Buxton Hall Barbecue's Book of Smoke

Wood-Smoked Meat, Sides, and More

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Buxton Hall Barbecue's Book of Smoke - Moss, Elliott

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Elliott Moss

Buxton Hall Barbecue's Book of Smoke

Wood-Smoked Meat, Sides, and More

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Buxton Hall Barbecue’s Book of Smoke offers recipes from one of Bon Appetit’s top 10 Best New American Restaurants. Wood-smoked meat, sides, and more.

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Produktbeschreibung

Buxton Hall Barbecue’s Book of Smoke offers recipes from one of Bon Appetit’s top 10 Best New American Restaurants. Wood-smoked meat, sides, and more.

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

Produktdetails
Verlag: Harvard Common Press
Seitenzahl: 208
Erscheinungstermin: 1. Oktober 2016
Englisch
Abmessung: 257mm x 206mm x 20mm
Gewicht: 794g
ISBN-13: 9780760349700
ISBN-10: 0760349703
Artikelnr.: 44605665

Herstellerkennzeichnung
Libri GmbH
Europaallee 1
36244 Bad Hersfeld
gpsr@libri.de

Produktdetails

Verlag: Harvard Common Press
Seitenzahl: 208
Erscheinungstermin: 1. Oktober 2016
Englisch
Abmessung: 257mm x 206mm x 20mm
Gewicht: 794g
ISBN-13: 9780760349700
ISBN-10: 0760349703
Artikelnr.: 44605665

Herstellerkennzeichnung
Libri GmbH
Europaallee 1
36244 Bad Hersfeld
gpsr@libri.de

Autorenporträt

Elliott Moss has received national attention for his innovative cooking from the New York Times, Food & Wine, Martha Stewart Living, Southern Living, Bon Appetit, Garden & Gun, GQ, and other publications. He was nominated for a James Beard Award for Best Chef Southeast in 2013. He currently resides in Asheville, North Carolina, where he has been the head chef at celebrated restaurant The Admiral and pop-up restaurants such as Punk Wok and The Thunderbird. He is now the co-owner and head chef of Buxton Hall Barbecue.