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Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 9780761149446
Category : Cooking
Languages : en
Pages : 584
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Book Description
This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire.
Author: Wes Berry
Publisher: University Press of Kentucky
ISBN: 0813141796
Category : History
Languages : en
Pages : 386
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Book Description
The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hit the trail in search of the best smoke, the best flavor, and the best pitmasters he could find. This handy guide presents the most succulent menus and colorful personalities in Kentucky.
Author: Mike Mills
Publisher: Rodale Books
ISBN: 1605292540
Category : Cooking
Languages : en
Pages : 362
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Book Description
This unique combination of cookbook, memoir, and travelogue features 100 recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills. In Peace, Love, & Barbecue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine—its intense smoky flavors, its lore and traditions, and its wild cast of characters. Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best “shrines, shacks, joints, and right-respectable restaurants.” Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast. With its folksy, fun tone and its unique insider’s take on a hugely popular—and deeply American—subject, Peace, Love, & BBQ is perfect for barbecue lovers, food mavens, and cooks of all stripes.
Author: John Shelton Reed
Publisher:
ISBN: 9781469629667
Category : Cooking
Languages : en
Pages : 0
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Book Description
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential. They 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: Steven Raichlen
Publisher: Workman Publishing
ISBN: 9780761149446
Category : Cooking
Languages : en
Pages : 584
Get Book Here
Book Description
This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire.
Author: Robert Reichardt
Publisher: AuthorHouse
ISBN: 143898538X
Category : Fiction
Languages : en
Pages : 246
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Book Description
This collection contains six fascinating comedies by the avant-garde playwright, Robert Reichardt. Each is unique in its subject matter, and dazzling in originality. ORANGE LIPS AND THE BARBECUE PEOPLE answers the question about what happens to people when they wind up in Purgatory -- that in-between place described by Dante. Do they just sit and wait? No, they barbecue and run the lives of selected people still on Earth. A group of obnoxious barbecue people get involved with the family of Kenny "Orange Lips" Jung, and this leads to riotous conflict. ECHO AND THE CAMOUFLAGE, is set in modern Chicago, and is loosely based on the Greek Myth of Echo, Narcissus, and Queen Hera. A young blind girl, Echo Seltsam, is suddenly cured and transformed by a miracle into The Blue Lady -- a person of unlimited power. What she does with it, and how it effects her narcissistic, camouflage-wearing Father, Jerry, and others provides the comic structure of the play. The short play, KAREN, THE FUSE LADY, describes a bizarre Summer "romance" in a cheap Chicago tenement, as a young renter becomes involved with his neurotic neighbor. He battles to save his electricity (and sanity) from a woman who has other ideas about how he should live his life. HAT-P-1, OR A BIG CRUNCH. After scientists predict the Universe will soon end in a "Big Crunch," a group gathers in an affluent Chicago suburb for a black-tie party to comfort one another. It doesn't work out that way. The guests soon discover a lot about one another (not much of it good), and engage in various forms of escapism -- primarily focused on unrealistic thoughts about going to HAT-P-1, a newly discovered gigantic planet so light and fluffy it would float on water.
Author: Tess Mallos
Publisher: Allen & Unwin
ISBN: 1741969549
Category : Cooking
Languages : en
Pages : 194
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Book Description
Simple food, well prepared, is one of life's great
Author: Anton E. Lawson
Publisher: Springer Science & Business Media
ISBN: 0306482061
Category : Science
Languages : en
Pages : 306
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Book Description
A goal of mine ever since becoming an educational researcher has been to help construct a sound theory to guide instructional practice. For far too long, educational practice has suffered because we have lacked firm instructional guidelines, which in my view should be based on sound psychological theory, which in turn should be based on sound neurological theory. In other words, teachers need to know how to teach and that "how-to-teach" should be based solidly on how people learn and how their brains function. As you will see in this book, my answer to the question of how people learn is that we all learn by spontaneously generating and testing ideas. Idea generating involves analogies and testing requires comparing predicted consequences with actual consequences. We learn this way because the brain is essentially an idea generating and testing machine. But there is more to it than this. The very process ofgenerating and testing ideas results not only in the construction of ideas that work (i. e. , the learning of useful declarative knowledge), but also in improved skill in learning (i. e. , the development of improved procedural knowledge).
Author: Steven Raichlen
Publisher: Workman Publishing Company
ISBN: 0761159576
Category : Cooking
Languages : en
Pages : 575
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Book Description
The biggest, baddest, best salute to our passion for barbecue, in glorious full-color, from “America’s master griller” (Esquire). A 500-recipe celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.
Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 9780761120155
Category : Cooking
Languages : en
Pages : 788
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Book Description
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).
Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761170413
Category : Cooking
Languages : en
Pages : 514
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Book Description
Now Steven Raichlen's written the bible behind the Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, "How to Grill" gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes -- Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops -- and hundreds of inside tips.
