Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
01.04.2014
Herausgeber
Peter KaminskyVerlag
Union SquareSeitenzahl
400
Maße (L/B/H)
24.4/19.5/4 cm
Gewicht
1131 g
Sprache
Englisch
ISBN
978-1-4027-9324-0
Over the past 100 years, the "New York Times" has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes--and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman ("How to Cook Everything"), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecue"), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pepin (Grilled Tabasco Chicken), Molly O'Neill ("Splendor in the Lemongrass"), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!
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