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Author: James Whetlor
Publisher: Hardie Grant Publishing
ISBN: 1787138925
Category : Cooking
Languages : en
Pages : 422
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Book Description
Whether you want to cook a BBQ on the beach, at a campsite, in your garden or even on your balcony, James Whetlor showcases over ten different BBQs you can actually build yourself. You’ll never use a store-bought instant BBQ tray again as James guides you through the DIY BBQ section with handy illustrations, photographs and tips and techniques. BBQs include a Konro – a small portable Japanese grill, a Washing Machine Drum BBQ, a Tandoor oven made from a flowerpot, an Open-faced Grill made from bricks or breeze blocks, a Simple Dutch Oven, and a Whole Pig Smoker. There’s even an Oil Drum BBQ – a versatile and simple take on the traditional oil drum barbecues used the world over. And once you’ve mastered the art of barbecue building, there are 50 stunning recipes that you will turn to time and time again. Including Sri Lankan Black Pork Curry, Mushroom Tacos and Thai Fishcake Skewers as well as the show-stopping recipe for cooking a pig in the pig smoker – this is a fun and affordable way to take your BBQing to the next level.
Author: James Whetlor
Publisher: Hardie Grant Publishing
ISBN: 1787138925
Category : Cooking
Languages : en
Pages : 422
Get Book Here
Book Description
Whether you want to cook a BBQ on the beach, at a campsite, in your garden or even on your balcony, James Whetlor showcases over ten different BBQs you can actually build yourself. You’ll never use a store-bought instant BBQ tray again as James guides you through the DIY BBQ section with handy illustrations, photographs and tips and techniques. BBQs include a Konro – a small portable Japanese grill, a Washing Machine Drum BBQ, a Tandoor oven made from a flowerpot, an Open-faced Grill made from bricks or breeze blocks, a Simple Dutch Oven, and a Whole Pig Smoker. There’s even an Oil Drum BBQ – a versatile and simple take on the traditional oil drum barbecues used the world over. And once you’ve mastered the art of barbecue building, there are 50 stunning recipes that you will turn to time and time again. Including Sri Lankan Black Pork Curry, Mushroom Tacos and Thai Fishcake Skewers as well as the show-stopping recipe for cooking a pig in the pig smoker – this is a fun and affordable way to take your BBQing to the next level.
Author: Marcus Bawdon
Publisher: Ryland Peters & Small
ISBN: 191102695X
Category : Cooking
Languages : en
Pages : 290
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Book Description
65 recipes for grilling, smoking and roasting with fire. Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Cooking with Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.
Author: Aaron Franklin
Publisher: Ten Speed Press
ISBN: 1607747219
Category : Cooking
Languages : en
Pages : 226
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Book Description
NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
Author: Karen Adler
Publisher: Celestial Arts
ISBN: 0307834476
Category : Cooking
Languages : en
Pages : 98
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Book Description
The second book in the new BEST LITTLE COOKBOOKS series is GRILLING uses the simple technique of cooking quickly over high heat over charcoal or hardwood. Hickory-Flavored Pork Patties, Pacific Rim Salmon Fillets, and Stir-Grilled Shrimp with Sugar Snap Peas are just a sampling. And vegetarians should try the Grilled Eggplant with Preserved Basil and Sundried Tomatoes. COMING IN JUNE.
Author: Karen Adler
Publisher:
ISBN: 9780778802129
Category : Cooking
Languages : en
Pages : 444
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Book Description
Cooking.
Author: Stéphane Reynaud
Publisher:
ISBN: 9780762778959
Category : Cooking
Languages : en
Pages : 0
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Book Description
With over 150 recipes irresistible recipes including tender yakitori, succulent roasts and ribs, as well as a selection of accompaniments, from minted grilled vegetables to a decadent baked camembert. Written in his well known eccentric style, Stephane never fails to entertain, and his passion for barbecuing is highly contagious.
Author: Christian Stevenson (DJ BBQ)
Publisher: Hardie Grant Publishing
ISBN: 178713282X
Category : Cooking
Languages : en
Pages : 287
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Book Description
From the world-renowned DJ BBQ comes Fire Food – a book that shows you how to ace the art of handling live fire so that you can grill, smoke and slow-roast meat, fish and veg that’s out of this world. Pitmaster DJ BBQ covers all the basics of cooking over charcoal and shows you how to perfect classic recipes such as grilled chicken with Alabama white sauce or a succulent rib-eye steak, and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon- and maple syrup-spiked gravy. There are fish dishes (crab cakes, prawn tacos), veggie grills (mac & cheese pancakes, smoked potato salad), and enough madcap BBQ invention to see you through summer and well into winter. In fact, DJ BBQ takes inspiration from around the world (from Central America, via the Baltics, to North Africa), as well as the many BBQ chefs, gauchos, artisans and pitmasters he’s met along the way. Your cookouts will never be the same again!
Author: Myron Mixon
Publisher: Ballantine Books
ISBN: 0345528549
Category : Cooking
Languages : en
Pages : 291
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Book Description
The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple. In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on • the basics, from choosing the right wood to getting the best smoker or grill • the formulas for the marinades, rubs, injections, and sauces you’ll need • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.
Author: Grady Talbot
Publisher:
ISBN: 9781942915621
Category : Cooking
Languages : en
Pages : 36
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Book Description
ALERT - ALERT - ALERT Give your hand a break and read on (pun intended) If you are open-minded about giving perhaps the funniest gift at the Christmas party than this book could be just what you are looking for! This one is for all the men out there who love their meat but don't know what to do with it. First, stop playing around with your meat. Get it together! We, women, need you! For this book, I brought in a world-class BBQ expert who is a legend down in Texas. Who can you give it to? Mr. Same Ol' - This guy cooks his one go-to over and over. We get it already! You know who...yeah. Him. He needs it. We both know it! Mr. All Over the Place - He's got some potential but he is way too inconsistent. He needs solid advice and standard cooking practices to take that potential and mold it into a fine-tuned cooking machine. No gift will make your loved ones Christmas like our Dirty Cookbook. Watching their face as they open it up will be worth it many times over. You will never forget the laughter shared together. That is what the Holidays are all about! Our Dirty Girl Cookbook recipes bring families together. P.S: This book is also perfect for a white elephant gift, secret Santa gift or Yankee swap exchange or just an old-fashioned gag gift. P.S.S: For my men out there, this is a great gift for the wife, her, or girlfriend or any women whom you want to impress.
Author: Eric Kim
Publisher: Clarkson Potter
ISBN: 0593233506
Category : Cooking
Languages : en
Pages : 289
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Book Description
NEW YORK TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. IACP AWARD FINALIST • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly “This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.
