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Nueva barbacoa americana Weber: un giro moderno en los clásicos de Purviance, Jamie-
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USD6,32
Aproximadamente5,88 EUR
- ¡Cómpralo ya!Nueva barbacoa americana Weber: un giro moderno en los clásicos de Purviance, Jamie
Envío:
Ubicado en: Aurora, Illinois, Estados Unidos
Entrega:
Entrega prevista entre el lun. 13 may. y el mié. 15 may. a 43230
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- 99% de votos positivos
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N.º de artículo de eBay:143769471749
Última actualización el 04 may 2024 10:38:41 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- En buen estado
- Notas del vendedor
- Binding
- Paperback
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 0544715276
- Book Title
- Weber's New American Barbecue (Tm) : a Modern Spin on the Classics
- Item Length
- 10.9in
- Publisher
- HarperCollins
- Publication Year
- 2016
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.9in
- Genre
- Cooking
- Topic
- Methods / Barbecue & Grilling, Methods / Outdoor, Specific Ingredients / Dairy
- Item Width
- 8.5in
- Item Weight
- 38.7 Oz
- Number of Pages
- 304 Pages
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Product Information
From the most trusted name in grilling, the new definitive guide that that blends traditional techniques and modern recipes To define American barbecue as "ribs and roasts cooked low and slow in the Southern style" doesn't do it justice. Traditional barbecue, in all its delicious glory, is a foundation--an idea to be built upon. And all across the country, home grillers and restaurant chefs alike are doing just that. In this big melting-pot of a nation, we all bring something different to the table--flavors, spices, perspectives--and each time we do, the meaning of barbecue changes a little. Through stories and essays, hundreds of photos, crystal-clear techniques, and 100 exceptional and fool-proof recipes, Weber's New American Barbecue(TM) celebrates what's happening at the grill today. From chefs creating new classics to everyday backyard heroes melding flavors to pitmasters setting new standards of excellence at competitions, this book explores the delicious evolution of our true American pastime--barbecue.
Product Identifiers
Publisher
HarperCollins
ISBN-10
0544715276
ISBN-13
9780544715271
eBay Product ID (ePID)
216065268
Product Key Features
Book Title
Weber's New American Barbecue (Tm) : a Modern Spin on the Classics
Format
Trade Paperback
Language
English
Topic
Methods / Barbecue & Grilling, Methods / Outdoor, Specific Ingredients / Dairy
Publication Year
2016
Genre
Cooking
Number of Pages
304 Pages
Dimensions
Item Length
10.9in
Item Height
0.9in
Item Width
8.5in
Item Weight
38.7 Oz
Additional Product Features
Lc Classification Number
Tx840.B3p8838 2016
Reviews
"Summer means grilling and, just as often as not, a new book on outdoor cooking by Jamie Purviance for the Weber-Stephen Products, makers of the iconic Weber kettle grill. "New" is emphasized here, in essays on Chicago's evolving barbecue restaurant scene, the South's "Nouveau 'Cue" chefs and Korean barbecue of Los Angeles. The recipes are as global as America today: Chicken thighs with a sweet apricot-hoisin sauce are followed by thighs with a black cherry barbecue sauce and then a thigh and sausage gumbo. Purviance cleverly uses the grill at multiple points in a recipe. A warm artichoke dip, for example, calls for grilling the artichoke hearts and then baking the dip in a cast-iron skillet on the grill." -- The Chicago Tribune "Rather than rehashing barbecue recipes that have already been done to death, Purviance sought out fresh takes on cooking meat with fire. There's hardcore Southern barbecue in there like beef ribs from Wayne Mueller and brisket fundamentals from Aaron Franklin, but there's plenty of grilling too (it is from Weber, after all). It's nice to get more than a couple recipes for grilled and smoked seafood, and this book delivers there, but the best thing is that these recipes all have an originality to them. There are no throwaway recipes in here." -- Daniel Vaughn, Texas Monthly BBQ "Using essays, stories, photos, and 100 recipes, New American Barbecue's goal is to take barbecue beyond its Southern tradition of long, slow cooking of ribs and roasts and puish it into new territory. Purviance values barbecue's heritage, but he sees it as a foundation to be expanded on by chefs, suburban pitmasters, and even urbanites through spices, flavors, and other innovations. The book lays this out in ample detail, with easy-to-follow recipes and sumptuous photography. The history of barbecue is celerated succinctly and beautifully, but New American Barbecue isn't about the past. It's about opening up new possibilities for any amateur chef. And it does that very well."