• BARBECUE SAUCES

    Barbecue sauces, rubs, and marinades are every griller’s secret weapon: the flavor boosters that give grilled food its character, personality, depth, and soul.

    Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his best-selling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

    There are more than 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

    Item: 8279

    Author: Steven Raichlen

    Format: Paperback

  • PLANET BARBECUE!

    Planet Barbecue will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. The most ambitious undertaking yet by Steven Raichlen, the book is an unprecedented marriage of food and culture. Raichlen, America’s best-selling, award-winning grill expert (there are more than 4 million copies of his Barbecue! Bible books in print) visited 60 countries for this work, collecting 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.

    Here, for example, is how the world does pork: In the Puerto Rican countryside, cooks make Lechon Asado — they stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatinate 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— Raichlen says, "Everything tastes better grilled."

    In addition to the recipes, the book features full-color photographs throughout, and it 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 Charentes region of France, Éclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

    Item: 8258

    Author: Steven Raichlen

    Format: Paperback

  • PROJECT SMOKE

    Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Steven Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. The book includes recipes for 100 enticing, succulent, boldly flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken … even Smoked Chocolate Bread Pudding.

    Illustrated throughout with full-color photographs, this book inspires hunger at every glance and satisfies with every recipe tried.

    Item: 7970

    Author: Steven Raichlen

    Format: Paperback

  • TENDER GRASSFED BARBECUE

    Tender Grassfed Barbecue shows you a new way to prepare grassfed meat and pastured pork using traditional barbecue methods adapted for modern times. This book describes what is different about barbecuing grassfed meat and how to make it come out tender and delicious every time. All the recipes in this book have been specifically created and designed for barbecuing grassfed meat and pastured pork. The step-by-step recipes are detailed and easy to use. Includes more than 120 recipes for barbecued meat. The detailed barbecue techniques presented in this book will be new to most people, but are based on the traditional ways grassfed meat was barbecued throughout history. These timeless and traditional methods are perfect for grassfed meat, and have been adapted for modern times to be easy, yet full of wonderful, traditional flavor. The recipes use traditional flavors from many nations and cultures, even ancient Rome and ancient China. Also included are rediscovered bastes and marinades from the Native American traditions, the gauchos of Argentina, many European nations, the barbecue masters of Sardinia, and more.

    Item: 6142

    Author: Stanley Fishman

    Format: Paperback

  • THE BARBECUE! BIBLE

    This book includes more than 500 of the best barbecue recipes, inventive, delicious, unexpected, easy-to-make and guaranteed to capture great grill flavors from around the world.

    Item: 4494

    Author: Steven Raichlen

    Format: Paperback

  • THE SOUTHERN SLOW COOKER

    With more than 60 recipes for down-home favorites, ranging from Chicken and Cornmeal Dumplings to Buffalo Stout Beer Chili to Brown Beans and Fatback, The Southern Slow Cooker is packed with real Southern flavor. Author Kendra Bailey Morris presents regional classics from all over the South: church potlucks, Cajun and Creole traditions in the bayou, even her West Virginia granny's old recipe book. Morris carefully tested and adapted each recipe for the home kitchen, and the result is a treasure for busy home cooks everywhere. With hardly any active cooking time and featuring affordable ingredients, every dish is simple, convenient and downright delicious.

    Start the slow cooker before work and come home to the mouthwatering aroma of Country-Style Pork Ribs. Or, prep the cooker on Sunday morning and have Breakfast Apples or a Sausage and Tater Tot Casserole ready by brunchtime. Since no Southern meal is complete without a sweet treat at the end, there are even slow cooker desserts, like Molasses Gingerbread, Lemon Blueberry Buckle, and Chocolate and Caramel Black Walnut Candies.

    All of these satisfying, flavor-packed, and wonderfully simple recipes allow you to make the food you love in the time you have available-and will have you and your family begging for seconds.

    Item: 6884

    Author: Kendra Bailey Morris

    Format: Paperback

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