| Brimming with history and barbeque lore stuffed with awesomely delicious recipes and clear discussions about equipment and techniques there is nothting this book leaves out. Whether you want to know who manufactured the first commercial charcoal briquettes (Henry Ford) how to grill a whole hog West Virginia style or how to make S mores from scratch this is your book. The author covers types of grilling grilling equipment and techniques as well as various terms. Armed with this knowledge you ll be ready to try your hand at Grilled Swordfish with Red Onion Jam Pulled Pork with Espresso Barbecue Sauce or Smoked Alaska. Rubs sauces marinades it s all in there.By Steve Raichlen 425 Recipes for appetizers salads pizzas desserts meat poultry fish shellfish vegetables side dishes and more Many black and white archival photos (no photos of recipes) No nutritional analysis 745 Pages paperback 8" x 9 1/4" |
