Nancy Loseke

Healthy Wood Pellet Grill & Smoker Cookbook (eBook, ePUB)

100 Low-Carb Wood-Infused Barbecue Recipes

• Format: ePub

Produktbeschreibung

"...Nancy has more than a decade of experience with pellet grills. She'll teach you how to get maximum performance out of your grill." --Steven Raichlen, award-winning cookbook author and host of Barbecue University, Primal Grill, Project Smoke, and Project Fire

If you're looking to fire up your grilling game, then you need a wood pellet grill and smoker. Not only does it grill foods perfectly every time, but it also infuses them with a smoky flavor that enhances the texture and taste of your BBQ dishes.

With Healthy Wood Pellet Grill & Smoker Cookbook as your go-to e-guide for healthy, competition-level results, you'll be making lower-carb versions of all your BBQ favorites for summer picnics, backyard BBQs, and family pitch-ins.

This ebook features:

- 100 recipes for appetizers, beef, lamb, game, pork, poultry, seafood, soups, salads, and sides
- Full-color photography of mouth-watering recipes
- Expert advice on how to choose the best wood pellets for grilling and smoking
- A temperature e-guide to help you cook foods to the desired doneness
- Nutritional data that includes carbs, calories, total fat, fiber, and protein

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Produktdetails

• Verlag: Dorling Kindersley Ltd
• Erscheinungstermin: 5. Mai 2020
• Englisch
• ISBN-13: 9780241888766
• Artikelnr.: 64998862

Autorenporträt

Author Nancy Loseke developed recipes and wrote a cookbook for Traeger, which is the leading retailer of wood pellet grills and smokers. For many years now, she's also created recipes, written blog posts, and edited content for Steven Raichlen's Barbecue Bible website. Foreword writer Steven Raichlen has written more than 30 barbecue books, including the international bestseller The Barbecue Bible. His books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and been translated into 17 languages. An award-winning journalist, Raichlen has written for the New York Times, Wall Street Journal, Esquire, GQ, and all the major food magazines. In 2015, he was inducted into the Barbecue Hall of Fame.