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Omaha Steaks : Let's Grill by Omaha Steaks Staff, Frederick J. Simon and John Harrisson (2001, Hardcover)
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ISBN: 0609607766. Author: John Harrisson. Omaha Steaks: Let's Grill. Condition: New. Qty Available: 1.
- Buy it nowOmaha Steaks: Let's Grill - John Harrisson, 0609607766, hardcover, new
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About this product
Product Identifiers
PublisherCrown Publishing Group, T.H.E.
ISBN-100609607766
ISBN-139780609607763
eBay Product ID (ePID)1740594
Product Key Features
Book TitleOmaha Steaks : Let's Grill
Number of Pages128 Pages
LanguageEnglish
TopicMethods / Barbecue & Grilling, Specific Ingredients / Meat
Publication Year2001
IllustratorYes
GenreCooking
AuthorOmaha Steaks Staff, Frederick J. Simon, John Harrisson
FormatHardcover
Dimensions
Item Height0.6 in
Item Weight13.4 Oz
Item Length9.8 in
Item Width4.9 in
Additional Product Features
Intended AudienceTrade
LCCN00-039958
Dewey Edition21
Dewey Decimal641.5/784
SynopsisHere is the perfect companion to everybody's favorite cooking technique: the unbeatable thrill of the live fire. More than a wonderful collection of mouthwatering recipes, Omaha Steaks: Let's Grill is also an invaluable introduction to everything you need to know (and nothing you don't need to know) to set up, fire up, and grill away. The useful how-to section begins with a much-needed clarification of the cooking methods-grilling, barbecuing, smoking, and others. Then it's on to the equipment: whether you're cooking on a gas, charcoal, electric, or rotisserie grill, Omaha Steaks: Let's Grill discusses what you should look for and what you should avoid. Accessories are demystified, safety issues are explained, the variety of fuels (lump charcoal, briquettes, woods) and how to use them are outlined. The authors also walk you through the crucial steps of building, lighting, and maintaining the fire, cooking over it, and cleaning up. By the end of a few brief chapters, you'll know the hows and whys of every aspect of grilling. And then come the recipes: soups, beef, pork, lamb, chicken, fish and shellfish, vegetables, and desserts-an array of sixty fantastic dishes, representing a broad range of cuisines, from down-home favorites such as Chile-Rubbed BBQ Hickory Ribs to updated classics such as Pine Nut-Crusted Rack of Lamb with Grilled Asparagus to Far East-inspired Lemongrass-Speared Chicken Satay with Thai Peanut Sauce. The dishes are creative, but developed with the home cook in mind so all recipes are completely accessible to everyone. Omaha Steaks: Let's Grill concludes with a chapter of essential advice on selecting, preparing, storing, and using grill-friendly ingredients, and appendixes that include at-a-glance charts of cooking times and internal food temperatures. Leave this book right next to the tongs, because you'll be reaching for this indispensable handbook of information and recipes all year long.
LC Classification NumberTX840.B3H38 2001
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