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55% OFF for Bookstorer! Discounted Price NOW. Buy And Save 9.90! Would your readers like to experiment with new recipes with beef to always amaze those they care about?If, in your opinion, your customers would like to know something about tips, tricks and secrets for using a wood pellet smoker to enhance the flavor of beef, this is the place! Tantalizing, tender and delicious: this is what you can expect from a beef recipe prepared on a wooden pellet grill ... This new, complete and comprehensive recipe collection provides everything you need to create amazing meals on your unique and incredibly versatile outdoor kitchen! In this book: The Fundamentals of Smoking Rubs, Injectables, Marinades, and Mops Seasoning and Sauces More than 60 recipes with beef The pellet barbecue allows you to cook beef without losing the scents and aromas of traditional wood-burning cooking. In this cookbook, your readers will discover all the information they need to use the Wood Pellet Grill to roast beef. Don't waste their precious time anymore. Buy this cookbook and recommend it to your customers! Order your copy now and turn your customers into beef experts!

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9781802122831

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Following a five-year sting in the US Army, Michael began his career in the restaurant industry at Le Gavroche under Albert and Michel Roux Jr. where he spent a year training as a Commis Chef. He then went on to work with Pierre Koffman at La Tante Claire for a year, before moving on to join Marco Pierre White for five years. Michael climbed through the ranks working with Marco, starting as a Chef de Partie at Harvey's and finally becoming the Head Chef at Quo Vadis, via stints at Canteen and Restaurant Marco Pierre White. He left Quo Vadis in 1999.

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