The Barbecue! Bible 10th Anniversary Edition

Workman Publishing Company - Add in the full-color, and it's a true treasure. And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, easy-to-make, inventive, unexpected, delicious, and guaranteed to capture great grill flavors from around the world. A new section has been added with answers to the most frequently asked grilling questions, quick solutions to common mistakes, plus Steven's proven tips, and more.

Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900, 000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes.





How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook

Workman Publishing Company - There are techniques for smoking ribs, rotisserieing a whole chicken, tofu, barbecuing a fish; for grilling pizza, vegetables, shellfish, fruit, cooking the perfect burger, and s'mores. With more than 1, from how to set up a three-tiered fire to how to grill a prime rib, 000 full-color photographs, How to Grill shows 100 techniques, a porterhouse, a pork tenderloin, or a chicken breast.

Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Prosciutto-Wrapped, Grilled Side of Salmon with Mustard Glaze, Rosemary-Grilled Scallops—and hundreds of inside tips. Winner of an iacp cookbook award, how to grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” Tom Colicchio.

How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook - A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done.





Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

Workman Publishing Company - Barbecue sauces, personality, depth, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, and soul. And the book now has full-color photographs throughout.  . Steven raichlen, has completely updated and revised his bestselling encyclopedia of chile-fired rubs, plus mops, buttery bastes, sambals, slathers, America’s “master griller” Esquire, pack-a-wallop sauces, lemony marinades, and chutneys.

There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. It’s a cornucopia of all the latest flavor trends, mexican, drawing from irresistible Thai, Indian, Jamaican, and French cuisines, Italian, Cajun, as well as those building blocks from America’s own barbecue belt.

Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too - It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.





Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised & Updated with 32 New Recipes!

Chronicle Books LLC - Including the basic tools required to get started, secrets and methods from the state's masters, and step-by-step directions for barbecuing every cut of meat imaginable, this comprehensive book presents all the info needed to fire up the grill and barbecue Texas-style. The 100 recipes include 32 brand-new ones such as Smoke-Braised Beef Ribs and an extremely tender version of Pulled Pork.

Originally published only in print in 2002, this revised and updated edition explores all the new and exciting developments from the Lone Star State's evolving barbecue scene. Profiles on legendary pitmasters like Aaron Franklin are featured alongside archival photography covering more than 100 years of barbecue history.

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised & Updated with 32 New Recipes! - If barbecue in Texas is a religion, this book is its bible.





Ben & Jerry's Homemade Ice Cream & Dessert Book

Workman Publishing Company - New york Super Fudge Chunk. The celebrated Heath Bar Crunch. But the best part comes next. Dastardly mash, raisins, featuring nuts, and hunks of chocolate. In addition to ben & jerry's 11 greatest hits, with candies and cookies, here are recipes for ice creams made with fresh fruit, sundaes, and recipes for sorbets, with chocolate, and baked goods.

Oreo Mint. With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Ben & jerry's homemade ice cream & dessert book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class they were already the two widest kids on the field to their "graduation" from a $5.

Ben & Jerry's Homemade Ice Cream & Dessert Book - 00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.





Grilling with Veggies

Workman Publishing Company - Just say no to boiling or steaming! whether it’s a mushroom, a potato, or an eggplant, a zucchini, that veggie belongs on the grill--and in Grilling with Veggies, Steven Raichlen teaches you how to grill it perfectly every time. Catalan grilled artichokes from Spain join Sesame-Grilled Oyster Mushrooms from Korea for a mixed grill that’s full of showstoppers.

Note: grilling with veggies is an excerpt from Steven Raichlen’s award-winning The Barbecue! Bible®. Barbecue! bible is a registered trademark of Steven Raichlen and Workman Publishing Co. Inc. Includes grilling times and techniques for common and not-so-common vegetables as well as twenty-five recipes for unique grilled-vegetable sides hailing from all over the world.





Alton Brown: EveryDayCook: A Cookbook

Ballantine Books - One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here my agent says that’s my “wheelhouse”, a lot of attention went into the photos, which were all taken on my iPhone take that, but unlike in my other books, Instagram and are suitable for framing.

Real people don’t talk like that. Sure, one day i was sitting around trying to organize my recipes, i’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, and I realized that I should put them into a personal collection.

