Meathead

Meathead
Author: Meathead Goldwyn
Publsiher: Houghton Mifflin Harcourt
Total Pages: 400
Release: 2016-05-17
ISBN 10: 0544018508
ISBN 13: 9780544018501
Language: EN, FR, DE, ES & NL


Meathead Book Review:

The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes

Peace, Love, & Barbecue

Peace, Love, & Barbecue
Author: Mike Mills,Amy Mills Tunnicliffe
Publsiher: Rodale
Total Pages: 312
Release: 2005-05-20
ISBN 10: 1594861099
ISBN 13: 9781594861093
Language: EN, FR, DE, ES & NL


Peace, Love, & Barbecue Book Review:

An entertaining cookbook, memoir, and travelogue presents a behind-the-scenes glimpse of the barbecue contest circuit, with one hundred prize-winning recipes, as well as the author's own treasured family dishes and contributions from friends, that encompass all kinds of meat, fish, poultry, sauces and dry rubs, soups, side dishes, and tasty sweets. Original. 75,000 first printing.

Weber's New American Barbecue

Weber's New American Barbecue
Author: Jamie Purviance
Publsiher: Houghton Mifflin Harcourt
Total Pages: 304
Release: 2016-05-24
ISBN 10: 0544715306
ISBN 13: 9780544715301
Language: EN, FR, DE, ES & NL


Weber's New American Barbecue Book Review:

From the most trusted name in grilling, the new definitive guide that that blends traditional techniques and modern recipes To define American barbecue as “ribs and roasts cooked low and slow in the Southern style” doesn’t do it justice. Traditional barbecue, in all its delicious glory, is a foundation—an idea to be built upon. And all across the country, home grillers and restaurant chefs alike are doing just that. In this big melting-pot of a nation, we all bring something different to the table—flavors, spices, perspectives—and each time we do, the meaning of barbecue changes a little. Through stories and essays, hundreds of photos, crystal-clear techniques, and 100 exceptional and fool-proof recipes, Weber’s New American BarbecueTM celebrates what’s happening at the grill today. From chefs creating new classics to everyday backyard heroes melding flavors to pitmasters setting new standards of excellence at competitions, this book explores the delicious evolution of our true American pastime—barbecue.

Flavors of the Southeast Asian Grill

Flavors of the Southeast Asian Grill
Author: Leela Punyaratabandhu
Publsiher:
Total Pages: 224
Release: 2020
ISBN 10: 198485724X
ISBN 13: 9781984857248
Language: EN, FR, DE, ES & NL


Flavors of the Southeast Asian Grill Book Review:

60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling. Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces. The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.

Serial Griller

Serial Griller
Author: Matt Moore
Publsiher: Houghton Mifflin
Total Pages: 320
Release: 2020
ISBN 10: 0358187265
ISBN 13: 9780358187264
Language: EN, FR, DE, ES & NL


Serial Griller Book Review:

From the author of South's Best Butts and A Southern Gentleman's Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt Moore confesses: He is a serial griller. He can't help it--if there's food and flame, he'll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of the basics--the Maillard reaction, which grill is best for you, and more--he takes the reader on a tour across America to round up authentic stories, coveted recipes, and indispensable tips from grill masters of the South and beyond, including stops at unexpected but distinguished chefs' spots like Michael Solomonov's Zahav and Ashley Christensen's Death & Taxes. Moore offers his own tried-and-true grilling recipes for every part of the meal, from starters and salads to handhelds (Tacos al Pastor, Pork Gyros) and big plates (Country-Style Ribs with Peach Salsa) to desserts (Grilled-Doughnut Ice Cream Sandwiches). Serial Griller is a serious and delicious exploration of how grilling is done all around America.

Weber's Greatest Hits

Weber's Greatest Hits
Author: Jamie Purviance
Publsiher: Houghton Mifflin Harcourt
Total Pages: 320
Release: 2017-04-25
ISBN 10: 0544951638
ISBN 13: 9780544951631
Language: EN, FR, DE, ES & NL


Weber's Greatest Hits Book Review:

All Killer, No Filler: The Absolute Best Weber Recipes Ever Published, in One Amazing Collection For decades, Weber grills have set the standard for backyard grills, and Weber’s cookbooks have delighted grilling enthusiasts. But out of more than 2,000 total recipes for every kind of dish, which ones are the very best of the best? In the ultimate gift for every griller, from beginner to veteran, Weber rated, debated, and curated its entire recipe collection, with help from its most enthusiastic fans. Here in one gorgeous package are the ultimate go-to recipes for every occasion. The book includes all-new photography, fun stories from Weber’s rich and often hilarious history, and special features such as the Top Ten Grilling Dos and Don’ts. Whether building a better burger or smoking competition-worthy ribs, Weber fans will delight in these classic standards and contemporary inspirations.

