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Hot and Hip Grilling Secrets: A Fresh Look at Cooking with Fire
by Bonnie Matthews

Language

English

Pages

240

Publication Date

June 09, 2015

Product Description
Customer Reviews
<b>What’s the secret to delicious, fast, and healthy cooking? Matches and a grill.</b><br /><br />If you think grilling is just for burgers and hot dogs, think again. <i>Hot and Hip Grilling Secrets</i> is the exciting new cookbook that shows you how much more your grill can do, and how easy and fun it is to cook with fire. Prepare for the week by grilling up flavorful meat and veggies for salads and wraps. Whip up a healthy weeknight stir fry your whole family will love. Host a party without spending the whole day in the kitchen! You won’t believe how many delicious appetizers, entrees, sides, and even desserts you can make on the grill:<br /><br />Tandoori chicken kabobs with grilled tomatoes<br />Grilled Mandarin slaw with peanuts and shrimp<br />Salmon filet grilled on a cedar plank with cherry salsa<br />Ribeye steak with a red rooibos tea rub<br />Grilled zucchini nachos<br />Toasted granola peach crisp<br />And many more!<br /><br /><i>Hot and Hip Grilling Secrets</i> also gives readers a crash course on the tools and techniques that make grilling easier without breaking the bank, plus different types of grilling for all lifestyles and budgets. The book also features gorgeous full-color photographs sure to get you fired up for your new favorite way to cook!<br /><br />Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a <i>New York Times</i> bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Meathead: The Science of Great Barbecue and Grilling
by Meathead Goldwyn

Language

English

Pages

403

Publication Date

May 17, 2016

Product Description
Customer Reviews
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
Grilling and Campfire Cooking (Everyday Cookbook Collection)
by Gooseberry Patch

Language

English

Pages

240

Publication Date

December 31, 2013

Product Description
Customer Reviews
<span><span>Maybe it's the fresh air or the smoky aroma...but we think just about everything tastes better when it's cooked over a fire!<br /><br />For </span><span style="font-weight:bold;">Grilling and Campfire Cooking </span><span>we've gathered plenty of easy recipes to enjoy year 'round. Your family will love Tangy Peach-Glazed Chicken, BBQ Bacon Cheeseburgers, Firecracker Shrimp and Barbecue Spareribs. Round out the menu with Campfire Potatoes and Tomato & Sweet Corn Salad. </span></span><br /><br /><span><span>Mustard & Herb Strip Steak is sure to convince the gang that you're a real grill-master and Kicked-Up Campfire Beans and Pan-Fried Corn Fritters will be hits at your next picnic. For dessert, try Grilled Pineapple Sundaes...yum!</span></span><br /><br /><span><span>Since it can't always be sunny weather, we have a few tricks to get that delicious cookout flavor even on rainy days. Slow-Cooked Kalua Pork and Broiled Honey Chicken are perfect for indoor and RV & camper cooking too. We've included plenty of helpful tips too. So...let's cook out tonight! Hardcover, 224 pages. (9-1/4" x 6-1/2") </span></span>
Franklin Barbecue: A Meat-Smoking Manifesto: A Cookbook
by , Jordan Mackay

Language

English

Pages

224

Publication Date

April 07, 2015

Product Description
Customer Reviews
<b><b><i>New York Times</i> Bestseller • </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.
A Taste of Cowboy: Ranch Recipes and Tales from the Trail
by , Shannon Rollins

Language

English

Pages

256

Publication Date

April 07, 2015

Product Description
Customer Reviews
<b>Irresistible recipes from pantry ingredients by an authentic cowboy and TV veteran</b><br /><br /> Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do.<br /><br /> A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.<br /><br /> With stunning photos of the American West and Kent’s lively tales and poetry, <i>A Taste of Cowboy</i> is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.
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.
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><B>The Barbecue Bible for Smoking Meats</B><BR /><BR /> A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. <I>USA Today</I> says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.<BR /><BR /> “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.”<BR /> —Tom Colicchio<BR /><BR /> “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.”<BR /> —Myron Dixon</DIV>
The Flippin' Awesome Backyard Griddle Cookbook: Tasty Recipes, Pr...
by Paul Sidoriak

Language

English

Pages

Publication Date

June 05, 2018

Product Description
Customer Reviews
<b>FANTASTIC FLAT-TOP GRILLIN’</b><br /><br />Nothing’s more fun than grillin’ up a mess of delicious eats in your own backyard. With the tips, techniques and recipes in this book, you can re-create the authentic restaurant-quality experiences of a classic diner or old-fashioned burger joint in no time. Featuring color photos and clear step-by-step instructions, this book will have you quickly and easily cooking everyone’s favorite dishes like a pro, including: <br />• Diner-Style Omelet<br />• Buttermilk Pancakes<br />• Smashed Burger<br />• Cheesesteak Hoagie<br />• Chicken Fajita Sandwich<br />• Green Chile Turkey Melt<br />• Bacon-Jalapeno–Wrapped Corn<br />• Scallops with Asparagus<br />• Asian-Seared Salmon<br />• Grilled Pineapple with Ice Cream
Fire It Up: 400 Recipes for Grilling Everything
by , David Joachim

Language

English

Pages

416

Publication Date

April 29, 2011

Product Description
Customer Reviews
What can we grill? EVERYTHING! From the best-selling authors of <em>Mastering the Grill</em>, comes the first grill book focused on ingredients. <em>Fire It Up</em> shows today's cooks how to buy, prepare, and grill more than 290 ingredients from beef and pork to chicken, fish, vegetables, fruit, and more. Handy charts explain different cuts, best grilling methods, and perfect doneness. Insider Know-How and Keep It Simple tips solve dozens of dinnertime dilemmas. Gorgeous color photos and useful illustrations bring it all to life. With more than 400 delicious recipes and 160 winning rubs, brines, marinades, and sauces, <em>Fire It Up</em> makes it easy for everyone to become a backyard grill master—no matter what's on the menu. Jam packed with recipes, tips, and illustrations, <em>Fire It Up</em> is THE grill book for this summer.
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
<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 />  

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