The Essential New York Times Grilling Cookbook

  • Filename: the-essential-new-york-times-grilling-cookbook.
  • ISBN: 1402793243
  • Release Date: 2014
  • Number of pages: 400
  • Author: Peter Kaminsky
  • Publisher: Sterling Epicure



Collects notable recipes and stories, chosen from the past century of New York times articles on barbecuing and grilling, including Texas-style brisket, grilled plums with star fruit, and barbecued pork tenderloin.

The Kamado Grill Cookbook

  • Filename: the-kamado-grill-cookbook.
  • ISBN: 9780811714686
  • Release Date: 2014-11-01
  • Number of pages: 272
  • Author: Fred Thompson
  • Publisher: Stackpole Books



With its distinctive egg or oval shape, heat-insulating ceramics, and airtight seal, the kamado is a smoker's dream, able to maintain low and slow temperatures for up to 12 hours with no additional charcoal needed. It's the "set it and forget it" of smokers! In addition to smoking, grillmaster Fred Thompson has discovered that the kamado is a wonderful all-round grill. Its ability to maintain precise temperatures means it can take on most any task--grilling, roasting, braising, steaming, even baking--guaranteeing a succulent result infused with delicious smoke flavor. • The Kamado Grill Cookbook contains 193 lip-smackin'-good recipes for everything from brisket and pork shoulder to seafood, poultry, lamb, vegetables, and more. • Explore the reaches of what the kamado can do: smoke your own bacon and sausage; fire it up for Bourbon-Glazed Bone-in Ribeye Steaks; feed friends and family with an Old-Fashioned Oyster Roast; or end a meal with a kamado-baked Pig-Picking Fudge Cake. • Fred will get you started on the right track with Kamado Basics, a primer chapter on everything you need to know to get the very best results from your kamado grill.

The Essential New York Times Cookbook Classic Recipes for a New Century

  • Filename: the-essential-new-york-times-cookbook-classic-recipes-for-a-new-century.
  • ISBN: 9780393247671
  • Release Date: 2010-10-25
  • Number of pages: 960
  • Author: Amanda Hesser
  • Publisher: W. W. Norton & Company



Winner of the 2011 James Beard Foundation Award in General Cooking: All the best recipes from 150 years of distinguished food journalism-a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, the well-known New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.

On the Menu Tangie S Kitchen

  • Filename: on-the-menu-tangie-s-kitchen.
  • ISBN: 9781524555115
  • Release Date: 2017-05-16
  • Number of pages: 278
  • Author: Tangie Holifield
  • Publisher: Xlibris Corporation



If you love food and enjoy to the art of preparing dishes with seasonal produce, then this is the cook book for you. “A Celebration of Spring" is dedicated to the way we are eating right now, and features recipes for traditional and innovative dishes based on regional cooking found in the Southern United States and influenced by the global cuisines of Africa, Asia Europe and South America. Bring the celebration of spring into your home with this enticing collection of recipes including---Almond-Crusted French Toast with Raspberries, Classic Gazpacho, Gumbo Ya Ya, Black Eyed Pea Salad and Coconut Layered Cake. Full- color photographs, that are delightful to look at, along helpful tips and charts are also included to bring the full cooking experience to you at your finger tips. Happy Eating!

1 000 Foods To Eat Before You Die

  • Filename: 1-000-foods-to-eat-before-you-die.
  • ISBN: 9780761183068
  • Release Date: 2015-01-13
  • Number of pages: 1008
  • Author: Mimi Sheraton
  • Publisher: Workman Publishing



The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

Grill School

  • Filename: grill-school.
  • ISBN: 9781681881089
  • Release Date: 2016-06-14
  • Number of pages: 224
  • Author: David Joachim
  • Publisher: Simon and Schuster



"100+ recipes & essential lessons for cooking on fire"--Cover.

Food Lit

  • Filename: food-lit.
  • ISBN: 9781598847062
  • Release Date: 2013
  • Number of pages: 350
  • Author: Melissa Brackney Stoeger
  • Publisher: ABC-CLIO



An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

Man Made Meals

  • Filename: man-made-meals.
  • ISBN: 9780761181330
  • Release Date: 2014-05-06
  • Number of pages: 640
  • Author: Steven Raichlen
  • Publisher: Workman Publishing



Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen. Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.

