Backyard Barbecues

by Schulz, Phillip Stephen; Eskite, Richard; Williams, Chuck; Williams, Chuck

• ISBN13: 9780737020113
• ISBN10: 0737020113
• Format: Hardcover
• Copyright: 1999-02-01
• Publisher: Warner Books

Summary

Backyard Barbecues makes it easier than ever to plan, cook, and serve a delicious meal of quickly grilled or slowly smoked food in your own backyard. Each recipe is accompanied by a full-color photograph and features invaluable tips on preparation, cooking, and storage. The opening pages provide inspirational and practical information on setting up an outdoor kitchen, building a fire, cooking with grills and smokers, making drinks, and planning menus. An illustrated glossary describes key ingredients and equipment.

Author Biography

Phillip Stephen Schulz received his culinary training while working with the late noted cookbook author Bert Greene, both at The Store in Amagansett on Long Island and developing and testing recipes for five Bert Greene cookbooks. He has written for many publications and is the author of eight books, including Cooking with Fire and Smoke. His America the Beautiful Cookbook was recognized in 1991 with a James Beard Award for best book in the Americana Category. Chuck Williams, general editor, has helped to revolutionize cooking in America. He opened his first store in the California wine country town of Sonoma in 1956, later moving it to San Francisco. More than 150 stores are now open in the United States, and the company's catalog has an annual circulation of over 42 million. The philosophy behind his success is aptly summed up by the title of the cookbook he wrote to chronicle Williams-Sonoma's first 40 years: Celebrating the Pleasures of Cooking. Richard Eskite, an award-winning photographer, has worked in San Francisco since 1985. His clients include many advertising agencies, graphic design firms, and national magazines.

Table of Contents

Setting Up an Outdoor Kitchen	p. 8
Building a Fire	p. 10
Setting Up a Smoker	p. 12
Beverages	p. 14
Planning Menus	p. 16
Poultry and Seafood	p. 18
Beef, Pork and Lamb	p. 56
Vegetables and Side Dishes	p. 74
Desserts	p. 98
Glossary	p. 108
Index	p. 112
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