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The Ultimate Burger: Plus DIY Condiments, Sides, and Boozy Milksh...
by America's Test Kitchen

Language

English

Pages

256

Publication Date

April 30, 2019

Product Description
Customer Reviews
<b>Achieve burger greatness, with updated classics, regional favorites, homemade everything (from meat blends to pretzel buns), and craft-burger creations, plus fries and other sides, and frosty drinks.</b><br /><br />What is the "ultimate" burger? Ask that question and you will ignite an enthusiastic debate about meats, cooking methods, degree of doneness, bun types, condiments, toppings, and accompaniments. <i>The Ultimate Burger </i>has the best answer to all of these questions: The ultimate burger is what you want it to be. And America's Test Kitchen shows you how to get there.<br /><br />Craving an all-American beef burger? We've got 'em: steak burgers, double-decker burgers, and easy beef sliders. Travel beyond beef, with options for turkey, pork, lamb, bison, salmon, tuna, and shrimp burgers before exploring the world of meat-free burgers, both vegetarian and vegan. Then it's go for broke, featuring out-of-this-world creations like a Surf and Turf Burger, Loaded Nacho Burger, Grilled Crispy Onion-Ranch Burger, and Reuben Burger. You want sides with that? The sides chapter covers the crunchiest kettle chips, the crispiest French fries, and the creamiest coleslaws, and we've even thrown in some boozy milkshakes and other drinks to help everything go down just right. We even guarantee bun perfection with all sorts of homemade buns to lovingly cradle your juicy patties. And we reveal the ATK-approved store-bought buns, ketchups, mustards, and relishes to complement your burger, along with recipes for plenty of homemade condiments like Classic Burger Sauce, Quick Pickle Chips, and Black Pepper Candied Bacon to mix and match with the recipes.
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.
The New Camp Cookbook
by Linda Ly

Language

English

Pages

224

Publication Date

July 01, 2017

Product Description
Customer Reviews
<div>⭐ Amazon Editors' Pick for<b> "Best Cookbook of the Month"</b><b></b></div><div>⭐ <b>"Best Cookbook of the Year" </b>by PureWow</div><div>⭐ As seen in<b> Time Magazine, Outside Magazine, Food & Wine, </b>and<b> Food52</b></div><div><br /><b>There's nothing quite like waking up in the woods and making breakfast in the open air, or gathering with friends around a fire after a long day of hiking.</b><br /><br /> Good food makes for great camping! The two can and should go hand in hand, and the recipes and tips in this book will guide you along the way. This is a book for day trippers, adventurers, campers, and anyone who enjoys cooking outdoors. You'll find organizational advice and cooking techniques, from planning your meals, packing a cooler, and stocking a camp pantry to building a fire, grilling in foil packs, and maintaining heat in a dutch oven. The recipes are presented by meal: breakfast, lunch, snacks, sweets, and all-out feasts. You can choose your own adventure for each occasion, with recipes as easy as <b>Mexican Street Corn Salad</b> and <b>Tin Foil Seafood Boil</b> to more involved dishes like <b>Korean Flank Steak with Sriracha-Pickled Cucumbers</b> and <b>Dutch Oven Deep-Dish Soppressata and Fennel Pizza</b>. All recipes use a standard set of cookware to streamline your cooking in camp, and are marked with icons to help you quickly find a suitable recipe for your cooking style.<br /><br /> Whether you're an aspiring camp chef or a seasoned Scout, you'll find plenty of inspiration in these pages for getting outside and eating well under the open sky.</div>
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>
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.
The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure ...
by Steven Raichlen

Language

English

Pages

289

Publication Date

April 30, 2019

Product Description
Customer Reviews
<DIV><B>Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen.</B><BR /><BR /> Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers.<BR /><BR /> In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.<BR />  </DIV>
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.
by , Jordan Mackay

Language

English

Pages

224

Publication Date

April 09, 2019

Product Description
Customer Reviews
<b>The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the <i>New York Times </i>bestseller <i>Franklin Barbecue</i>. </b><br /><b> </b><br /><b>“This book will have you salivating by the end of the introduction.”—Nick Offerman</b><br /><b> </b><br />Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. <br /> <br />In <i>Franklin Steak</i>, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? <i>Franklin Steak </i>has you covered.<br /> <br />For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
The Backyard Fire Cookbook:Get Outside and Master Ember Roasting,...
by Linda Ly

