Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven.
The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.
What people are saying - Write a review
Too many ingredients required.User Review - HamlinFan - Walmart
Pleased with the price offered by Walmart vs Publishers price. Recipes are not your average every day recipes and most require too many ingredients. Found more that we would actually try on the internet. Read full review
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Metric Conversions Equivalents
1⁄2 teaspoon Arugula Baking Stone bell pepper Big Green Egg bread brisket Brush canola oil Cast Iron Grid chicken stock chopped fresh cilantro Close the lid cup chopped cup diced cup extra-virgin olive cup firmly packed direct cooking dough Drip Pan Dutch Oven EGG and cook EGG and grill EGG for direct EGG to 400ºF Equipment extra-virgin olive oil flavor freshly ground black Grill Gripper ground black pepper heat Ingredients instant read thermometer Kosher salt marinade meat mixture mushrooms onion ounces Parmigiano-Reggiano Pesto pizza Place Plate Setter porcelain coated grid pork Preheat the EGG prosciutto recipe Remove ribs rimmed sheet pan roasted Roma tomatoes salt and freshly salt and pepper San Marzano Tomato sauce scallions season with salt Serve immediately Set the EGG shallots sheet pan small bowl steak stir stovetop tablespoons tablespoons unsalted butter teaspoon ground teaspoon kosher salt tenderloin tomatoes Transfer truffle oil vinegar whisk Worcestershire sauce