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Over the past century, 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, 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 Pépin (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 "eclectic selection of outdoor cooking recipes and stories"
is a treat for everyone (Publishers Weekly).
- Peter Kaminsky - Editor
- Mark Bittman - Author of introduction, etc.
Kindle Book
- Release date: November 22, 2022
OverDrive Read
- ISBN: 9781402793301
- Release date: November 22, 2022
EPUB ebook
- ISBN: 9781402793301
- File size: 8517 KB
- Release date: November 22, 2022
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Kindle Book
OverDrive Read
EPUB ebook
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English