Hot coals: a user's guide to mastering your kamado grill

Description

Title Page; CONTENTS; FOREWORD: WE ARE CHEFS; INTRODUCTION; CHAPTER 1: THE HISTORY OF THE KAMADO; CHAPTER 2: HOW DOES A KAMADO WORK?; CHAPTER 3: COMPONENTS OF TASTE; CHAPTER 4: USING THE KAMADO; CHAPTER 5: PREPARATION TECHNIQUES; CHAPTER 6: RECIPES; SOURCES; ACKNOWLEDGMENTS; GLOSSARY; INDEX OF SEARCHABLE TERMS; RECIPES; Copyright Page; Footnote; CHAPTER 3: COMPONENTS OF TASTE.;Sear, smoke, grill, and roast: Learn the secrets of the kamado and become a grilling all-star. Forget gas, propane, and standard charcoal grills--once you go kamado, there's no going back. In Hot Coals, chefs Jeroen Hazebroek and Leonard Elenbaas show you why everyone's obsessed with this amazing, adaptable cooker. They lay out thirteen techniques that showcase the grill's range: You can bake a savory quiche, grill a flank steak, and sear Moroccan-style lamb--all in the same device. Hot Coals is packed with essential kamado techniques and information, including thirty recipes, the science behind the cooker, and the key to infusing specific flavors into your dishes. With this indispensible grilling guide, you'll be a kamado master in no time. Title Page CONTENTS FOREWORD: WE ARE CHEFS INTRODUCTION CHAPTER 1: THE HISTORY OF THE KAMADO CHAPTER 2: HOW DOES A KAMADO WORK? CHAPTER 3: COMPONENTS OF TASTE CHAPTER 4: USING THE KAMADO CHAPTER 5: PREPARATION TECHNIQUES CHAPTER 6: RECIPES SOURCES ACKNOWLEDGMENTS GLOSSARY INDEX OF SEARCHABLE TERMS RECIPES Copyright Page Footnote CHAPTER 3: COMPONENTS OF TASTE.