-- Smooth magazine, "Summer means grilling and, just as often as not, a new book on outdoor cooking by Jamie Purviance for the Weber-Stephen Products, makers of the iconic Weber kettle grill. "New" is emphasized here, in essays on Chicago's evolving barbecue restaurant scene, the South's "Nouveau 'Cue" chefs and Korean barbecue of Los Angeles. The recipes are as global as America today: Chicken thighs with a sweet apricot-hoisin sauce are followed by thighs with a black cherry barbecue sauce and then a thigh and sausage gumbo. Purviance cleverly uses the grill at multiple points in a recipe. A warm artichoke dip, for example, calls for grilling the artichoke hearts and then baking the dip in a cast-iron skillet on the grill." --The Chicago Tribune "Rather than rehashing barbecue recipes that have already been done to death, Purviance sought out fresh takes on cooking meat with fire. There's hardcore Southern barbecue in there like beef ribs from Wayne Mueller and brisket fundamentals from Aaron Franklin, but there's plenty of grilling too (it is from Weber, after all). It's nice to get more than a couple recipes for grilled and smoked seafood, and this book delivers there, but the best thing is that these recipes all have an originality to them. There are no throwaway recipes in here." --Daniel Vaughn, Texas Monthly BBQ "Using essays, stories, photos, and 100 recipes, New American Barbecue's goal is to take barbecue beyond its Southern tradition of long, slow cooking of ribs and roasts and puish it into new territory. Purviance values barbecue's heritage, but he sees it as a foundation to be expanded on by chefs, suburban pitmasters, and even urbanites through spices, flavors, and other innovations. The book lays this out in ample detail, with easy-to-follow recipes and sumptuous photography. The history of barbecue is celerated succinctly and beautifully, but New American Barbecue isn't about the past. It's about opening up new possibilities for any amateur chef. And it does that very well."--Smooth magazine, "Summer means grilling and, just as often as not, a new book on outdoor cooking by Jamie Purviance for the Weber-Stephen Products, makers of the iconic Weber kettle grill. "New" is emphasized here, in essays on Chicago's evolving barbecue restaurant scene, the South's "Nouveau 'Cue" chefs and Korean barbecue of Los Angeles. The recipes are as global as America today: Chicken thighs with a sweet apricot-hoisin sauce are followed by thighs with a black cherry barbecue sauce and then a thigh and sausage gumbo. Purviance cleverly uses the grill at multiple points in a recipe. A warm artichoke dip, for example, calls for grilling the artichoke hearts and then baking the dip in a cast-iron skillet on the grill." -- The Chicago Tribune "Rather than rehashing barbecue recipes that have already been done to death, Purviance sought out fresh takes on cooking meat with fire. There's hardcore Southern barbecue in there like beef ribs from Wayne Mueller and brisket fundamentals from Aaron Franklin, but there's plenty of grilling too (it is from Weber, after all). It's nice to get more than a couple recipes for grilled and smoked seafood, and this book delivers there, but the best thing is that these recipes all have an originality to them. There are no throwaway recipes in here." -- Daniel Vaughn, Texas Monthly BBQ "Using essays, stories, photos, and 100 recipes, New American Barbecue's goal is to take barbecue beyond its Southern tradition of long, slow cooking of ribs and roasts and puish it into new territory. Purviance values barbecue's heritage, but he sees it as a foundation to be expanded on by chefs, suburban pitmasters, and even urbanites through spices, flavors, and other innovations. The book lays this out in ample detail, with easy-to-follow recipes and sumptuous photography. The history of barbecue is celerated succinctly and beautifully, but New American Barbecue isn't about the past. It's about opening up new possibilities for any amateur chef. And it does that very well."-- Smooth magazine, "Summer means grilling and, just as often as not, a new book on outdoor cooking by Jamie Purviance for the Weber-Stephen Products, makers of the iconic Weber kettle grill. "New" is emphasized here, in essays on Chicago's evolving barbecue restaurant scene, the South's "Nouveau 'Cue" chefs and Korean barbecue of Los Angeles. The recipes are as global as America today: Chicken thighs with a sweet apricot-hoisin sauce are followed by thighs with a black cherry barbecue sauce and then a thigh and sausage gumbo. Purviance cleverly uses the grill at multiple points in a recipe. A warm artichoke dip, for example, calls for grilling the artichoke hearts and then baking the dip in a cast-iron skillet on the grill." -- The Chicago Tribune "Rather than rehashing barbecue recipes that have already been done to death, Purviance sought out fresh takes on cooking meat with fire. There's hardcore Southern barbecue in there like beef ribs from Wayne Mueller and brisket fundamentals from Aaron Franklin, but there's plenty of grilling too (it is from Weber, after all). It's nice to get more than a couple recipes for grilled and smoked seafood, and this book delivers there, but the best thing is that these recipes all have an originality to them. There are no throwaway recipes in here." -- Daniel Vaughn, Texas Monthly BBQ , "Rather than rehashing barbecue recipes that have already been done to death, Purviance sought out fresh takes on cooking meat with fire. There's hardcore Southern barbecue in there like beef ribs from Wayne Mueller and brisket fundamentals from Aaron Franklin, but there's plenty of grilling too (it is from Weber, after all). It's nice to get more than a couple recipes for grilled and smoked seafood, and this book delivers there, but the best thing is that these recipes all have an originality to them. There are no throwaway recipes in here." - Daniel Vaughn, Texas Monthly BBQ
Copyright Date
2016
Lccn
2017-286204
Intended Audience
Trade
Illustrated
Yes
Descripción del artículo del vendedor
Información de vendedor profesional
Thrift Books Global, LLC
TB Thrift Books
18300 Cascade Ave S
Ste 150
98188 Seattle, WA
United States
Certifico que todas mis actividades de venta cumplirán todas las leyes y reglamentos de la UE.
El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:143769471749
Última actualización el 04 may 2024 10:38:41 H.EspVer todas las actualizacionesVer todas las actualizaciones
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