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: 9780811760447
  • Release Date: 2014-11-15
  • Number of pages: 272
  • Author: Fred Thompson
  • Publisher: Stackpole Books



Because of the airtight seal it can achieve, the ceramic-insulated kamado grill is the "fix it and forget it" of the smoking world. Bring the grill to temperature, put on your brisket, ribs, or pork shoulder, lock down the grill, and it will maintain temperature for 5 to 12 hours, no added fuel needed. In The Kamado Grill Cookbook, Fred Thompson teaches the special techniques needed for kamado grill success.

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.

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.

Weber s New Real Grilling

  • Filename: weber-s-new-real-grilling.
  • ISBN: 9780544859425
  • Release Date: 2016-01-01
  • Number of pages: 336
  • Author: Jamie Purviance
  • Publisher: Houghton Mifflin Harcourt



Grilling out is an essential part of the American culture, and Weber's name is synonymous with barbecue, bringing friends and families together to create moments that make lasting memories. Weber's New Real Grilling celebrates the joy of being in the backyard and gathering around the grill. Complete with more than 200 simple, classic, and—most of all—drop-to-your-knees delicious recipes, this book explores the foods and flavors that are made for grilling: the very best recipes for beef, pork, poultry, and seafood, small plates, vegetables and sides, desserts, and the best rubs, marinades, brines, and sauces. Find basic grilling skills, valuable tips, and tried-and-true techniques in Weber's New Real Grilling that will turn any griller into an expert outdoor entertainer. Weber's New Real Grilling includes: 200 delicious recipes, each with a full-color photo A guide on mastering the basics, including essential tools, advice on how to stock the griller's pantry, knife skills, common techniques, and more Tips on various grill set ups, different fuel types including lump charcoal and how to us and control it, plus grill cleaning essentials and safety Advanced Training on how to get the most from your grill with smoke cooking basics, rotisserie cooking, pizza on the grill, and using a wok to stir-fry on the grill Grill skills sections with tips, tricks, and how-tos of barbecue favorites for perfect steaks, ribs, turkey, and salmon Fun detours into the past with classic recipes from Weber's grilling archives -- complete with an update for modern palates Classic remix recipes which dive into Weber's grilling archives and update classic recipes for the modern palate.

Salt Block Cooking

  • Filename: salt-block-cooking.
  • ISBN: 9781449435936
  • Release Date: 2013-05-28
  • Number of pages: 160
  • Author: Mark Bitterman
  • Publisher: Andrews McMeel Publishing



This is the definitive text on Himalayan salt blocks, written by the man who wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt! “Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, you’ll learn the half-billion-year history of the only food that starts as a rock.” ––Steven Raichlen, author of the Barbecue! Bible series and host of Primal Grill on PBS “Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn.” ––Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern on the Travel Channel “Salt Block Cooking is an essential guide to working with salt blocks. It opens readers’ eyes to possibilities never imagined before and gives a unique perspective on a completely new and interactive way to cook. Mr. Bitterman has changed the way I cook every day. He made me understand that salt is the most essential part of the seasoning process and is just as important as the ingredient itself. I encourage you to follow Mr. Bitterman’s lead and I promise you will never think about salt in the same way again.” ––Vitaly Paley, chef/owner of Paley's Place Bistro and Bar, Imperial, and Portland Penny Diner; coauther of The Paley's Place Cookbook A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With crystals of rose, garnet, and ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly tasty. Guided only by a hunger for flavor and an obsession with the awesome power of salt, award-winning author Mark Bitterman pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more. Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and salt-frozen Parmesan ice cream!

Feeding the Fire

  • Filename: feeding-the-fire.
  • ISBN: 9781579655570
  • Release Date: 2015-04-29
  • Number of pages: 264
  • Author: Joe Carroll
  • Publisher: Artisan Books



Accompanied by more than 75 recipes for making incredible fire-cooked foods at home, the owner of the acclaimed Fette Sau and St. Anselm restaurants in Brooklyn, New York, provides his top 20 lessons for making succulent barbecue and grilled meats and the perfect sides to accompany them.

