About this item
Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes - and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecue"), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Ppin (Grilled Tabasco Chicken), Molly O'Neill ("Splendor in the Lemongrass"), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more.
About the Author
Author of many cookbooks and flyfishing books, also ghostwriter. Wrote Underground Gourmet New York Magazine, Outdoors Column New York Times. Creator and Executive Producer Mark Twain Prize for Popular Song, Library of Congress Gershwin Prize for Popular Song both on PBS. I live in Cobble Hill, Brooklyn and pretty much do everything else in Brooklynexcept for travel adventures. Dedicated home chef. Constant reader. Bad singer.
