Rating: 4 out of 5 stars
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Rick Browne
Rick Browne is a writer photographer, pit master, restaurant critic, and consultant—a man of all trades. He has written for several publications, including Time, Newsweek, People, ...view moreRick Browne is a writer photographer, pit master, restaurant critic, and consultant—a man of all trades. He has written for several publications, including Time, Newsweek, People, and USA Today. He is also the author of The Ultimate Guide to Frying and the Big Book of Barbecue Sides. Rick holds an honorary PhB (Doctorate of Barbeque Philosophy) bestowed on him by the esteemed Kansas City Barbeque society. He lives in Vancouver, Washington.view less
Books by Rick Browne
1,001 Best Grilling Recipes: Delicious, Easy-to-Make Recipes from Around the World The Ultimate Guide to Grilling: How to Grill Just about Anything Rating: 4 out of 5 stars4/5The Ultimate Guide to Frying: How to Fry Just about Anything Rating: 0 out of 5 stars0 ratingsA Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants Rating: 0 out of 5 stars0 ratingsA Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants Rating: 0 out of 5 stars0 ratingsA Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants Rating: 0 out of 5 stars0 ratingsThe Ultimate Guide to Frying: Incredible Recipes for Deep Fryers, Skillets, and Dutch Ovens Rating: 0 out of 5 stars0 ratings