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LET THERE BE MEAT is the must-have companion for anyone interested in the art of BBQ; wood-smokes slow-cooked pork and beef, pulled pork, burgers, ribs, steaks and all the mouth-watering condiments that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the USA, with instructions on how to get the most from your meat, from matching drinks to dining to how to fashion a home wood-smoke oven from just a foil takeaway carton. LET THERE BE MEAT is the burger and BBQ lover's bible, crammed full of the delectable, melt-in-the-mouth meat recipes that have made Red's True Barbecue such a phenomenon.