Barbecue
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25 Essentials: Techniques for Grilling
Hardcover , $12.95
Ardie Davis, founder of the famed Greasehouse University, shares his expertise in this handy collection of techniques that every griller should know. Through 25 recipes, each illustrated with a mouthwatering color photo, Davis teaches readers methods such as grilling on a plank, in a basket, and directly on coals. Grill-Seared Scallops, Lime-and-Chile–Grilled Corn on the Cob, and Rendezvous-Style Baby Back Ribs are just a few delicious stops on the journey to becoming a confident backyard griller. The spiral-bound, lay-flat binding makes this book especially convenient for grillside instruction.
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25 Essentials: Techniques for Grilling Fish
By Karen Adler, Judith M. Fertig
Paper-over-boards with covered spiral binding , $12.95
There’s something fishy going on—on the grill, that is. That’s a good thing when talking about grilled seafood. It’s easy to cook up great fish and shellfish on the grill, once you’ve mastered the essentials. Luckily, they’re all here in this book, distilled into 25 simple techniques and delicious recipes. Authors Karen Adler and Judith Fertig showcase their expertise at grilling all types of seafood, including Grilled Tilapia with Spicy Lemon Pepper Rub, Grilled Crab Cakes with Chile-Lime Sauce, and Pernod-Buttered Lobster Tail. Each technique is clearly explained with step-by-step instructions, and a mouthwatering color photograph accompanies each recipe. This little guide is packed with helpful tips, and the lay-flat spiral binding makes it a perfect grill-side companion!
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25 Essentials: Techniques for Planking
By Karen Adler, Judith M. Fertig
Paper-over-boards with covered spiral binding , 12.95
Cooking on a plank is the simplest way to infuse your food with the subtle taste and aroma of smoke. Barbecue experts Karen Adler and Judith Fertig present 25 easy planking techniques for all types of food, from fruits and cheeses to meat and poultry. Recipes include Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve, Garlic and Rosemary–Slathered Planked Pork Chops, Plank-Roasted Pears with Blue Cheese, and Planked Salmon with Herbed Mustard Slather, each accompanied by a color photo of the finished dish.
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25 Essentials: Techniques for Smoking
Hardcover , $12.95
Smoking is a classic method of cooking with fire, but how many home cooks can confidently say they really know the basics of preparing great smoked food? In this book, barbecue expert Ardie A. Davis finally demystifies the subject and makes it easy and enjoyable to learn 25 essential techniques of smoking. Davis offers simple, delicious recipes such as Braggin’ Rights Brisket, Smoked Stuffed Chile Poppers, and Classic Barbecued Spareribs. The book also features a spiral-bound, lay-flat binding that makes it easy to use outdoors next to a smoker or grill. With 25 Essentials: Techniques for Smoking in hand, anyone can master the art of perfectly smoked food.
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BBQ Bash
The Be-All, End-All Party Guide, from Barefoot to Black Tie
By Karen Adler, Judith M. Fertig
Hardcover , $29.95
Paperback , $16.95No one throws a party like Karen Adler and Judith Fertig, and in BBQ Bash they prove that any special occasion is cause for firing up the grill. Recipes include Piquillo Pepper-Stuffed Chicken Breasts with Salsa Verde, Herb-Grilled Seafood Platter at a Tapas Party, and BBQ Glazed Baby Back Ribs with a Kiss of Smoke. Dishes range from casual to elegant and are always delicious. Also included are 12 themed barbecue parties that feature menu options, drink recommendations, and tips on how to create a festive atmosphere—from dishware and linens to flowers and music. Adler and Fertig take the guesswork out of entertaining so you can throw a memorable barbecue bash every time.
