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Seller's Description:
This is a used book in good condition and may show some signs of use or wear. This is a used book in good condition and may show some signs of use or wear.
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Seller's Description:
Good. Library withdrawal in the hard covers. No dust jacket. Scuff and scratch to the covers. Library card pocket inside. Stamped at the page edge. Text looks reasonable and useful.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Seller's Description:
Near Fine. Book Small quarto, softcover, gift note on endpaper else fine in blue and yellow pictorial wraps. 207 pp. including index. Classic barbecue book, revised and expanded, with 60 new recipes, includes a chapter on the popular art of smoking, plus more barbecue adventures past and present. Illustrated with photographs and line drawings.
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Seller's Description:
Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
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Seller's Description:
Very Good. Great book! No spine creases & mild shelf wear on cover. Slightly agd pages, no writing or marks in text. From Library Journal: Schlesinger, a Boston chef, really does find grilled food thrilling, and other cooks should find his enthusiasm contagious. He favors what he calls ""equatorial cuisine, "" and Caribbean, Mexican, and Southeast Asian influences are evident in his recipes. His grilled dishes are full-flavored and often hot and spicy--Rum-Soaked Shrimp, Clams with Lemongrass and Chili Peppers, West Indies Spice-Rubbed Chicken--and he includes lots of accompaniments to go along with them. Perfect summer food; recommended for most collections. Southerner Voltz is just as passionate, if somewhat less effusive, about grilling and barbecuing. Like the other books in this series, Barbecued Ribs...(an expanded edition of a 1985 Knopf title) includes culinary history, sidebars on American regional cuisine, and useful notes on technique in addition to good recipes. Libraries that missed this the first time will want to add it now; with some 60 new recipes, those owning the earlier edition should still consider this. \nCopyright 1990 Reed Business Information, Inc. --This text refers to the \n\n\n\nHardcover\nedition.
