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9780778804499

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Reviews

[Review of previous edition: ] A good place for the novice to start... thorough without being daunting, and she gives clear advice on equipment, fire building, choice of woods and recipes.--Marialisa Calta Syndicated Food Columnist (01/01/2006)

[Review of previous edition: ] Starting with the rubs, marinades and sauces that can make or break your meal, the book goes on to give clear direction, helpful tips and suggestions for each recipe.--Kristy Halley Speers Cookbook Digest (07/01/2006) [Review of previous edition: ] This book is for the novice as well as the experienced backyard chef.--Lois Friedman Desert Leaf (03/01/2007) [Review of previous edition: ] This chef goes way beyond basics in creating innovating flavor combinations.--Lisa Messinger Staten Island Advance (05/16/2007) [Review of previous edition: ] All about purists' barbecue: slow-smoked foods, cooked next to a fire... [by] an experienced chef and winner of barbecue contests, including world championships.-- (07/28/2006) [Review of previous edition: ] Solid information from page one to the finish with no wasted pages.... It's one you'll want to have on your bookshelf.-- (03/01/2007) [Review of previous edition: ] Besides 300 recipes, there are professional tips aimed at the home backyard chef, perfect for a summerlong cooking course for anyone who wants to move past grilling and get really smoky.--Oakland County MI The Oakland Press (07/02/2006) [Review of previous edition: ] A good place for the novice to start... thorough without being daunting, and she gives clear advice on equipment, fire building, choice of woods and recipes.-- (05/31/2006)

[Review of previous edition: ] A good place for the novice to start... thorough without being daunting, and she gives clear advice on equipment, fire building, choice of woods and recipes.--Marialisa Calta Syndicated Food Columnist (5/31/2006 12:00:00 AM) [Review of previous edition: ] All about purists' barbecue: slow-smoked foods, cooked next to a fire... [by] an experienced chef and winner of barbecue contests, including world championships.--Joan Brunskill Associated Press (7/28/2006 12:00:00 AM) [Review of previous edition: ] Besides 300 recipes, there are professional tips aimed at the home backyard chef, perfect for a summerlong cooking course for anyone who wants to move past grilling and get really smoky.-- Oakland County MI The Oakland Press (7/2/2006 12:00:00 AM) [Review of previous edition: ] Solid information from page one to the finish with no wasted pages.... It's one you'll want to have on your bookshelf.--Doug Moslely National Barbecue News (3/1/2007 12:00:00 AM) [Review of previous edition: ] Starting with the rubs, marinades and sauces that can make or break your meal, the book goes on to give clear direction, helpful tips and suggestions for each recipe.--Kristy Halley Speers Cookbook Digest (7/1/2006 12:00:00 AM) [Review of previous edition: ] This book is for the novice as well as the experienced backyard chef.--Lois Friedman Desert Leaf (3/1/2007 12:00:00 AM) [Review of previous edition: ] This chef goes way beyond basics in creating innovating flavor combinations.--Lisa Messinger Staten Island Advance (5/16/2007 12:00:00 AM)

Author Information

Karen Putnam was a prize-winning chef who won many contests on the competition barbecue circuit, including a grand championship in the American Royal and several world championships. Judith Fertig is a food/lifestyle writer and cookbook author who, with her co-author Karen Adler, has written eight Barbecue books including 300 Big & Bold BBQ & Grilling Recipes.

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