Achieve that succulent, smoky flavour on any grill with this fantastic collection of recipes for meat, fish and seafood and vegetable smoking. Ranging from classic Baby Back Ribs to ambitious Smoked Duck and Cherry Sausages, these mouthwatering dishes will prove that you don't need a professional smoker, or hours of time, to achieve fantastic and moreish results. With cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, Weber's Guide to Barbecue Smoking will help you achieve great taste with minimum effort.Biographie de l'auteur :
Jamie Purviance is a graduate of Stanford University and the Culinary Institute of America. He is an accomplished chef and teacher who has helped millions of people to grill like professionals. He is a regular contributor to national newspapers and magazines, and is the author of many bestselling Weber cookbooks.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Description du livre Hamlyn, 2013. Hardcover. État : Good. Good condition is defined as: a copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Most items will be dispatched the same or the next working day. N° de réf. du libraire mon0006732362
Description du livre Hamlyn, 2013. État : Good. N/A. Ships from the UK. Former Library book. Shows some signs of wear, and may have some markings on the inside. N° de réf. du libraire GRP93325196