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Apprivoiser la flamme : secrets pour griller chaud et rapide et barbecue bas et lent - bon
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- Achat immédiatApprivoiser la flamme : secrets pour griller chaud et rapide et barbecue bas et lent - bon
Expédition :
Lieu : Montgomery, Illinois, États-Unis
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Livraison prévue entre le sam. 8 juin et le jeu. 13 juin à 43230
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- 98,2% d'évaluations positives
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Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :276426027333
Caractéristiques de l'objet
- État
- Brand
- Unbranded
- MPN
- Does not apply
- ISBN
- 9780764568824
- Book Title
- Taming the Flame : Secrets for Hot-And-Quick Grilling and Low-And-Slow BBQ
- Item Length
- 9.2in
- Publisher
- Houghton Mifflin Harcourt Publishing Company
- Publication Year
- 2005
- Format
- Hardcover
- Language
- English
- Item Height
- 1.2in
- Genre
- Cooking
- Topic
- Methods / Barbecue & Grilling, General
- Item Width
- 8in
- Item Weight
- 0.4 Oz
- Number of Pages
- 368 Pages
À propos de ce produit
Product Information
"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse." --Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time "Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk." --Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS "Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you." --Sara Moulton host, Food Network's Sara's Secrets, and executive chef, Gourmet magazine "Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here " --Chef Charlie Trotter, Chicago "Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves." --Mike Mills four-time World Champion, Memphis-in-May BBQ competition
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0764568825
ISBN-13
9780764568824
eBay Product ID (ePID)
44397815
Product Key Features
Book Title
Taming the Flame : Secrets for Hot-And-Quick Grilling and Low-And-Slow BBQ
Format
Hardcover
Language
English
Topic
Methods / Barbecue & Grilling, General
Publication Year
2005
Genre
Cooking
Number of Pages
368 Pages
Dimensions
Item Length
9.2in
Item Height
1.2in
Item Width
8in
Item Weight
0.4 Oz
Additional Product Features
Lc Classification Number
Tx840.B3k37 2005
Reviews
"Karmel is at her best with natural variations on grilling...this is a welcome guide for members of either sex." ( Publishers Weekly , April 11, 2005), armel brings a feminine flair to a masculine domain with this A-to-Z roadmap to grill-based cuisine-from fast, high-heat methods to slower roasts and barbecue that rely on an indirect flame. Some may disagree with Karmel's assertion that there's no taste difference between gas and charcoal, although she does give tips on using old-fashioned briquettes. Her extensive introduction to techniques, tools and pantry basics make up the meat of the book; the 350 recipes that follow, organized by ingredient, rely so heavily on the methods set earlier that novices will frequently find themselves flipping back and forth. Karmel aims to be encyclopedic, offering a guide to cuts and a cooking timetable in every section, and she's at her best with natural variations on grilling, from simple Chicken Paillard to ambitious Hung-Your-Momma Braised Short Ribs. Karmel has never met a dish she can't make on the grill, and her attempts at grilled versions of Pot Roast and Veal Scaloppini are unnecessary. Her chatty, "girlfriend" point of view leads to a few lapses: for example, the beef section omits "rare" from its cooking timetable, and Grilled Lobster 101 devotes more time to avoiding killing the lobster (getting someone else to do it being the top choice) than it does to cooking it. Overall, though, this is a welcome guide for members of either sex. Photos. (May) ( Publishers Weekly , April 11, 2005), armel brings a feminine flair to a masculine domain with this A-to-Z roadmap to grill-based cuisine--from fast, high-heat methods to slower roasts and barbecue that rely on an indirect flame. Some may disagree with Karmel's assertion that there's no taste difference between gas and charcoal, although she does give tips on using old-fashioned briquettes. Her extensive introduction to techniques, tools and pantry basics make up the meat of the book; the 350 recipes that follow, organized by ingredient, rely so heavily on the methods set earlier that novices will frequently find themselves flipping back and forth. Karmel aims to be encyclopedic, offering a guide to cuts and a cooking timetable in every section, and she's at her best with natural variations on grilling, from simple Chicken Paillard to ambitious Hung-Your-Momma Braised Short Ribs. Karmel has never met a dish she can't make on the grill, and her attempts at grilled versions of Pot Roast and Veal Scaloppini are unnecessary. Her chatty, "girlfriend" point of view leads to a few lapses: for example, the beef section omits "rare" from its cooking timetable, and Grilled Lobster 101 devotes more time to avoiding killing the lobster (getting someone else to do it being the top choice) than it does to cooking it. Overall, though, this is a welcome guide for members of either sex. Photos. (May) ( Publishers Weekly , April 11, 2005)
Table of Content
Introduction. GETTING STARTED. Telling Grilling Secrets. Flavoring the Fire. Tools of the Trade. THE MAIN EVENT. Poultry. Beef. Pork. Lamb. Burgers and Ground Meat. Sausages. Fish. Shrimp and Other Shellfish. Vegetables and Fruit. Pizza. Low-and-Slow Barbecue. BBQ Ribs, Rubs, and Sauces. ON THE SIDE. Nibbles and Bits. Salads and Sides. Libations. Sweet Endings. BBQ EXTRA. Menus. Grilling Dictionary. Sources. Acknowledgments. Index.
Copyright Date
2005
Target Audience
Trade
Lccn
2005-004687
Dewey Decimal
641.5/784
Dewey Edition
22
Illustrated
Yes
Description de l'objet du vendeur
Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :276426027333
Expédition et manutention
Lieu où se trouve l'objet :
Montgomery, Illinois, États-Unis
Expédition :
Canada, Mexique, États-Unis
Lieux exclus :
Afrique, Amérique centrale et Caraïbes, Amérique du Sud, Asie, Asie du Sud-Est, Barbade, Bermudes, Europe, Groenland, Guadeloupe, Guyane française, Libye, Martinique, Moyen-Orient, Nouvelle-Calédonie, Océanie, Polynésie française, Russie, Réunion, Saint-Pierre-et-Miquelon, Ukraine, Venezuela
| Expédition et manutention | Chaque objet supplémentaire | À | Service | Livraison*Voir les remarques sur la livraison |
|---|---|---|---|---|
| Expédition sans frais | Sans frais | États-Unis | Expédition au tarif économique (USPS Media MailTM) | Livraison prévue entre le sam. 8 juin et le jeu. 13 juin à 43230 |
| 4,95 $US (environ 6,75 $C) | 4,95 $US (environ 6,75 $C) | États-Unis | Expédition standard (DGM SmartMail Expedited) | Livraison prévue entre le mer. 12 juin et le lun. 17 juin à 43230 |
| 10,95 $US (environ 14,93 $C) | 10,95 $US (environ 14,93 $C) | États-Unis | Expédition accélérée (FedEx 2Day®) | Livraison prévue entre le mer. 5 juin et le jeu. 6 juin à 43230 |
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