Meat on the grill
Subtitle: new recipes for beef, lamb, pork, and other meats
By: by David Barich and Thomas Ingalls ; photography by Dennis Bettencourt ; food styling by Robert Burns.
Contributors: Ingalls, Thomas.
Edition: 1st ed.
Publisher: HarperPerennial
Published: 1993
Place of publication: New York, NY
Language: eng
Number of pages: 95
Subjects: Barbecue cookery; Cookery (Meat)
Notes: Includes bibliographical references (p. 89) and index.