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The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and...
by Bill West

Language

English

Pages

198

Publication Date

September 12, 2017

Product Description
Customer Reviews
<p><strong>The ultimate guide to a smokin’ good BBQ—<em>The Complete Electric Smoker Cookbook</em> heats the party up for you.</strong></p><p>Electric smokers make it easier than ever to perfect the age-old art of smoking meat, but how do you figure out the right timing, temperature, and wood pairings? Packed with expert tips and over 100 mouthwatering recipes for your preferred brand of electric smoker, <em>The Complete Electric Smoker Cookbook</em> is all you need to master the A-Zs of BBQ.</p><p><em>The Complete Electric Smoker Cookbook</em> contains:</p><ul> <li><strong>Expert Techniques—</strong>for every electric smoker including temperatures, times, wood types, rack placement, and more</li><li><strong>Over 100 Finger Lickin’ Recipes—</strong>specifically designed for your brand of electric smoker, from popular meat and seafood recipes to side dishes and dessert</li><li><strong>Handy Guides—</strong>for the perfect BBQ from start to finish with menus, recipe pairings, and whiskey recommendations</li></ul><p><em>The Complete Electric Smoker Cookbook</em> includes recipes such as: Buffalo Chipotle Wings, Smoked Beer Can Chicken, Hickory-Smoked Pork Loin, Fireball Whiskey Meatballs, Bourbon-Marinated Beef Roast, Cajun Shrimp, Peppercorn Tuna Steaks, Smoked Mac and Cheese, Smoked Brie with Brown Sugar and Pecans, and much more!</p><p>Get ready to have a smokin’ good time with <em>The Complete Electric Smoker Cookbook</em>.</p>
Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irres...
by Steven Raichlen

Language

English

Pages

336

Publication Date

May 10, 2016

Product Description
Customer Reviews
<DIV>From America’s “master griller” (<I>Esquire</I>), 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.<BR /><BR /> Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. <I>Project Smoke</I> 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.    <BR /><BR /> Illustrated throughout with full-color photographs, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.<BR /><BR />  </DIV>
Prepper's Cookbook: 155 Survival Recipes and Tips on How to Store...
by Micheal Sherman

Language

English

Pages

240

Publication Date

January 10, 2018

Product Description
Customer Reviews
<h1><font>Getting Your FREE Bonus</font></h1><br /><p>Download this book, read it to the end and see <strong>"BONUS: Your FREE Gift"</strong> chapter after the conclusion.</p><br /><h1>Prepper's Cookbook: 155 Survival Recipes and Tips on How to Store Food</h1><br /><h2>Book 1. Prepper's Freezer Meals: 30 Easy And Cheap Freezer Meals Recipes</h2><br /><h2>Book 2. Prepper’s Cookbook: Canning And Preserving Meat Recipes</h2><br /><h2>Book 3. Off-Grid Guide: Top 20 Long-Lasting Foods & The Top 15 Unusual Everyday Items That Will Keep You Well-Fed After SHTF (Disaster Preparedness)</h2><br /><h2>Book 4. Survival Food Storage: 20 Best Lessons How To Store Food And Water</h2><br /><h2>Book 5. Prepper's Cookbook: Top 20 Easy and Tasty Survival Recipes in Mason Jars (Prepper canning, prepping)</h2><br /><h2>Book 6. Edible Wild Plants: Top 25 Summer Plants You Can Find In The Forest: Identify, Harvest, And Prepare</h2><br /><p><strong>Download your E book "Prepper's Cookbook: 155 Survival Recipes and Tips on How to Store Food" by scrolling up and clicking <em>"Buy Now with 1-Click" button!</em></strong></p>
Meathead: The Science of Great Barbecue and Grilling
by Meathead Goldwyn

Language

English

Pages

403

Publication Date

May 17, 2016

Product Description
Customer Reviews
<DIV>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</DIV>
Franklin Barbecue: A Meat-Smoking Manifesto
by , Jordan Mackay

