Full version Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox
- 3 years ago
https://ironman434.blogspot.com/?book=1607747529
One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon.Food & Wine?rising star chefs Greg Denton and Gabrielle Qui??nez Denton have earned rave reviews and legions of fans for the wonderfully creative, edgy, and surprisingly vegetarian-friendly wood-fired cooking at their acclaimed restaurant, Ox.Around the Fire?translates their Argentine-by-way-of-Portland cooking into simple, flavorful, accessible recipes for the home cook. Grilling recipes are adapted for Weber grills and conventional barbecues, and feature unexpected, unfamiliar cuts of meat such as lamb shoulder, halibut tails, and bone-in fish steaks. An extensive section on grilled vegetable preparations--such as Grilled Artichoke with Espelette Mayo--will take summer barbecues to the next level, and chapters on starters, sides, and desserts are designed to perfectly accompany the grilled main dishes. The food is influenced by Argentine traditions but also showcases fresh, seasonal produce, and recipes for salads, ceviches, cocktails, and other grill accompaniments make this much more than a meat book.
One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon.Food & Wine?rising star chefs Greg Denton and Gabrielle Qui??nez Denton have earned rave reviews and legions of fans for the wonderfully creative, edgy, and surprisingly vegetarian-friendly wood-fired cooking at their acclaimed restaurant, Ox.Around the Fire?translates their Argentine-by-way-of-Portland cooking into simple, flavorful, accessible recipes for the home cook. Grilling recipes are adapted for Weber grills and conventional barbecues, and feature unexpected, unfamiliar cuts of meat such as lamb shoulder, halibut tails, and bone-in fish steaks. An extensive section on grilled vegetable preparations--such as Grilled Artichoke with Espelette Mayo--will take summer barbecues to the next level, and chapters on starters, sides, and desserts are designed to perfectly accompany the grilled main dishes. The food is influenced by Argentine traditions but also showcases fresh, seasonal produce, and recipes for salads, ceviches, cocktails, and other grill accompaniments make this much more than a meat book.