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| The Smoked-Foods Cookbook | ||
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From The Bookjacket:
Lue and Ed Park's recipes reflect years of cooking, experimenting, testing, and discovering new tastes and flavors. The Parks, longtime
outdoors people with a love of fine food, are members of the Outdoor Writers Association of America. They live in Bend, Oregon.
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| The Kansas City Barbeque Society Cookbook | ||
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A must-have for all BBQ lovers!!!
A Collection of Favorite Barbeque Recipes From The Society Members
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| The Thrill of the Grill Techniques, Recipes, & Down-Home Barbecue | ||
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Chris Schlesinger and John Willoughby bring a unique blend of exotic spices, American favorites, humor, and infectious enthusiasm that will put the thrill in your grill and have you coming back for seconds.
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| The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs: | ||
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From The Bookjacket:
The Great Barbecue Companion is barbecue's best buddy - everything you need to know about barbecue sauces... and then some.
This lively collection of sauces covers all the best flavors associated with barbecue: sweet, savory, hot and spicy - sometimes mixing all four. Bruce Bjorkman, a.k.a. "Mr. Barbecue," veteran of hundreds of barbecue competitions, takes readers on a journey through the world of barbecue sauces, from Texas to the Carolinas to Cajun country, and from Asia to the Caribbean.
About The Author:
Bruce Bjorkman is a columnist with the National Barbecue News and Barbecue Today. He holds an Advanced Pitmaster Degree, has won numerous awards in barbecue competitions, and has been a judge at the prestigious Memphis in May World Barbecue Championship.
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| Hot Barbecue | ||
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From The Bookjacket:
From filet mignon to rack of lamb, fresh sea scallops to planked salmon, Hot Barbecue is a far cry from the same old
hamburgers and hot dogs. Whether you're an experienced grill master or a budding barbecue chef, you can surprise and impress your family and friends at your next cookout with
recipes from this vibrant new companion to Hot Pasta, Hot Wok, and Hot Chicken. Compiled by master teacher and chef Hugh Carpenter and award-winning
photographer Teri Sandison, Hot Barbecue presents an exciting collection of recipes that are always boldly flavored.
With more than 60 recipes and 50 sizzling
full-color photographs, this is the most complete barbecue resource available for busy
cooks of all skill levels. Each mouth-watering creation is accompanied by menu suggestions
that are sure to delight, and every recipe provides directions for completing the dish by
barbecuing, smoking, broiling, or roasting, so you can choose a method appropriate for the
time of year and the amount of time you have to spend. With seasoning combinations from
around the world, you can create Salmon with Pineapple Glaze, Shrimp with Green Curry Rub,
Chicken Breasts Caribbean seasoned with mint, ginger, and nutmeg, and Javanese Pork
Tenderloin with Spicy Peanut Slather. Hot Barbecue even explains how to create
complex flavors in minutes with your oven broiler, no matter what the weather's like
outside. Throughout the book Carpenter offers detailed information about barbecue
equipment, a wealth of cooking tips, and fail-safe methods for starting the fire and
controlling the heat.
About The Authors:
Hugh Carpenter is one of America's most popular cooking teachers and writers, and his articles
appear in many newspapers and magazines. In addition to the cooks he has influenced
through frequent television and radio appearances, he has taught more than 50,000 students
in classes at acooking schools throughout North America and at his own school in Napa
Valley, California, which he runs in association with the cakebread Winery.
Teri Sandison began her art career in painting and drawing. She then studied photography at Art Center College of Design, where she specialized in food and wine photography and later was a member of the photography faculty for more than three years. She has done the photography for more than 40 cookbooks from leading publishers, and has clients who come from across the United States to her St. Helena photography studio. Teri and Hugh live in the Napa Valley community of Oakville. |
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| Barbecued Ribs, Smoked Butts and Other Great Feeds | ||
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From The Bookjacket:
Now in paperback, this classic barbecue book -- with 225 great recipes -- gives us the fruits of a lifetime of testing, eating, and enjoying good barbecue.