Easy Keto Dinners

Easy Keto Dinners
Author: Pete Evans
Publsiher: Plum
Total Pages: 300
Release: 2020-02-25
ISBN 10: 1760980404
ISBN 13: 9781760980405
Language: EN, FR, DE, ES & NL


Easy Keto Dinners Book Review:

Easy Keto Dinners makes it simple to follow a ketogenic diet, with 60+ quick and easy keto dinners for every night of the week. With an easy-to-understand explanation of how and why to go keto and more than 60 family-friendly recipes, it has never been easier to go keto. Whether you are just starting out on a ketogenic diet or looking to add more delicious keto dinners to your menu, you will love these super simple recipes that taste amazing and will help you reap the many benefits of ketosis. Recipes include: * The ultimate keto bolognese * Pork and bacon burger patties * Meatzza (pizza with a meat base) * Chicken kiev * Lamb backstrap with gremolata * Mexican chicken with roasted pumpkin and guac * Wild salmon curry * Southern fried chicken * Pulled pork lettuce tacos and many more. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.

Essential Vegetable Fermentation

Essential Vegetable Fermentation
Author: Kelly McVicker
Publsiher: Rockridge Press
Total Pages: 156
Release: 2020-03-24
ISBN 10: 9781646115266
ISBN 13: 1646115260
Language: EN, FR, DE, ES & NL


Essential Vegetable Fermentation Book Review:

Harness the power of fermentation with this fun (and funky) recipe book Fermentation is a magical process. It acts as a natural preservative, enhances flavors, and turns already healthy veggies into probiotic-rich superfoods. Though undertaking this transformative process in your own home may seem intimidating, Essential Vegetable Fermentation has all the practical information you need to make fermentation fun, easy, and incredibly rewarding. With a simple guide to preparing your kitchen and mastering your first ferment, you'll have your glass jars bubbling away in no time. Learn to ferment everything from whole vegetables, krauts, and kimchis, to hot sauces, chutneys, relishes, and more. Clear, easy-to-follow instructions and insightful tips practically guarantee fermentation success. And because the recipes draw on flavors from around the world, you'll always have something new and interesting to try. Essential Vegetable Fermentation includes: Fermenting 101--Learn the history, science, health benefits, and cultural significance of fermented foods around the world. In a pickle--Detailed instructions and troubleshooting tips help keep your ferments on track. Make It a Meal--Use the chapter dedicated to cooking with fermentation to help you incorporate your tasty ferments into soups, stews, and more. Master the probiotic process today and enjoy all the vegetables you can ferment!

Arthur Schwartz's Jewish Home Cooking

Arthur Schwartz's Jewish Home Cooking
Author: Arthur R. Schwartz
Publsiher: Random House Digital, Inc.
Total Pages: 269
Release: 2008
ISBN 10: 1580088988
ISBN 13: 9781580088985
Language: EN, FR, DE, ES & NL


Arthur Schwartz's Jewish Home Cooking Book Review:

Presents a collection of recipes for authentic Jewish dishes, including appetizers, soups, side dishes, main dishes, Passover dishes, breads, and desserts.

