Outdoor CookingPresents the outdoor cookery of vegetables, meats, poultry, and fish and shellfish, with a special section on cheeses, spit-roasting, and clambakes. Includes 76 pages of recipes. |
Contents
The renaissance of an ancient art A guide | 17 |
FISH AND SHELLFISH | 65 |
SPECIAL PRESENTATIONS | 79 |
Copyright | |
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15 minutes 30 minutes bacon Barbecued basket basting bay leaves beef bird black pepper bone bowl breast brown brush butter cayenne pepper charcoal chicken chilies chopped fresh parsley coat cook COOKBOOK Copyright coriander crushed cubes deribbed dish dried drip pan fillets finely chopped fresh fire fish five minutes flavor foil fork fresh lemon juice freshly ground black garlic cloves ginger grill grill rack ground black pepper halved heat hot coals inch 22 cm ingredients kebabs knife lamb liter loin marinade marinate meat medium-hot coals melted mixture mushrooms olive oil onion oregano paprika parsley peeled pieces Place platter pork potatoes recipe removed Reprinted by permission ribs roast rosemary salt and pepper sauce sausages scallions Season seeds serve shallots shrimp side skewers skin slices smoke soy sauce spareribs spit sprigs sprinkle steaks Tabasco sauce tbsp thick Thread thyme tomatoes vegetables vinegar