Great Year Round Grilling in the Southwest
Author : Book Sales
Publisher : Remainders
Page : 132 pages
File Size : 36,30 MB
Release : 2000-05-24
Category :
ISBN : 9781416136231
Author : Book Sales
Publisher : Remainders
Page : 132 pages
File Size : 36,30 MB
Release : 2000-05-24
Category :
ISBN : 9781416136231
Author :
Publisher : Rowman & Littlefield
Page : 146 pages
File Size : 47,34 MB
Release :
Category :
ISBN : 1599218380
Author :
Publisher :
Page : pages
File Size : 42,45 MB
Release : 1989
Category :
ISBN :
Author : Book Sales
Publisher : Remainders
Page : 132 pages
File Size : 16,78 MB
Release : 2000-05-24
Category :
ISBN : 9781416136200
Author : Book Sales
Publisher : Remainders
Page : 134 pages
File Size : 17,85 MB
Release : 2000-05-24
Category :
ISBN : 9781416136224
Author : Jane Stacey
Publisher : Broadway
Page : 120 pages
File Size : 13,53 MB
Release : 1997
Category : Cooking
ISBN : 9780553061666
Simple, fast, and extraordinarily versatile, grilling is the cooking method for today. Almost everything can be prepared on the grill, from shrimp to salsas, corn to kebabs. And no wonder: the clear, fresh flavors we love are preserved, fewer added oils are required, and food actually loses fat as it cooks. Southwestern cooking was virtually born on the grill. In Southwestern Grilling, Jane Stacey has brought the robust flavors of peppers, smoky chiles, limes, cilantro, and garlic to vibrant life in more than 70 delicious recipes. Lemon Chicken in a piquant tomatilla salsa; duck with a delicious red chile plum sauce; tequila marinated shrimp; a subtle-flavored lime and chile rubbed corn--here are imaginative dishes full of the vitality and lively flavors so special to southwestern food. Add colorful salsas and spicy rubs to enliven any dish, and even irresistible low-fat desserts--grilled cornbread with berries, buttermilk sherbet with grilled pineapple, grilled peach granite--and you'll never look at your grill the same way again.
Author : Michael McLaughlin
Publisher : Harvard Common Press
Page : 358 pages
File Size : 48,9 MB
Release : 2012-04-17
Category : Cooking
ISBN : 9781558321649
The author of "All on the Grill" shares his brilliant barbecue wizardry with such dishes as Pork Loin with Garlic and Sage Rub, Chicken Breasts with a Tequila-Brown Sugar Mop, and Shrimp Fajitas. Includes 225 Southwestern recipes. 70 two-color illustrations.
Author : Ray Lampe
Publisher : St. Martin's Griffin
Page : 329 pages
File Size : 49,61 MB
Release : 2007-04-01
Category : Cooking
ISBN : 1429906340
Dr. BBQ says, "Barbecue's not just for summer anymore!" Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans. Dr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event "barbecue style". With over 200 hundred recipes, Ray's menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate menu, if he sees his shadow, and a tropical one, if he doesn't), the opening of the Daytona 500, Elvis's Birthday and more. It's another finger lickin' book, hot off the grill from the king of 'cue, Dr. BBQ. "Lampe's voice is knowledgeable and saucy; he includes histories of each of the featured holidays, and his hilarious comments make the book fun to read."--Publishers Weekly
Author : Carolyn Niethammer
Publisher : University of Arizona Press
Page : 233 pages
File Size : 29,65 MB
Release : 2020-09-22
Category : Cooking
ISBN : 0816538891
Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
Author : Betty Crocker
Publisher : Betty Crocker
Page : 248 pages
File Size : 23,41 MB
Release : 1997
Category : Cooking
ISBN : 9780028618517
Provides over 200 grilling recipes for fish, burgers, steaks, ribs, chicken, fruits, and vegetables. Includes notes for preparation; marinating and grilling times; serving suggestions; and for grilling on charcoal grills, gas grills, and smokers.