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BOOKS > The Joy of Grilling

The Joy of Grilling
Cooking Library > Award Collection > Techniques
The Joy of Grilling
저자/역자Joe Famularo
언어영어
출판사Barron's Educational Series
연도1988
#테크닉_훈제_그릴 #어워드_컬렉션_테크닉 #어워드_컬렉션
Cooking Library 2F
서가위치

목차

Chapter 1. USEFUL INFORMATION ABOUT GRILLING

1. Important Safety Rules

2. Types of Grills

3. The Important Tools

4. Grill Guidelines

5. Fire and Fuel

Chapter 2. BASIC MARINADES

5. Fire and Fuel

Chapter 3. SEAFOOD

1. Whole Fish

2. Fish Fillets

3. Fish Steaks

4. Shrimp and Lobster

5. Clams, Scallops, Squid, and Kebabs

Chapter 4. GRILLED BEEF

5. Clams, Scallops, Squid, and Kebabs

Chapter 5. GRILLED PORK

5. Clams, Scallops, Squid, and Kebabs

Chapter 6. GRILLED LAMB

5. Clams, Scallops, Squid, and Kebabs

Chapter 7. GRILLED VEAL, VENISON, VARIETALS AND SAUSAGES

5. Clams, Scallops, Squid, and Kebabs

Chapter 8. GRILLED POULTRY AND GAME

5. Clams, Scallops, Squid, and Kebabs

Chapter 9. SPIT-ROASTING

5. Clams, Scallops, Squid, and Kebabs

Chapter 10. SMOKE COOKERY

5. Clams, Scallops, Squid, and Kebabs

Chapter 11. VEGETABLES

5. Clams, Scallops, Squid, and Kebabs

Chapter 12. SPECIAL OCCASIONS

5. Clams, Scallops, Squid, and Kebabs

Chapter 13. MENUS

5. Clams, Scallops, Squid, and Kebabs

Chapter 14. SAUCES AND ACCOMPANIMENTS

5. Clams, Scallops, Squid, and Kebabs

Chapter 15. INFORMATION

1. Conversion Tables

2. British Equivalents

3. Mexican and Latin American Glossary

4. Sources

Chapter 16. INDEX

4. Sources

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