Barbecues and grilling Books
HarperCollins Publishers Texas BBQ
Book SynopsisThere is only one state in the US which lives up to the epithet 'the best BBQ in the world', and that is Texas.
£18.00
Smith Street Books The Backyard BBQ Bible
Book SynopsisThe Backyard BBQ Bible is your guide to getting the best out of your barbecue – whether it’s a modest charcoal stand-alone or a gas-burning beast with all the bells and whistles. Inside you’ll find more than 100 recipes designed for cooking in the great outdoors. We’ve covered the very best ingredients that taste even better when cooked over a grill – chicken, beef, lamb, pork, seafood and veggies, as well as options for side dishes and even desserts. So fire up and get cooking!
£17.09
University of South Carolina Press From Barbycu to Barbecue: The Untold History of
Book SynopsisAn award-winning barbecue cook boldly asserts that barbecuing is a unique American tradition that was not imported.The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the southern whole carcass barbecuing technique that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century. Haynes's barbycu-to-barbecue history analyzes historical sources throughout the Americas that show that the southern barbecuing technique is as unique to the United States as jerked hog is to Jamaica and barbacoa is to Mexico. A recipe in each chapter provides a contemporary interpretation of a historical technique.Trade ReviewIn From Barbycu to Barbecue, Joseph R. Haynes's exhaustive research gives some much-needed fresh air to barbecue's early, and hazy, history. This is a welcome addition to a growing barbecue canon." —Adrian Miller, James Beard Award-winning author and certified barbecue judge"From Barbycu to Barbecue is the major missing link to understanding true barbecue in the United States. Haynes' years of research and analysis in evaluating the invention of Barbecue is clearly exhibited. This book is necessary for people that want to get the most accurate understanding of barbecue history available." —Howard J. Conyers, Ph.D., barbecue expert"In a field which is still colored by invented traditions, rumors masquerading as facts, Haynes's work stands out as a properly historical act. He has done a fantastic job in finding new material to illuminate more precisely the African, indigenous, and European influences in American barbecue traditions. This is a work that pushes beyond the speculations of the past to establish the parameters of 'the barbecue archive' far more firmly than before." —Andrew Warnes, author of Savage Barbecue: Race, Culture, and the Invention of America's First Food"At first glance, Haynes's assertions may strike some as absurd, but once you read his work and consider his meticulous research, it becomes clear that it's not Haynes that's off the wall but rather the current understanding of the mainstream concerning barbecue's birthplace. . . . Alongside the likes of barbecue scholars Adrian Miller, Daniel Vaughn, and Andrew Warnes, Haynes deserves a much-earned place at the pit where the in-depth conversations of barbecue's history are being had. His commonsense conclusions backed up by his commitment to research result in writing that is essential to better understanding the origins of barbecue." —Joshua Fitzwater, editor and publisher, Southern GritTable of Contents Introduction Chapter 1 Hernando's Barbacoa: Spanish Explorers and Outdoor Cooking in Latin America Chapter 2 Herbert's Patta: The Birth of Jerked Pork in Jamaica Chapter 3 Jean-Baptiste's Boucan: A Seventeen-Century "Caribbean" Picnic Chapter 4 Beauchamp's Barbecado: Native American Food Preservation Chapter 5 Richard's Barbycu: The English Word Barbecue Chapter 6 George's Barbicue: The Beginnings of Southern Barbecue Chapter 7 Juba's 'Cue: The Original Southern Barbecue Chapter 8 Ned's Barbacue: Transatlantic Misunderstandings Chapter 9 Sam's Barbecue: Uncle Sam's Barbecue Tradition Acknowledgments Notes Selected Bibliography Index
£25.16
HarperCollins Publishers Inc The Everyday Squash Cook The Most Versatile
Book Synopsis
£17.82
HarperCollins Publishers Inc Salt Smoke Time
Book SynopsisTrade Review“In the culinary world of the moment, technological prowess is yielding to more ancient and more time- tested techniques…Horowitz celebrates such rediscoveries with this very informative guide to foraging…For those ready to learn new foodways from their forebears, Horowitz presents intriguing and detailed instructions and correlative recipes.” — Booklist “Reading these homesteading, foraging, fishing, and hunting tips and game recipes feels like taking a mountain vacation. Recipes to savor include pickled chanterelle mushrooms and a hunter’s sausage spiked with ground juniper berries.” — Garden & Gun [March 2019 Reading List] “In this new cookbook, [Will Horowitz] pulls from the experiences of his childhood in upstate New York and offers a guide to foraging and approaching the kitchen as a naturalist in the contemporary world. The techniques in the book…aim to connect readers to a survivalist cooking tradition.” — Epicurious [40 New Cookbooks to Buy This Spring] “The man best known for creating the smoked watermelon ‘ham’ has distilled all of his knowledge of foraging, preserving, smoking, salting, and more into this 320-page tome…Gorgeous photography and painstakingly detailed illustrations make this a perfect gift for anyone you know who’s looking to get back to the land.” — Grubstreet
£25.61
HarperCollins Publishers Inc Ed Mitchells Barbeque
Book SynopsisJames Beard Finalist A celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North CarolinaNamed one of the Best Cookbooks of the Year by NPR, Publishers Weekly and The Local Palate: Food Culture of the SouthEd Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It’s a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell’s Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, Ed Mitchell’s Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell’s Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.