Marinades, Rubs, Brines, Cures and Glazes

Marinades, Rubs, Brines, Cures and Glazes
Author: Jim Tarantino
Publsiher: Ten Speed Press
Total Pages: 360
Release: 2011-12-28
ISBN 10: 1607743760
ISBN 13: 9781607743767
Language: EN, FR, DE, ES & NL


Marinades, Rubs, Brines, Cures and Glazes Book Review:

In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including: Apple Cider Brine • Zesty Jalapeño Lime Glaze • Tapenade Marinade • Ancho-Espresso Dry Rub • Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce • Vietnamese Grilled Lobster Salad. MARINADES, RUBS, BRINES, CURES & GLAZES provides home cooks with a diverse repertoire of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence. Hundreds of marinades, rubs, brines, cures, glazes, bastes, mops, sops, dipping sauces, spice mixes, caramels, and more. Delicious dishes. Recipes for marinated main courses and sides with a tantalizing array of global flavors, from the deep South to the South Pacific. In-depth info. The know-how you need to understand how marinades react with meats and vegetables, with detailed marinating charts. Indispensable ingredients. Lists of essential foodstuffs to stock your pantry for a full repertoire of recipes and endless culinary improvisation. Tips & tricks for the kitchen & the grill. How to cure and brine seafood, smoke meat to perfection, get creative with jerky, and tons of other useful techniques. From the Trade Paperback edition.

Il Viaggio Di Vetri

Il Viaggio Di Vetri
Author: Marc Vetri,David Joachim
Publsiher: Random House Digital, Inc.
Total Pages: 289
Release: 2008-10-01
ISBN 10: 1580088880
ISBN 13: 9781580088886
Language: EN, FR, DE, ES & NL


Il Viaggio Di Vetri Book Review:

A debut cookbook from the chef of Philadelphia's award-winning Vetri Ristorante showcases the best in classic and innovative rustic Italian cuisine, accompanied by extensive wine notes that match each dish with an appropriate vintage.

Smokestack Lightning

Smokestack Lightning
Author: Lolis Eric Elie
Publsiher:
Total Pages: 224
Release: 2005
ISBN 10: 9781580086608
ISBN 13: 1580086608
Language: EN, FR, DE, ES & NL


Smokestack Lightning Book Review:

Devotees of the barbecue world are profiled in this culinary portrait of one of America's favorite pastimes, accompanied by fifty taste-tempting recipes for a variety of meats, sauces, and side dishes, including Lady Causey's Overnight Cabbage Slaw, Oklahoma Joe's Brew-B-Q Ribs, and Moonlight Mutton Dip. Reprint.

12 Bones Smokehouse

12 Bones Smokehouse
Author: Bryan King,Angela King,Shane Heavner
Publsiher: Voyageur Press
Total Pages: 240
Release: 2018-10-16
ISBN 10: 076036270X
ISBN 13: 9780760362709
Language: EN, FR, DE, ES & NL


12 Bones Smokehouse Book Review:

Enjoy all the sought-after recipes from12 Bones Smokehousein Asheville, North Carolina, including their famous ribs, pulled pork, turkey, and chicken, plus iconic barbecue sauces like blueberry chipotle. When 12 Bones Smokehouse opened in Asheville, North Carolina, many doubted that it would succeed. From a squat building in a flood plain, the owners were serving up creative barbecue that wasn't 100 percent true to any single region. Yet more than a decade later, 12 Bones is a local institution that rivals the Biltmore Estate in popularity. In this newly updated edition of 12 Bones Smokehouse, you'll find recipes that draw inspiration from all over the South (and sometimes the North), from old family favorites to new recipes invented on a whim. You'll enjoy page after page of the classics as well as 12 Bones' most popular specials and desserts, including: 12 Bones' namesake ribs, pulled pork, smoked chicken, and other meaty goodness; more sides than you could possibly finish pies, cookies, and even a cake or two to satisfy any sweet tooth and—in this new edition—dozens of new recipes, including our best rib rubs and seasonal sauces! Spark the smoker and light up the grill; it's time to make the most flavorful meals you've ever had.

American Home Cooking

American Home Cooking
Author: Bill Jamison,Cheryl Alters Jamison
Publsiher: William Morrow Cookbooks
Total Pages: 480
Release: 2005-01-01
ISBN 10: 9780060747640
ISBN 13: 0060747641
Language: EN, FR, DE, ES & NL


American Home Cooking Book Review:

