Serious Barbecue: Smoke, Char, Baste, and
Brush Your Way to Great Outdoor Cooking
(Hardcover)
Brush Your Way to Great Outdoor Cooking
(Hardcover)
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Big Bob Gibson's BBQ Book: Recipes and
Secrets from a Legendary BBBQ Joint (P.back)
Secrets from a Legendary BBBQ Joint (P.back)
Mastering the Grill: The Owner's Manual for
Outdoor Cooking (Paperback)
Outdoor Cooking (Paperback)
The NFL Gameday Cookbook (Paperback)
Smoke & Spice: Cooking with Smoke, the Real
Way to Barbecue (Paperback)
Way to Barbecue (Paperback)
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The BBQ Concession Trailer As a Home Based
Business Opportunity (Spiral-bound)
Business Opportunity (Spiral-bound)
The Barbecue! Bible (Paperback)
Now the biggest and the best recipe collection for the grill is getting better:
Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy
bestseller and winner of the IACP/Julia Child Cookbook Award.
Redesigned inside and out for its 10th anniversary, The Barbecue! Bible
now includes full-color photographs illustrating food preparation, grilling
techniques, ingredients, and of course those irresistible finished dishes. A
new section has been added with answers to the most frequently asked
grilling questions, plus Steven's proven tips, quick solutions to common
mistakes, and more.
Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy
bestseller and winner of the IACP/Julia Child Cookbook Award.
Redesigned inside and out for its 10th anniversary, The Barbecue! Bible
now includes full-color photographs illustrating food preparation, grilling
techniques, ingredients, and of course those irresistible finished dishes. A
new section has been added with answers to the most frequently asked
grilling questions, plus Steven's proven tips, quick solutions to common
mistakes, and more.
This book is designed as a complete introduction for anyone who is interested
in making money with food sales. The Mobile food business represents a
multi-billion dollar business opportunity. Available in this series are also two
DVDs that provide a complete overview over this unique business niche. You
can even set up your own daily restaurant operation where your customers
drive-in to do business with you. - We show you some of the secrets that will
make your customers very happy. They will love your specialty foods, bring you
cash money and buy from you again and again! Discover the tips and tricks
how to start your own mobile food business the easy way! This course is
presented by Bob Robertson, an expert with 20 years of business experience!
in making money with food sales. The Mobile food business represents a
multi-billion dollar business opportunity. Available in this series are also two
DVDs that provide a complete overview over this unique business niche. You
can even set up your own daily restaurant operation where your customers
drive-in to do business with you. - We show you some of the secrets that will
make your customers very happy. They will love your specialty foods, bring you
cash money and buy from you again and again! Discover the tips and tricks
how to start your own mobile food business the easy way! This course is
presented by Bob Robertson, an expert with 20 years of business experience!
Lang is serious about being serious, and that starts with his credentials. His
career began at Le Cirque; he then moved on to Daniel, Carnevino in Las
Vegas, and a stint as a private chef. Along the way, he opened Daisy May's
BBQ, one of Manhattan's best barbecue shacks. Thus, with four-star
knowledge, he brings pork, beef, lamb and the lowly chicken to the open
flame with a mix of science, anecdote and a wide array of seasonings.
Nearly every entry is composed of several brief preparation recipes, since
each meat is uniquely paired with a seasoning combination for specific
reasons. Even something that looks simple, like the delicious classic, burnt
ends (a take on barbecued brisket), involves a mustard paste, a seasoning
blend, a wrapping mixture and a finishing sauce.
career began at Le Cirque; he then moved on to Daniel, Carnevino in Las
Vegas, and a stint as a private chef. Along the way, he opened Daisy May's
BBQ, one of Manhattan's best barbecue shacks. Thus, with four-star
knowledge, he brings pork, beef, lamb and the lowly chicken to the open
flame with a mix of science, anecdote and a wide array of seasonings.
Nearly every entry is composed of several brief preparation recipes, since
each meat is uniquely paired with a seasoning combination for specific
reasons. Even something that looks simple, like the delicious classic, burnt
ends (a take on barbecued brisket), involves a mustard paste, a seasoning
blend, a wrapping mixture and a finishing sauce.
