ISBN-10:
0848746384
ISBN-13:
9780848746384
Pub. Date:
Publisher:
Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro

Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro

by David Guas

Paperback

$24.99
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Overview

As host of Travel Channel's "American Grilled," Chef David Guas travels the country seeking backyard cooking's best and boldest flavors. In Grill Nation, Guas shares the secrets he's learned along the way, offering pit-proven tips, techniques, and delicious recipes for year-round smoking, grilling, and barbecuing.


This encyclopedic guide covers all the bases, pairing expert advice with a crowd-pleasing collection of recipes ranging from classic grilled mains - beef, pork, chicken, fish, and game - to fired-up sides, salads, and even desserts.


Featuring step-by-step instructions, vivid color photographs, and clear charts outlining temperatures and cooking times, Grill Nation includes everything you need to master the flame and create flavorful home-cooked food.


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Product Details

ISBN-13: 9780848746384
Publisher: TI Inc. Books
Publication date: 04/28/2015
Pages: 336
Product dimensions: 8.20(w) x 9.40(h) x 1.00(d)
Age Range: 16 - 18 Years

About the Author

David Guas, widely familiar from his frequent appearances on "The Today Show," brings a rugged charm to his new role as host and co-judge of "American Grilled," Travel Channel's 13-episode high-heat, high-stakes cooking competition program. Guas has garnered national praise in publications like Food & Wine, Southern Living, Garden&Gun, Saveur and Bon Appétit for showcasing the soul of the South in his sinfully delicious, Louisiana-style favorites and signature desserts at the neighborly Arlington, Virginia restaurant, established in 2010, Bayou Bakery, Coffee Bar & Eatery. His first cookbook, DamGoodSweet - Desserts to Satisfy Your Sweet Tooth New Orleans Style (Taunton Press, 2009) was named one of Food & Wine's "Best New Dessert Cookbooks" and was a finalist for the International Association of Culinary Professionals Cookbook Award in the American Category and won the James Beard Award in the Baking and Dessert Cookbook category.

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