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Great new book on BBQing - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Great new book on BBQing

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  • Great new book on BBQing

    James,
    I think we need a new location for 'Favorite or necessary reading BBQ/WFO reference books" as there is a need for them, (such as Russell Jeavon's book).
    We have a couple of crowds leaving books for purchase at work and this one arrived last week which caught my eye.
    I looked briefly through it and immediately ordered one, Aus$25, for hardcover 336 pages receipes and great pics (I know you can't eat the pics but they are certainly mouth watering). I can only show a smidgen but will include some more if you have any preferences.
    "Headings such as Steaks, chops and ribs" have Peppered rib eye steak, Cuban pork ribs, Greek rack of lamb,Latin pork chops,Spicy steak tacos,veal chops, Curry baby back ribs, Pork tenderloins, Rosemary grilled New York strip steak, Glazed flank steak, Korean beef ribs, Memphis ribs, Spicy lamb shoulder chops Giant T bone steaks, Grilled lamb medallions, Grilled lamb chops, Mediterranian pork chops, Glazed pork medallions, Cowboy steak, Grilled fillet steak, Glazed pork tenderloin, Harissa-rubbed grilled skirt steak, and Oriental pork ribs,
    "Water dwellers"- Grilled-seared double thick tuna steak, Brick grilled squid, Grilled sardines, Cumin salmon fillets, Grilled swordfish steaks, Grilled bass, Oysters with Pancetta, Cajan grouper, Mokfish with spicy vinaigette, Halibut with lime chille mayo and spicy pecans, Grilled Mahi-Mahi, Peel N eat prawns, Halibut steaks, Scallop cocktail, Grilled monkfish, Cumin salmon, Grilled mussels, , Roll your own prawn tacos, Swordfish, Hawiian tuna, Lemon peppered mackerel, Clams in chille sauce, and the list just goes on and on.
    Here are the other major headings:
    "Things with wings",
    "Put a lid on it",
    "On a stick",
    "Salads from the grill",
    "Sides and snacks", and
    "Sips and sweets".

    It is a MUST for all you Tuscan grillers and BBQers as it covers everything, including vegies, snacks and sweets
    ISBN 978 1 74033 623 9

    Neill
    Last edited by nissanneill; 10-15-2008, 09:56 PM.
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