Fine Cooking in Season

  • Filename: fine-cooking-in-season.
  • ISBN: 9781600853036
  • Release Date: 2011
  • Number of pages: 316
  • Author: Fine Cooking Magazine
  • Publisher: Taunton Press



Presents a guide to choosing and preparing seasonal fruits and vegetables, and includes recipes for such dishes as glazed radishes, cucumber-tomato salad, green chile sauce, cranberry-orange muffins, and ginger ice cream.

Weber s American BBQ

  • Filename: weber-s-american-bbq.
  • ISBN: 9783833857171
  • Release Date: 2016-09-10
  • Number of pages: 304
  • Author: Jamie Purviance
  • Publisher: GRÄFE UND UNZER



"Weber's American Barbecue" - mit Grill-Profi Jamie Purviance auf USA-Roadtrip/FONT Barbecue. Das ist viel mehr als nur ein Grillabend. Es ist ein Event – ein Erlebnis, bei dem Freunde und Familie unter freiem Himmel zusammen feiern und genießen. Es ist schlicht und einfach ein Stück amerikanisches Kulturgut. Niemand weiß das besser als der Weber-Grillexperte Jamie Purviance. Deshalb hat er das echte Barbecue-Feeling für Sie in ein nigelnagelneues Grill-Buch verpackt. Hier erwarten Sie die innovativsten Rezepte und Einblicke in eine moderne Barbecue-Welt. Unvergessliche Barbecue-Rezepte von Jamie Purviance Leise zischt das Fleisch auf dem großen Grill. Die ganze Familie und der gesamte Freundeskreis haben sich an diesem schönen Sommertag draußen im Garten versammelt. Das Geschirr klappert, die Gäste quatschen und lachen ausgelassen. Dieser entspannte Tag wird immer in Erinnerung bleiben, weil Grillen und Essen hier gemeinsam zelebriert werden. Typisch US-Barbecue! Wie Sie das selbst so wunderbar-authentisch hinbekommen? Mit „Weber’s American Barbecue“ – dem großen Standardwerk für BBQ-Know-how und -Rezepte. Hier finden Sie nicht nur die besten Tipps für Barbecue-Smoker & Co., sondern auch jede Menge Rezepte für Seafood, Geflügel, Rind, Lamm, Beilagen, Vorspeisen und Saucen. Original & originell: „Weber’s American Barbecue“ – eine kulinarische Reise Wenn Sie an Barbecue denken, tauchen vor Ihrem inneren Auge Bilder von stiefeltragenden Cowboys auf, die in Texas ein paar glänzende Spareribs auf den Rost werfen? Dieses Klischee kennen wir alle. Aber wussten Sie, dass so ein Barbecue in anderen Ecken der USA ebenfalls Erfolge feiert? Ob North Carolina, New York oder New Orleans – jede Region hat eigene Barbecue-Rezepte, mit einzigartigem rauch-würzigem taste und einer ausgefeilten Technik für die Zubereitung. Jamie Purviance – Weber’s Grill-Profi Nummer eins – ist für sein Barbecue-Buch auf eine Reise durch die Staaten gegangen und hat alle Grill-Geheimnisse für Sie entdeckt. Er nimmt die Tradition des Barbecues unter die Lupe und findet fabelhaft-neue, interessante Kreationen. In Sachen Feuer und Flamme kennt sich Purviance eben aus. Wie kein anderer kann er clevere Tricks und leidenschaftlich-gute Rezepte verraten. Alleine seine „GU-Grillbibel“ verkaufte sich hierzulande eine Million Mal! Jetzt legt er mit „Weber’s American Barbecue“ noch einen obendrauf und wird wahre Grill-Fans mal wieder restlos begeistern. Sie möchten einen Beweis? Sehen Sie selbst: Diese Barbecue-Rezepte dürfen Sie mit „Weber’s American Barbecue“ genießen: „Weber’s American Barbecue“: Ihr exklusiver Blick ins Buch Vorspeisen: Gegrillte Austern mit Bourbon-Speck-Butter, geräucherte Jakobsmuscheln mit Weißwein-Butter-Sauce, geräucherte Hähnchen-Nachos mit Chilicreme und Avocado, geräucherte Buffalo Wings mit Blauschimmelkäse-Dip, geröstete Rauchmandeln mit Rosmarin und viele weitere Rezepte Schwein: Pulled Pork Kansas City, Peanutbutter-Jelly-Ribs, hawaiianische Spareribs mit Kokosnuss-Ingwer-Glasur, Schweinekoteletts mit süßer Sojaglasur und Frühlingszwiebel-Sesam-Reis, Boston Bacon Bomb und viele weitere Rezepte Rind & Lamm: Cheeseburger mit Speck und Kentucky­Bourbon­Sauce, T­Bone­Steaks aus dem Mesquiterauch mit Tomaten­Salsa, Steak auf Texas­Toast mit Espresso­Barbecue­Sauce, Lammkoteletts marokkanisch mit Tomaten­Kichererbsen­Salat, American Kobe Brisket mit Burnt Ends und viele weitere Rezepte Geflügel: Betrunkene Thai­Nudeln mit Hähnchen und Basilikum, Bier­Hähnchen mit Chipotle­Würzpaste, geräucherte Puten­Pastrami, geräucherter Truthahn mit kräuterwürziger Bratensauce und viele weitere Rezepte Seafood: Lachs vom Räucherbrett mit Fenchelsalat und Meerrettichsahne, geschwärzter Fisch und Ananas-Salsa in Tortillas, geräucherte Miesmuscheln mit Bier, Schalotten und Knoblauch, Venusmuscheln aus der Glut mit Chilinudeln und viele weitere Rezepte Beilagen: Gefüllte Kartoffeln mit Käse, Meerrettich und knusprigem Speck, American Coleslaw, Buttermilchbrötchen mit Honigbutter und und viele weitere Rezepte Würzen – Saucen, Marinaden, Laken & Rubs: Süße Senfsauce aus Carolina, Rotwein-Barbecue-Sauce, Chinatown-Marinade, jamaikanische Jerk-Marinade und viele weitere Rezepte Außerdem – Grundlagen und Grillpraxis: Diese Rolle spielen Feuer, Holz, Rauch und Kohle; diese Ausrüstung brauchen Sie; das ist bei einem Smoker besonders wichtig und so funktioniert direktes und indirektes Grillen. Plus: Wie lange muss welches Grillgut auf den Rost, damit es perfekt gelingt? Ein praktischer Überblick mit allen Garzeiten. Lust auf Barbecue bekommen? Dann fackeln Sie nicht lang’: „Weber’s American Barbecue“ kaufen, Freunde und Familie einladen und dann gibt es endlich Beef & Fish so viel Sie wollen!/FONT

