Multcolib My Librarian Matt: 11 reasons to BBQ(as if you needed any)
Annotation:The ultimate summertime grilling companion, featuring more than 350 recipes, full-color photographs, how-to guides, and tips to simplify your grilling life, from the experts at Bon Appétit.
Annotation:Whether you're a novice outdoor cook or an aspiring grill-master, America's Test Kitchen guarantee that this encyclopedic examination of one of America's favorite pastimes will be your guide to fool-proof grilling and barbecuing.
Annotation:Forget boring Boca burgers and bland pasta salad! This book shows you how to make delicious, unique, and fresh vegetarian meals so you'll never miss the burgers and dogs again!
Annotation:Americans love pizza and Americans love to grill--put them together and you have your own at-home version of a wood-oven pizza, straight from your gas or charcoal grill.
Annotation:In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes.
Annotation:With nearly 150 recipes in Everyday Barbecue. and armed with Mixon's advice and tips, you'll discover that barbecue isn't just for the Fourth of July and Labor Day; it's for any day you feel like cooking it.
Annotation:Chef Daniel Hoyer takes a fresh look at what happens when you take south-of-the-border flair outside and throw it on the grill! In this bold new book, Hoyer draws on the flavors of the New World, Latin America, the Caribbean, and the American Southwest as inspiration for a whole new batch of dishes.
Annotation:What can we grill? EVERYTHING! From the best-selling authors of Mastering the Grill , comes the first grill book focused on ingredients. Fire It Up shows today's cooks how to buy, prepare, and grill more than 290 ingredients from beef and pork to chicken, fish, vegetables, fruit, and more.
Annotation:'Grilling Vegan Style' serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste.
Annotation:In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat smartly and healthily.