Elliott Moss

Gebundenes Buch

Buxton Hall Barbecue's Book of Smoke

Wood-Smoked Meat, Sides, and More

Beschreibung

Buxton Hall Barbecue’s Book of Smoke offers recipes from one of Bon Appetit’s top 10 Best New American Restaurants. Wood-smoked meat, sides, and more.  

Autor

Elliott Moss has received national attention for his innovative cooking from the New York Times, Food & Wine, Martha Stewart Living, Southern Living, Bon Appetit, Garden & Gun, GQ, and other publications. He was nominated for a James Beard Award for Best Chef Southeast in 2013. He currently resides in Asheville, North Carolina, where he has been the head chef at celebrated restaurant The Admiral and pop-up restaurants such as Punk Wok and The Thunderbird. He is now the co-owner and head chef of Buxton Hall Barbecue.

Produktdetails

• Verlag: Harvard Common Press
• Seitenzahl: 208
• Erscheinungstermin: 1. Oktober 2016
• Englisch
• Abmessung: 257mm x 206mm x 20mm
• Gewicht: 794g
• ISBN-13: 9780760349700
• ISBN-10: 0760349703
• Artikelnr.: 44605665