Jeanne Voltz, one of the best-known food writers in the country, gathers the best regional recipes from across America, from Alabama,
the Carolinas, and Florida to California and the Southwest. It's all here: barbecued ribs, beef, fish, chicken, lamb, game; seasonings
and sauces that give barbecue its regional flavors; kettle foods and "go-alongs" (Garlic Grits on the Grill, Chile Cornbread);
and "after the barbecue" dessert ideas (Toasted Marshmallow Sundaes, Peach-Blackberry Compote).
And to get you started the right way, Jeanne Voltz outlines all the essentials: equipment, accessories, building a good fire, and cooking techniques - including smoking.
Laced with personal stories about great roadside joints and barbecue lore, Barbecued Ribs, Smoked Butts, and Other Great Feeds captures the spirit and flavor of America's love for outdoor cooking.
About The Author:
Jeanne Voltz was born in Collinsville, Alabama. She was the food editor at Woman's Day magazine and for many years edited as well the food pages at the Los Angeles Times and the Miami Herald. She is the author of several books, including The California Cookbook, The Flavors of the South, and with Caroline Stuart, The Florida Cookbook. She has won a Tastemaker Award three times and is a six-time winner of the Vesta Award for newspaper food editing and writing. Mrs. Voltz has also won numerous other feature and food writing awards. She lives in Pittsboro, NC, where whe is a food consultant, writer and freelance editor.
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| Smoke & Spice | ||
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From The Bookjacket:
At Last! A real Bar-B-Q cookbook, for people who cook on smokers and other wood-burning equipment... with more than 300 recipes!
Real Barbecue, one of the treasures of home-grown American cooking, once was the specialty of a few chefs and aficionados. Now, thanks to the ready availability of smoke cookers -- water smokers, wood-fired pits, and kettle grills -- millions of Americans are cooking outstanding "Q" right at home. Smoke & Spice is the cookbook for them, with over 300 mouth-watering recipes and expert tips on how to get the best results from any kind of barbecue equipment. About The Authors:
Cheryl and Bill Jamison are distinguished travel and food writers and authorities on American regional cooking. They have also written The Rancho de Chimayo Cookbook and Texas Home Cooking.
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| The Ultimate Barbecue Sauce Cookbook | ||
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From The Bookjacket:
Every barbecue lover knows that sauce is more than a condiment. That splash of flavor represents tradition, family, pride in place, the eternal quest for the perfect balance between ting and tang. This cookbook, the first dedicated exclusively to barbecue sauce, includes 100 recipes showing the variety of ways people everywhere express themselves through their saucepans. It's all here: tomato sauces, mustard sauces, vinegar marinades, bourbon mops, fruit bases, white sauce, black dip, dry rubs -- plus a mail-order guide to some of America's most unusual sauces. The recipes come from cook-ott champions, chefs, celebrities, famous barbecue houses and other people who simply have become obsessed with sauce. Like the fellow who couldn't pay his restaurant bill and left a sauce recipe instead. Or the man who says his sauce was revealed to him by God in a dream. Full of recipes and spiced with lore, The Ultimate Barbecue Sauce Cookbook is sure to make any barbecue fan's juices flow. About The Authors:
Jim Auchmutey is a reporter and national award winning food writer for the Atlanta Journal-Constitution.
He co-edited the book True South.
Susan Puckett, executive food editor of the Atlanta Journal-Constitution, has won numerous awards for food writing and edition. She is the author of A Cook's Tour of Mississippi and A Cook's Tour of Iowa. |
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| Where There's Smoke There's Flavor | ||
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From The Bookjacket:
In this comprehensive book for people who love grilling, Richard Langer introduces a whole new world of flavorful barbecued food --
from meat, poultry, and fish to vegetables, accompaniments, and appetizers. Meat recipes include pork dishes such as Chili Chops,
Five-Spice Ribs, and Pork Pecan Roll with Maple Sauce, as well as beef and lamb dishes like Oriental Flank Steak, Smokeburgers,
and Roti Leg of Lamb. Poultry specialties include Jamaican Jerked Chicken Breasts, Turkey Kabobs, and Orange-Glazed Game Hen with
Watercress Stuffing. A seafood chapter explains how to smoke salmon, bluefish, scallops, shrimp, and more. To accompany the main dish,
Langer suggests smoked vegetables sucha as stuffed tomatoes, onions, potatoes, and corn on the cob, as well as irresistible appetizers
like Chicken Snaps and Simple Caesar Zucchini.
