Details
| Size | | Length: | 400 pages | | Height: | 10.5 in | | Width: | 7.5 in | | Thickness: | 1.2 in | | Weight: | 37.6 oz |
Industry Reviews
"If there were a prize for the creation of dazzling yet unpretentious dishes, it might well go to...Chris Schlesinger, a chef in Cambridge, Mass., or John Willoughby, a food writer who is Mr. Schlesinger's frequent collaborator. Their newest book...is strong on marinades and dry rubs, and it also shows off the authors' penchant for creative combinations."
New York Times Book Review - Richard Flaste (06/01/1997)
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