by Robert McGrath (Author), Mary B. Herrmann (Other), Michael Mertz (Other)
Presents a compilation of recipes that can be prepared with ease. Each recipe is explained clearly and provides a section detailing how to perform essential basics, such as smoke roasting, smoking, and grilling meat, preparing stocks, cooking dried beans, and cooking with chile peppers. Cookery, American-Western style.
Author Biography
Robert McGrath is the executive chef and owner of the Roaring Fork restaurant. This bistro and bar has two locations: Scottsdale, Arizona and Austin, Texas. The James Beard Foundation has nominated him for the Best Chef in America--Southwest award in 1994, 1995, 1997, 1998, and 1999. In 1988, Food & Wine magazine named him to its list of the Ten Best New Chefs in America.
Number of Pages: 280
Dimensions: 0.89 x 10.34 x 8.32 IN
Illustrated: Yes
Publication Date: April 01, 2000
