Cooking with Chimineas: 150 Delicious Recipes for Barbecuing, Grilling, Roasting and Smoking
Author: Wendy Sweetser
The recent surge in popularity of outdoor dining has left many of us searching for fresh and exciting ways to entertain al fresco. The chiminea—a terracotta or cast iron heater originating in Mexico—has now superseded the barbecue: not only does it offer a greater range of cooking methods, but it also serves as a decorative object for the modern garden and as a heater during the winter months. Beginning with an exploration of the history of chiminea cooking style, this guide is brimming with new ideas and helpful advice for anyone considering purchasing one of these versatile heaters. Over 150 tastebud tinglers like Salmon Smoked in Gingered Tea and Toasted Brioche with Sunshine Fruits are sure to delight.
Table of Contents:
Introduction 6Starters and Light Meals 12
Party Food 49
Main Courses - Fish 70
Main Courses - Meat 87
Main Courses - Poultry 103
Vegetarian Dishes 119
Salads and Vegetable Accompaniments 136
Pickles, Dressing, Dips and Salsas 148
Desserts 164
Index 175
Interesting textbook: Amélioration de la Performance :Comment Diriger l'Espace Blanc sur l'Organigramme (le 2ème RÉDACTEUR)
Bittle 'En T'ing': Gullah Cooking with Maum Chrish
Author: Virginia Mixson Geraty
A collection of recipes from South Carolina's Low Country, written in Gullah with English translations. A tribute to a unique language and way of life.
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