Meathead the science of great barbecue and grilling
"For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website amazing...
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
Boston :
A Rux Martin Book, Houghton Mifflin Harcourt,
[2016]
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| Subjects: | |
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| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | ocn913923774 | ||
| 003 | OCoLC | ||
| 005 | 20160610111400.0 | ||
| 008 | 151218s2016 mau 001 0 eng | ||
| 010 | |a 2015049143 | ||
| 020 | |a 9780544018464 (hardback) | ||
| 020 | |a 054401846X (hardback) | ||
| 035 | |a (OCoLC)913923774 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d YDXCP |d BTCTA |d BDX |d OCLCF |d JSE |d LF3 |d BKL |d ON8 |d GO3 |d VP@ |d PCB | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a TX840.B3 |b G63 2016 |
| 082 | 0 | 0 | |a 641.7/6 |2 23 |
| 084 | |a CKB005000 |a CKB000000 |2 bisacsh | ||
| 100 | 1 | |a Goldwyn, Meathead, |e author. | |
| 245 | 1 | 0 | |a Meathead : |b the science of great barbecue and grilling / |c text and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D. |
| 246 | 3 | 0 | |a Science of great barbecue and grilling |
| 264 | 1 | |a Boston : |b A Rux Martin Book, Houghton Mifflin Harcourt, |c [2016] | |
| 300 | |a xv, 384 pages ; |c 27 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a "For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"--Provided by publisher. | ||
| 505 | 0 | |a The Science of Heat -- Smoke -- Software -- Hardware -- Brines, Rubs, And Sauces -- Pork -- Beef -- Ground Meats: Burgers, Hot Dogs, And Sausages -- Lamb -- Chicken and Turkey -- Seafood -- Sides. | |
| 650 | 0 | |a Barbecuing. | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 776 | 0 | 8 | |i Online version: |a Goldwyn, Meathead, author. |t Meathead |d Boston : A Rux Martin Book, Houghton Mifflin Harcourt, 2016 |z 9780544018501 |w (DLC) 2015050718 |
| 938 | |a Brodart |b BROD |n 113382588 | ||
| 938 | |a Baker and Taylor |b BTCP |n BK0017409166 | ||
| 938 | |a YBP Library Services |b YANK |n 12529718 | ||
| 994 | |a C0 |b PCB | ||
| 949 | |a schlow |b SANON |c 641.76 GOL |d i |e 39635103575814 |f 599455 |g ddc |j 06/02/2016 | ||
| 999 | |a 389784 | ||