Alton Brown: EveryDayCook: A Cookbook - As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:   • morning: buttermilk lassi, peach punch pops • later: cider house fondue, “enchilasagna” or “lasagnalada” • afternoon: green grape cobbler, nitrous pancakes  • coffee break: cold brew coffee, crispy chickpeas, chocapocalypse Cookie  So let’s review: 101 recipes with mouthwatering photos, Garam Masalmon Steaks • Anytime: The General’s Fried Chicken, Mussels-O-Miso, Open Sesame Noodles, Overnight Coconut Oats, Seedy Date Bars • Noon: Smoky the Meat Loaf, Roasted Chile Salsa, Lacquered Bacon, Savory Greek Yogurt Dip • Evening: Bad Day Bitter Martini, a plethora of useful insights on methods, Grilled Cheese Grilled Sandwich, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.

That last part is from the PR office. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. New york times bestseller • this cookbook has 101 delicious recipes for home chefs of all abilities. My name is alton Brown, and I wrote this book.





Momofuku

Clarkson Potter - This is a must-read for anyone who truly enjoys food. Chef david chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, though wracked with mishaps, which, happened at light speed.

A once-unrecognizable word, fuku, toronto, ssäm bar, and milk bar, ko, Má Pêche, Nishi, it's now synonymous with the award-winning restaurants of the same name in New York City Momofuku Noodle Bar, and Sydney. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location yes, the pork buns are here.

Momofuku - With 200, 000+ copies in print, this new york Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku.





The Vegetable Gardener's Bible, 2nd Edition: Discover Ed's High-Yield W-O-R-D System for All North American Gardening Regions: Wide Rows, Organic Methods, Raised Beds, Deep Soil

Storey Publishing, LLC - Succeed with fussy plants, try new and unusual varieties, and learn how to innovatively extend your growing season. With thorough profiles of hundreds of popular varieties, The Vegetable Gardener’s Bible provides expert information and an inspiring roadmap for gardeners of all skill levels to enjoy abundant homegrown vegetables.

Smith’s legendary high-yield gardening method emphasizes wide rows, raised beds, organic methods, and deep soil.





Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller

Houghton Mifflin Harcourt - Complete with more than 200 simple, and—most of all—drop-to-your-knees delicious recipes, vegetables and sides, small plates, desserts, and the best rubs, marinades, poultry, brines, classic, and seafood, this book explores the foods and flavors that are made for grilling: the very best recipes for beef, pork, and sauces.

. Find basic grilling skills, valuable tips, and tried-and-true techniques in Weber's New Real Grilling that will turn any griller into an expert outdoor entertainer. Weber's new real grilling includes:200 delicious recipes, pizza on the grill, and moretips on various grill set ups, knife skills, tricks, ribs, turkey, common techniques, plus grill cleaning essentials and safetyAdvanced Training on how to get the most from your grill with smoke cooking basics, and using a wok to stir-fry on the grillGrill skills sections with tips, rotisserie cooking, each with a full-color photoA guide on mastering the basics, different fuel types including lump charcoal and how to us and control it, including essential tools, advice on how to stock the griller's pantry, and how-tos of barbecue favorites for perfect steaks, and salmonFun detours into the past with classic recipes from Weber's grilling archives -- complete with an update for modern palatesClassic remix recipes which dive into Weber's grilling archives and update classic recipes for the modern palate.

Weber's New Real Grilling: The Ultimate Cookbook for Every Backyard Griller - Grilling out is an essential part of the American culture, and Weber's name is synonymous with barbecue, bringing friends and families together to create moments that make lasting memories. Weber's new real grilling celebrates the joy of being in the backyard and gathering around the grill.





Franklin Barbecue: A Meat-Smoking Manifesto

Ten Speed Press - A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When aaron franklin and his wife, opened up a small barbecue trailer on the side of an Austin, interstate in 2009, Texas, Stacy, they had no idea what they’d gotten themselves into.

Franklin barbecue 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, ridiculously delicious barbecue, cooking mind-blowing, better than you ever thought possible.

Franklin Barbecue: A Meat-Smoking Manifesto - 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. Today, critically lauded, franklin barbecue has grown into the most popular, and obsessed-over barbecue joint in the country if not the world—and Franklin is the winner of every major barbecue award there is.