Weber s Charcoal Grilling

  • Filename: weber-s-charcoal-grilling.
  • ISBN: 0376020474
  • Release Date: 2007-02-01
  • Number of pages: 256
  • Author: Jamie Purviance
  • Publisher: Oxmoor House



Anyone with half a taste bud knows the difference a good charcoal fire can make. There is no mistaking the effects of its woodsy aromas or the primordial satisfaction of grilling over crackling flames and glowing embers. Now Weber, the inventor of the first covered charcoal grill, presents the definitive book on this unique grilling style, which lately has been surging in popularity. Thoroughly researched and handsomely designed, Webers Charcoal Grilling cookbook holds the most captivating examples of charcoal grilling and authentic barbecue from around the globe. More than 100 triple-tested recipes take readers through the full range of a charcoal grills versatility, including seared steaks, roasted vegetables, smoked fish, barbecued ribs, wood-fired pizzas, and much more. The pages of Webers Charcoal Grilling cookbook dazzle with more than 150 color photographs, one for each recipe, plus many more for illustrating essential grilling techniques and barbecue secrets. Additional photos and stories document a culture woven together by unforgettable personalities, an amazing culinary history, and a passionate appreciation for cooking over a live fire.

The Complete Meat Cookbook

  • Filename: the-complete-meat-cookbook.
  • ISBN: 054734760X
  • Release Date: 2001-09-25
  • Number of pages: 592
  • Author: Bruce Aidells
  • Publisher: Houghton Mifflin Harcourt



“Grass-fed.” “Organic.” “Natural.” “Pastured.” “Raised Without Antibiotics.” “Heirloom Breed.” Meat has never been better, but the vast array of labels at today’s meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method. The definitive book for our time, The Great Meat Cookbook includes • hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye • handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion • at-a-glance guides to all the major cuts, with a full-color photo of each • recipes for handcrafted sausages, pâtés, confits, and hams • recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb • recipes for underappreciated parts that make delicious dishes without breaking the bank With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.

The Stone Reader Modern Philosophy in 133 Arguments

  • Filename: the-stone-reader-modern-philosophy-in-133-arguments.
  • ISBN: 9781631490729
  • Release Date: 2015-12-07
  • Number of pages: 768
  • Author: Peter Catapano
  • Publisher: W. W. Norton & Company



A timeless volume to be read and treasured, The Stone Reader provides an unparalleled overview of contemporary philosophy. Once solely the province of ivory-tower professors and college classrooms, contemporary philosophy was finally emancipated from its academic closet in 2010, when The Stone was launched in The New York Times. First appearing as an online series, the column quickly attracted millions of readers through its accessible examination of universal topics like the nature of science, consciousness and morality, while also probing more contemporary issues such as the morality of drones, gun control and the gender divide. Now collected for the first time in this handsomely designed volume, The Stone Reader presents 133 meaningful and influential essays from the series, placing nearly the entirety of modern philosophical discourse at a reader’s grasp. The book, divided into four broad sections—Philosophy, Science, Religion and Morals, and Society—opens with a series of questions about the scope, history and identity of philosophy: What are the practical uses of philosophy? Does the discipline, begun in the West in ancient Greece with Socrates, favor men and exclude women? Does the history and study of philosophy betray a racial bias against non-white thinkers, or geographical bias toward the West? These questions and others form a foundation for readers as the book moves to the second section, Science, where some of our most urgent contemporary philosophical debates are taking place. Will artificial intelligence compromise our morality? Does neuroscience undermine our free will? Is there is a legitimate place for the humanities in a world where science and technology appear to rule? Should the evidence for global warming change the way we live, or die? In the book’s third section, Religion and Morals, we find philosophy where it is often at its best, sharpest and most disturbing—working through the arguments provoked by competing moral theories in the face of real-life issues and rigorously addressing familiar ethical dilemmas in a new light. Can we have a true moral life without belief in God? What are the dangers of moral relativism? In its final part, Society, The Stone Reader returns to its origins as a forum to encourage philosophers who are willing to engage closely, critically and analytically with the affairs of the day, including economic inequality, technology and racial discrimination. In directly confronting events like the September 11 attacks, the killing of Trayvon Martin, the Sandy Hook School massacre, the essays here reveal the power of philosophy to help shape our viewpoints on nearly every issue we face today. With an introduction by Peter Catapano that details the column’s founding and distinct editorial process at The New York Times, and prefatory notes to each section by Simon Critchley, The Stone Reader promises to become not only an intellectual landmark but also a confirmation that philosophy is, indeed, for everyone.