£33.75
Quarto Publishing Group USA Inc Vegan Barbecue
Book SynopsisLearn how to slow-smoke all sorts of veggies, fruits, vegan meats, and vegan cheeses in this beautifully photographed book that features 100 soul-satisfying recipes filled with flavor and spice.At last! Now vegans and vegetarians, plus the millions of omnivores and carnivores who are eating more plant-based meals, are invited to join the authentic smoke-cooked BBQ party! Barbecue is famous, of course, as a way to cook meat—but meat is not the only thing you can cook in a smoker. Cooking low and slow over natural wood embers, the core method of genuine ’Q, infuses produce and other plant-based foods, like tofu and tempeh, with rich depths of rustic flavor that you won’t get from a stovetop skillet or steamer.Author Terry Sargent isthe face of vegan barbecue. Southern Living magazine’s “Cook of the Year” for 2021, Terry has perfected the art of vegan barbecue at his renowned GrTrade Review"Celebrated chef Terry Sargent has created a cookbook that is truly one of a kind. He brings his cooking expertise and passion for vegan barbecue together to show the world that vegan barbecue can stand up to regular barbecue any day of the week. This cookbook is inspiring and it covers sauces, salads, sandwiches, and main dishes. Whether you are a part-time vegan or full-time vegan, you can be sure these recipes are not missing any barbecue flavor." * The Daily Meal, "Best Vegan Cookbooks to Read in 2023" *Long praised for his inventive plant-based menus and dishes, Sargent proves that meat isn't the only thing you can cook in a smoker. The cookbook is filled with easy-to-make, simple vegan recipes that both novice home cooks and experts will love. Sargent shows how to slow-smoke everything from vegan cheeses to plant-based meats, vegetables, and fruits. Yes...smoked fruit! Nearly 100 recipes cover appetizers, snacks, main dishes, and more. * USA Today *Table of ContentsIntroduction: My Story CHAPTER 1 Spices, Rubs, Sauces, Salsas, and Marinades CHAPTER 2 Salads CHAPTER 3 Sandwiches CHAPTER 4 “Meaty” Mains CHAPTER 5 Veggie Forward CHAPTER 6 Cheesy Things CHAPTER 7 Smoky Fruits and Sweets CHAPTER 8 Drinks About the Author Index
£18.04
Quarto Publishing Group USA Inc Chiles and Smoke
Book Synopsis Ignite your grill and elevate your barbecue game with more than 65 unforgettable recipes that combine the big, bold flavors of chiles with smoke and fire.It’s time to go beyond salt and pepper brisket! With Chiles and Smoke, professional recipe developer and pitmaster Brad Prose delivers a BBQ book unlike any other. Spanning beef, pork, chicken, seafood, and vegetables, each chapter also incorporates a variety of chiles, from spicy Jalapenos to bitter Shishito Peppers. Explore the alluring union of smoke and heat with recipes including: Beef and Lamb: Smoked Sonoran Chili, Harissa Beef Tacos, Coffee-Rubbed Tritip with Shishito Gremolata, Garlic Mojo Skirt Steak Tacos, Vindaloo-Spiced Lamb Lollipops, Smoked Lamb Barbacoa Banh Mi Chicken: Chipotle Tahini Grilled Chicken, Tandoori Butterflied Chicken Drums, Grilled Adobo-Rubbed Chicken with Creamy Herb Sauce, Grilled CTable of ContentsFOREWORD INTRODUCTION CHAPTER ONE: LET’S HEAT THINGS UP CHAPTER TWO: BRISKET, BURGERS, BEEF & LAMB CHAPTER THREE: WINGS, TINGA & OTHER CHICKEN DISHES CHAPTER FOUR: RIBS, CHORIZO & EVERYTHING PORK CHAPTER FIVE: HALIBUT, SCALLOPS, SHRIMP, SALMON & MORE CHAPTER SIX: SALADS, SIDES & VEGETABLE MAIN DISHES RESOURCES ACKNOWLEDGMENTS ABOUT THE AUTHOR RECIPES BY CHILE INDEX INDEX
£15.19
Schiffer Publishing Ltd Outdoor Kitchens Fireplaces
