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Legends of Texas barbecue cookbook :recipes and recollections from the pitmasters /

作者 : Savell, J. W.,author of foreword. ,(Jeffrey Wyatt), , Walsh, Robb,,1952-.

出版社 : Chronicle Books LLC,

出版年 : 2016

ISBN：9781452139982

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條碼號	典藏館	目前所在館	索書號	館藏狀態	資料類型	附件	預約人數	備註	預約
TPL0280199	新總館4F外文書區	新總館4F外文書區	W 641.5784 W226 2016	在架	西文書		0		預約

書名： Legends of Texas barbecue cookbook :recipes and recollections from the pitmasters /

紀錄類型：書目-語言資料,印刷品: 單行本

正題名[資料類型標示]/作者： Legends of Texas barbecue cookbook :Robb Walsh ; foreword by Jeffrey W. Savell.

其他題名： recipes and recollections from the pitmasters /

其他題名： Texas barbecue cookbook.

作者： Walsh, Robb,

其他作者： Savell, J. W.(Jeffrey Wyatt),

版本項： Revised and updated.

出版者： San Francisco, California :Chronicle Books LLC,[2016].

面頁冊數： 304 p. :ill. ;24 cm.

附註： Revised and updated with 32 new recipes!.

標題： Barbecuing

ISBN ： 9781452139982 (pbk.) :

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LEADER 01750pam 2200229 a 4500
001 941916
005 20190426092822.0
008 190514s2016 caua g b 001 0 eng d
010 $a 2017471517
020 $a9781452139982 (pbk.) :$cNT$803
040 $aTWTNM$beng$dTWTNM
050 00$aTX840.B3$bW36 2016
082 04$a641.5784$222
100 1 $aWalsh, Robb,$d1952-.
245 10$aLegends of Texas barbecue cookbook :$brecipes and recollections from the pitmasters /$cRobb Walsh ; foreword by Jeffrey W. Savell.
246 30$aTexas barbecue cookbook.
246 14$aLegends of Texas barbecue cook book.
250 $aRevised and updated.
260 $aSan Francisco, California :$bChronicle Books LLC,$c[2016].
300 $a304 p. :$bill. ;$c24 cm.
500 $aRevised and updated with 32 new recipes!.
504 $aIncludes bibliographical references (page 291) and index.
505 00$tLegendary barbecue: the evolution of the pit --$tWhat I learned at barbecue summer camp --$tThe sport of barbecue: tips from the trophy winners --$tThe battle over sauce: disappearing traditions versus modern tastes --$tButcher paper feasts: the old German meat markets --$tCelebrating Juneteenth: the legacy of East Texas --$tThe last of the open pits --$tFeeding the cotton pickers: the rise of the barbecue business --$tTender bones: urban rib joints --$tBarbecoa and borracho beans: down in South Texas --$tSmoking beef: clods, sirloins, and briskets --$tOn the barbecue trail: following the smoke.
520 $a"You'll find the classic methods and the latest techniques all together in this new updated edition--along with cutting-edge smokers, pits, tools, and accessories, and some innovative new recipes such as Robert Sierra's Brisket, Smoke-Braised Beef Ribs, and luscious Railhead's Barbecued Bologna Sandwiches."--Page [4] of cover.
650 0$aBarbecuing$zTexas.
650 0$aBarbecuing$zTexas$vAnecdotes.
700 1 $aSavell, J. W.$q(Jeffrey Wyatt),$eauthor of foreword.

LEADER 01750pam  2200229 a 4500
001 941916
005 20190426092822.0
008 190514s2016    caua   g b    001 0 eng d
010   $a  2017471517
020   $a9781452139982 (pbk.) :$cNT$803
040   $aTWTNM$beng$dTWTNM
050 00$aTX840.B3$bW36 2016
082 04$a641.5784$222
100 1 $aWalsh, Robb,$d1952-.
245 10$aLegends of Texas barbecue cookbook :$brecipes and recollections from the pitmasters /$cRobb Walsh ; foreword by Jeffrey W. Savell.
246 30$aTexas barbecue cookbook.
246 14$aLegends of Texas barbecue cook book.
250   $aRevised and updated.
260   $aSan Francisco, California :$bChronicle Books LLC,$c[2016].
300   $a304 p. :$bill. ;$c24 cm.
500   $aRevised and updated with 32 new recipes!.
504   $aIncludes bibliographical references (page 291) and index.
505 00$tLegendary barbecue: the evolution of the pit --$tWhat I learned at barbecue summer camp --$tThe sport of barbecue: tips from the trophy winners --$tThe battle over sauce: disappearing traditions versus modern tastes --$tButcher paper feasts: the old German meat markets --$tCelebrating Juneteenth: the legacy of East Texas --$tThe last of the open pits --$tFeeding the cotton pickers: the rise of the barbecue business --$tTender bones: urban rib joints --$tBarbecoa and borracho beans: down in South Texas --$tSmoking beef: clods, sirloins, and briskets --$tOn the barbecue trail: following the smoke.
520   $a"You'll find the classic methods and the latest techniques all together in this new updated edition--along with cutting-edge smokers, pits, tools, and accessories, and some innovative new recipes such as Robert Sierra's Brisket, Smoke-Braised Beef Ribs, and luscious Railhead's Barbecued Bologna Sandwiches."--Page [4] of cover.
650  0$aBarbecuing$zTexas.
650  0$aBarbecuing$zTexas$vAnecdotes.
700 1 $aSavell, J. W.$q(Jeffrey Wyatt),$eauthor of foreword.

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