The best parts of this book are the short tutorials in the back addressing each type of meat. There are tables with cut of meat and length of cooking. My favorite feature are the photos of underdone, perfect, and overdone pork and shellfish. Having been raised on overdone pork and shrimp, seeing what just right is was a big help.
This is a beautiful book with a photo of each recipe. It's my second favorite after Purviance's Webers Way to Grill ISBN 0376020598.
This is a beautiful book with a photo of each recipe. It's my second favorite after Purviance's Webers Way to Grill ISBN 0376020598.