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Red, white, and 'que : farm-fresh foods for the American grill / by Karen Adler and Judith Fertig.

By: Contributor(s): Material type: TextTextPublisher: Philadelphia, PA : Running Press, an imprint of Perseus Books, LLC, [2017]Copyright date: ©2017Description: 200 pages : color illustrations ; 24 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780762461295
  • 0762461292
Other title:
  • Red, white, and barbecue
Subject(s): Genre/Form:
Contents:
Introduction: Three cheers for the red, white, and 'que! -- Happy hour: drinks, small plates, and snacks -- Sandwiches, subs, sliders, burgers, tacos and 'dogs -- Salads -- Big bowls, plates, and party platters -- Vegetables -- Sweet somethings.
Summary: This new title from the authors of The Gardener and the Grill is backyard grilling like never before, with an emphasis on the fruits and vegetables usually neglected in favor of steak or barbecued chicken. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, bacon, blackberries, country ham, maple syrup, pomegranates, craft beer, pecans, and sweet onions. In the winter, you can make Ember-Roasted Brussels Sprouts basted with browned butter or Barbecuer's White Bean Cassoulet, and in the warmer months, Planked Chicken Breasts with Chile Lime Sofrito, Root Beer Ribs, and Grilled Banana Splits. And with inventive techniques such as ember roasting and flavored wood smoke, each recipe is perfect for date nights, family dinners, and tailgate parties. Celebrate the magic of flame-kissed food on the grill all year round, with vegetables straight from the American garden.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.76 A237 Available 33111008806131
Total holds: 0

Enhanced descriptions from Syndetics:

For all-American flavors, look no further than your own backyard garden for meals that are grill and barbecue-friendly: all hail the red, white, and 'que!

The authors of The Gardener and the Grill are back in the backyard with garden-fresh grilling like never before. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, blackberries, country ham, maple syrup, pomegranates, craft beer, and sweet onions. Throw these recipes on the grill:
Ember-Roasted Brussels Sprouts Barbecuer's White Bean Cassoulet Planked Chicken Breasts with Chile Lime Sofrito Root Beer Ribs Grilled Banana Splits

Great grilling techniques like ember roasting and flavored wood smoke make each recipe perfect for date nights, family dinners, and tailgate parties.

Celebrate the magic of the grill year round, with vegetables straight from the American garden.

Includes index.

This new title from the authors of The Gardener and the Grill is backyard grilling like never before, with an emphasis on the fruits and vegetables usually neglected in favor of steak or barbecued chicken. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, bacon, blackberries, country ham, maple syrup, pomegranates, craft beer, pecans, and sweet onions. In the winter, you can make Ember-Roasted Brussels Sprouts basted with browned butter or Barbecuer's White Bean Cassoulet, and in the warmer months, Planked Chicken Breasts with Chile Lime Sofrito, Root Beer Ribs, and Grilled Banana Splits. And with inventive techniques such as ember roasting and flavored wood smoke, each recipe is perfect for date nights, family dinners, and tailgate parties. Celebrate the magic of flame-kissed food on the grill all year round, with vegetables straight from the American garden.

Introduction: Three cheers for the red, white, and 'que! -- Happy hour: drinks, small plates, and snacks -- Sandwiches, subs, sliders, burgers, tacos and 'dogs -- Salads -- Big bowls, plates, and party platters -- Vegetables -- Sweet somethings.

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