George Foreman's Big Book of Grilling, Barbecue, and Rotisserie: More than 75 Recipes for Family and Friends
Author: George Foreman
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Table of Contents:
| Foreword | 13 | |
| Introduction | 15 | |
| About Equipment | 21 | |
| Checking on Doneness | 24 | |
| The Pantry | 25 | |
| Mail-Order Sources | 26 | |
| Meat | 29 | |
| Poultry | 75 | |
| Seafood | 115 | |
| Burgers and Pizza | 159 | |
| Vegetables and Salads | 189 | |
| Index | 218 | |
| Metric Equivalencies | 224 |
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Escoffier: The Complete Guide to the Art of Modern Cookery
Author: H L Cracknell
Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine—invaluable guidelines culled from more than fifty years' experience.
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