Book Synopsis
£17.09
Page Street Publishing Co. The Grill Sisters’ Guide to Legendary BBQ: 60
Book SynopsisKick your grilling into high gear with this how-to manual for cooks of all levels. If you want your food to explode with flavour, The Grill Sisters’ easy-to-follow recipes are just what the backyard chef ordered. Having competed alongside world-renowned BBQ experts and as brand ambassadors for Barbeque Galore, these ladies know their way around a grill. They walk you through setting up your grilling equipment, the art of using wood chips and cooking your meat to the perfect temperature, along with all the best ways to prepare food on your grill - searing, basting, smoking and more. This amazing collection of recipes will have you (and everyone else at your table!) coming back for seconds. Show stopping recipes waiting inside include: • Beef Short Ribs with Bourbon BBQ Sauce • Ridiculously Good Chili Espresso Ribeye • Skillet Surf & Turf with Vodka Garlic Butter • Glazed Crispy Skin Salmon & Mango Salsa • Greek Lamb Roast with Lemony Potatoes • Family Favorite Stickiest Pork Ribs • World’s Best BBQ Chicken Wings with Ranch Dipping Sauce Armed with this guide to all things BBQ, you have everything you need to make your next outdoor gathering a hit.
£17.09
Page Street Publishing Co. Blackstone® Griddling: The Ultimate Guide to
Book SynopsisConquer the art of outdoor cooking with this one-stop guide to mastering your Blackstone® griddle. Want to know the best methods for searing, sautéing and indirect cooking on your griddle, or the easiest way to clean and care for your Blackstone®? Are you looking to season your griddle for lasting protection and flavour and serve steaks so perfectly medium rare they’ll earn you a “well done” from family and friends? Thanks to this all-encompassing guidebook from griddling pro Josh Hunt, you’ll confidently commandeer your Blackstone® in no time. Though it might be tempting to serve juicy Jalapeño & Onion Triple Smash Burgers on a weekly (or daily!) basis, you don’t have to limit yourself to beef - make mouthwatering breakfasts, pizzas, tacos, noodle dishes and even desserts on your griddle in addition to all your favourite grill classics. Start your morning with a stack of Blackstone Buttermilk Pancakes, whip up Griddled Shrimp Pad Thai with ease or wow even the toughest food critic with Josh’s bold recipe for Bananas Foster French Toast Grilled Cheese. Armed with this expert guide, your Blackstone® will quickly become your go-to cooking tool for every awe-worthy meal of the day.
£17.09
HarperCollins Focus The Open Fire Cookbook: Over 100 Rustic Recipes
Book SynopsisDiscover all that live-fire cooking has to offer with over 100 delicious recipes in The Open Fire Cookbook.Whether you’re setting up a firepit for a backyard barbecue or going on a camping trip, this book suits all of your outdoor cooking needs. Go back to the basics with chapters dedicated to meat, seafood, vegetables, sides, and more. There is something here for all appetites. Become a fire master as you learn about building a home firepit, fire safety, outdoor cooking essentials, and next-level techniques for cooking over open flames.Inside you’ll find: Over 100 open-flame recipes Insight into proper grilling techniques and how to grill specific cuts of meat Detailed instructions for building and starting a fire Tips for cooking with grates, Dutch ovens, skillets, skewers, and more These bold recipes will bring any meal to life, no matter where you are. Gather your friends and family around the fire for your next meal with The Open Fire Cookbook.
