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008 | 050217s2005 njua 001 0 eng d | ||
010 | _a 2005004687 | ||
011 | _aMARC Score : 11200(22800) : OK | ||
011 | _aDirect Search Result | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0764568825 _qcloth (alk. paper) |
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_a9780764568824 _qcloth (alk. paper) |
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035 | _a(ATU)b10972614 | ||
035 | _a(OCoLC)57528306 | ||
040 |
_aDLC _beng _erda _cDLC _dYDX _dUKM _dBAKER _dBTCTA _dYDXCP _dIG# _dNXA _dYOM _dOCLCQ _dUKMGB _dBDX _dOCLCF _dZ45 _dATU |
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050 | 0 | 0 |
_aTX840.B3 _bK37 2005 |
082 | 0 | 0 |
_a641.5784 _222 |
100 | 1 |
_aKarmel, Elizabeth, _eauthor. _91052577 |
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245 | 1 | 0 |
_aTaming the flame : _bsecrets for hot-and-quick grilling and low-and-slow BBQ / _cElizabeth Karmel ; photographs by Christopher Hirsheimer. |
264 | 1 |
_aHoboken, N.J. : _bWiley Pub., _c[2005] |
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264 | 4 | _c©2005 | |
300 |
_ax, 358 pages : _billustrations (some colour) ; _c25 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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500 | _aIncludes index. | ||
505 | 0 | 0 |
_tTelling grilling secrets -- _tFlavoring the fire -- _tTools of the trade -- _tPoultry -- _tBeef -- _tPork -- _tLamb -- _tBurgers and ground meat -- _tSausages -- _tFish -- _tShrimp and other shellfish -- _tVegetables and fruit -- _tPizza -- _tLow-and-slow barbecue -- _tBBQ ribs, rubs, and sauces -- _tNibbles and bits -- _tSalads and sides -- _tLibations -- _tSweet endings -- _tMenus -- _tGrilling dictionary -- |
505 | 0 | 0 |
_tIntroduction -- _tGetting Started -- _tTelling Grilling Secrets -- _tFlavoring the Fire -- _tTools of the Trade -- _tThe Main Event -- _tPoultry -- _tBeef -- _tPork -- _tLamb -- _tBurgers and Ground Meat -- _tSausages -- _tFish -- _tShrimp and Other Shellfish -- _tVegetables and Fruit -- _tPizza -- _tLow-and-Slow Barbecue -- _tBBQ Ribs, Rubs, and Sauces -- _tOn the Side -- _tNibbles and Bits -- _tSalads and Sides -- _tLibations -- _tSweet Endings -- _tBbq Extra -- _tMenus -- _tGrilling Dictionary -- _tSources. |
520 | 1 | _a"Elizabeth Karmel explains the basics, from choosing a grill and other equipment to knowing when to use the direct or indirect cooking method. If you're an accomplished griller, you'll get recipes and tips to take your grill skills to the next level. Expand your repertoire with this definitive book that reveals proven grilling secrets, delves into the fine points of authentic barbecue (time and smoke are key), and encourages you to be more adventurous. More than 350 recipes in Taming the Flame offer a wealth of choices for any occasion." "Not all the recipes are hot off the grill. Some will complement your grill creations, including nibbles and bits (your crowd will clamor for the tumbled tomatoes), salads and side dishes (some grilled, some not), and desserts (including The Best Apple Pie You've Ever Eaten and Zesty Lemon Bars). Libations ranging from Rockin' Chair Lemonade to Pomegranate Margaritas will liven up any cookout."--BOOK JACKET. | |
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aBarbecuing _9314432 |
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856 | 4 | 2 |
_3Contributor biographical information _uhttp://catdir.loc.gov/catdir/enhancements/fy0621/2005004687-b.html |
907 |
_a.b10972614 _b10-06-19 _c27-10-15 |
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