Meathead Goldwyn
Autor(a) de Meathead: The Science of Great Barbecue and Grilling
About the Author
Meathead (Craig) Goldwyn is the president and founder of amazingribs.com. He studied journalism and photography at the University of Florida. He moved around while writing wine and food columns for the Chicago Tribune and the Washington Post using his given name, Craig. Currently he writes for mostrar mais Serious Eats. His articles have been published in the Huffington Post, Wine Spectator and more. His photos have appeared in Time and Playboy magazines. He also judges barbecue cook-offs. Meathead: The Science of Great Barbecue and Grilling (2016) is his latest book and is a New York Times Bestseller. (Bowker Author Biography) mostrar menos
Obras por Meathead Goldwyn
Etiquetado
Conhecimento Comum
- Nome legal
- Goldwyn, Craig
- Data de nascimento
- 1949-06-04
- Sexo
- male
- Nacionalidade
- USA
- Local de nascimento
- Chicago, Illinois, USA
- Locais de residência
- Chicago, Illinois, USA
- Educação
- University of Florida
School of the Art Institute of Chicago (MFA|Generative Systems) - Ocupações
- journalist
lecturer - Prémios e menções honrosas
- Barbecue Hall Of Fame
Membros
Críticas
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Estatísticas
- Obras
- 3
- Membros
- 175
- Popularidade
- #122,547
- Avaliação
- 4.2
- Críticas
- 3
- ISBN
- 5
- Línguas
- 1
Starts with table of contents then a section for the authors. Introduction talks about getting food ready for the grill. Anatomy of the bird is included showing color pictures of the parts, front and back.
Lots of photos included everything to do with the poultry. Charts showing how to make gravy as also included.
Rubs are also included along with seasonings.
Recipes start out with a photo, summary of the dish, servings, cook in mins. List of ingredients and you should be able to substitute for your dietary healthy needs: low fat, low sodium, low fat products.
Directions are given and tips about the ingredients themselves.
Directions are given.
Other recipes are also listed. Other works by the author are also highlighted at the end.… (mais)