Language

English

Pages

Publication Date

May 07, 2019

Product Description
Customer Reviews
<DIV><B>Ditch the gas grill and light your fire with this comprehensive guide from the author of <I>The New Camp Cookbook</I>. <I>The Backyard Fire Cookbook</I> offers techniques and recipes to master cooking with live fire and coals, including planking, cast iron, foil packets, and more.</B><BR />  <BR /> There's no denying the thrill of cooking outdoors and the sense of community it brings when people gather around a fire, and in this book, author Linda Ly will teach you how to <B>master the flames</B>. For the adventurous, start by <B>building a home fire pit</B>. It's easier than it sounds and requires minimal investment of time and space. If you'd rather not, that's okay! There are plenty of other options, from <B>vessel fire pits</B> to <B>tabletop grills</B>. Even a<B> charcoal kettle grill</B> will give you more flavor than cooking with gas. Ly also covers everything you need to know about fuel sources (hardwood, hardwood lump charcoal, and smoking wood), her go-to grilling tools and accessories, secrets for stocking an indoor <I>and</I> outdoor pantry, fire making, fire safety, and tips and tricks for grilling more efficiently.<BR /><BR /> You can choose your own adventure with <B>over 70 recipes for ember roasting, wood-fired cooking, charcoal grilling, and foil pack meals</B>. Next-level techniques like dutch oven cooking, grilling a la plancha, and plank grilling are all part of the fun, too. With modern twists on classics and globally-inspired meals like <B>Smoky Ember-Roasted Eggplant Dip</B>, <B>Thai Chicken Pizza with Sweet Chili Sauce</B>, <B>Grilled Oysters with Kimchi Butter</B>, <B>Bacon-Wrapped Meatloaf on a Plank</B>, and <B>Artichoke, Sun-Dried Tomato, and Feta Stuffed Flank Steak</B>, you’ll find a recipe for almost every occasion. This is not a book about low-and-slow barbecue, and you won't find overnight marinades or complicated recipes, either. Ly aims to encourage easy, accessible grilling that you look forward to doing on a weeknight because, quite simply, food just tastes better outside.<BR /><BR /> Whether you're a seasoned home cook or a novice on the grill, <I>The Backyard Fire Cookbook</I> will help you make the backyard your new kitchen.</DIV>
The 9 Best BBQ Side Dishes of All Time
by Nikki Hancock

Language

English

Pages

21

Publication Date

May 14, 2019

Product Description
Customer Reviews
This ebook is packed with the best tried-and-true side dishes perfect for every backyard bbq and gathering. Straight from my kitchen to yours, this book includes my world famous loaded baked potato salad, two pasta salads, broccoli salad, my homemade mac n cheese and more!
The Best Barbecue Treats in one Book: Get the Best out of Your Gr...
by Heston Brown

Language

English

Pages

69

Publication Date

March 21, 2019

Product Description
Customer Reviews
Barbeque meals are on another level of experience, and rightly so. Everything tastes better when it’s smoked. You will need to get a charcoal grill though – that is the first of many steps. Ensure that you buy a good one that you can depend on. It is not even a hard thing to do – there are multitudes of quality grills and smokers on the market.<br /><br />Moving forward!<br /><br />Ideally, any meat is smoked over low heat, preferably on coals and hardwood to get the proper smoky taste. Therefore, you need to design coals for lengthy cooking.<br /><br />Now you are set, but again, not quite. You need to be equipped with the knowledge of how to cook the best barbeque; a cookbook is everything to achieve that. Not just any cookbook, but one designed for this singular purpose, like this one. Inside this book, you will explore 25 different, yet scrumptious barbecue recipes. Imagine how much more fun you are about to have at your parties? Or how delightful your lunches and dinners with your family is about to be? <br /><br />The recipes in this book include Smoked seafood, smoked chicken and turkey, grilled beef, mutton and pork. There are more fun recipes, so why don’t you download this cookbook and unlock everything?<br /><br />

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