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Rick Browne
Rick Browne is a writer photographer, pit master, restaurant critic, and consultant—a man of all trades. He has written for several publications, including Time, Newsweek, People, ...voir plusRick Browne is a writer photographer, pit master, restaurant critic, and consultant—a man of all trades. He has written for several publications, including Time, Newsweek, People, and USA Today. He is also the author of The Ultimate Guide to Frying and the Big Book of Barbecue Sides. Rick holds an honorary PhB (Doctorate of Barbeque Philosophy) bestowed on him by the esteemed Kansas City Barbeque society. He lives in Vancouver, Washington.voir moins
Livres par Rick Browne
1,001 Best Grilling Recipes: Delicious, Easy-to-Make Recipes from Around the World The Ultimate Guide to Grilling: How to Grill Just about Anything Évaluation : 4 sur 5 étoiles4/5A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants Évaluation : 0 sur 5 étoiles0 évaluationThe Ultimate Guide to Frying: How to Fry Just about Anything Évaluation : 0 sur 5 étoiles0 évaluationA Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants Évaluation : 0 sur 5 étoiles0 évaluationA Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants Évaluation : 0 sur 5 étoiles0 évaluationThe Ultimate Guide to Frying: Incredible Recipes for Deep Fryers, Skillets, and Dutch Ovens Évaluation : 0 sur 5 étoiles0 évaluation