Nothing says American like American home cooking. From a steaming bowl of New England Clam Chowder, to Tucson Chimichangas, to Door County Sour Cherry Pie, these are the dishes that form the soul of our collected culinary heritage. And these are the recipes best-selling authors Cheryl and Bill Jamison serve up -- in their award-winning cookbook American Home Cooking. Cheryl and Bill invite you to sample a coast-to-coast feast of more than 300 recipes straight from the heart of America's own home cooking tradition. The Jamisons traveled, dined, and cooked with people all over the United States, gathering recipe inspiration along the way. They visited cheese crafters in Wisconsin, overnighted with Pennsylvania Dutch farmers, and picked up techniques for frying catfish from the first African American catfish farmer in Mississippi. They ate warm fig cake on Okracoke Island and chilled Dungeness crab freshly pulled from Oregon waters. The result is a collection of simple, full-flavored dishes that truly reflect the appetite -- and the spirit -- of America. American Home Cooking features the best dishes ever created in American home kitchens. All the recipes are supermarket-friendly, easy to make, and loaded with robust flavors, from all-time favorites like meat loaf, scalloped potatoes, and lemon meringue pie to regional dishes such as Tidewater Peanut Soup, Kansas City Sugar-and-Spice Spareribs, King Ranch Chicken, Maui Mango Bread, and Catahoula Sweet-Dough Pies. A bona-fide culinary classic, this sweeping collection offers delicious ideas for every meal and occasion, and includes sidebar quotes from American literary and culinary heroes like Mark Twain and Julia Child. Bring the best of America's home cooking tradition into your home with American Home Cooking.

Fish & Shellfish, Grilled & Smoked

Fish & Shellfish, Grilled & Smoked
Author: Karen Adler,Judith M. Fertig
Publsiher: Houghton Mifflin Harcourt
Total Pages: 408
Release: 2002
ISBN 10: 1558321802
ISBN 13: 9781558321809
Language: EN, FR, DE, ES & NL


Fish & Shellfish, Grilled & Smoked Book Review:

Grill experts Karen Adler and Judith Fertig demonstrate just how easy it is for anyone to make delicious, perfectly grilled or smoked fish and shellfish.

Smoking Meat

Smoking Meat
Author: Alpha,Will Fleischman
Publsiher: DK Publishing (Dorling Kindersley)
Total Pages: 208
Release: 2016-01-08
ISBN 10: 9781465449344
ISBN 13: 1465449345
Language: EN, FR, DE, ES & NL


Smoking Meat Book Review:

Smoking Meat is a comprehensive introduction to the art of smoking. 50 recipes provide expert guidance on smoking all types of meat, from beef and poultry to pork, game, and seafood, and eye-popping photography offers the culinary inspiration you need to create the perfect sauce, mop, or rub for your preferred cut. More than just a book of recipes, Smoking Meat teaches you the fundamentals of successful smoking, including how to choose a smoker, how to "tune" a fire for optimum temperature control, and how to choose the right wood for the right meat. Expert advice coaches you on how to avoid common mistakes, how to buy the right cuts of meat and the optimal tools, and which spices work best for which meats. With Smoking Meat, you will be speaking the language of smoking and barbecue in no time, and basking in the "low and slow" approach that is required for successful smoking.

Why We Eat What We Eat

Why We Eat What We Eat
Author: Raymond Sokolov
Publsiher: Simon and Schuster
Total Pages: 254
Release: 1993-04-05
ISBN 10: 0671797913
ISBN 13: 9780671797911
Language: EN, FR, DE, ES & NL


Why We Eat What We Eat Book Review:

Sokolov says that Columbus greatly influenced our eating habits when such New World delights as tomatoes, chocolate, green beans, chili peppers, and maize were introduced into cuisine throughout the world and when the delicacies of the Old World found their way into the cooking pots of America. Sokolov is the Leisure & Arts Editor of The Wall Street Journal.

Sous Vide Cookbook for Beginners

Sous Vide Cookbook for Beginners
Author: Max Warden
Publsiher: Independently Published
Total Pages: 270
Release: 2020-03-06
ISBN 10:
ISBN 13: 9798622052651
Language: EN, FR, DE, ES & NL


Sous Vide Cookbook for Beginners Book Review:

Molecules of Murder

Molecules of Murder
Author: John Emsley
Publsiher: Royal Society of Chemistry
Total Pages: 252
Release: 2015-12-07
ISBN 10: 1782627995
ISBN 13: 9781782627999
Language: EN, FR, DE, ES & NL


Molecules of Murder Book Review:

