|
This page is under construction.
If you would like to expedite its completion, please
write to us
and we'll place a priority on it. |
Miami Spice (1993)
Sizzling flavors of the New Floridian cuisine, with recipes from Cuba, Nicaragua, the Caribbean, South America, and America's hottest regional cuisine. The Caribbean Pantry Cookbook (1995)
Explosive rubs, spice mixes, marinades, chutneys, relishes, hot sauces, and cocktails of the Caribbean. Healthy Latin Cooking (1998)
Healthy versions of more than 200 dishes from Mexico, Cuba, Brazil, and every other country in Latin America. The Barbecue Bible (1998)
Comprehensive crash course on barbecuing and grilling, plus more than five hundred sizzling recipes from all over the world. Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters & Glazes (2000)
Inside the world of grilling: more than 200 recipes for flavor boosters from around the world, dry and wet, that give barbecued and grilled food its character, personality, and soul. How to Grill: The Complete Illustrated Book of Barbecue Techniques (2001)
One part Essentials of Cooking, a dash of La Technique, and all Barbecue! Bible. Beer-Can Chicken (2002)
Takes readers through a memorable menu of chicken- and other-"birds-on-a-can" and other offbeat ways to grill: on a stick, under a brick, in a leaf, in the coals... . BBQ USA (2003)
Quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.
|