We wager that all the recipes within the book’s 302 pages are easily doable in the home kitchen and certainly on the barbecue.
Courses, Fall 2011: Issue No. 23, Fish & Shellfish, Incendiary Ideas, Ingredients, Magazine, Main Dish, Recipes
How often does a guy get a book deal based on his nickname? That’s pretty much the story for Greenpoint’s Scott Gold. His friends…