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ESPN Gameday Gourmet: 75 All-American Tailgate Recipes (And Everything You Need to Know About the Care and Feeding of a Football Fan)
     

ESPN Gameday Gourmet: 75 All-American Tailgate Recipes (And Everything You Need to Know About the Care and Feeding of a Football Fan)

by Pableaux Johnson, Chris Fowler (With), Lee Corso (With)
 
Forget the foie gras and the wine.Were talking about authentic, stick-to-your-ribs football food. Sizzling bratwurst grilled to perfection, the way they like em in Wisconsin. Steamy pots of spicy Texas chili and hearty Louisiana gumbo. Maybe some Peanut Butter Buckeyes or a slice of Commodore Chess Pie. All washed down, of course, with one of those great cocktails

Overview

Forget the foie gras and the wine.Were talking about authentic, stick-to-your-ribs football food. Sizzling bratwurst grilled to perfection, the way they like em in Wisconsin. Steamy pots of spicy Texas chili and hearty Louisiana gumbo. Maybe some Peanut Butter Buckeyes or a slice of Commodore Chess Pie. All washed down, of course, with one of those great cocktails that Florida and Georgia fans mix up so well.

Sound tempting Well, dig in to ESPN GameDay Gourmet, a one-stop source for expert advice on the ultimate tailgate party. Inside youll find more than 80 easy-to-follow recipes from the nation's most hallowed college football meccas, a rich mix of history and tradition, helpful cooking tips, and fun food facts, served with a double dollop of ESPN humor. With an introduction by Mike Golic and contributions from the ESPN College Gameday crew (Chris Fowler, Kirk Herbstreit, and Lee Corso), ESPN GameDay Gourmet is the perfect playbook for every autumn Saturday and a foolproof way to jump-start your taste buds for the many showdowns ahead.

Product Details

ISBN-13:
9781933060156
Publisher:
Random House Publishing Group
Publication date:
07/10/2007
Pages:
208
Product dimensions:
7.56(w) x 9.26(h) x 0.59(d)

What People are Saying About This

Rick Bragg
Pableaux Johnson is one of those people who can write about New Orleans food and make you wish you were sitting down with him, right now, with a crust of French bread in your hand, daubing at the red gravy.

Meet the Author

Pableaux Johnson is a New Orleans-based food and travel writer and author of several books on Louisiana food. His work has appeared in the New York Times, Saveur, the New Orleans Times-Picayune, Texas Monthly, Cooking Light, and Coastal Living. He is the author of Lonely Planet's World Food New Orleans. He was a nominee for a 2004 James Beard Journalism Award.

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