Nine years and a half million copies after its first edition, this handy resource
for barbecue done the right way returns in an expanded volume. The
Jamisons have added an extra 100 recipes as well as 20 new recipe
variations. Given the proper amount of smoke and time, even the lowliest of
meats find dignity, as with the Triple Play Tube Steak, wherein a two-pound
chunk of bologna is draped in sauce and smoked for two hours; the sauce
caramelizes, making for a sticky-sweet sandwich.
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of
print or unavailable edition of this title.
for barbecue done the right way returns in an expanded volume. The
Jamisons have added an extra 100 recipes as well as 20 new recipe
variations. Given the proper amount of smoke and time, even the lowliest of
meats find dignity, as with the Triple Play Tube Steak, wherein a two-pound
chunk of bologna is draped in sauce and smoked for two hours; the sauce
caramelizes, making for a sticky-sweet sandwich.
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of
print or unavailable edition of this title.
Ray "Dr. BBQ" Lampe has created this cookbook specifically for NFL fans, with
delicious recipes easy enough for the novice chef and also designed to travel to the
game. Although most recipes center around the tailgater's sacred grill, the cookbook
also includes sections on sandwiches, side dishes, desserts, and refreshing
drinks. With photos of memorable NFL moments and 150 delicious recipes, like
Bloody Mary Chicken Wings and Whiskey-Marinated Rib-eye Steaks, this game day
cookbook ensures that the chef will be the star of this year's Super Bowl party.
Ray "Dr BBQ" Lampe is a professional chef and author of many barbecue cookbooks
who has appeared on several shows as the "BBQ Champion." He lives in Lakeland,
Florida.
delicious recipes easy enough for the novice chef and also designed to travel to the
game. Although most recipes center around the tailgater's sacred grill, the cookbook
also includes sections on sandwiches, side dishes, desserts, and refreshing
drinks. With photos of memorable NFL moments and 150 delicious recipes, like
Bloody Mary Chicken Wings and Whiskey-Marinated Rib-eye Steaks, this game day
cookbook ensures that the chef will be the star of this year's Super Bowl party.
Ray "Dr BBQ" Lampe is a professional chef and author of many barbecue cookbooks
who has appeared on several shows as the "BBQ Champion." He lives in Lakeland,
Florida.
Grilling is a science, and it's only when you understand the science of
grilling that you can transform it into an art. That's what makes Mastering the
Grill a standout on the cookbook shelf. From equipment (grill types and
tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and
vegetables), the authors have shared their impressive grilling know-how to
explain the whys and the hows and guarantee the wows clearly and
comprehensively. Mastering the Grill is a master class in cooking, destined
to become a sauce-stained, well-thumbed classic.
grilling that you can transform it into an art. That's what makes Mastering the
Grill a standout on the cookbook shelf. From equipment (grill types and
tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and
vegetables), the authors have shared their impressive grilling know-how to
explain the whys and the hows and guarantee the wows clearly and
comprehensively. Mastering the Grill is a master class in cooking, destined
to become a sauce-stained, well-thumbed classic.
Winners of the World Championship BBQ Cook-Off for six years in a row and
with hundreds of other contest ribbons as well, nobody does barbecue
better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly,
executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big
Bob himself, now passes on the family secrets in this quintessential guide
to barbecue.
From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown
on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations.
You’ll learn the unique flavors of different woods and you’ll get insider tips on
creating the right heat—be it in a charcoal grill, home oven, or backyard
ground pit.
with hundreds of other contest ribbons as well, nobody does barbecue
better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly,
executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big
Bob himself, now passes on the family secrets in this quintessential guide
to barbecue.
From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown
on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations.
You’ll learn the unique flavors of different woods and you’ll get insider tips on
creating the right heat—be it in a charcoal grill, home oven, or backyard
ground pit.
Step away from the propane tank. Surrender all of your notions about barbecue.
Forget everything you've ever learned about cooking with charcoal and fire. It is all
wrong. Get it right with the "Five Easy Lessons" program, which includes over 130
recipes and step-by-step instructions for setting up and cooking low and slow on a
Weber Smokey Mountain, an offset smoker, or a kettle grill.
