Bold New Flavors Inspired by the Old Art of BarbecueBook - 1996
Offers general tips on preparing smoked foods and includes recipes for appetizers, soups and salads, beef, pork, lamb and veal, poultry, shellfish, vegetables, and side dishes.
Publisher: Boston, Mass. : Harvard Common Press, c1996.
Branch Call Number: 641. 46 JAM
Characteristics: vii, 392 p. : ill. ; 24 cm.