Cooking on the Big Green Egg: Everything You Need to Know from Set-Up to Cooking Techniques, with 70 Recipes - Hardcover
$30.99
$42.00
-26%Out of Stock
This product is currently out of stock. Enter your email address below to be notified once the product is back in stock
Languages:EnglishPublisher:Quadrille PublishingISBN-13:9781787135871ISBN-10:178713587XUPC:9781787135871Book Category:CookingBook Subcategory:Methods, Courses & DishesBook Topic:Barbecue & GrillingSize:9.90 x 7.50 x 1.00 inchesWeight:2.101Product ID:SCR6VP25F0
Big Green Egg has a cult following amongst BBQ experts due to its high-performance cooking at a range of temperatures and NASA specification ceramics. As more and more enthusiasts realize what a versatile and practical bit of cooking kit the EGG is, experts and amateurs alike are looking for recipes to test out their skills and maximize the EGG's capabilities. Cooking on the Big Green Egg showcases this vital piece of outdoor cooking equipment and offers instructions and recipes for everything you'd ever want to cook in it. Award-winning author of Goat, James Whetlor, guides the reader through the basics of using your Big Green Egg, with a full explanation of how it works and how to get the best out of it, whether you're cooking on the grill or plancha, oven roasting, smoking, baking, cooking "dirty" directly on the coals, or taking it low and slow. With James's cooking advice and tips, you'll then be ready to cook your way through 70 amazing recipes including all the basic meats and joints, whole fish, vegetables and jaw-dropping BBQ feasts. With this outstanding book by your side you'll go from beginner to EGG expert in no time, and enjoy delicious food in the process all year round.
Languages:EnglishPublisher:Quadrille PublishingISBN-13:9781787135871ISBN-10:178713587XUPC:9781787135871Book Category:CookingBook Subcategory:Methods, Courses & DishesBook Topic:Barbecue & GrillingSize:9.90 x 7.50 x 1.00 inchesWeight:2.101Product ID:SCR6VP25F0
Winner of a James Beard award for his first book Goat, James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. His award-winning business Cabrito now sells goat meat to catering butchers and restaurants, from a network of farms across the country. Goat also won the Guild of Food Writers Best Single Subject Food Book of 2019.
Publisher: Quadrille Publishing
Contributor(s)
Author
Free shipping on orders over $75. Standard shipping takes 3-7 business days. Returns accepted within 30 days of purchase.