Big Green Egg Cookbook: Celebrating the World's Best Smoker - download pdf or read online

By Big Green Egg

ISBN-10: 0740791451

ISBN-13: 9780740791451

The cookbook EGGheads were expecting that includes over a hundred and sixty recipes designed particularly for the ceramic cooker, the massive eco-friendly Egg. it may possibly sear, smoke, roast, and bake.
The Big eco-friendly Egg Cookbook is the 1st cookbook particularly celebrating this flexible ceramic cooker. to be had in 5 sizes, huge eco-friendly Egg ceramic cookers can sear, grill, smoke, roast, and bake. this is the cookbook EGGheads were anticipating, delivering a number of recipes encompassing the cooker's features as a grill, a smoker, and an oven.

The book's advent explains the traditional background of ceramic cookers and the unswerving devotion of self-proclaimed EGGheads to those dynamic, unique American-designed cookers. entire with greater than a hundred and sixty recipes and a hundred colour images, the Big eco-friendly Egg Cookbook is a needs to for the greater than 1 million EGG proprietors within the usa and a very good creation for a person eager to crack the shell of EGGhead tradition.

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Additional resources for Big Green Egg Cookbook: Celebrating the World's Best Smoker and Grill

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300 g (10 oz) lamb loin or leg, sliced across the grain and cut into fine slivers 4 tablespoons oil 10 cloves garlic, finely sliced 3 spring onions, cut into 3-cm (11/4-in) sections 1 tablespoon soy sauce 1 tablespoon rice wine 2 teaspoons sesame oil 1/ teaspoon salt 2 25 g (1/2 cup) chopped coriander leaves, to garnish Marinade 1/ teaspoon salt 2 11/2 teaspoon ground Sichuan peppercorns 2 tablespoons soy sauce 2 teaspoons rice wine 1 teaspoon sesame oil 1 teaspoon sugar 1 teaspoon cornflour 54 Meat 1 Place the lamb together with all the Marinade ingredients in a bowl and mix well.

Add the green bell pepper cubes and stir-fry for about 1 minute. Return the pork cubes to the wok. Stir the Sauce to blend it, then add to the wok. 6 Add the deep-fried peanuts and chili oil. Bring the contents to a boil and cook, stirring until the Sauce thickens. Remove from the heat, transfer to a serving platter and serve immediately. Chili oil is made from dried chilies or chili powder steeped in oil. Bottled chili oil is also available in Asian markets, or you can make your own. Heat 3/4 cup (185 ml) of oil in a wok or frying pan and add 1 tablespoon of Sichuan peppercorns and 2 dried chilies (deseeded and sliced).

36 Vegetables Bok choy is a highly nutritious variety of cabbage with long, crisp stalks and spinach-like leaves. It has a clean, slightly peppery flavor and is a wonderful addition to soups and stir-fries. It is available in most well-stocked supermarkets. 12 3/16/09 4:22 PM Page 38 Beijing Style Eggplant 2 long Asian eggplants (250 g/8 oz) Oil, for deep-frying 2 cloves garlic, peeled and crushed 1 teaspoon sesame oil Sauce 1 tablespoon soy sauce 2 spring onions, cut into short lengths 1 teaspoon salt 2 slices ginger, minced 2 tablespoons cornflour dissolved in 2 tablespoons water 6 tablespoons water 38 1 Peel and halve the eggplants lengthwise then slice into bite-sized pieces.

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Big Green Egg Cookbook: Celebrating the World's Best Smoker and Grill by Big Green Egg

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