Language

English

Pages

224

Publication Date

April 07, 2015

Product Description
Customer Reviews
<b>A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.</b><br /><br />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.<br />  <br /> 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. <i>Franklin Barbecue</i> 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.
Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, T...
by Steven Raichlen

Language

English

Pages

352

Publication Date

May 02, 2017

Product Description
Customer Reviews
<DIV>Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.<BR /><BR /> Steven Raichlen, America’s “master griller” (<I>Esquire</I>), has completely updated and revised his bestselling 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.<BR /><BR /> There are over 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.<BR /><BR />  </DIV>
Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off ...
by Molly Gilbert

Language

English

Pages

305

Publication Date

December 02, 2014

Product Description
Customer Reviews
<DIV><P>It’s the one-pot meal reinvented, and what is sure to become every busy cook’s new favorite way of getting dinner on the table. It’s <I>Sheet Pan Suppers</I>—a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Molly Gilbert’s inspired approach. <BR /><BR /> The virtue of cooking on a sheet pan is two-fold. First there’s the convenience of cooking everything together and having just one pan to clean up. Then there’s the cooking method—roasting, baking, or broiling—three techniques that intensify flavors; in other words, food tastes better when cooked on a sheet pan (move over, slow cooker). But the real genius here is Molly Gilbert’s fresh, sophisticated approach. There are easy dinners for weeknight meals— Chicken Legs with Fennel and Orange; Soy-Mustard Salmon and Broccoli; Roasted Pork Tenderloin with Squash, Apples, and Onions. Special occasion meals—Rack of Lamb with Herby Bread Crumbs and Buttered Carrots; Asparagus and Black Cod in Parchment. Meatless meals—Israeli Couscous–Stuffed Peppers. Plus surprise extras, including in-a-snap party snacks—Baked Brie and Strawberries, Corn and Crab Cakes with Yogurt Aioli; quick brunch dishes like Greens and Eggs and Ham, and Baked Apricot French Toast; and, of course, dessert—Stone Fruit Slab Pie, Halloween Candy S’mores. <BR /><BR /> Maximum ease, minimal cleanup, and mouthwatering recipes. In other words, a revelation that will change the way we cook.</P></DIV>
South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfe...
by Matt Moore

Language

English

Pages

288

Publication Date

April 25, 2017

Product Description
Customer Reviews
In <i>The South's Best Butts</i>, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt's most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig—the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without "all the fixin's" to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain…this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.
Koreatown: A Cookbook
by , Matt Rodbard

Language

English

Pages

272

Publication Date

February 16, 2016

Product Description
Customer Reviews
<b>A <i>New York Times</i> bestseller and one of the most praised Korean cookbooks of all time, you'll <b>explore the foods and flavors of Koreatowns across America through this collection of 100 recipes.</b><br /><br /></b>This is not your average "journey to Asia" cookbook. <i>Koreatown</i> is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes. <br /><br />It's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. <i>Koreatown</i>, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.
Pitmaster: Recipes, Techniques, and Barbecue Wisdom
by , Chris Hart

Language

English

Pages

224

Publication Date

March 01, 2017

Product Description
Customer Reviews
<P><B>Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. </B></P><P>There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.</P><P><I>Pitmaster </I>is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a seasoned vet. Recipes begin with basics such as cooking chicken thighs on a grill and expand to roasting whole hogs over hickory coals. The cornerstone of all successful barbecue recipes is proper smoker operation, and instructional photos and tutorials for using all classic smoker types are featured as well.</P><P>Each chapter features a guest pitmaster who is an expert in their given region or style of barbecue cooking. Chapters on backyard cooking and tailgating offer the basics of becoming a successful barbecue cook. Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Memphis-Style Baby Back Ribs. Regional side dishes, tasty cocktails for a crowd, and simple desserts round out each chapter's offerings.</P>

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Kind Reader Monthly Drawing (March 2017)

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