The barbecue bible

  • Filename: the-barbecue-bible.
  • ISBN: 383315330X
  • Release Date: 2009
  • Number of pages: 557
  • Author: Steven Raichlen
  • Publisher:



Best Ribs Ever A Barbecue Bible Cookbook

  • Filename: best-ribs-ever-a-barbecue-bible-cookbook.
  • ISBN: 9780761171263
  • Release Date: 2012-04-25
  • Number of pages: 320
  • Author: Steven Raichlen
  • Publisher: Workman Publishing



Say it loud, say it proud: the Best Ribs Ever. The perfect single-subject cookbook for every meat-loving griller, this book, formerly titled Ribs, Ribs, Outrageous Ribs, and updated with a menu chapter’s worth of new recipes, delivers a match made in BBQ heaven: 100 lip-smackingest, mouth-wateringest, crowd-pleasingest, fall-off-the-bone recipes for every kind of rib, from the diminutive, succulent baby back to that two-hands-needed Dinosaur beef rib. Best Ribs Ever celebrates the ingredient that epitomizes barbecue and inspires passion, obsession, and almost primal lust in griller and eater alike. And there’s no one better than Steven Raichlen, America’s foremost and bestselling grilling author, to preside over the religion of the rib. Here’s a bone-by-bone guide to choosing, buying, and handling ribs. Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling to spit-roasting. Plus rubbing, saucing, mopping, resting, serving. And then the recipes: Lone Star Barrel Staves. Tandoori Ribs. Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Thai Sweet Chili Ribs. Maui-Style Short Ribs. Grilled Lamb Ribs with Garlic and Mint. Cousin Dave’s Chocolate Chipotle Ribs. Plus the sides—the beans, the slaws, the potatoes—and, new to this edition, menus, like: Grilled Corn Fritters with Maple Syrup followed by Oak-Grilled Country Style Ribs followed by Grilled Lemon Pie.

