Championship BBQ Secrets for Real Smoked Food
A good place for the novice to start... thorough without being daunting, and she gives clear advice on equipment, fire building, choice of woods and recipes. (Marialisa CaltaSyndicated Food Columnist2006-05-31)Besides 300 recipes, there are professional tips aimed at the home backyard chef, perfect for a summerlong cooking course for anyone who wants to move past grilling and get really smoky. (Oakland County MI The Oakland Press2006-07-02)This chef goes way beyond basics in creating innovating flavor combinations. (Lisa MessingerStaten Island Advance2007-05-16)This book is for the novice as well as the experienced backyard chef. (Lois FriedmanDesert Leaf2007-03-00)Starting with the rubs, marinades and sauces that can make or break your meal, the book goes on to give clear direction, helpful tips and suggestions for each recipe. (Kristy Halley SpeersCookbook Digest2006-07-00)All about purists' barbecue: slow-smoked foods, cooked next to a fire... [by] an experienced chef and winner of barbecue contests, including world championships. (Joan BrunskillAssociated Press2006-07-28)Solid information from page one to the finish with no wasted pages.... It's one you'll want to have on your bookshelf. (Doug MoslelyNational Barbecue News2007-03-00)