Feeding the fire
Subtitle: recipes & strategies for better barbecue & grilling
By: Joe Carroll and Nick Fauchald ; photographs by William Hereford
Contributors: Fauchald, Nick, author; Hereford, William, photographer
Published: 2015
Language: eng
Number of pages: 264
ISBN-13: 9781579655570
Subjects: Barbecuing
Description: Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don't need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats.
Notes: Includes bibliographical references (pages 255-256) and index.