Advanced
Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Title details for The Essential New York Times Grilling Cookbook by Peter Kaminsky - Available

The Essential New York Times Grilling Cookbook

by Peter Kaminsky
Mark Bittman
ebook
Read a sample Read a sample
Get fired up with recipes and essays from Craig Claiborne, Mark Bittman, Jacques Pépin, Florence Fabricant, Sam Sifton, and other culinary superstars!
Over the past century, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes—and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: Even non-cooks will find them a delight to read.
Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman, who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecue"), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O'Neill ("Splendor in the Lemongrass"), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this "eclectic selection of outdoor cooking recipes and stories" 
is a treat for everyone (Publishers Weekly).
Expand title description text
Publisher: Union Square & Co.

Kindle Book

  • Release date: November 22, 2022

OverDrive Read

  • ISBN: 9781402793301
  • Release date: November 22, 2022

EPUB ebook

  • ISBN: 9781402793301
  • File size: 8517 KB
  • Release date: November 22, 2022
Loading
Loading

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food Essays History Nonfiction

Languages

English

Get fired up with recipes and essays from Craig Claiborne, Mark Bittman, Jacques Pépin, Florence Fabricant, Sam Sifton, and other culinary superstars!
Over the past century, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes—and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: Even non-cooks will find them a delight to read.
Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman, who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecue"), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O'Neill ("Splendor in the Lemongrass"), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this "eclectic selection of outdoor cooking recipes and stories" 
is a treat for everyone (Publishers Weekly).
Expand title description text
Cooking & Food Essays History Nonfiction
Take a look at what's being checked out right now