Meathead ─ The Science of Great Barbecue and Grilling

ISBN13：9780544018464
出版社：Houghton Mifflin Harcourt
作者：Meathead Goldwyn
出版日：2016/05/10
裝訂／頁數：精裝／512頁
規格：26cm*21cm*3.2cm (高/寬/厚)
關鍵字： Meathead ─ The Science of Great Barbecue and Grilling、 Meathead、 The、 Science、 of、 Great、 Barbecue、 and、 Grilling、 Houghton Mifflin Harcourt、 Meathead Goldwyn、外文書、生活風格、烹飪與食譜、 Food & drink、

杜威圖書分類

：

Food & drink

定價

：NT$ 1330 元

優惠價

： 79 折 1051 元

促銷優惠

：外文書周末優惠-單79雙75

領券後再享88折起

領

無庫存，下單後進貨(到貨天數約30-45天)

下單可得紅利積點：31 點

商品簡介

作者簡介

商品簡介

The founder of the destination website amazingribs.com applies the latest scientific research to barbecuing and grilling, including 200 recipes

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of fire and food. In this definitive guide to the concepts, methods, and equipment of barbecuing and grilling, “Meathead” Goldwyn shatters the myths that stand in the way of perfection. “Busted” misconceptions include:

Meat should be brought to room temperature before cooking: In fact, cold meat absorbs smoke better.
Hardwood charcoal is better than briquets: Actually, there’s no difference in flavor, and briquets last longer.
Meat needs to rest after grilling to reabsorb its juices: Tests show it does not take up juices but can become cold and overcooked.

Meathead reveals everything backyard heroes need to know, including how to decide when to use a dry rub or a brine and a detailed roundup of equipment—from grills and grates to the best thermometers.

Lavishly designed with full-color photos and illustrations, this book contains all the sure-fire recipes for traditional American favorites: Tennessee Hollerin’ Sauce, Last Meal Ribs, Simon & Garfunkel Chicken, Schmancy Smoked Salmon, Roman-Style No-Knead Pizza, and Ultimate Corn on the Cob.

作者簡介

MEATHEAD (CRAIG) GOLDWYN is the president and founder of amazingribs.com, one of the most popular online barbecuing sites. He writes forSerious Eats. His articles have appeared in the Huffington Post, WIne Spectator,and more. His photos have run in Time and Playboy. He judges BBQ cookoffs from Kansas City to Memphis.

主題書展