An illustrated cookbook for those who like the robust flavors of barbecued, grilled, and smoked foods. IACP award winner.
Product Features
- Used Book in Good Condition
Click Here For More Information
2 thoughts on “Barbecuing, Grilling & Smoking (The California Culinary Academy Series)”
Comments are closed.
The Ultimate Guide to Outdoor Cooking The basic fish brine recipe in this book has been the standard for excellence in my family since it was published over thirty years ago and we lived in Alaska where I smoked many hundreds of pounds of salmon. I”m still using it In Arkansas primarily on Atlantic Salmon / Atlantic steelhead trout. The defining ingredient, i think, is the soy sauce. Other great recipes in here too for smoking and grilling, and the book is available via Amazon used books where I just bought four copies for…