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Comment: Condition: Excellent condition., Binding: Paperback / Publisher: Robert Rose / Pub. Date: 2009-04-01 Attributes: Book, 440 pp / Stock#: 2068920 (FBA) * * *This item qualifies for FREE SHIPPING and Amazon Prime programs! * * *
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300 Big and Bold Barbecue and Grilling Recipes Paperback – April 1, 2009

4 out of 5 stars 1 customer review

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Editorial Reviews

Review

Even though your friends and family are looking forward to your old standby recipes for the barbecue, you might want to give on of these new, yet very uncomplicated recipes a try. (Janeen Sarlin 27East.com (The Southampton Press and The East Ham 2009-05-26)

Appealingly inclusive. (Army Times 2009-06-08)

The Kansas City, Mo-based authors, who are known as the BBQ Queens, provide detailed advice on grilling and smoking techniques, and lots of recipes for rubs and sauces. (Cheramie Sonnier Advocate (Baton Rouge) 2009-07-23)

While we often think of barbecues as being an all-American standard, these recipes give us the opportunity to expand our palates to include flavors from other nations. (USA Today Magazine 2009-07-01)

Adler and Fertig go global in their outlook, noting that everyone everywhere cooks over wood, from the tropics to the Far East to the Mediterranean. Wrapping fish in a banana leaf for grilling shouldn't scare us, they figure, you just have to know where to find banana leaves (fresh in ethnic markets; frozen in some grocery stores). (Edward M. Eveld Kansas City Star 2009-05-20)

Kansas Citians Karen Adler and Judith Fertig have made a name for themselves as the BBQ Queens, and they're back this summer with 300 Big & Bold Barbecue & Grilling Recipes. Quebec, Provence, Sicily and Greece are just a few of the sources for recipes that live up to the "big and bold" promise in the title. (Joe Bonwich St. Louis Post-Dispatch 2009-05-27)

Who better to talk about barbecue than Karen Adler? Ask Adler what the word barbecue means and she flips it as easy as a steak: "as a noun, it is the typical American tradition of throwing hamburgers and hot dogs on the grill. As a verb, to me and all of us barbecuers in the circuit, it means slow smoking. Traditionally, that would be over wood or charcoal." They are so dedicated to cooking--this isn't their first cookbook--that they belong to a book club and the eight members read and review cookbooks only. This cookbook holds the most international recipes. The first part of the book has a wealth of information about grilling, including a chart to create your own flavors. (Monetta Harr Jackson Citizen Patriot 2011-05-23)

The recipes deliver flavors that will blow away the toughest critic in the family. (Celebrity Cooking Magazine 2012-05-01)

About the Author

Karen Adler and Judith Fertig, the BBQ Queens (bbqqueens.com), are both from Kansas City, Missouri, and have authored more than 20 cookbooks, nine focusing on barbecuing and grilling. They have been featured on the Food Network and in USA Today and the New York Times. They are also members of the prestigious culinary associations Les Dames d'Escoffier and the International Association of Culinary Professionals.

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Product Details

  • Paperback: 440 pages
  • Publisher: Robert Rose (April 1, 2009)
  • Language: English
  • ISBN-10: 0778802124
  • ISBN-13: 978-0778802129
  • Product Dimensions: 7 x 1 x 10 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #3,216,903 in Books (See Top 100 in Books)

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Top Customer Reviews

By Livin' La Vida Low-Carb Man TOP 1000 REVIEWERVINE VOICE on May 22, 2009
Format: Paperback
Who doesn't like a good barbecue cookbook, right? Two of the best in the business at coming up with new recipes for your grill and writing them down in some outstanding publications are the BBQ Queens themselves-Karen Adler and Judith Fertig!

Their latest offering includes a whopping 300 new recipes to choose from. They provide some excellent tips on improving your grilling experience, including adding a "smoked" flavor to your foods, demonstrating such techniques as leaf-wrapping and stir-grilling, and explaining the benefits of using certain rubs while cooking up your favorite low-carb meats on the grill.

While this book is not explicitly full of low-carb recipes, the majority of them are VERY low-carb friendly or can be adapted to livin' la vida low-carb easily. I love trying out new recipes and this cookbook gives you plenty to work with!
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