Langer assesses smoking equipment from the classic multilevel silo cooker to the modified Weber, and offers a simple trick for
converting your gas or electric grill to a true slow-cooking barbecue machine. And he covers such techniques as how to gauge and
achieve the correct temperature for smoking as well as how to choose varieties of wood for the enhancement of different flavors.
Langer includes a source guide for commercial sauces, exotic woods and chips, a selection of smokers, and handy smoking tools and gadgets.
About The Author:
Richard Langer is the author of the bestselling The Bread Machine Bakery Book, More Recipes for Your Bread Machine Bakery,
and Bread Machine Sweets. He is the former gardening columnist for the New York Times and the author of several gardening books,
including The After-Dinner Gardening Book and Grow It!
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| John Willingham's World Champion Bar-B-Q | ||
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From The Bookjacket:
Bar-B-Q aficionados from around the world pilgrimage to Memphis for John Willingham's famous, braggin' rights Bar-B-Q. Feisty debates
have erupted right there, in the midst of fire and smoke, over whether Willingham's ribs with Memphis-style sauce or his World
Champion Brisket rubbed with Hot Seasoning are his best. And no one goes home before they've had his gooey, rich shoofly pie.
Authentic Bar-B-Q is as American as the Fourth of July, but often it takes a search party to find the real thing. Now, for the first time, John Willingham, winner of more major grand champion Bar-B-Q awards than anyone else in history, shares his celebrated recipes for a complete Bar-B-Q feast. At the heart of this book are Willingham's acclaimed recipes for mouthwatering beef, pork, fish, and chicken Bar-B-Q. Here are clear instructions for determining what type of cooker to use; laying a perfect fire to minimize smoke and maximize taste; preparing and using assorted dry rubs and marinades; getting a rich, marbled taste out of any cut of meat. The result is such triumphs as Grilled Pork Loin Roast, tender on the inside, golden on the outside; fresh, subtle Herbed Shrimp with Basil; Honey Mustard-Glazed Ribs that can be prepared in a snap; and Hot Sauce-Marinated Chicken. But it's not just the perfectly prepared meats and sauces on which Willingham lavishes special attention. No Bar-B-Q feast would be complete without starters, salads, fixin's, slaws, and dessert. And Willingham has the blue ribbon recipes for them all. Take, for example, his Smokin' Fastball Wings cooked over hickory or apple wood, melt-in-your-mouth Angel Biscuits, or stand-up spicy Cajun Coleslaw. To cool off, there's Grandma's Raisin Bread Pudd'n with Rum Sauce, Old-Fashioned Custard Pie, or rich Maple Sauce spooned over ice cream, to mention just a few, for dessert. John Willingham explains what real Bar-B-Q is -- and isn't -- and provides the techniques and tips that have won him accolades but are so simple even a backyard 'cuer can use them. Down-home and authentic, John Willingham's World Champion Bar-B-Q is the sourcebook for weekend enthusiasts and world-class chefs ready to follow in the Willingham tradition of creating delicious Bar-B-Q masterpieces. About The Author:
John Willingham is the most acclaimed Bar-B-Q chef in the world. A Memphis native, he has created his own line of sauces, rubs, and
marinades and invented the famous W'ham Turbo Cooker.
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| License To Grill | ||
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From The Bookjacket:
Chris Schlesinger and John ""Doc,"' Willoughby singlehandedly raised America"s grilling consciousness in their award-winning
The Thrill of the Grill, Now they're back with the second generation of grilling expertise and over 200 recipes packed with
bright., loud flavors, In their uniquely engaging, informal style, Chris and Doc share their grilling secrets and lead us through the
daring, challenging, exciting, yet casual world of live fire cookery.