Project Smoke

  • Filename: project-smoke.
  • ISBN: 9780761189077
  • Release Date: 2016-05-10
  • Number of pages: 320
  • Author: Steven Raichlen
  • Publisher: Workman Publishing



From America’s “master griller” (Esquire), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts. 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 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. Then the 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, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.

Franklin Barbecue

  • Filename: franklin-barbecue.
  • ISBN: 9781607747215
  • Release Date: 2015-04-07
  • Number of pages: 240
  • Author: Aaron Franklin
  • Publisher: Ten Speed Press



A New York Times best selling 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. From the Hardcover edition.

The Essential New York Times Book of Cocktails

  • Filename: the-essential-new-york-times-book-of-cocktails.
  • ISBN: 1604335874
  • Release Date: 2015-10-13
  • Number of pages: 448
  • Author: Steve V. Reddicliffe
  • Publisher: Cider Mill Press



More than 350 drink recipes old and new with great writing from the writers from The New York Times. The ritual and refined atmosphere of cocktail mixing has made a glamorous return. The cocktail hour has re-emerged as one of America’s favorite pastimes and one of our favorite ways to entertain. And what more urbane repository of great cocktails is there, than the New York Times? Steven Redicliffe, the well-known New York Times drinks columnist, brings his signature voice and expertise to this compendium of influential and delicious recipes from mixologists and bartenders from everywhere, especially Manhattan and its boroughs. Cocktail aficionados will find the many treasured recipes they have mixed for years—the classics with a modern twist like the Martini, an Old-Fashioned, the French 75, a Negroni —as well as favorites from the new generation of elixirs borne of the new craft distilling boom. Redicliffe has carefully curated this essential collection of 300-plus recipes, and his chapter introductions showcase the history of American and International mixology. Witty and fascinating headnotes, sprinkled throughout, make the collection special. The Essential New York Times Cocktail Book though is also filled with great writing from New York Times famed journalists such as Frank Bruni, Florence Fabricant, Eric Asimov, Rosie Schaap, Robert Simonson, William L. Hamilton, William Grimes and many more. This complete compendium is arranged by cocktail type, with fabuous essays interspersed throughout. Included are notes on how to set up your bar, stock, and run it. Filled with tips and tricks of the trade, from famous writers and mixologists from aorund the world, The Essential New York Times Book of Cocktails is the only compendium you will ever need to entertain at home, whether it’s just for two, or for pleasing a crowd.

Meathead

  • Filename: meathead.
  • ISBN: 9780544018501
  • Release Date: 2016-05-17
  • Number of pages: 400
  • Author: Meathead Goldwyn
  • Publisher: Houghton Mifflin Harcourt



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

Emeril at the Grill

  • Filename: emeril-at-the-grill.
  • ISBN: 9780061878954
  • Release Date: 2009-04-28
  • Number of pages: 272
  • Author: Emeril Lagasse
  • Publisher: Harper Collins



If you know Emeril, you know that he always takes cooking to the next level. And when it comes to grilling, that means that instead of hamburgers he's making Pork and Chorizo Burgers with Green Chile Mayo. Instead of corn on the cob, he's got Grilled Corn with Cheese and Chile. Anyone can grill a chicken, but only Emeril would come up with Northern Italian–Style Chicken Under a Brick (yes—a brick!). And while we all love peach pie, how about Grilled Peaches with Mascarpone and Honey? You've never grilled like this before. The 158 recipes in this book are easy, fast, and make every meal a party. And why should grilling happen only in the summer? Emeril at the Grill is full of techniques for both indoor and outdoor cooking, so you can keep the party going all year round. From drinks (Watermelon Margaritas) to meats (Grilled Marinated Flank Steak with Chimichurri Sauce, anyone?), from salads (Watercress, Avocado, and Mango Salad) to desserts (ever grill a banana split?), this is a grilling book like no other.

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