• What gear you do and, more importantly, don’t need • Exactly how to start and
maintain a proper fire (without lighter fluid) • All about marinades, brines, and rubs
• To use your senses and trust your instincts (instead of thermometers)
• How to make delicious, delicious barbecue
Forget everything you've ever learned about cooking with charcoal and fire. It is all
wrong. Get it right with the "Five Easy Lessons" program, which includes over 130
recipes and step-by-step instructions for setting up and cooking low and slow on a
Weber Smokey Mountain, an offset smoker, or a kettle grill.
• What gear you do and, more importantly, don’t need • Exactly how to start and
maintain a proper fire (without lighter fluid) • All about marinades, brines, and rubs
• To use your senses and trust your instincts (instead of thermometers)
• How to make delicious, delicious barbecue
Low & Slow: Master the Art of Barbecue in 5 Easy
Lessons (Paperback)
Lessons (Paperback)
This is the fourth cookbook by Flay dedicated solely to grilling, and over the
years he has hosted four different cooking shows also focused on the art of
placing meat and veggies upon a backyard flame.Flay is still the sultan of
sauce and the ruler of rub. He creates a Fig–Cabernet Vinegar Glaze for a filet
mignon. In the seafood realm, grilled salmon is paired with a Honey-Mustard-
Mint Sauce. Vegetarian offerings include Grilled Cremini Mushroom, Fontina,
and Arugula Pressed Tacos. And a chapter on fruit provides mouthwatering
desserts like Grilled Nectarines with Maple Crème Fraîche. If Flay has less to
say than before, he at least does so with a healthy amount of seasoning.
years he has hosted four different cooking shows also focused on the art of
placing meat and veggies upon a backyard flame.Flay is still the sultan of
sauce and the ruler of rub. He creates a Fig–Cabernet Vinegar Glaze for a filet
mignon. In the seafood realm, grilled salmon is paired with a Honey-Mustard-
Mint Sauce. Vegetarian offerings include Grilled Cremini Mushroom, Fontina,
and Arugula Pressed Tacos. And a chapter on fruit provides mouthwatering
desserts like Grilled Nectarines with Maple Crème Fraîche. If Flay has less to
say than before, he at least does so with a healthy amount of seasoning.
Bobby Flay's Grill It! (Hardcover)
| Dedicated to Grillers Around the World |
Julie Reinhardt is first of all a woman, a woman who is co-owner of Pete's
BBQ, a barbecue joint up in Seattle. Julie is also a reflection of the
modern world of Barbecue. A Northwestern girl who spent her summers
in Alabama, Julie not only shows that barbecue is as much a woman's
world as a man's, but the journey of barbecue from its Southern roots to
the worldwide phenomena it is today. Very traditional backyard barbecue
cook (with some grilling thrown in for good measure). The novelty of
She-Smoke is that it is a barbecue book written by a women, ostensibly
for women, but despite this "radical" feature it is a very traditional
cookbook.
BBQ, a barbecue joint up in Seattle. Julie is also a reflection of the
modern world of Barbecue. A Northwestern girl who spent her summers
in Alabama, Julie not only shows that barbecue is as much a woman's
world as a man's, but the journey of barbecue from its Southern roots to
the worldwide phenomena it is today. Very traditional backyard barbecue
cook (with some grilling thrown in for good measure). The novelty of
She-Smoke is that it is a barbecue book written by a women, ostensibly
for women, but despite this "radical" feature it is a very traditional
cookbook.
She-Smoke: A Backyard Barbecue Book
Barbecue goes global as pit master Rick Browne travels to 26 locations,
tasting, cooking, photographing, and adapting some of the world's best
outdoor-cooking recipes for American grills and kitchens. Rick gorges on
asado in Argentina; tosses Orange-Ginger Prawns on the barbie in
Australia; experiences the epic South African feast known as braai; and grills
just-caught sardines in Portugal. Lively introductions to each country's
unique barbecuing culture accompany a selection of the most
mouthwatering and authentic yet approachable recipes Rick found there.
Evocative location and styled food photographs will have readers planning a
grilling party with a Korean (or German, or Mexican) theme in no time.
tasting, cooking, photographing, and adapting some of the world's best
outdoor-cooking recipes for American grills and kitchens. Rick gorges on
asado in Argentina; tosses Orange-Ginger Prawns on the barbie in
Australia; experiences the epic South African feast known as braai; and grills
just-caught sardines in Portugal. Lively introductions to each country's
unique barbecuing culture accompany a selection of the most
mouthwatering and authentic yet approachable recipes Rick found there.