This is grilling designed for the novice or pro, the duffer or dedicated man., woman, or child. In addition to covering the basics, Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta, and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that indefinable grilled flavor to create dishes that both satisfy and intrigue. Special features of the book include:
Packed with practical grilling instructions, anecdotes, and inventive recipes that join simple pleasure with culinary adventure, here's a book that has direct appeal to anyone who's ever wanted to put food over fire. Whether youre a novice looking for your initial License to Grill, an accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just want to spend some time hanging out by the fire, this is the book for you. So go ahead, unleash your 'griller instincts" and give yourself License to Grill -- permission to fool around with live fire, add a smoky sear to your dinner, and generally turn cooking into the best part of your day. About The Authors:
See Thrill of The Grill
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| Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone | ||
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From The Bookjacket:
"THE FOOD I LIKE BEST -- CASUAL, A LITTLE ROUGH around the edges, and filled with big, bold tastes is found in places where the weather is hot."
With that as a starting point, Big Flavors of the Hot Sun takes you on a journey to the intensely flavored, easygoing world of spicy cooking. This culinary odyssey features the loud flavors and time-tested techniques gathered during the authors' twenty years of cooking with live fire and spices. Here are more than 240 original, innovative recipes for pantropic-inspired food from the spice zone, that geographic band around the Equator where most spices originated and where through the centuries cooks have learned to use their intense flavors to best advantage. Simple to prepare, healthful, and bursting with dynamic flavors, these recipes from Chris Schlesinger and John Willoughby, authors of the best-selling The Thrill of the Grill, are perfect for today's cook. Before you know it, you'll be confidently combining spices with the subtle tastes of seafood, as in Grilled Shell-On Giant Shrimp with Hot Peanut-Chile Butter or Pineapple Steamed Clams with Simple Coconut Curry; blending aromatic spices into easy-to-use, flavor-packed rubs like Persian-Style Nut Rub and East Coast Grill Masala; and enjoying the deep, complex flavors of dishes like Sweet and Spicy Lo Mein Noodles or Grilled Quail with Cardamom, Ginger Sauce, and Grilled Scallions. Special features of the book include:
About The Authors:
See Thrill of The Grill
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| La Parilla - The Mexican Grill | ||
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From The Bookjacket:
On Mexico's balmy, moonlit beaches, flower-filled private patios, and bustling city streets, nightfall signals the lighting of the grill - la parilla.
Friends and family gather around the fire as tangy ribs, lean steaks, and delicate red snapper sizzle. (Conviviality and music accompany the dancing flames.
The festive spirit is captured in this beautifully photographed cookbook, which offers clear, simple recipes from the Mexican grill to turn
any meal into a lively celebration.
In La Parilla, acclaimed chef Reed Hearon reveals the simple glories of this South-of-the-border grilling tradition with dozens of easy-to-prepare recipes, all in his inimitable signature style. He shows how to create the flavorful marinades that Mexican cooks call recados, intended to bring out the natural flavors of fish, poultry, beef, pork, vegetables, and even fruits, as well as how to make vibrant salsas to enliven every course of the grilled meal providing an unexpected and delightful accent. Fabulous entrees, including Spicy Quail with Green Chorizo and Pork Ribs with Tamarind Recado; zesty accompaniments, such as Grilled Corn on the Cob with Chipotle Rub and Lime; and tempting desserts, like Grilled Tropical Fruits in Banana Leaves, fill this collection of inspired dishes. Uniquely satsifying and undeniably sophisticated, the recipes in La Parilla will fire up your next fiesta with the flavors of the Mexican grill. Que' rico! About The Author:
Reed Hearon is the critically and popularly acclaimed owner and chef of the Cafe Marimba restaurants, featuring the best of contemporary
Mexican cooking, as well as of the Mediterranean-inspired Restaurant LuLu, all in the San Francisco Bay Area. Prior to these successes,
Hearon was the executive chef at Denver's Rattlesnake Club and at San Francicso's Corona Bar & Grill. He is the author of Salsa, also
published by Chronicle Books.
