Hot Barbecue by Hugh Carpenter, Teri Sandison |, Paperback | Barnes & Noble
Hot Barbecue

Hot Barbecue

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by Hugh Carpenter
     
 

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Authors Hugh Carpenter and Teri Sandison are back with another tantalizing offering to add to their ever-popular "Hot" series, and this time they're heating up backyards and kitchens alike with classic barbecue favorites and innovative recipes from around the world. The 50 sizzling recipes presented here range from simple weeknight delights, like Swordfish with

Overview

Authors Hugh Carpenter and Teri Sandison are back with another tantalizing offering to add to their ever-popular "Hot" series, and this time they're heating up backyards and kitchens alike with classic barbecue favorites and innovative recipes from around the world. The 50 sizzling recipes presented here range from simple weeknight delights, like Swordfish with Balsamic Essence and Chicken Morocco, to more elaborate weekend feasts, like Southern Pulled Pork and Sizzling Beef with Roasted Red Pepper Sauce. Every recipe features instructions for three cooking methods-grilling, smoking, and broiling or roasting-so home cooks can produce fabulous results with whatever option they choose. Also includes comprehensive information on grilling vegetables and fruits, selecting grilling equipment, starting the perfect fire, and using a variety of flavoring techniques: marinades, dry cures, brines, rubs, and pastes.

Product Details

ISBN-13:
9780898159004
Publisher:
Potter/Ten Speed/Harmony
Publication date:
01/28/1997
Pages:
112
Product dimensions:
10.09(w) x 10.02(h) x 0.31(d)

Related Subjects

Meet the Author

The husband-and-wife team of Hugh Carpenter and Teri Sandison are the authors of Hot Wok; Hot Chicken; Hot Pasta; Hot Barbecue; Hot Vegetables; The Fusion Food Cookbook, which received a James Beard Award nomination in 1995; Chopstix, which received the IACP nomination for Best Food Photography.Hugh Carpenter is one of America's most popular cooking teachers and writers, and his articles appear in many newspapers and magazines. In addition to the cooks he has influenced through frequent television and radio appearances, he has taught more than 70,000 students in classes at cooking schools throughout North America and at his own school in Napa Valley, CA, which he runs in association with Cakebread Winery.Teri Sandison began her art career in painting and drawing. She then studied photography at Art Center College of Design, where she specialized in food and wine photography and later was a member of the photography faculty. She has done the photography for more than 40 cookbooks from leading publishers and clients.Teri and Hugh live in the Napa Valley community of Oakville.The husband-and-wife team of Hugh Carpenter and Teri Sandison are the authors of Hot Wok; Hot Chicken; Hot Pasta; Hot Barbecue; Hot Vegetables; The Fusion Food Cookbook, which received a James Beard Award nomination in 1995; Chopstix, which received the IACP nomination for Best Food Photography.Hugh Carpenter is one of America's most popular cooking teachers and writers, and his articles appear in many newspapers and magazines. In addition to the cooks he has influenced through frequent television and radio appearances, he has taught more than 70,000 students in classes at cooking schools throughout North America and at his own school in Napa Valley, CA, which he runs in association with Cakebread Winery.Teri Sandison began her art career in painting and drawing. She then studied photography at Art Center College of Design, where she specialized in food and wine photography and later was a member of the photography faculty. She has done the photography for more than 40 cookbooks from leading publishers and clients.Teri and Hugh live in the Napa Valley community of Oakville.

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Hot Barbecue 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
I have tried many recipes from this cookbook and others written by Hugh Carpenter and they are all delightful. The sauces and marinades require a bit of prep work that can be hastened by using a food processor but the depth of flavors you get from the finished product is worth the effort. I recommend all his cookbooks!