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“Pableaux Johnson is one of those people who can write about New Orleans food and make you wish you were sitting down with him, right now, with a crust of French bread in your hand, daubing at the red gravy.” —Rick Bragg
Forget the foie gras and the wine. We’re talking about authentic, stick-to-your-ribs football food. Sizzling bratwurst grilled to perfection, the way they like ’em in Wisconsin. Steamy pots of spicy Texas chili and hearty Louisiana gumbo. Maybe some Peanut Butter Buckeyes or a slice of Commodore Chess Pie. All washed down, of course, with one of those great cocktails that Florida and Georgia fans mix up so well. Sound tempting? Well, dig in to ESPN GameDay Gourmet, a one-stop source for expert advice on the ultimate tailgate party.
Inside you’ll find more than 80 easy-to-follow recipes from the nation’s most hallowed college football meccas, a rich mix of history and tradition, helpful cooking tips, and fun food facts, served with a double dollop of ESPN humor.
With an introduction by Mike Golic and contributions from the ESPN College GameDay crew (Chris Fowler, Kirk Herbstreit, and Lee Corso), ESPN GameDay Gourmet is the perfect playbook for every autumn Saturday and a foolproof way to jump-start your taste buds for the many showdowns ahead.
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