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| Smokestack Lightning Adventures in the Heart of Barbecue Country | ||
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From The Bookjacket:
A Seriously Funny Search for the Art and Culture of Barbecue
It is while eating a plate of funny looking ribs with thin vinegary sauce in North Carolina that Lolis Elie and Frank Stewart decide
to investigate the nation's obsession with smoked meat. Obviously, barbecue is a broader concept than they imagined, having grown up
with sweet, tomato-based sauces and short-end ribs.
Their quest takes them from the barbecued cow heads of south Texas to the barbecued pig snouts (tasty if tough) of East St. Louis, Illinois. From the all-night barbecue binges on Chicago's South Side to barbecue competition circuit events like Memphis in May and Vienna, Georgia's Big Pig Jig, where people spend thousands of dollars to stay up all night smoking meat. They check out famous and obscure BBQ places from Kansas City, Missouri, to Hope, Arkansas, but ultimately come back to Memphis and Hawkins Grill, a barbecue oasis of Frank's youth, which he now mourns as "a dinosaur without a mate."
En route, Lolis and Frank introduce us to the men and women devoted to this demanding art, and, of course, to some good eating-with
recipes for meat, sauces, and side dishes.
About The Authors:
Lolis Eric Elie is a columnist for The Times-Picayune. He lives in New Orleans. Frank Stewart is the photographer of Wynton Marsalis's
Sweet Swing Blues on the Road. He lives in New York City.
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| North Carolina Barbecue Flavored by Time | ||
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From The Bookjacket:
In North Carolina, one topic has inspired an intense debate that has raged through the decades. Democrats vs. Republicans? Tippling
vs.Teetotaling? Carolina vs. State? Nah, we're talking really important here.We're talking barbecue.
Walk into Stamey's Barbecue in Greensboro, or Lexington Barbecue in Lexington, and you'll get a serving of slow-roasted pork shoulder, served with a sweet 'n sour "dip" that includes a hint of tomato sauce. People in Piedmont North Carolina call that barbecue. But if you walk into Scott's Famous Barbecue in Goldsboro, or Parker's inwilson, you'll get barbecue prepared from the whole hog, seasoned with a lively blend of vinegar and pepper, without a drop of tomato anywhere. That's what eastern North Carolinians call barbecue. To barbecue novices-usually people from other states-the differences may appear subtle, but to aficionados, they are significant. (If you're from North Carolina, you're an aficionado; if you just moved here, you'll be one before long.) But don't get North Carolinians wrong: no matter what part of the state it's from, North Carolina barbecue is barbecue the way it should be. In North Carolina Barbecue, Bob Garner takes us on a delectable journey across the state in search of the best examples of this distinctive North Carolina delicacy. Along the way he explores such important topics as cooking with wood vs. electricity, the proper etiquette for a pig picking, the differences between North Carolina barbecue and the stuff they serve in the rest of the country-even how to make your own Tar Heel barbecue. What he discovers on this journey is that, while the debate rages on, there is no doubt that barbecue is a delicious and important part of the state's heritage and identity. About The Author:
Bob Garner is a reporter and producer for UNC-TV, where he has aired several popular segments on barbecue for the nightly news magazine,
North Carolina Now. Recently he created an hour-long program devoted to the state's barbecue culture. Additionally, his barbecue credentials
include being certified by the North Carolina Pork Producer's Association as a barbecue Judge. He lives in Burlington, NC.
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| Texas on the Halfshell: Tex-Mex, Barbecue, Chili and Lone Star Delights | ||
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From The Bookjacket:
Step up and say howdy to the Lone Star food groups: Barbecue, Chili, Tex-Mex and Traditional Texas. There's a long tall Texan in town with a
different brand of grub that's already staked a claim on the most discriminating palates around.
