Joe Carroll, Nick Fauchald, “Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling”
English | ISBN: 1579655572 | 2015 | PDF | 264 pages | 532 MB
Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats.
