The Complete Book of Outdoor Cookery by Beard, James -- Read -- Imperial Library of Trantor

Index

Cover Page Title Page Dedication Contents Preface Epigraph 1 Charcoal Grills and Grill Equipment

Charcoal Grills Electrical Equipment

2 Fire and Fuel 3 Technicalities 4 A Guide for Charcoal Broiling and Roasting

Time and Temperatures Roasts Fish

5 Steaks

Selection of Steaks Broiling Beef Steaks Steaks other than Beef

6 Chops

Lamb Chops Mutton Chops Pork Chops Veal Chops Venison Chops

7 Roasts

Beef Lamb and Mutton Veal Pork

8 Poultry

Chicken Ducks Goose Squab Turkey

9 Fish and Shellfish

Grilled Whole Fish Fish Steaks and Fillets Shellfish

10 Skewer Cookery

Meats on Skewers Other Skewer Combinations Fish on Skewers Vegetables on Skewers Fruit on Skewers Teriyaki Sasaties Satés

11 Other Grilled Meats, Including Innards

Pork Beef Innards Brains Hearts Kidneys Liver Sweetbreads Tongue

12 Game

Wild Ducks and Geese Hare or Wild Rabbit Partridge Pheasant Quail Wild Turkey Venison

13 Appetizers, On and Off the Grill

Sandwiches

14 Fruits and Vegetables

Charcoal-grilled Fruits Vegetables

15 Smoking and Smoke Cookery

Smoking Smoke Cookery

16 Partners for Grilled Foods

Rice Beans Casseroles of Grain Vegetable Casseroles Pastas

17 Frills for the Grill

Foil Cookery

18 Bread 19 Salads

Salad Dressing

20 Marinades, Bastes, and Sauces

Marinades and Bastes Brown Sauces Miscellaneous Hot Sauces Butters and Cold Sauces

21 Picnics and Cook-outs

Check List Picnic Miscellany Cook-outs for a Crowd Underground Cookery

22 Camp Cookery 23 Galley and Trailer Cookery Index Copyright Page