Evocative location and styled food photographs will have readers planning a
grilling party with a Korean (or German, or Mexican) theme in no time.
The Best Barbecue on Earth: 25 Countries,
with 170 Recipes [ILLUSTRATED] (Paperback)
with 170 Recipes [ILLUSTRATED] (Paperback)
BBQ Bash: The Be-All, End-All Party Guide, from
Barefoot to Black Tie (Paperback)
Barefoot to Black Tie (Paperback)
If you want to throw outdoor parties with pizzazz, BBQ Bash is a must-have. Karen
and Judith have put together a phenomenal collection of recipes, tips, menus, and
ideas for barbecue parties that positively sizzle! --Jack Fiorella, owner, Jack Stack
Barbecue, Kansas City
Karen and Judith know how to party and how to barbecue. Their attention to
important details -- before, during and after the bash -- plus creative party themes
and knock-out recipes, will make your next barbecue party a bash to be
remembered. --Ardie A. Davis, aka Remus Powers, Ph.B., founder, The
Greasehouse University and author of The Great Barbecue Sauce Book
and Judith have put together a phenomenal collection of recipes, tips, menus, and
ideas for barbecue parties that positively sizzle! --Jack Fiorella, owner, Jack Stack
Barbecue, Kansas City
Karen and Judith know how to party and how to barbecue. Their attention to
important details -- before, during and after the bash -- plus creative party themes
and knock-out recipes, will make your next barbecue party a bash to be
remembered. --Ardie A. Davis, aka Remus Powers, Ph.B., founder, The
Greasehouse University and author of The Great Barbecue Sauce Book
Bringing together more than 100 game-day recipes, Moose gives her
readers a serious advantage over any challengers. Dishes run the gamut
from simple fried onion blossoms (Jo Ann's Campfire style) to
sophisticated Marinated Gamecocks with Polenta to regional staples like
Sweet Potato Ham Biscuits, Mint Juleps and brats. It wouldn't be game
day without chicken wings, and Moose offers teriyaki, tandoori and
spice-rubbed variations as well as smoky, mustard-dressed wings that
can be prepared in a slow cooker. This cookbook will make for a
successful season no matter what the home team does on the field.
readers a serious advantage over any challengers. Dishes run the gamut
from simple fried onion blossoms (Jo Ann's Campfire style) to
sophisticated Marinated Gamecocks with Polenta to regional staples like
Sweet Potato Ham Biscuits, Mint Juleps and brats. It wouldn't be game
day without chicken wings, and Moose offers teriyaki, tandoori and
spice-rubbed variations as well as smoky, mustard-dressed wings that
can be prepared in a slow cooker. This cookbook will make for a
successful season no matter what the home team does on the field.
Fan Fare: A Playbook of Great Recipes for
Tailgating
Tailgating
The Tailgating Cookbook: Recipes for the Big Game
(Paperback)
(Paperback)
The only thing that compares with America's obsession with sports is our passion
for eating. No wonder tailgating is a national pastime. The Tailgating Cookbook for
sizzling recipes guaranteed to please. Packed with burgers and brats, chili and
stew, tasty kabobs, ideal side dishes, desserts, and drinks to go with them, anyone
can turn their simple hot-dog-and-beer party into a gastronomical glutton-fest of
tasty delights. With expert tips on equipment, prep-ahead, timing, food storage,
tailgating etiquette (try not to play Ozzy's Crazy Train too loud), and scoring the
perfect spot to hunker down, this part cookbook/part handbook will get the party
started.
for eating. No wonder tailgating is a national pastime. The Tailgating Cookbook for
sizzling recipes guaranteed to please. Packed with burgers and brats, chili and
stew, tasty kabobs, ideal side dishes, desserts, and drinks to go with them, anyone
can turn their simple hot-dog-and-beer party into a gastronomical glutton-fest of
tasty delights. With expert tips on equipment, prep-ahead, timing, food storage,
tailgating etiquette (try not to play Ozzy's Crazy Train too loud), and scoring the
perfect spot to hunker down, this part cookbook/part handbook will get the party
started.
