Author: Martin Nordin
Publisher: Hardie Grant Publishing
ISBN: 1784883271
Category : Cooking
Languages : en
Pages : 455
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Book Description
Fortnum & Mason’s Awards, shortlisted in ‘Cookery Book’ category (2021) In Martin Nordin's second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes and even wood-fired pizza. Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook – as lovers of Martin's first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelised onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can't get enough of the burger recipes, why not try the Courgette and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky mezcal with grilled grapefruit.
Author: Rosemary Manning
Publisher:
ISBN: 9781903252291
Category : Children's stories
Languages : en
Pages : 0
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Book Description
Constantine Bay was the best place in the world for a holiday, Susan thought. She loved scrambling over the rocks and exploring the tiny, secret coves. It was in one of them that she made an amazing discovery - R. Dragon, who is a very special dragon.
Author: Jocelyn Green
Publisher: Baker Books
ISBN: 1493422758
Category : Fiction
Languages : en
Pages : 300
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Book Description
Meg and Sylvie Townsend manage the family bookshop and care for their father, Stephen, a veteran still suffering in mind and spirit from his time as a POW during the Civil War. But when the Great Fire sweeps through Chicago's business district, they lose much more than just their store. The sisters become separated from their father and make a harrowing escape from the flames with the help of Chicago Tribune reporter Nate Pierce. Once the smoke clears away, they reunite with Stephen, only to learn soon after that their family friend was murdered on the night of the fire. Even more shocking, Stephen is charged with the crime and committed to the Cook County Insane Asylum. Though homeless and suddenly unemployed, Meg must not only gather the pieces of her shattered life, but prove her father's innocence before the asylum truly drives him mad.
Author: Steven Raichlen
Publisher: Workman Publishing Company
ISBN: 1523509848
Category : Cooking
Languages : en
Pages : 337
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Book Description
The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon. “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!” –Jose Andres, Chef and Humanitarian “Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurants
Author: Sally Green
Publisher: Penguin
ISBN: 0425290298
Category : Young Adult Fiction
Languages : en
Pages : 482
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Book Description
The heart-pounding conclusion to the daring Smoke Thieves trilogy. In this conclusion to the epic Smoke Thieves trilogy, the world has erupted into all-out war. King Aloysius is mining powerful demon smoke and using it to fuel an unstoppable army of children. March, now banished for treason, has joined up with this boy army. Forbidden from ever seeing Edyon again, and overwhelmed by his own betrayal, March no longer cares if he lives or dies. Catherine--now queen of Pitoria--must find a way to defeat the boy army, while also grappling with her own troubles: her secret demon smoke addiction, and unresolved tension with her former lover, Ambrose. Catherine seeks military support from Calidor by reaching out to her illegitimate cousin Edyon, who has been proclaimed heir to the Calidorian throne. But Edyon has almost no power as he's entangled in the unfamiliar machinations and manipulations of the royal court, finding that being the claimed son of a prince may be no easier than being a bastard. With Catherine, his love, now married off and moving on, and his brother and sister tortured and executed before him, Ambrose doesn't know what his role in this world is any more. He leads an expedition into the demon world, hoping to destroy the boy army's stores of demon smoke. In this underground world, he runs into Tash, whom everyone had believed dead. She has survived in this new world using magical abilities that, prior to now, only demons had. Aloysius will send his demon smoke-powered boy army to kill them all, if he can. But what nobody knows is that there is more to the smoke than meets the eye...
Author: Chris Lilly
Publisher: Clarkson Potter
ISBN: 077043438X
Category : Cooking
Languages : en
Pages : 258
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Book Description
Grill like a pro with 100 expert recipes--and tips--in this cookbook from Big Bob Gilson Bar-B-Q's executive chef, Chris Lilly. World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. Fire and Smoke gives you 100 great reasons to fire up your grill or smoker tonight.
Author: Mary Cressler
Publisher: Sasquatch Books
ISBN: 163217278X
Category : Cooking
Languages : en
Pages : 242
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Book Description
“A one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art”—with 75 recipes that pair smoky goodness from the grill with the wines of the Pacific Northwest (San Francisco Book Review). Introducing a marriage between two unlikely characters—wood-fired food and well-chosen wines—brought you by the real-life marriage of a pitmaster and a sommelier. Ready to up your grilling game? This cookbook by a pitmaster and a sommelier will turn your backyard barbecue into the tastiest place to be—with recipes that celebrate smoked and grilled food (and the wines that pair best with them). Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. Fire + Wine highlights the ingredients and flavors of the Pacific Northwest to create a fresh, often lighter take on smoking and grilling. They put their spin on the classics as well—brisket, ribs, steaks, pulled pork—and offer up wine pairings to complete your meal. Recipes include: • Pinot Noir BBQ Sauce • Wine-Braised Beef Short Ribs • Rosemary Buttermilk Grilled Chicken • Pulled Mushroom Sliders • Perfect Smoked Salmon Fillet with Beurre Blanc • Grilled Pork Chops with Dried Cherry Relish Master the fundamentals to successful grilling and smoking on any grill and discover the secret sauce (and the wine!) that will take your grilling to the next level. Get fired up though 75 recipes and the wines that love them.
Author: Jack Sleight
Publisher: Stackpole Books
ISBN: 0811741915
Category : Cooking
Languages : en
Pages : 187
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Book Description
How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.
Author: Martin Nordin
Publisher: Hardie Grant Publishing
ISBN: 1784881821
Category : Cooking
Languages : en
Pages : 251
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Book Description
Whether you're vegetarian, vegan, or just trying to cut down on meat, veggie burgers make a tempting, filling meal. And as Martin Nordin explains, they're far from boring – in fact, because there are no rules or blueprint, you're free to push the burger boundaries. In Green Burgers, Martin shares recipes packed full of flavour and nutrition – from the classic BBQ Portobello Burger to the Courgette Burger with Wild Garlic. Experiment with unexpected flavours such as Courgette Kimchi and Deep-Fried Plantain. The delicious patties are just the beginning – try making your own Charcoal Burger Buns, top your burgers with Purple Cabbage and Apple Sauerkraut, and serve with Roasted Sweet-Potato Chips. With chapters on burgers, buns, sides, pickles and sauces, Green Burgers has all you need to make the perfect plant-based burgers and sides at home.
Author: Ray Lampe
Publisher: Andrews McMeel Publishing
ISBN: 1449484298
Category : Cooking
Languages : en
Pages : 165
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Book Description
More than eighty recipes for grilling, smoking, roasting, and baking on the world’s top-selling kamado-style cooker by the bestselling author of Flavorize. Both Ray and Big Green Egg have come a long way in their 15-year relationship, and it’s been a wild ride! Next up is the chapter all EGGheads have been waiting for, How does Dr. BBQ set his EGG up to cook all the things he’s cooked in his 30-year BBQ and grilling career? All the tips and tricks are here in the chapter called The EGG Carton. Then the book gets serious about recipes with chapters covering all the diverse things that the EGG can do. Dr. BBQ puts his spin on Grilling with great recipes like Crispy Lobster Quesadilla and the Bacon and Egg Cheeseburgers. Smoking is next with Dr. BBQ firing up classics like Dry Rubbed St. Louis Style Ribs and new ideas like Dr. BBQ’s Smoked Meatball Gumbo. Baking is where you’ll learn how to make Dr. BBQ’s favorite Thin Crust Pizza With Italian Sausage, Summertime Zucchini Pie, and Blueberry French Toast Casserole. Last but not least is Roasting where Dr. BBQ knocks it out of the park with a Porchetta Style Pork Roast and Happy Thanksgiving Turkey.
