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Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers
Author: Eric Mitchell
Publisher: Page Street Publishing
ISBN: 1624141072
Pages: 224
Year: 2015-03-24
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Make the Best Barbecue Out There In Smoke It Like a Pro, barbecue pitmaster, Eric Mitchell, teaches you how to smoke, grill, roast, cure, fry and sear unbelievable, melt-in-your-mouth barbecue dishes that will blow your competition out of the water and make you the talk of the block. He is a certified Kansas City Barbeque Society judge and was the director of the New England Barbecue Society for three terms. He has competed at both the Jack Daniel's World Championship Barbecue Invitational and the American Royal Invitational using his seven Big Green Eggs®. With his help, you'll learn to make barbecue staples like a perfectly seared steak and competition-worthy smoked pulled pork. Plus, you'll get one-of-a-kind showstoppers, like Eric's MarylandStyle Pit Beef, Coffee-Encrusted Lamb Chops and Bourbon Moxie® Meatballs. Along the way, Eric walks you through the ins-and-outs of the Big Green Egg® and other ceramic cookers, sharing lessons that will improve every meal you cook outdoors.
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Author: Ray "Dr. BBQ" Lampe
Publisher: Chronicle Books
ISBN: 1452130701
Pages: 192
Year: 2015-04-21
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In his latest lip-smackin' cookbook, Dr. BBQ shows how to dress up meat, vegetables, and fruits with 120 brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and full recipes for what to make with them. Whether folks want to test their talents at the grill or whip up a stove-top dinner, these flavor-enhancing recipes will take every meal to the next level. Bathe pork chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie's Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness never ends in this must-have manual for those looking to spice things up.
Dr. BBQ's Big-Time Barbecue Cookbook
Author: Ray Lampe
Publisher: St. Martin's Griffin
ISBN: 1429906332
Pages: 320
Year: 2005-05-01
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Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of: Dr. BBQs Big-Time Competition Brisket Dirty Dick's Cajun Ribeye Roast Meat Loaf for Lisa Marie Kansas City--Style Pork Butt Backyard Championship Ribs Chicago-Style Rib Tips Cured and Pecan-Smoked King Salmon Dr. BBQ's Sweet and Spicy Pork Loin Paradise Ridge Stuffed Lobster Sherry Butter Turkey Pork Chops Rancheros In a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family.
The Kamado Smoker and Grill Cookbook
Author:
Publisher: Ulysses Press
ISBN: 1612433855
Pages: 144
Year: 2014-07-15
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Planet Barbecue!
Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761164472
Pages: 656
Year: 2015-12-22
View: 538
Read: 977
The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled." In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.
Big Green Egg Cookbook
Author: Big Green Egg
Publisher: Andrews McMeel Publishing
ISBN: 1449402208
Pages: 320
Year: 2010-09-14
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The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.
World Atlas of Beer
Author: Tim Webb, Stephen Beaumont
Publisher: Mitchell Beazley
ISBN: 1784721441
Pages: 272
Year: 2016-09-01
View: 357
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As craft brewing continues to go from strength to strength across the world, The World Atlas of Beer is the definitive and essential guide to beer, with information on brews ranging from the Trappist ales of Belgium to the wheat beers of Bavaria, Breton black beers, barrel-aged Californian beers, British bitters, Vietnamese bia hoì, traditional Finnish sahti, and the output of the hundreds of craft breweries around the world, from the USA and Canada, to Japan and even the Easter Islands. It explores the development of beer and the myriad brewing techniques in use today. Country by country the book considers a vast range of beer styles and traditions. Detailed maps describe crucial trends in major territories and features such as matching beer with food and how to pour different kinds of beer complete the picture. Now in a fully updated second edition, this book is the perfect companion to help you explore the best beers the world has to offer.
