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Marie Rama
Explains how to select equipment and utensils; flavor smoke with mesquite and wood chips; and season poultry, beef, lamb, pork, seafood, and vegetables cooked on the grill--
| Edition | 2nd ed. |
|---|---|
| Publisher | Wiley |
| Pages | 364 |
| Search language | english |
| ISBN_10 | 0-470-42129-0 primary |
| ISBN_13 | 978-0-470-42129-1 primary |
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