Molecules of Murder is about infamous murderers and famous victims; about people like Harold Shipman, Alexander Litvinenko, Adelaide Bartlett, and Georgi Markov. Few books on poisons analyse these crimes from the viewpoint of the poison itself, doing so throws a new light on how the murders or attempted murders were carried out and ultimately how the perpetrators were uncovered and brought to justice. Part I includes molecules which occur naturally and were originally used by doctors before becoming notorious as murder weapons. Part II deals with unnatural molecules, mainly man-made, and they too have been dangerously misused in famous crimes. The book ends with the most famous poisoning case in recent years, that of Alexander Litvinenko and his death from polonium chloride. The first half of each chapter starts by looking at the target molecule itself, its discovery, its history, its chemistry, its use in medicine, its toxicology, and its effects on the human body. The second half then investigates a famous murder case and reveals the modus operandi of the poisoner and how some were caught, some are still at large, and some literally got away with murder. Molecules of Murder will explain how forensic chemists have developed cunning ways to detect minute traces of dangerous substances, and explain why some of these poisons, which appear so life-threatening, are now being researched as possible life-savers. Award winning science writer John Emsley has assembled another group of true crime and chemistry stories to rival those of his highly acclaimed Elements of Murder.

Sous Vide Cookbook for Beginners

Sous Vide Cookbook for Beginners
Author: Martha J Savell
Publsiher: Independently Published
Total Pages: 208
Release: 2020-02-12
ISBN 10:
ISBN 13: 9798610860824
Language: EN, FR, DE, ES & NL


Sous Vide Cookbook for Beginners Book Review:

★★Buy the Paperback Version of this Book and get the Kindle Book version for FREE ★★ Low-Temperature Sous Vide Recipes for Perfect Everyday Home with #NUTRITION Facts No cooking method becomes popular if it is not easy. If home cooks support the technique, it is an indication that the cooking technique works for everyone. However, the cooking mode must be holistic. All cooking techniques make food tasty. What other benefits does sous-vide offer? This is an important question that needs an answer. Cooks prefer a technique that offers them several advantages. With sous-vide, you will attain this. From marinating to preserving, you will be able to achieve all your goals with this single cooking format. Here are some reasons why the popularity of sous-vide has catapulted in all parts of the world: Any dish that does not taste good is a waste of time and money. Traditional cooking techniques like broiling, shallow or deep frying, grilling, and barbequing take away much of the flavor. As the food comes in direct contact with the heat, the fats and juices start to melt. These juices take much of the flavors with them. Unfortunately, there is no way to add the lost flavors to the dish once the cooking is done. With the water bath poaching technique, the ingredients get enough time to interact with one another. This allows the flavors to fuse. As the ingredients remain sealed in the plastic pouch for a long time, there is no way for the flavors and aroma to escape. This boosts the taste and richness of the dish. Food and nutrition experts suggest that steaming is the healthiest cooking mode. As the hot steam cooks the food, all the nutrients are locked into the dish. However, not all items can be cooked using this technique. The best alternative is to opt for a water bath poaching strategy. Hot water comes in contact with the sealed pouch. It does not touch the ingredients. The latent heat transfer will cook the food slowly, without reducing the nutritional value. Dishes cooked with sous-vide mode rank high in health and nutritional parameters. Once the primary cooking is complete, you need to seal in the flavors with a light sautéing on a frying pan. Thus, the succulent and tender meat will be ready to serve with veggies, bread, or gravy. The last thing you want is a piece of meat that is tough and stringy. These are indications that the food has not been cooked well. Sometimes, keeping the meat on the heat for too long makes the meat fibers tough. The coloring on the outer surface may indicate that the meat is well-done, but once you dig in with your knife and fork, you realize that the inner part is raw. With the sous-vide method of cooking, you will not have to worry about meat toughness, as the meat will be floating in the juices and added liquids for a long time. Therefore, it will be evenly cooked, tender, and juicy. ❖ You will be able to capture the full range of flavors and create something that is truly of, "Gourmet" quality. ❖ You won't have to stand there in front of your water bath the whole day! Just pack it up in your bag and let it do its thing! ❖ All of the natural juices and nutrients are perfectly stored in your sealed bags. ❖ And perhaps more importantly, it will prevent your expensive cuts from being under/over cooked and save you a bucket load of money!Thank you and have a great time enjoying the delicious recipes! Scroll up and BUY NOW!