Description
| Product ID: | 9781787139060 |
| Product Form: | Hardback |
| Country of Manufacture: | GB |
| Title: | Big Green Egg Feasts |
| Subtitle: | Innovative Recipes to Cook for Friends and Family |
| Authors: | Author: Tim Hayward |
| Page Count: | 256 |
| Subjects: | Cooking for parties and special occasions, Cooking for parties, Cooking with specific gadgets, equipment, utensils or techniques, Cooking with specific gadgets |
| Description: | Select Guide Rating Outsanding recipes, techniques and tips to create memorable feasts and occasions with your Big Green Egg "Cooking on the Big Green Egg is an all-round experience... I view it as an oven that just happens to live in the garden that can do all the things a conventional oven does, plus much more. There’s nothing else quite like it." – Tom Kerridge The Big Green Egg has been a phenomenon in the world of outdoor cooking, with a devoted following and high-end reputation. This is not just a brilliant BBQ, this is the most versatile and exciting bit of cooking kit there is. Not only can you cook on the griddle, oven roast, smoke, bake, or leave to 'low and slow', but you can treat it like a konro, mangal, forno, parilla, comal, tandoor or hāngi and create a plethora of international dishes of restaurant quality. Master Fish Tacos for friends and family, rustle up a Chicken Balti for a cosy night in, present Bistecca Fiorentina for a Tuscan feast, or serve up a Couscous Royale for a balmy summer evening. And with the expert guidance of award-winning food writer Tim Hayward, you’ll be making exceptional dishes all year round. The EGG and this cookbook will encourage you to never look at cooking the same way again. The EGG can be the linchpin of a memorable outdoor event, giving you the confidence to cook beyond your normal repertoire and create an occasion – whether it’s a special dinner for two or a celebration for many. |
| Imprint Name: | Quadrille Publishing Ltd |
| Publisher Name: | Quadrille Publishing Ltd |
| Country of Publication: | GB |
| Publishing Date: | 2023-03-02 |
