With more than 15 years of experience in the world of low & slow barbecuing, Jeroen Hazebroek and Leonard Elenbaas know the subtle tricks of the trade better than anyone. From carefully preparing brisket to creating that perfect crispy crust on chicken, they not only share their knowledge of the crucial moments of the barbecuing process, such as wrapping, sauces, finishing and resting, but also show no hesitation in providing useful tips for reheating dishes the next day. This book starts with the essential "Big 4" - chicken, ribs, pork and brisket - after which the rest of the barbecue adventures will be a breeze.
English
Nederlands
Duits