A Man, A Can, A Tailgate Plan: 50 Easy Game
Time Recipes That Are Sure to Please
Time Recipes That Are Sure to Please
With more than a million copies of the A Man, A Can series sold, the
newest addition breaks out from the kitchen and heads to sporting events
nationwide
"Dude, this cookbook is for you," cheered the Detroit News when A Man, A
Can, A Plan first appeared. Next came A Man, A Can, A Grill, and Andrew
Schloss, author of Dinner's Ready, welcomed the flavorful barbecue fare
as "real food - so good that no one will ever guess your secret is in the
can." Sports-minded, culinarily challenged dudes, especially those who
were among the 30 million Americans who tailgated this year, will find
terrific game-day recipes in this latest book. And it's perfect as a Father's
Day and graduation gift!
newest addition breaks out from the kitchen and heads to sporting events
nationwide
"Dude, this cookbook is for you," cheered the Detroit News when A Man, A
Can, A Plan first appeared. Next came A Man, A Can, A Grill, and Andrew
Schloss, author of Dinner's Ready, welcomed the flavorful barbecue fare
as "real food - so good that no one will ever guess your secret is in the
can." Sports-minded, culinarily challenged dudes, especially those who
were among the 30 million Americans who tailgated this year, will find
terrific game-day recipes in this latest book. And it's perfect as a Father's
Day and graduation gift!
As far as I'm concerned it's never too early to crank up the grill, no matter where you
live. I went to college in Iowa, and I have fond memories of grilling hamburgers and
hot dogs in January wearing a ski parka. So grilling in April is a piece of cake, or
should I say a piece of meat, to me. Starting this week we're going to bring you
grilling tips from some of the biggest names in cooking. Batting lead-off for our
brigade of grill-mad chefs is Mario Batali. His Italian Grill is a worthy addition to any
serious griller's library.
It is not what most of us Americans are into on the grill, with BBQ sauces and
glazes, etc. Italians are more about clean, natural flavors with light marinades. Batali
admits that this is not all pure Italian grill recipes, but authentic shaped and
massaged through his culinary prism. I think the results are spectacular and
luscious and fun and you might also.
live. I went to college in Iowa, and I have fond memories of grilling hamburgers and
hot dogs in January wearing a ski parka. So grilling in April is a piece of cake, or
should I say a piece of meat, to me. Starting this week we're going to bring you
grilling tips from some of the biggest names in cooking. Batting lead-off for our
brigade of grill-mad chefs is Mario Batali. His Italian Grill is a worthy addition to any
serious griller's library.
It is not what most of us Americans are into on the grill, with BBQ sauces and
glazes, etc. Italians are more about clean, natural flavors with light marinades. Batali
admits that this is not all pure Italian grill recipes, but authentic shaped and
massaged through his culinary prism. I think the results are spectacular and
luscious and fun and you might also.
Mario Batani - Italian Grill
Click Here for the Best Books at the Best Price
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My Favorite Barbecue Recipe books for a Cookbook Collection
Other Great Books
Barbecue Cookbooks - Outdoor BBQ Menu Ideas
Why buy barbecue cookbooks when there are so many free recipes available on the
internet? Every chef has his or her own influences and experiences and it's important to
soak that up, develop your individuality and create your own outdoor BBQ menu ideas.
So in my view it's worth having a few books in your collection.
I use Amazon - check out the "best prices" on New and used books.
Why buy barbecue cookbooks when there are so many free recipes available on the
internet? Every chef has his or her own influences and experiences and it's important to
soak that up, develop your individuality and create your own outdoor BBQ menu ideas.
So in my view it's worth having a few books in your collection.
I use Amazon - check out the "best prices" on New and used books.
For serious competitors and backyard enthusiasts, Competition BBQ Secrets by
Bill Anderson is a winning combination of expertly honed skills and hometown
flare. Whether it’s chicken, ribs, butts or brisket, this cookbook has recipes,
directives, insights and guidance on how to slow cook competition-quality
meats. Better than any restaurant, these competition and backyard secrets will
have beginning barbeque aficionados slow-cooking masterpieces in no time at
all. It is what distinguishes this barbequing cookbook from all others—the author
cuts away the bone and fat to get to the meat of the matter.
