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PROFESSOR B’S BARBECUE BOOK
H. Berberoglu (Second Edition)
Fat mania converted millions to grilling. Today, a good portion of the population barbecues meat, poultry, seafood, and vegetables throughout the year. Yet many individuals know little about all chemical and physical changes that occur. This publication explains in detail the grilling process, provides accurate cooking time charts and marinade recipes to tenderize meat naturally. A variety of imaginative, meat, poultry, fish, vegetable, and even a few dessert recipes are provided.
Softcover, Cerlox Bound, 70 Pages, 8½” x 5½” format, ISBN 1-895861-80-2. Published 1997. ($10.00)
Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)
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