Cooking the One-Burner Way

Cooking the One-Burner Way
Author :
Publisher : Rowman & Littlefield
Total Pages : 193
Release :
ISBN-10 : 9781493002191
ISBN-13 : 1493002198
Rating : 4/5 (198 Downloads)

Book Synopsis Cooking the One-Burner Way by : Buck Tilton

Download or read book Cooking the One-Burner Way written by Buck Tilton and published by Rowman & Littlefield. This book was released on 2013-05-07 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn how to prepare more than 150 meals - ranging from the simple to the elaborate - on top of your favorite compact one-burner stove.


Cooking the One-Burner Way Related Books

Cooking the One-Burner Way
Language: en
Pages: 193
Authors: Buck Tilton
Categories: Cooking
Type: BOOK - Published: 2013-05-07 - Publisher: Rowman & Littlefield

DOWNLOAD EBOOK

Learn how to prepare more than 150 meals - ranging from the simple to the elaborate - on top of your favorite compact one-burner stove.
Cooking the One Burner Way
Language: en
Pages: 0
Authors: Melissa Gray
Categories: Outdoor cooking
Type: BOOK - Published: 2000 - Publisher: Globe Pequot

DOWNLOAD EBOOK

Backcountry cooking doesn't have to be bland if you learn how to prepare more than 150 meals - ranging from the simple to the elaborate - on top of your favorit
The One-burner Gourmet
Language: en
Pages: 308
Authors: Harriett Barker
Categories: Cooking
Type: BOOK - Published: 1981 - Publisher: McGraw-Hill Companies

DOWNLOAD EBOOK

Offers some lip-smacking alternatives that will spice up anyone's outdoor menu. --Backcountry magazine.
Cooking the One Burner Way
Language: en
Pages: 164
Authors: Melissa Gray
Categories: Cooking
Type: BOOK - Published: 1994 - Publisher:

DOWNLOAD EBOOK

Learn how to prepare more than 150 meals - ranging from the simple to the elaborate - on top of your favorite compact one-burner stove
How to Cook Without a Book
Language: en
Pages: 306
Authors: Pam Anderson
Categories: Cooking
Type: BOOK - Published: 2000 - Publisher: Clarkson Potter

DOWNLOAD EBOOK

Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of prepari