The Voluptuous Vegan
Author: Myra Kornfeld, George Minot
Publisher: Clarkson Potter Publishers
ISBN: 0609804898
Pages: 305
Year: 2000
View: 235
Read: 282
A delectable new vegetarian cookbook introduces more than two hundred vegan recipes for a wide range of meatless, eggless, and dairy-free dishes, including both American favorites and exotic international specialties, accompanied by nutritional guidelines, entertaining tips, and more. Original. 12,500 first printing.
The Balthazar Cookbook
Author: Keith McNally, Riad Nasr, Lee Hanson
Publisher: Clarkson Potter
ISBN: 1400046351
Pages: 259
Year: 2003
View: 397
Read: 1319
A collection of classic French brasserie recipes from the celebrated Balthazar restaurant includes more than one hundred signature dishes, all adapted for the home cook, including Onion Soup Gratine, Goat Cheese Tart, Bouillabaisse, Steak au Poivre, and Cassoulet, along with suggestions on accompaniments and advice on cooking techniques. 35,000 first printing. Good Cook.
Eat with Your Hands
Author: Zak Pelaccio
Publisher: Harper Collins
ISBN: 0062096869
Pages: 368
Year: 2012-05-15
View: 963
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“To eat at Fatty Crew’s new restaurant is to experience the very essence of nowness. No one else is cooking like this anywhere.” —Sam Sifton, New York Times Iconoclast chef Zak Pelaccio has been hailed as a “mini Mario” (Batali) and “the next Jean-Georges” (Vongerichten). The ingenious culinary innovator behind the acclaimed Fatty Crab and Fatty ’Cue restaurants, Palaccio entreats food-lovers to Eat With Your Hands with this groundbreaking and gorgeous cookbook of Southeast-Asian inspired, French-Italian inflected cuisine. A gastronome’s delight, Eat With Your Hands celebrates the unique joys of getting your hands greasy in—and out—of the kitchen with more than 125 unique, extraordinarily savory recipes aimed at both the professional and the home cook alike. This is haute cuisine with a punk rock flair, presented with a refreshing irreverence that would do Anthony Bourdain proud.
Ray Lampe's Big Green Egg Cookbook
Author: Ray Lampe
Publisher: Andrews McMeel Publishing
ISBN: 1449484298
Pages: 160
Year: 2016-10-04
View: 764
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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.
The Food Safety Hazard Guidebook
Author: Richard Lawley, Laurie Curtis, Judy Davis
Publisher: Royal Society of Chemistry
ISBN: 1782625623
Pages:
Year: 2015-10-20
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Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership.
The Gospel of Food
Author: Barry Glassner
Publisher: Harper Collins
ISBN: 0060501219
Pages: 304
Year: 2007-01-02
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Enjoy what you eat. From the author of the national bestseller The Culture of Fear comes a rallying cry to abandon food fads and myths for calmer and more pleasurable eating. For many Americans, eating is a religion. We worship at the temples of celebrity chefs. We raise our children to believe that certain foods are good and others are bad. We believe that if we eat the right foods, we will live longer, and if we eat in the right places, we will raise our social status. Yet what we believe to be true about food is, in fact, quite contradictory. Offering part exposé, part social com-mentary, sociologist Barry Glassner talks to chefs, food chemists, nutritionists, and restaurant critics about the way we eat. Helping us recognize the myths, half-truths, and guilt trips they promulgate, The Gospel of Food liberates us for greater joy at the table.
Pitt Cue Co. - The Cookbook
Author: Tom Adams, Jamie Berger, Simon Anderson
Publisher: Mitchell Beazley
ISBN: 1845338529
Pages: 288
Year: 2013-09-02
View: 1149
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With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share.
Dietary Fibre Components and Functions
Author: Hannu Salovaara, Fred Gates, Maija Tenkanen
Publisher: Wageningen Academic Pub
ISBN: 9086860192
Pages: 345
Year: 2007
View: 768
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This book covers the whole journey of dietary fibre from its synthesis in the plant, through food processing and digestive processes to its role in human health. It represents a broad range of disciplines including plant science, food technology, nutritional sciences and medicine.