£22.89
Hardie Grant Books BBQ Companion: 180+ Barbecue Recipes From Around
Book SynopsisTake outdoor cooking to the next level with the BBQ Companion, the must-have compendium of recipes by acclaimed Australian chef, TV presenter and barbecue expert, Ben O'Donoghue. With more than 180 diverse and contemporary recipes on and off the barbecue, this book is the ultimate guide for anyone who loves to cook and entertain outdoors, no matter what the occasion or equipment. Be inspired by the exciting world of barbecued food with recipes that cover everything from juicy Mexican suckling pig, delicious Singapore chilli crab or Pancetta kebabs to succulent vegetarian dishes for outdoor dining like Artichokes with lemon, honey, thyme and almond or Grilled Haloumi with lemon and mint – you'll have your friends talking about your barbecue for years. Whether your pride and joy is a simple wire rack over an open fire, an everyday kettle barbecue or a BBQ with all the bells and whistles, the recipes in this book can be cooked on any equipment. In BBQ Companion you'll also find recipes for rubs and marinades, breads, salads and vegetables along with the best drinks and desserts to accompany your meal – everything you'll ever need to make your barbecues the best in the neighbourhood.
£22.10
Quadrille Publishing Ltd DJ BBQ's Backyard Baking: 50 Awesome Recipes for
Book Synopsis60 awesome recipes for baking over live fire from the legendary DJ BBQ team. DJ BBQ's Backyard Baking will take your live fire skills and backyard set-up to the next level, covering everything you ever wanted to know about baking on your BBQ. The standard kettle BBQ is essentially an oven, so why not use it to its potential and get baking? Bake the best ever brioche buns so you can make the ultimate cheeseburger; whip up some rye crumpets to go alongside some amazing pastrami; enjoy a god-tier bacon sandwich using your very own live fire sourdough loaf; throw an epic pizza party for all your friends; and finish off with some sweet treats like smoky chocolate brownies. When it comes to backyard baking the possibilities are endless – put your skills to the test with next instalment from the DJ BBQ team. It's DJ BBQ's Backyard Baking, and it's AWESOME.
£16.00
Aurosory ltd Bản tổng hợp Vịt béo
Book Synopsis
£32.39
HarperCollins Publishers Al Fresco Eats: Easy-peasy grills, barbecues and
Book SynopsisEach Good Housekeeping recipe – triple-tested for perfect results – is guaranteed to stand the test of your occasion, be it a delicious summer picnic or a lazy Sunday barbecue. Packed with old favourites, tasty new ideas, save money, time and effort tips, up-to-date nutritional breakdown, it couldn’t be easier to make fabulous food to eat outside. Good Housekeeping recipes tick all the boxes – They look great They taste delicious They’re easy to make Now, learn how to be a clever cook with this amazing new cookery series. Each Good Housekeeping recipe – triple-tested for perfect results – is guaranteed to stand the test of your occasion, be it a delicious summer picnic or a lazy Sunday barbecue. Packed with good old favourites, tasty new ideas, save money, time and effort tips, up-to-date nutritional breakdown including protein and fibre, and savvy advice throughout, it couldn’t be easier to make fabulous food to eat outside. Other titles in the Good Housekeeping series include Bake Me a Cake, Easy Peasy, Let's Do Brunch, Cheap Eats, Gluten-free & Easy, Low Fat Low Cal, Salad Days, Posh Nosh, Party Food, Flash in the Pan, Roast It!, Great Veg and Slow Stoppers
£5.90
Smith Street Books The BBQ Companion: 50 recipe cards for grilling
Book SynopsisThe BBQ Companion features 50 recipes designed for cooking in the great outdoors. Whether you’ve got plans for a camping trip, a picnic or a backyard dinner, these recipe cards will have you cooking all summer. In the mood for a classic? Try Argentinian beef with chimichurri, grilled buttermilk chicken, or sticky bourbon-bbq short ribs. Or, if you’re looking for something different, there’s Korean bulgogi tofu, haloumi burgers with peperonata, or rum-spiked barbecued banana boats. Each card comes with a different recipe, with enough choices to keep you cooking all summer. So, just shuffle the deck and get grilling! • Covers all the bases, from seafood to steak • Recipes for side dishes and desserts • Includes vegetarian and vegan options
£16.31
Independently Published Green Egg Extravaganza: 101 Recipes for Grilling
Book Synopsis
£10.93
