Lewis Publishing Company
The Barbecue! Bibleby Steven Raichlen. There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it. "Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking. |
License to Grill by Chris Schlesinger, John Willoughby, Doc Willoughby, Christopher Hirsheimer (Photographer).
The intrepid and irresistibly companionable grillmasters Chris Schlesinger
and John "Doc" Willoughby, authors of the best-selling The Thrill of the
Grill, are back with even more innovative, inspired, everyday and exotic
recipes and techniques for grilling simply great food. This time they've
gone heavy on the lighter fare with more vegetables, more seafood, more
pasta, and more surprisingly grillable fruits-everything from Grilled
Eggplant with Sweet Chile Sauce to Almond-Crusted Grilled Salmon,
Vermicelli with Grilled Shrimp and Spinach, and even Grilled Oranges with
Hoisin Glaze. With chapters on cooking in ashes and cooking on skewers,
Chris and "Doc" offer cooks the license to grill just about everything.
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Smoke & Spice by Cheryl Alters Jamison, Bill Jamison (Contributor).
Barbecue is not about grilling food fast over high heat. That's something
else, delicious in its own right, but something else entirely. Barbecue is
about marginal cuts of meat (for the most part), about smoke, about fires
burning so low and slow you hardly ever see the flicker of a flame.
Barbecue is about succulent pork ribs as dark as sin just falling off the
bone and dripping with glorious sweet pork godliness. Or enjoying the
effects that 12 to 18 hours of smoking has on beef brisket.
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The Thrill of the Grill : Techniques, Recipes, & Down-Home Barbecue by Chris Schlesinger, John Willoughby (Contributor). Gone are the days when grills were considered only for hamburgers and hot dogs. The authors of the lively book make grilling exotic with spicy, taste thrills such as Duck Steak with Cumin, Molasses and Ancho Chili Glaze, and Jerk Chicken with Banana Guava Ketchup. The Thrill of the Grill is the taste of things to come. More than 200 recipes. Illustrations. |
Grilling for Dummies by Marie Rama, John F. Mariani. Grilling for Dummies is much more than a cookbook of grilling recipes. Like other Dummies cookbooks, it goes a step further and supplies the reader with numerous tips and secrets that identify potential problems within each recipe. Take grilling a simple hamburger as an example. One of the most common mistakes people make is pressing down on the patty as it sizzles on the grill. But pressing the patty releases most of the delicious juices into the fire and results in tougher burgers. Our book gives you lots of this type of information that helps you hone your grilling techniques. |
The Firehouse Grilling Cookbook : 150 Great Grilling Recipes Plus Safety Tips by Joseph T., Jr. Bonanno. Joe Bonanno certainly knows his way around a fire. He's a working New
York City firefighter, personal trainer, and firehouse cook extraordinaire.
And now he lights your culinary fires in The Firehouse Grilling
Cookbook with 150 simply delicious recipes including beef, lamb, pork,
fish and shellfish, chicken and turkey, even fruits and vegetables.
And who better to trust on the subject of grilling than a fireman? The
firehouse feasts served up here will satisfy all your burning desires for
that smoky barbecue taste. Try the Wine-Smoked Salmon Fillets, the
Classic Grilled Steak, and "Burned Fingers" Lamb Rib Chops.
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Dinosaur Bar-B-Que: An American Roadhouse
John Stage, Nancy Radke, James Scherzi.
Dinosaur Bar-B-Que kicked into gear in 1983 when John Stage, a Harley-loving biker with a taste for barbecue, took to the road cooking sandwiches on a sawed-in-half 55-gallon drum at "biker gigs" up and down the East Coast. Stage sampled world-class barbecue in Virginia, Texas, North Carolina, and Memphis, soaking up "the Southern barbecue vibe" (and picking up Creole, Asian, and Cuban influences along the way) before setting up shop in Syracuse, New York, in 1988. Dinosaur Bar-B-Que: An American Roadhouse captures the reach-out-and-taste-it smell of slow-cooked barbecue that hits you two blocks away from the "genuine honky-tonk rib joint," where outfront a row of gleaming Harleys stand at attention and inside a sassy, ready-to-bust-your-chops wait staff cuts through the eclectic crowd of bikers, students, suits, and blues lovers (there's live music almost nightly), serving up half-racks of Dinosaur-Style Ribs, Texas Beef Brisket, and Honey Hush Corn Bread.
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Biker Billy's Hog Wild on a Harley Cookbook:
200 Fiercely Flavorful Recipes to Kick-Start Your Home Cooking from Harley Riders Across the USA
by Bill Hufnagle.
The typical Harley-Davidson owner, according to a recent New York Times article, is 45 years old with an average income of $78,300. Why such a person would be interested in Milwaukee Proud Beer and Cheese Soup, or the frozen peas in Crankcase Curry, is just part of the Biker Billy mystery. The other part is how Hufnagle (Cooks with Fire; Freeway-a-Fire) has managed to find enough uses for jalape¤os, tomato sauce and kidney beans to generate this third volume of his gourmand-on-wheels series. Actually, many of the 200 recipes are borrowed from fellow motorcycle addicts from across the country.
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Baking
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Cherry Hill, NJ 08034
856-783-8009
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