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Start with a dry rub or start with a wet marinade; in Jerk Helen Willinsky proves that the possibilities for jerked food are almost endless. Willinsky grew up in Kingston and still lives on Jamaica. She knows the real flavors of the island as well as how to cook jerk properly. Jamaica is brought to life in this volume--you can smell the smoke and feel the fiery tingle of great jerk while visions of sun and steel drumming keep you company in
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Title: Rotisserie & BBQ Recipe Collection. (As seen on TV)
Binding: Paperback
Publication date: 2004
Pages: 240
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Total Customer Reviews: (7)
In The Art of Wood-Fired Cooking, Andrea Mugnaini shares the methods and recipes that she has perfected over the last twenty years of teaching. With her advice and instruction, it's easy to create and cook mouthwatering wood-fired dishes such as pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts. Andrea Mugnaini is the founder of Mugnaini Imports and the Mugnaini Wood-Fired Cooking School. When she is not teaching, Andrea
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While sizzling slabs of ribs hog the spotlight, the real star of a good barbecue is often a fantastic side dish. In The Big Book of Barbecue Sides, grill master and ’cue aficionado Rick Browne presents an inspiring collection of accompaniments made both on and off the grill. The first cookbook dedicated to sides that complement grilled foods, it features more than 125 recipes — both classic and contemporary — for a mouth-watering array of s
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Features 353 recipes including how-to information on grilling-and 16 color photos! Innovative and modern dishes with easy-to-find ingredients and easy-to-follow instructions. Known as "King of Q" in Canada, Chef Ted Reader is widely acclaimed for his cooking's cheeky inventiveness and fabulous flavors.
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The Steaklover's Companion by Frederick J. Simon, executive vice president of Omaha Steaks, the mail order meat company, serves up information as plain and unadorned as a slab of meat in a steakhouse. There's some history in the introduction written by Merle Ellis, a.k.a. "The Butcher," a food personality who focuses on meat. He also explains where steaks come from on the steer and how the various cuts differ. The meat of the book consists
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Just in time for the height of grilling season, this meat-and-potatoes cookbook not only offers the best recipes for steak, ribs, and chops but also serves as a great resource for basic information about cooking, buying, and serving them. Great sides and fixin's round out the recipe mix.
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Total Customer Reviews: (24)
After the tremendous success of her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and the beloved movie that followed, author Fannie Flagg received thousands of requests from all over the world asking for recipes from the little cafe of her Alabama childhood that was the model for the cafe in her novel. Now, she joyfully shares those recipes, in what may well be the first cookbook ever written by a satisfied customer rather than a c
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Joe Famularo demonstrates that all the great flavors that come with grilling no longer mean high-fat cooking. He offers basic rules for healthful cooking and eating, including using leaner cuts of meat, cooking with less added fat, using less salt and sugar, and planning meals with less meat and more fish and vegetables. 57 full-color photos. .
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Total Customer Reviews: (13)
The fans are roaring, the pigskin is flying, and only one thing is missing . . .grub. Acclaimed author Ray 'Dr. BBQ' Lampe has created this cookbook specifically for NFL fans, with delicious recipes easy enough for the novice chef and also designed to travel to the game. Although most recipes center around the tailgater's sacred grill, the cookbook also includes sections on sandwiches, side dishes, desserts, and refreshing drinks. With photos of
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