken
GenreKochen & Geniessen

Inhalt/Kritik

Inhaltsverzeichnis
Introduction. Part I: Getting Ready to Show the Grill Who´s Boss. Chapter 1: Mastering Grill-Speak. Chapter 2: Buying the Grill of Your Dreams (and Accessories to Boot). Chapter 3: To Build a Fire. Part II: Adding Spice to Your Life. Chapter 4: Peeking Inside the Grilling Guru´s Pantry. Chapter 5: Infusing Foods with Flavor: Marinades, Oils, and Rubs. Chapter 6: The Saucy Side of Grilling. Part III: For the Fanatics of the Classics. Chapter 7: Bun-Lovin´ Burgers, Sausages, and Hot Dogs. Chapter 8: Swordplay: Grilling Kebabs and Satay. Chapter 9: Maybe Messy, Definitely Delicious: Ribs Worth Drooling Over. Chapter 10: Pair a Rotisserie with a Grill? Oh Yes, You Can. Part IV: Grilling Everything Under the Sun. Chapter 11: Beef: It´s What Grills Were Made For. Chapter 12: Pork - The King of Barbecue. Chapter 13: Savoring the Peppery Meat of the Middle East: Lamb. Chapter 14: Birds of a Feather. Chapter 15: She Grills Seafood by the Seashore. Chapter 16: Not for Vegetarians Only: Vegetables and Side Dishes. Chapter 17: Grill to Go: Sandwiches, Pizzas, and Other Finger Foods. Chapter 18: Sweets Can Take the Heat, Too (And Cocktails Cool and Refresh). Part V: The Part of Tens. Chapter 19: The Ten Commandments of Grilling. Chapter 20: Ten of Our Favorite Barbecue Joints. Appendix: Metric Conversion Guide. Index.mehr

Autor

Marie Rama has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.
John Mariani is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire.
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Mariani, John