The staff of Cook's Illustrated magazine lit more than 5, 000 charcoal fires to learn how grilling and barbecue techniques compare. The result is this book: a volume filled with no-nonsense equipment ratings, taste-tests of supermarket foods--such as bottled barbecue sauces--and more than 400 fantastic recipes. 300 helpful illustrations.THEREa#39;S SOMETHING UNIVERSALLY APPEALING about grilled meat, chicken, or fish on a stick. Almost every culture ... If possible, choose skewers with sharp ends (which make threading meat and vegetables much easier). Also, thinneranbsp;...
|Title||:||Grilling and Barbecue|
|Author||:||Cook's Illustrated Magazine|
|Publisher||:||Cooks Illustrated - 2001|