Weber's Big Book of Grilling

Weber's Big Book of Grilling
Z_v_TGJ_5PEC
416
By:"Jamie Purviance","Sandra S. McRae","Tim Turner","Weber (Firm : Palatine, Ill.)"
"Cooking"
Published on 2001-03-01 by Chronicle Books

Aliases include: New York strip, Kansas City strip, shell, Delmonico, Ambassador, \u003cbr\u003e\nhotel cut, \u003cb\u003esirloin\u003c/b\u003e club, and top loin. Delicious by any name! Rib-Eye: Exceedingly \u003cbr\u003e\ntender and richly flavored, rib-eye is cut from the muscle behind the ribs.

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Provides advice for choosing a grill, tools, and safety, and contains recipes for sauces and marinades, meat, poultry, fish and seafood, vegetables, salads, and desserts.

This Book was ranked 5 by Google Books for keyword sirloin.

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