A collection of two hundred recipes by an Australian celebrity chef draws on Mediterranean traditions to provide for every course and meal of the day, in a volume complemented by kitchen wisdom, culinary lore, and a wealth of food combination tips. 30, 000 first printing.At the restaurant we do use it, where we grill (broil) mainly fish and shellfish under a hot salamander (a commercial grill). Grilling (broiling) is ... This was, in a way, the prototype for the George Foreman grill, yummy low-fat cooking. I only wish Ianbsp;...
|Title||:||The Food I Love|
|Publisher||:||Simon and Schuster - 2006-09-19|