Zobacz książki o podobnej tematyce

Więcej informacji o Grilling For Dummies 2e

• Dane szczegółowe
• Opis
• Ulubione w innej kategorii

Za ten zakup dostaniesz 58 punkty

Opis

Now updated -- your guide to becoming an expert grill master! Are you gearing up to grill? This hands-on guide explains how to purchase, use, and maintain everything from charcoal and gas grills to smokers and rotisseries for your grill. You get the latest on the different types of grills and food prep and grilling techniques, as well as dozens of new and improved recipes that will stretch your skills and tantalize your taste buds! Get ready to grill -- understand grilling lingo, choose the right grill for you, and start and safely maintain a grill-ready fire Add spice to your life -- stock your griller's pantry with the latest herbs, rubs, flavored oils and marinades, including Asian and Mediterranean seasonings Grilling the oldies but goodies -- from burgers and sausages to kebabs and ribs, make everyone's favorites taste fabulous Go beyond the BBQ basics -- expand your grilling skills with tasty tips for grilling pork, beef, poultry, lamb, fish and shellfish, vegetables, pizza, and more Open the book and find: The difference between regular grilling and barbecuing Full-color photos of mouthwatering recipes Highlights of the latest and best grilling equipment Extended coverage on grill set-up and maintenance Expert advice on direct and indirect grilling Figures and charts featuring meat cuts and food prep techniques Must-know tips and tricks to master control over the grill Advice on using smokers and rotisseries

Szczegóły książki

Kategoria Książki po angielsku Lifestyle, sport & leisure Cookery / food & drink etc General cookery & recipes

• Pełny tytuł: Grilling For Dummies 2e
• Autor: Mariani
• Język: Angielski
• Oprawa: Miękka
• Liczba stron: 384
• EAN: 9780470421291
• ISBN: 0470421290
• ID: 04379930
• Wydawca: John Wiley & Sons Inc
• Waga: 602 g
• Wymiary: 232 × 186 × 21 mm
• Data wydania: 27. March 2009

Ulubione w innej kategorii

---

---

---