Book reviews for "Norman,_Cecilia" sorted by average review score:
The Book of Grilling & Barbecuing
Published in Paperback by H.P. Books (1989)
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Used price: $0.44
Collectible price: $4.25
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Average review score:
Great selection of grilling and BBQ recipes.
Barbecue Cookery
Published in Paperback by HarperCollins Publishers (10 Mai, 1984)
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The Book of Grilling and Barbecues
Published in Hardcover by Chrysalis Books (19 März, 2001)
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The Book of Salads and Barbecues and Summer Cooking
Published in Hardcover by Salamander Books (06 Juni, 1991)
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Cecilia Norman's Food Processor Cookbook
Published in Paperback by HarperCollins Publishers (22 November, 1984)
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Cecilia Norman's Microwave Cookery Course (A Mayflower Book)
Published in Paperback by HarperCollins Publishers (17 Dezember, 1981)
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Cecilia Norman's Microwave Cookery for One
Published in Paperback by HarperCollins Publishers (23 Oktober, 1986)
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Cordon Vitesse
Published in Paperback by HarperCollins Publishers (09 Juni, 1988)
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The Crepe and Pancake Cookbook
Published in Paperback by Arrow (A Division of Random House Group) (23 Juli, 1984)
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Freezer to microwave cookery
Published in Unknown Binding by Pitman ()
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This installment, the Book of Grilling and Barbecuing, starts with a brief introduction into the basic grilling techniques, the necessary equipment and utensils, and recipes for marinades and basting sauces, then presents recipe suggestions for all major types of barbecue recipes, from fish and shellfish to vegetarian dishes, accompaniments and even desserts, and closes with a number of suggestions for grilling menus. Special chapters are dedicated to (red) meat, poultry, vegetables and vegetarian dishes. Lots of different varieties of steaks, satays, burgers, brochettes, kebabs, garlic bread, potato skins, teriyaki, drumsticks, Franks, pork and lamb chops, scampi, spare ribs, corn on the cob and souvlakia appear next to unique dishes such as broccoli pancake rolls, ginger and apricot chicken, ham steaks with plum sauce, mackerel with rhubarb sauce, orange rice salad, pink grapefruit trout, red mullet with fennel seeds, rum and raisin persimmons, roast duck with cherry sauce, trout in saffron fumet, and vodka soused pineapple.
From applejack duck to zucchini with garden herbs, this collection of recipes is a great introduction to the endless possibilities of preparing food by placing it on a griddle, whether skewered or not.