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Featured Cookbook
Book Description In more than 300 recipes, Cheryl and Bill Jamison reveal the tremendous variety of terrific flavors that can come from the primal encounter of food and flame. Authors of the pioneering and bestselling Smoke & Spice, which has shown a generation of backyard chefs how to cook wood-smoked barbecue, the Jamisons now aim their expert sights on grilling, the most popular kind of outdoor cooking. Based on years of testing, the Jamisons argue for a back-to-basics, high-heat, “open air, open flame” approach, a sensual and elemental way to grill that doesn’t require equipment with more bells and whistles than the Queen Mary. Though today’s grill might be fashioned to roast, bake, or smoke, even boil, steam, and suate, these pages remind us that it was, happilly for us, made to grill Born to Grill: An American Celebration Authors: Cheryl and Bill Jamison Date: April 2004 ISBN: 1558322914 Publisher: Harvard Commons Press Paperback |
Layered Eggplant with
Fresh Tomato Relish Recipe from: Born to Grill by Cheryl and Bill Jamison Cookbook Heaven at Recipelink.com One of the most delightful and versatile vegetables to grill, eggplant goes great with other summer produce. We like to serve it with a lusty red-and-white relish of good, ripe tomatoes and silky mozzarella cheese. Servings: 6
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