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Black Smoke

African Americans and the United States of Barbecue

by Miller, Adrian

Book - 2021

Miller chronicles smoke-filled stories of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Ameri...Show more Miller chronicles smoke-filled stories of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. Show less

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How to Grill Vegetables

The New Bible for Barbecuing Vegetables Over Live Fire

by Raichlen, Steven

Book - 2021

America's grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques - whether you're eating main dishes tha...Show more America's grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques - whether you're eating main dishes that highlight vegetables, or you're rounding out the barbecue menu with grilled garden-fresh sides. Show less

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Flavors of the Southeast Asian Grill

Classic Recipes for Seafood and Meats Cooked Over Charcoal

by Punyaratabandhu, Leela

Book - 2020

Punyaratabandhu teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela pro...Show more Punyaratabandhu teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces. Show less

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French Grill

125 Refined & Rustic Recipes

by Loomis, Susan Herrmann

Book - 2018

Barbecue was invented in France? So says renowned cookbook author Susan Herrmann Loomis. When the Gauls were racing through lush forests in what is now Br...Show more Barbecue was invented in France? So says renowned cookbook author Susan Herrmann Loomis. When the Gauls were racing through lush forests in what is now Brittany, Normandy and the Loire Valley, hunting wild boar, deer and rabbit, they'd return to the village, build a fire and split their prize from barb queue (head to tail) for roasting. Today, the French are still great barbecuers, though over the centuries they've refined their skills and borrowed methods from other cuisines: the grill from the US, the plancha from Spain, the mechoui from North Africa. Show less

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Sous Vide BBQ

Delicious Recipes and Precision Techniques That Guarantee Smoky, Fall-off-the-bone Bbq Every Time

by Mrvich, Greg

Book - 2018

Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for ...Show more Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book's 50 recipes cover everything from backyard classics to gourmet creations. Show less

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Hardcore Carnivore

Cook Meat Like You Mean It

by Pryles, Jess

Book - 2018

Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere, from slow-smoked barbecue ribs to perfect cowboy steaks. Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere, from slow-smoked barbecue ribs to perfect cowboy steaks. Show less

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Korean BBQ

Master your Grill in Seven Sauces

by Kim, Bill

Book - 2018

Kim translates Korean flavors for the American consumer in a way that is friendly and accessible. This is a Korean-American cookbook, based on gatherings ...Show more Kim translates Korean flavors for the American consumer in a way that is friendly and accessible. This is a Korean-American cookbook, based on gatherings around the grill on weeknights and weekends. Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes for feeding friends and family. Show less

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Pork Chop

60 Recipes for Living High on the Hog

by Lampe, Ray

Book - 2013

These 60 mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new...Show more These 60 mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. Show less

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Grillhouse

Gastropub at Home

by Dobson, Ross

Book - 2011

A celebration of classic gastropub fare Hearty, comforting, classic fare--lip-smacking ribs, perfectly roasted chicken, thick-cut potato chips, all manner...Show more A celebration of classic gastropub fare Hearty, comforting, classic fare--lip-smacking ribs, perfectly roasted chicken, thick-cut potato chips, all manner of steaks--plus starters and sides make this lavishly illustrated cookbook a dangerous one to look at on an empty stomach. Show less

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