Mr. Dickey's Barbecue Cookbook PDF Download
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Author: Roland Dickey
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455616862
Category : Cooking
Languages : en
Pages : 0
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Book Description
Enjoy the flavors of Texas barbecue anytime! Mr. Dickey of Dickey's Barbecue knows how to serve up good Texas flavors, whether served in the backyard or in a stadium parking lot. This cookbook contains more than 100 recipes and tips on smoking meat, creating delicious sides, and hosting parties. Finally, everyone can serve up incredible meals that are inexpensive, easily cooked, and satisfying to the taste buds-the Dickey family way!
Author: Roland Dickey
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455616862
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Enjoy the flavors of Texas barbecue anytime! Mr. Dickey of Dickey's Barbecue knows how to serve up good Texas flavors, whether served in the backyard or in a stadium parking lot. This cookbook contains more than 100 recipes and tips on smoking meat, creating delicious sides, and hosting parties. Finally, everyone can serve up incredible meals that are inexpensive, easily cooked, and satisfying to the taste buds-the Dickey family way!
Author: Roland Dickey
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455616862
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Enjoy the flavors of Texas barbecue anytime! Mr. Dickey of Dickey's Barbecue knows how to serve up good Texas flavors, whether served in the backyard or in a stadium parking lot. This cookbook contains more than 100 recipes and tips on smoking meat, creating delicious sides, and hosting parties. Finally, everyone can serve up incredible meals that are inexpensive, easily cooked, and satisfying to the taste buds-the Dickey family way!
Author: Pam Grier
Publisher: Grand Central Publishing
ISBN: 0446564702
Category : Biography & Autobiography
Languages : en
Pages : 248
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Book Description
Some may know her as hot, gutsy, gun-totin' Foxy Brown, Friday Foster, Coffy, and Jackie Brown. Others may know her from her role as Kit Porter on The L Word. But that only defines one part of the legend that is Pam Grier. Foxy is Pam's testimony of her life, past and present. In it, she reveals her relationships with Richard Pryor, Kareem Abdul-Jabbar, and Freddie Prinze Sr., among others. She unveils her experiences as a backup singer and a blaxploitation star. In particularly candid and shocking chapters, she shares-for the first time-her view of those films and the persecution that blacks, especially women, needed to endure to make a name for themselves . . . including how it felt to be labeled one of the most beautiful women alive, yet not be permitted to try on clothes in a department store because of the color of her skin. And in words sure to inspire many, she tells the story of her ongoing battle with cancer. From her disappointments to her triumphs, nothing is held back. With FOXY, Pam wishes to impart life lessons to her readers-and hopes to touch their hearts.
Author: Ellen Walker Rienstra
Publisher: HPN Books
ISBN: 1893619281
Category : Business & Economics
Languages : en
Pages : 209
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Book Description
An illustrated history of Beaumont, Texas, paired with histories of the local companies.
Author: Harva Hachten
Publisher: Wisconsin Historical Society
ISBN: 0870205536
Category : Cooking
Languages : en
Pages : 417
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Book Description
The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006. While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.
Author: Duff McKagan
Publisher: Simon and Schuster
ISBN: 1451606648
Category : Biography & Autobiography
Languages : en
Pages : 369
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Book Description
Musician Duff McKagan shares details about his life and career, discussing the creation and rise of Guns n' Roses, his struggle with alcoholism and drug addiction, his path to sobriety, and more.
Author: Anna Watson Carl
Publisher: Sterling Publishing (NY)
ISBN: 9781454917656
Category : Breakfasts
Languages : en
Pages : 0
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Book Description
Something magical happens when people come together to share a meal--and this cookbook, named for the beloved wooden table in Anna Watson Carl 's childhood kitchen, celebrates that joy and conviviality. Featuring delicious seasonal recipes just right for feeding the people you love, it includes everything from Crustless Quiche Lorraine and Pumpkin Spice Pancakes to a Kale Detox Salad, Roasted Vegetable Ratatouille, and Grilled Skirt Steak with Chimichurri. Enjoy snacks like Watermelon, Feta, & Mint Skewers; soups and stews, including Three-Bean Turkey Chili; sandwiches, simple suppers, sweets, and stress-free dinner-party menus. You'll even find plenty of vegan, vegetarian, and gluten-free options--and wine pairings from award-winning sommelier Jean-Luc Le D add the perfect finishing touch.
Author: Kevin Alexander
Publisher: Penguin
ISBN: 0525558047
Category : Social Science
Languages : en
Pages : 386
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Book Description
"Inspiring"—Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining—with a new Afterword addressing the devastating consequences of the coronavirus pandemic on the restaurant industry Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over. To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott. He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchen's ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.
Author: John Shelton Reed
Publisher: Univ of North Carolina Press
ISBN: 0807889717
Category : Cooking
Languages : en
Pages : 327
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Book Description
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.
Author: Andrea Reusing
Publisher: Clarkson Potter
ISBN: 0307463893
Category : Cooking
Languages : en
Pages : 274
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Book Description
"If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month “I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang “I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.” —John Grisham For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.