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Born to Grill
An American Celebration
By Cheryl Alters Jamison, Bill Jamison
Paperback , $18.95
Born to Grill is a celebration of the elemental glories of grilling and the delicious flavors that emerge from the primal encounter of food and flame. The Jamisons, the country’s foremost experts on outdoor cooking, serve up all the best versions of American backyard classics, and then open up the grill to tasty chicken, pork, and lamb dishes, an ocean full of fish and shellfish, a sprinkling of smoke-kissed soup, salads, and sides, and finish off with finger lickin’ grilled desserts.
Bestseller! -
Double Take
Hardcover , $24.95
Paperback , $16.95If you’re ever faced with cooking a meal for both vegetarians and meat-eaters, you’ll want this unique cookbook on hand. Coauthors and friends A.J. Rathbun (a vegetarian) and Jeremy Holt (a meat-eater) combine their culinary talents to create meals that satisfy vegetarians and omnivores alike. Preparing the 100 recipes is easy: Each starts by using ingredients that both meat-eaters and vegetarians would eat, and continues on like any normal recipe, until it gets to the part where a meat ingredient is added. At that point, the recipe splits into two parts—one half is finished with meat and the other with unique vegetarian flair. This efficient way of cooking satisfies everyone, saves time, and is very economical!
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Fish and Shellfish, Grilled and Smoked
300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptuous Sides
By Karen Adler, Judith M. Fertig
Paperback , $18.95
In Fish & Shellfish, Grilled & Smoked, grill experts Karen Adler and Judith Fertig demonstrate just how easy it is to make delicious, perfectly grilled or smoked fish and shellfish at home. They include all the basics on equipment, techniques, and fish substitution guidelines, along with 300 tasty and easy-to-follow recipes so backyard cooks have everything they need to complete a perfect meal.
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Paul Kirk’s Championship Barbecue
BBQ Your Way to Greatness with 575 Lip-Smackin’ Recipes from the Baron of Barbecue
By Paul Kirk
Paperback , $18.95
Paul Kirk will guide you through the differences between barbecuing and grilling, how to build different kinds of fires, how to prepare food for the grill or smoker, what tools you’ll need, what kind of fuel to use, and what kind of ingredients to have on hand, along with everything else you need to know to be the champion of your own backyard. A seasoned barbecue competitor, Kirk knows the craft inside and out and shows just how fun ‘Q’ can be for the experienced pit master or the new-to-‘Q’ novice. With dishes from everyday to exotic, special occasion to down-home classic, you’ll find all the recipes and tips you need to cook your way to barbecue glory.
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Paul Kirk’s Championship Barbecue Sauces
175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas
By Paul Kirk
Paperback , $12.95
The secret’s in the sauce! The Baron of Barbecue, Paul Kirk, serves up over 50 sauces plus all the information you need to earn a reputation as a barbecue pro. Each recipe points to the meats, fish, or vegetables it complements best, and there are loads of tips on creating your own signature rubs and sauces from basic components.
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Smoke and Spice
Cooking with Smoke, the Real Way to Barbecue: Revised Edition
By Cheryl Alters Jamison, Bill Jamison
Paperback , $16.95
Before Smoke & Spice revolutionized backyard home cooking, many believed that smoke-cooked barbecue should be left to the pitmasters at national competitions and famous barbecue joints in the south. Now everyone who wants to make their own mouthwatering pulled pork or smoked ribs easily can, as long as they have Smoke & Spice by their side. This revised edition now has more than 400 recipes, an update on the latest equipment, and plenty of stories of barbecue lore and pit-side antics, the perfect reminder that good times are as much a part of “Q” as good food.
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Sublime Smoke
Bold New Flavors Inspired by the Old Art of Barbecue
By Cheryl Alters Jamison, Bill Jamison
Paperback , $18.95
Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional American styles of smoke-cooked barbecue, Cheryl and Bill Jamison now delve into a more contemporary approach to smoking, with an emphasis on leaner cuts of meat, chicken, fish, and vegetables. The result is 225 exciting dishes that incorporate an imaginative variety of ingredients and seasonings and that celebrate a world of ethnic and global influences.