Outdoor Cooking from Tide’s Table presents delicious dishes cooked on the barbeque, unusual meals prepared by other outdoor methods, and treats to eat and drink before, during, and after the al fresco adventure. Recipes such as Grilled Tuna Salad combine readily available (though not necessarily familiar) ingredients into dishes that will pique the taste buds of the up-to-date gastronome. At the same time, instructions for making an old-fashioned float or wrapping trout in clay and baking it in a campfire show Ross and Willa’s irrepressible love for grown-up variations on childhood favourites. In all, they treat their readers to 185 recipes.
Book Description
Editorial Reviews
From the Back Cover
Ross and Willa Mavis love to cook, and their new book brims with their love of good food and fresh Bay of Fundy air. In Outdoor Cooking from Tide’s Table, they present succulent dishes cooked on the barbeque, unusual feasts prepared by other outdoor methods, and appetizers, drinks, and desserts to round out the al fresco adventure. From perked up burgers to whole spit-roasted pig, from simple herb grilled vegetables to gourmet extravaganzas, they offer over 180 delicious choices for barbecue chefs and beginners alike.
About the Author
Ross and Willa Mavis love cooking, people and life itself. As well as being innkeepers extraordinaire, they host Tide’s Table, a cooking show broadcast on television in the Maritimes and northern New England. Ross Mavis is also a regular food columnist in The New Brunswick Reader, the weekend magazine of The Telegraph Journal.
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