The Mom 100 Cookbook Sampler

  • Filename: the-mom-100-cookbook-sampler.
  • ISBN: 9780761172215
  • Release Date: 2012-03-01
  • Number of pages: 250
  • Author: Katie Workman
  • Publisher: Workman Publishing



Enjoy a free sampler from the be-all, end-all cookbook for moms—ten delicious, nutritious, problem solving, and kid friendly recipes from THE MOM 100 COOKBOOK. Natural crowd pleasers like chicken skewers and tacos are joined by a miracle solution for salad-rejecters. There’s a one-pot brownie recipe, plus lifesaving tips and advice for the ages: “To be a good mom, you do not have to cook every meal, or make everything from scratch, or know the provenance of every morsel of food your children eat. Give yourself a break. This cooking thing should be a little bit fun.” Amen. Katie Workman, founding editor in chief of Cookstr.com and mother of two school-age kids, offers recipes, tips, techniques, attitude, and wisdom for staying happy in the kitchen while proudly keeping it homemade—because homemade not only tastes best, but is also better for you (and most economical). Praise for THE MOM 100 COOKBOOK: “One of the best cookbook authors of her generation, Katie Workman is the perfect person to help moms everywhere get delicious meals to the table. I’m waiting for my invitation to her ‘taco night.’”—Bobby Flay, chef, Mesa Grill; author of Bobby Flay’s Bar Americain Cookbook. “These are 100 recipes everyone needs! They’re the classics your family wants with the volume turned up—plus lots of great tips for busy parents. I love the recipes!” —Ina Garten, author of the Barefoot Contessa cookbooks “Katie Workman writes with the confidence of a mom who’s been in the kitchen trenches with two hungry boys and has emerged without a scratch. Katie should be given a trophy for not dumbing down the food she serves her kids, and you’ll want to hug her for all of her smart tips, opinions, and amusing commentary—‘enough with the frozen chicken nuggets’ indeed!” —Amanda Hesser, cofounder of FOOD52.com “At first, Katie Workman’s terrific book made me wish I’d had it when my own kids were little. Then I thought: ‘No, wait. I wish Katie were MY mom.’” —Sandra Boynton, author, artist, and mother of four

Beer Can Chicken

  • Filename: beer-can-chicken.
  • ISBN: 9780761159612
  • Release Date: 2002-05-06
  • Number of pages: 336
  • Author: Steven Raichlen
  • Publisher: Workman Publishing



Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen. An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.

Die Spiegelstadt

  • Filename: die-spiegelstadt.
  • ISBN: 9783641202569
  • Release Date: 2016-10-31
  • Number of pages: 992
  • Author: Justin Cronin
  • Publisher: Goldmann Verlag



Die Zwölf – Wesen der Dunkelheit, Todfeinde der Menschen – sind vernichtet, ihre hundertjährige Schreckensherrschaft über die Welt ist vorüber. Nach und nach wagen sich die Überlebenden aus ihrer eng ummauerten Zuflucht, Hoffnung keimt auf. Auf den Ruinen der einstigen Zivilisation wollen sie eine neue, eine bessere Gesellschaft aufbauen: der älteste Traum der Menschheit. Doch in einer fernen, verlassenen Stadt lauert der Eine: Zero. Der Erste. Der Vater der Zwölf, der den Ursprung des Virus in sich trägt. Einst ein hochbegabter Wissenschaftler, der, seit er seine große Liebe verlor, nur noch von Rachedurst und Wut erfüllt ist. Sein Ziel ist es, die Menschheit endgültig auszulöschen. Seine Truppen sind bereit. Und der Zeitpunkt ist gekommen. Nur Amy vermag ihn jetzt noch aufzuhalten, das Mädchen aus dem Nirgendwo, die einzige Hoffnung der Menschheit. Und so treten sie und ihre Freunde an zum letzten großen Kampf zwischen Licht und Dunkelheit ...

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