Seared: The Ultimate Guide to Barbecuing Meat

Author:   Genevieve Taylor
Publisher:   Quadrille Publishing Ltd
ISBN:  

9781787137455


Pages:   224
Publication Date:   28 April 2022
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Seared: The Ultimate Guide to Barbecuing Meat


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Author:   Genevieve Taylor
Publisher:   Quadrille Publishing Ltd
Imprint:   Quadrille Publishing Ltd
Weight:   0.950kg
ISBN:  

9781787137455


ISBN 10:   1787137457
Pages:   224
Publication Date:   28 April 2022
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Reviews

A comprehensive guide to grilled meats. -Paula Forbes, Stained Page News Taylor's book serves as an introduction of American barbecue to a British audience that thinks of the word barbecue primarily as a gathering around a grill. Her inventive recipes are more than a mere introduction of the basics, however. -Daniel Vaughn, TexasMonthly


A comprehensive guide to grilled meats. -Paula Forbes, Stained Page News--NotableQuotes, NotableQuotes Taylor's book serves as an introduction of American barbecue to a British audience that thinks of the word barbecue primarily as a gathering around a grill. Her inventive recipes are more than a mere introduction of the basics, however. -Daniel Vaughn, TexasMonthly--NotableQuotes, NotableQuotes


Author Information

Live-fire and BBQ expert Genevieve Taylor is the author of twelve books including The Ultimate Wood-Fired Oven Cookbook (2018), Charred (2019) and Foolproof BBQ (2021). She runs the Bristol Fire School and demonstrates live-fire cookery at food festivals all over the UK. She has presented Radio 4’s The Food Programme and regularly contributes to the national press on all things barbecue.

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