The Big Green Egg Book
Cooking on the Big Green Egg
by Dirk Koppes
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Pub Date Oct 27 2015 | Archive Date Oct 26 2015
Description
This book takes cooking with the Big Green Egg to the next level with 55 recipes for professional chefs and experienced home cooks along with profiles of 15 International chefs, explaining how they discovered the Big Green Egg, as well as why and how they are using it in their professional kitchens.
Inside you'll find recipes ranging from smoked fish to grilled pizza, and roasted carrot salad to apple tart. Just some of the recipes include:
- Eggplant Steaks with Fennel-Rosemary Dressing and Buffalo Mozzarella
- Smoked Warm Salmon on Beet and Broad Bean Salad with Horseradish Sauce
- Calzone with Sausage and Ricotta
- Baked Truffle Potatoes with Mushrooms and Vanilla Oil
- Pork Belly with Sage, Roasted Grapes, and Bean Salad
- Puffed Pancake with Peaches and Plum Compote
- Ice Cream Cake with Whipped Cream and Blackberries
A Note From the Publisher
We regret that this electronic galley is not available for Kindle viewing. The finished book will be available in print and ebook formats.
Available Editions
| EDITION | Other Format |
| ISBN | 9781449471156 |
| PRICE | $50.00 (USD) |
Average rating from 8 members
Featured Reviews
Educator 154382
A wide variety of meals for "classy" outdoor dining for those who have the BIG GREEN EGG grill. I do not - so I was left to admire the pictures of mouthwatering food - from pizza to the more extravagant. I may actually be looking for an EGG in the future, just because of this cookbook!
Melissa R, Librarian
This is definitely not a beginner's cookbook. It does, however, have some mouthwatering recipes that anyone would love to try. I like the layout and design of the book. When creating a cookbook, pictures are always key. It's usually what makes the reader want to try out a recipe. I wouldn't recommend this cookbook to just anyone since it is not for the faint of heart. The recipes are somewhat complicated and a lot of them are making condiments such as mayonnaise from scratch. I would however recommend it to grilles, seafood enthusiasts, cookbook collectors and anyone willing to try something new.
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Caleb E. Campbell, David T. Koyzis, Miranda Zapor Cruz, Paul D. Miller, Justin Giboney, Michael Wear, Chris Butler, and Kaitlyn Schiess
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