The Complete Book of Outdoor Cookery

Front Cover
Marlowe & Company, 1997 - Cooking - 254 pages
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-- Features recipes and techniques for barbecuing and grillling, picnics, cooking on camping trips and in trailers

In the health-conscious '90s, James Beard's characteristic focus on simplicity and freshness in meals holds more appeal than ever. This volume showcases the uniquely thorough and simple guidance of Beard and Helen Evans Brown on how to take the best of the kitchen and dining room to the great outdoors. This widely acclaimed classic is the definitive guide to all aspects of outdoor cooking, with recipes from breakfast to dinner, starters to desserts, and indispensable guidance on classic principles of cooking detailed enough to turn novices into pros at the fireside.

At once rustic and elegant, the offerings of this cookbook and guide include mouth-watering recipes ranging from skillet biscuits to scones, charcoal-grilled vegetables to wild game -- even spit-roasted whole albacore tuna! Beard and Brown add practical advice and their own personal insight to each section, plus a complete checklist of equipment for camp-outs, menu suggestions and ingredient lists, and tips on using fire, fuel, spits, grills, and rotisserie, pit, and hibachi barbecues.

With its complete instruction for cooking and preparing food both on and off the grill, this is an excellent companion for today's adventurer or backyard chef.

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References to this book

Wood-Fired Cooking
Mary Karlin
Limited preview - 2011

About the author (1997)

Beard is the dean of American cookery.

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