Americas grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques - whether youre eating main dishes that highlight vegetables, or youre rounding out th
Americas grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques - whether youre eating main dishes that highlight vegetables, or youre rounding out th
It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Cor
A modern approach to grilling from Steven Raichlen, America’s “master griller” (Esquire). With 100 recipes, Project Fire shows how to put the latest grilling methods to work—fr
Indoors—It's the new outdoorsSPIT-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-BRILLED LAMB KEBABS, POT
Where there’s Smoke there’s Fire! And where there’s fire, there’s Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought R
The New Look of Latin-- Lighter, Quicker, BetterThree Empanadas (Pages 80, 81, and 82)Midnighter Sandwich (Page 182)Flan (Page 300)Also available in Spanish under the title Salud y Saz￠n.
From the celebrated author of Planet Barbecue and How to Grill comes a surprising story of love, loss, redemption, and really good food. Claire Doheney, recovering from a serious illness, agrees to
