- Paperback: 320 pages
- Publisher: Da Capo Press (April 1 1997)
- Language: English
- ISBN-10: 1569247528
- ISBN-13: 978-1569247525
- Product Dimensions: 20.9 x 13.9 x 1.9 cm
- Shipping Weight: 299 g
- Average Customer Review: 3.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: #2,254,227 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Details |
Product Description
Book Description
This volume showcases the uniquely thorough and simple guidance of James Beard and Helen Evans Brown on how to take the best of the kitchen and dining room to the great outdoors. The book features recipes and techniques for barbecuing and grilling and offers ideas for picnics and cooking on camping trips. "As complete a book on outdoor cookery as one can find."--Chicago Tribune.
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Customer Reviews
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Most helpful customer reviews
3.0 out of 5 stars
Good but not great,
By
This review is from: Complete Book Of Outdoor Cookery (Paperback)
If you all ready Have Beard on Barbeque or Cook It Out Dors ther is very little new here.I collect all James Beard books I can find and this one is well writen, with several great recipes but since he wrote so much about out door cooking very little here is not in other books.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.0 out of 5 stars (2 customer reviews) 5 of 5 people found the following review helpful
3.0 out of 5 stars
Good but not great,
By Robert Browning "film fan" - Published on Amazon.com
This review is from: Complete Book Of Outdoor Cookery (Paperback)
If you all ready Have Beard on Barbeque or Cook It Out Dors ther is very little new here.I collect all James Beard books I can find and this one is well writen, with several great recipes but since he wrote so much about out door cooking very little here is not in other books.
2 of 2 people found the following review helpful
5.0 out of 5 stars
A Classic but never bettered,
By James Ellsworth - Published on Amazon.com
Amazon Verified Purchase(What's this?)
Years ago I purchased a paperback edition of this book and it taught me how to lift my steaks and chicken breasts to a higher level plus it has salads and other accompaniments that also stand out a bit. This was where I learned to force an herbed butter under the skin of a chicken breast to maximize flavor and where I found that blue cheese and fresh rosemary lifted a good steak even higher on the ladder of tasty grilled cuisine. I just had to purchase an original hard cover to preserve my access to these recipes. The original binding on my copy stood up well but I do not see signs that it was used all that much. Contemporary grilling books are only different; not better and this book bears republishing.
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