Mastering Grilling & Barbecuing

Mastering Grilling & Barbecuing
Z1p6RFgZhZwC
143
By:"Rick Rodgers"
"Cooking"
Published on 2006 by Simon and Schuster

For the thyme-garlic paste About 25 sprigs fresh thyme, about 2 inches (5 cm) \u003cbr\u003e\nlong 3 cloves garlic 1 teaspoon salt 3 tablespoons extra-virgin olive oil 3A \u003cbr\u003e\nteaspoon freshly ground pepper Canola oil for coating the grill grate 4 \u003cb\u003eT\u003c/b\u003e-\u003cb\u003ebone\u003c/b\u003e \u003cbr\u003e\nsteaks, ...

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A richly illustrated series of cooking manuals utilizes hundreds of full-color photographs and instructions to take readers through the fundamental steps and techniques of cooking, from the basics to more complex variations, accompanied by dozens of delicious recipes and a special \

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