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Weber's art of the grill

Recipes for outdoor living
Weber's art of the grill
Weber's art of the grill
Click to enlarge

29,63 €

Author: Jamie Purviance
Tim Turner (photographs)
Availability: 2 semanas
Language: Inglés
Format: Tapa dura, 208 pp, 23,5x26 cm
Publisher: Chronicle Books, 1999, 0811824195
Features: Fotografías a color

Publisher review:
The art of grilling means so much more than burgers around the picnic table. Whether using charcoal kettle barbecues or gleaming top-of-the-line backyard kitchens, today’s grill lovers can create a fantastic range of sophisticated dishes. Folks are firing up the barbecue more often than ever these days, and no one understands the lure of the flame like the people at Weber, the preeminent maker of home grills. Their delightful cookbook brings grilling to a whole new level. It starts off with techniques, tricks, and tools of the trade; includes basic sauces, bastes, rubs, and marinades; and continues with more than 100 fabulous recipes for everything from your classic burger and perfect steak to succulent garlic-mint chicken, spicy swordfish, and vegetarian entrees with a smoky accent. And to quench an outdoor thirst, there are ideas for the right wine or microbrew to serve with them. Also included are tips for entertaining with sizzle and menu suggestions for both casual and celebratory occasions. Full of festive and luscious photographs, Weber’s Art of the Grill is a year-round treat for any backyard chef.

- Foreword.
- Introduction.
- Essentials.
- Starters.
- Meats.
- Chicken and poultry.
- Fish and seafood.
- Vegetable main dishes.
- Sides and salads.
- Desserts.
- Appendix.

About the autor:
Tim Turner is an award-winning photographer whose work has appeared in Food & Wine, Bon Appétit, and other publications, as well as in best-selling cookbooks by Charlie Trotter and Jacques Pepin. He lives in Chicago.
Mike Kempster, Sr. is executive vice president of the Weber-Stephen Products Company, has been grilling for more than 30 years. He also lives in Chicago.
Jamie Purviance has been a chef at a Napa Valley winery, food editor of Appellation magazine, and a contributor to various books, magazines, and new media. He holds a degree in culinary arts from the Culinary Institute of America, and lives in the Napa Valley.

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