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    Cooking Books -> Meats

    Prime Time: The Lobels' Guide to Great Grilled Meats

    Lobel, Evan
    Lobel, Leon
    Lobel, Stanley
    Lobel, Evan
    Lobel, Mark
    John Wiley & Sons
    ISBN: 0028623339

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    Book Description
    Recipes for meats - from steaks and burgers to game birds, poultry and pork - that demonstrate how to get the most out of your barbecue grill. The book provides advice for all types of grilling equipment including fuel. Special focus is given to learning how to properly select a cut of meat.

    Jointly written by two brothers and their sons, this cookbook makes it a snap for anyone to turn the classic fare of the great American barbecue into something as elegant as it is easy to prepare. A full-color insert brings to life some of the great recipes inside. Targeted media.

    Book Description
    "There's no better place in the world for meat, conversation, and good old friendship." —Whoopi Goldberg advance praise for prime time: "Grilling is my favorite way of cooking (except for deep-frying, of course, but that's another story) and I've done a lot of it over the years—but Prime Time taught me lots and reassured me plenty and introduced me to some marinating tricks I'd never thought of." —Colman Andrews, Editor, Saveur "For generations, the Lobel brothers have been New York's preferred meat purveyors and trusted authorities to the carriage trade, with a staunch following among the city's top hosts, caterers, and chefs. Now, with the tell-all publication of Prime Time, the Lobels make it possible for any literate carnivore to reach master status at the grill, whether one is in the mood for the best of all classic burgers or grilled meat loaf or more cosmopolitan main events such as Fiery Asian-Style Pork Loin Roast with Salsa or Honey Mustard Chicken Kabobs. Fire up!" —Michael & Ariane Batterberry, Founding Editors of Food Arts and Food & Wine magazines "One of the best reasons I can think of for staying home is to cook myself a steak from Lobel's. The quality is always great. They are among the nicest institutions on the East Side, and it's fun to see a bunch of guys waving butcher knives at me every time I pass their window.

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