The Duluth Grill cook book / written by Robert Lillegard ; photography by Rolf Hagberg.
Material type:
TextPublication details: Duluth, MN : Duluth Grill Publishing, c2012.Edition: First editionDescription: ix, 129 pages : color illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 0988611201
- 9780988611207
- Duluth Grill cookbook
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Dr. James Carlson Library | NonFiction | 641.563 L729 | Available | 33111008191096 | ||||
|
Adult Book
|
Main Library | NonFiction | 641.563 L729 | Available | 33111008011476 |
Enhanced descriptions from Syndetics:
The Duluth Grill has been on the Food Network s "Diners, Drive-Ins, and Dives" with Guy Fieri, appeared in the "Los Angeles Times" and "Relish "magazine, and gathered fans around the United States. Now, the small neighborhood restaurant that serves local food even when it s twenty degrees below zero outside has produced a tell-all cookbook with 110 recipes. This book has meal plans if you re vegan, vegetarian, or gluten-free; fan favorites like hearty bison pot roast, unforgettable homemade ketchup, and the homemade banana cream pie; and profiles of the local farmers. Also included are some never-before-in-print stories behind the business, plus fabulous photography by a master photographer, writing by a "New York Times" published food writer, and a beautiful design by a veteran graphic designer. This book is a glossy, full-color tour de force of the best dishes, complete with recipe tips from owner Tom Hanson and fun facts about the history and philosophy of the restaurant."
Includes index.
"We've spent a year combing through over 110 recipes, getting them tested by a team of home cooks, and writing never-before-in-print revelations about the stories behind the business. Want to know what it's like to start a garden on the roof? Wondering how we got our name? Ever considered how people react when you try to introduce edamame and vegan entrees at a diner? It's all here for the taking ... complete with recipe tips from owner, Tom Hanson ... [and] We've got profiles of local farmers" -- Back cover.