Seasoned: Over 100 Recipes That Maximize Flavor Inside and Out by Whalen III, John

Seasoned: Over 100 Recipes That Maximize Flavor Inside and Out (Hardcover) (ISBN-13: 9781604339635)

Vendor: John Whalen III
Product type: Books
Format: Hardcover
$24.95
$24.95
$24.95
Subtotal: $24.95
Seasoned: Over 100 Recipes That Maximize Flavor Inside and Out by Whalen III, John

Seasoned: Over 100 Recipes That Maximize Flavor Inside and Out

$24.95
Seasoned: Over 100 Recipes That Maximize Flavor Inside and Out by Whalen III, John

Seasoned: Over 100 Recipes That Maximize Flavor Inside and Out

$24.95
Format: Hardcover
Description
Description
x

From the author that brought you Grilling and Rubs, this all-in-one cookbook is your one-stop guide for summer cooking.

Learn how to grill any meat or vegetable to perfection with over 100 recipes for grilling, marinating, and basting. Experiment with new flavors, or perfect classics like grilled Buffalo chicken wings with this easy-to-use recipe book.

Inside this cookbook, you will find delicious recipes including:

  • Chicken Thighs with Tabbouleh
  • Coffee & Bourbon Brisket
  • Braised Pork Belly with Toasted Farro, Corn & Snap Peas
  • Punjabi Samosa
  • Leg of Lamb with Rosemary & Mustard Marinade

With plenty of sides that can be tossed on the grill, get ready to bring your kitchen into the outdoors. Seasoned is the perfect housewarming gift for the BBQ guru in your life.



Author: John Whalen III
ISBN-10: 1604339632
ISBN-13: 9781604339635
Publisher: Cider Mill Press
Language: English
Published: 04/07/2020
Pages: 240
Format: Hardcover
Weight: 2.55lbs
Size: 10.10h x 8.20w x 1.20d
By John Whalen III
By John Whalen III
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John Whalen III is the author of more than four cookbooks. Born and raised in both the culinary and also publishing industries, he founded Whalen Book Works in 2016 in order to publish a curated list of culinary and nonfiction titles. Prior to founding Whalen Book Works, Whalen started his career as a passionate and adventurous cook when he had the privilege of cooking under acclaimed executive chefs Derek Bissonnette and Jonathan Cartwright of the White Barn Inn in Kennebunkport, Maine.

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