A collection of mouthwatering vegetarian recipes, all of which are cooked with fire. From grilling directly onto fire to cooking with indirect fire, it covers everything that you need to know about making great food over the flame. Plus, it also includes wood-fired pizza and burger recipes.
Complete with vibrant photos and inventive tips for using leftovers, this is a must-have for the plant-obsessed home cook.
'Rukmini's recipes pack in flavour with minimal effort required' BBC Good Food. If prepping a bbq seems a challenge, think again: this collection of 75 flavour-packed and mouth-watering recipes is completely meat-free.
'Rukmini's recipes pack in flavour with minimal effort required' BBC Good Food. If prepping a bbq seems a challenge, think again: this collection of 75 flavour-packed and mouth-watering recipes is completely meat-free.
In Martin Nordin's second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire.
Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven.
Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina.
Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible.
In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness.
For smaller and slender vegetables or the more delicate variety, you may want to use a grilling screen or grill basket so they don't fall through the grate. ... This is the ying and yang of grilling to perfection. For more information ...
... to be domesticated around 4500 B.C. By comparison, pork breeding was not introduced in Europe for another three thousand years and it did not reach America until some 600 years ago, brought by the Spanish seafarer Hernando de Soto.