Here are the secrets of world-class "chili-heads," the legends and lore of Lone Star fare, the authentic best of the Great Empire of Texas. You,ll learn to build a 55-gallon drum smoker and to master the fine art of slow smoking, to dig a four-star BBQ pit, to identify each of the many peppers which lend distinctive zing to everything from killer chili to Jalapeno Pie. You'll learn what a Rocky Mountain Oyster is, who are the hottest chefs on the chili circuit and much, much more.
Whether it's a craving for 'cue or a flare of chili passion, an irresistible desire for a mess of Mamma Doris' Country Fried Rattlesnake or a thirst for a Pink Armadillo,
Texas On The Halfshell can satisfy it -- and then some. It's been a long trail that's led through smoky BBQ pits and crowded chili parlors, spicy Tex-Mex joints
and downhome country kitchens to corral the 300-odd recipes presented here, but when you tie on the feed bag you'll reckon it was all worthwhile.
About The Authors:
Second only to art, food is Phil Brittin's favorite pastime. He started eating as a child, and hasn't stopped since. He's an expert on
Western history and lore whose uncanny ability to extract the truth of the tallest Texas tale made this book possible. A Westerner born and
bred, Joe Daniel is the great-grandson of grocer Ben Daniel, whose chain of grocery stores was famous for its private brand: Daniel's Pride.
Though the stores were long ago absorbed into more modern supermarkets, the pride lives on in Joe's approach to a contemporary book on food,
not merely a compilation of recipes, but a document of a unique culture.
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| The Sausage-Making Cookbook | ||
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From The Bookjacket:
Master sausage-making chef Jerry Predika has collected hundreds of ethnic recipes from countries around the glove and passes them on to you in THE SAUSAGE MAKING COOKBOOK.
Included are the best old-world traditions and family-guarded secrets for making every kind of sausage imaginable -- Scottish haggis, Hungarian kolbasz, Polish kielbasa,
Mexican chorizo ... and over 200 more.
Sausage making is a simple-to-learn kitchen craft, and getting started is easy and inexpensive. Predika demonstrates his expertise gained from a lifetime of learning the most efficient sausage-making methods and techniques an has gathered the essential information into a few easy-to-follow instructions. Making sausage yourself you'll be able to eliminate harmful nitrates from your diet and control the use of stuffers and artificial ingredients. You'll become more self-sufficient as you develop your culinary skills and you'll enjoy the satisfaction of creating flavorful gourmet dishes and adding delightfully different taste treats to your everyday fare. About The Author:
Born into a family of Russian and Slavic background, Jerry Predika learned to prepare foods at an early age. He fondly remembers celebrating Russian Christmas and Easter at
his grandparents' home and, in preparation for the festivities, making sausage with his grandmother the old-world way.
As he grew older he realized that many fine old recipes were being lost with the deaths of older family members. He started to collect them and now he has gained a well-earned reputation as cook and caterer specializing in traditional ethnic recipes. Says Predika, "In my own endeavors to find enlightenment on sausage-making for my own use, I cursed many times over that a book had not been written on the subject. What a beautiful art and it's dying out!" Jerry Predika, a professional artist and wine counselor for a California winery, brings artistry to everything he does, whether it's painting or teaching wine appreciation classes or making his own sausage. He currently resides in Santa Cruz, California. |
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| Home Sausage Making | ||
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From The Bookjacket:
There is no mistaking that mouthwatering aroma, rich with herbs and spices. This NEW Revised Edition of Home Sausage Making is a combination
how-to-manual and cookbook. This edition includes NEW poultry and fish chapters. All recipes have been rewritten to reflect lower fat and salt
content. Learn dozens of ways of combining fresh, healthy homemade sausage with other ingredients to prepare hors d'oeuvres, crepes, sandwiches,
pasta dishes, and many other dinner treats.
Learn the secrets to the world's finest sausage.
About The Authors:
Charles G. Reavis, an English instructor, has been making sausage since his Moravian grandfather taught him how years ago. A skilled chef,
Charles has tested and retested every recipe in this book, to make them both simple to prepare and delightful to eat.
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Garry's Home Cookin'
Eat first, ask questions later!
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