About the Author
Bill Anderson has been a barbecue enthusiast for a quarter of a century. He
began competing on the barbeque circuit in 2004 with the Chatham Artillery BBQ
Team based in Savannah, Georgia. This is his first book.
Competition BBQ Secrets (Paperback)
Mastering Barbecue: Tons of Recipes, Hot Tips, Neat
Techniques, and Indispensable Know How (Paperback)cx
Techniques, and Indispensable Know How (Paperback)cx
Anything that can be cooked inside the kitchen can be cooked outside with more
fun and more flavor. For beginning backyard cooks, mediocre smokers, or grilling
pros, MASTERING BARBECUE is the primer for introducing barbecue into one’s
culinary repertoire. Compiling more than a decade’s worth of recipes and expertise
from veteran grill masters, professional chefs, and barbecue enthusiasts from
around the country, barbecue guru Michael Stines packs a whole lot more than just
marinades into this comprehensive handbook. He gives beginners the basics on
selecting ingredients and tools; teaches intermediate cooks detailed techniques
for choosing, preparing, and finishing consistently good dishes; and throws in a
few surprises for the seasoned pit master that’ll turn great barbecue into
championship-quality eats.
fun and more flavor. For beginning backyard cooks, mediocre smokers, or grilling
pros, MASTERING BARBECUE is the primer for introducing barbecue into one’s
culinary repertoire. Compiling more than a decade’s worth of recipes and expertise
from veteran grill masters, professional chefs, and barbecue enthusiasts from
around the country, barbecue guru Michael Stines packs a whole lot more than just
marinades into this comprehensive handbook. He gives beginners the basics on
selecting ingredients and tools; teaches intermediate cooks detailed techniques
for choosing, preparing, and finishing consistently good dishes; and throws in a
few surprises for the seasoned pit master that’ll turn great barbecue into
championship-quality eats.
Raclette (Quick & Easy) [Illustrated] (Paperback)
~ Claudia Schmidt (Author)
~ Claudia Schmidt (Author)
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colin@grilladventures.com
What Does Hughes Net Satellite Internet Do for
You?
Until now internet subscribers living in rural areas of the
country outside the range of DSL and cable networks
have been forced to rely on dialup service to have the
advantages enjoyed by urban internet users. HughesNet
gives you all the benefits of high speed broadband via
satellite with speeds beginning at 1000 Kbps.
You?
Until now internet subscribers living in rural areas of the
country outside the range of DSL and cable networks
have been forced to rely on dialup service to have the
advantages enjoyed by urban internet users. HughesNet
gives you all the benefits of high speed broadband via
satellite with speeds beginning at 1000 Kbps.
I bought a raclette grill. But, I had never been in charge of the meal's preparations so with it, I purchased this little
book sight unseen. It is fabulous. I'd give it six stars if I could. Not only does it provide useful tips, like how much
food to make per person. How to care for and clean your grill; how to contain the scent of the raclette party (lots of
cooking cheese) and what to do afterwards if you are unsuccessful (among other suggestions, an orange studded
with cloves); what to do with the leftovers (if any!); and a simple but very valuable how-to guide for the host or
hostess, but it also provides excellent recipes.
This little book helped me throw one of my most successful and stress-free dinner parties. The suggested amounts
were nearly perfect, I was prepared for the meal the NIGHT BEFORE (unheard of), the food was excellent (and
cooked by the GUESTS!), and I could enjoy my guests without having to run in and out of the kitchen. Buy this book
with any raclette grill and you'll have one of the best and simplest family meals or dinner parties around.
book sight unseen. It is fabulous. I'd give it six stars if I could. Not only does it provide useful tips, like how much
food to make per person. How to care for and clean your grill; how to contain the scent of the raclette party (lots of
cooking cheese) and what to do afterwards if you are unsuccessful (among other suggestions, an orange studded
with cloves); what to do with the leftovers (if any!); and a simple but very valuable how-to guide for the host or
hostess, but it also provides excellent recipes.
This little book helped me throw one of my most successful and stress-free dinner parties. The suggested amounts
were nearly perfect, I was prepared for the meal the NIGHT BEFORE (unheard of), the food was excellent (and
cooked by the GUESTS!), and I could enjoy my guests without having to run in and out of the kitchen. Buy this book
with any raclette grill and you'll have one of the best and simplest family meals or dinner parties around.
