Tag Archives: American

American Barbecue Sauces: Marinades, Rubs, and More from the South and Beyond

Kick up your cookout―barbecue sauces, marinades, and more from across the country

Every barbecue master knows―the secret’s in the sauce. American Barbecue Sauces is packed with savory recipes for bastes, glazes, mops, wet and dry rubs, marinades, condiments―and of course, sauces―from all over the United States. Fire up the grill!

From Central Texas to Chicago, and Memphis to the Southwest and beyond, get to know America’s barbecue belt with these explosively flavorful sauces and seasonings. Complete with classic favorites, creative concoctions, and a list of online resources that offer even more mouthwatering recipes, this book has everything you need to take your taste buds on a delicious road trip across the country.

This saucy book includes:

  • Barbecue basics―Discover details about American barbecue, including the big four BBQ regions, the five mother sauces, lesser-known BBQ styles, and more.
  • Marinades, mops, and more―Explore other ways to heat up your barbecue game, with recipes like Cowboy Coffee Beef Rub, Basic Poultry Brine, and Old-Fashioned Glaze.
  • Essential equipment―Convenient lists for stocking your kitchen include pantry items, necessary tools like basting brushes, and nice-to-haves like disposable gloves.

Make your cookout really cook with tasty barbecue sauce recipes from the heart of America. Let’s get cooking!

Baltimore Baseball & Barbecue with Boog Powell: Stories from the Orioles’ Smokey Slugger (American Palate)

Since he started smacking long balls for the Baltimore Orioles, John “Boog” Powell has enjoyed the gustatory delights of his adopted hometown. A four-time All-Star and a fixture in two World Series, Boog also knows how to make one heck of a pit beef sandwich. Backyard barbecues at Boog’s Baltimore row house were once a post-game tradition for the team. After hanging up his spikes, the former MVP set up his now iconic barbecue operation at Camden Yards. Baltimore author Rob Kasper takes a behind-the-scenes look at the life of this smoky slugger from his Florida boyhood through his rise to major-league glory and beyond. Told in Boog’s colorful style, this rollicking journey is spiced with recipes and topped off with interviews from former teammates like Brooks Robinson, Frank Robinson and Jim Palmer.

The Texas Cookbook: From Barbecue to Banquet_an Informal View of Dining and Entertaining the Texas Way (Great American Cooking Series)

This delightful collection captures the flavor and diversity of the cuisine of the Lone Star State. The Texas Cookbook presents recipes ranging from down-home cooking to high-class affairs, from regional favorites to ethnic specialties. Mary Faulk Koock traveled throughout Texas gathering recipes from ranch kitchens and city hostesses. Scattered among these are the author’s anecdotes from her vast and varied encounters with the famous and influential.

In Austin John Henry Faulk, the author’s brother, savors Quail Pie with J. Frank Dobie, Walter Prescott, Roy Bedichek, and Mody Boatright. Fort Worth’s Van Cliburn enjoys the hostess’s biscuits and offers his own recipe for a whole-wheat variety. Here is Lady Bird Johnson’s Peach Ice Cream (the LBJ Ranch) and some expected classics such as Lee’s Chili (Amarillo), Venison Roast (the King Ranch), and Black-eyed Peas with Okra (Austin). But you will also find the unusual in Roasted Wild Turkey (the Hill Country), Fried Apricot Pies (Fredericksburg), and Watermelon Rind Preserves (Luling). Regional contributions shine in Sauerbraten (Kerrville), Salsa Brava (Brownsville) and Crawfish Etouffee (Beaumont).

At the home of friends in Dallas Koock reveals the recipe for Chicken Cannelloni served after an opera. We share in her delight with Persimmon Salad in San Antonio, Cold Breast of Duck with Orange Slices in Houston, and Cebollas Rellenas from the Rio Grande Valley. Where else can you learn the story behind Slumgullion, a purported concoction of Fort Worth’s Amon Carter Sr., and friend Will Rogers, or find the recipe for Pepparkakor (Swedish Ginger Cookies) from the Austin area? Other cities with recipes featured are Tyler, Abilene, Rockdale, El Paso, Waco, Columbus, and Corpus Christi. Much more than a cookbook, this collection offers a look at a way of life and entertaining, Texas style.

Hostess, businesswoman, art patron and supporter, Mary Faulk Koock has attracted people from all walks of life to her great style and love of life through over numerous printings of The Texas Cookbook. This remarkable woman transformed her family home into one of country’s most elegant restaurants, Green Pastures. She traveled widely and well, nurturing a community of artists, politicians, musicians and ranchers across the state. Her capacity to create experiences and build friendships with everyone whose path she crossed transformed dinners and receptions from the simple to the sumptuous.

The Texas Cookbook is a portrait of good food and good company. It goes beyond wonderful recipes and invites us to share the hospitality of leading Texans of the 1960s. Here is a Texas we’ll never know again, peopled by larger-than-life personalities and embellished with a lifestyle of grace and fun. Travel across the state and have breakfast with Van Cliburn, lunch at the world-famous King Ranch, the “eighth wonder of the world,” and dinner with Joan Sutherland and Dorothy and Richard Rogers. Join Mary Faulk Koock as she stages lunch for LBJ, Harry Truman, and Sam Rayburn and a post-concert dinner for pianist Leonard Pennario—and see if you don’t have more fun than Martha Stewart could ever imagine.

Taste of Home American Summer Cookbook: Fast Weeknight Favorites, backyard barbecues and everything in between

Relish every bite of summer with this cookbook that celebrates the flavors of the summer season through over 275 summer classics. Liven up everything from weeknight dinners and backyard bbqs to family reunions and church picnics with these fresh, finger licking classics.

 Relish every bite of summer with this incredible cookbook that celebrates the flavors of the season. Whip up
a quick weeknight meal without heating up the kitchen, toss together the freshest salads and take advantage
of the goodness that today’s farmers markets have to offer. You’ll also find scene-stealing dishes for backyard
barbecues and family reunions, simply impressive contributions to church picnics, the ultimate bring-a-dish
items for wedding and baby showers, and recipes that’ll have the gang cheering at tailgates, pool parties and
other sunny celebrations. Taste of Home American Summer Cookbook offers all the dishes people crave
when the mercury rises. From delicious grilled greats and new takes on corn on the cob to berry desserts and
frosty treats, this iconic cookbook adds a hearty slice of Americana to your table everyday!

Memphis Barbecue: A Succulent History of Smoke, Sauce & Soul (American Palate)

Memphis is equal parts music and food–the products of a community marked with grit and resiliency. The city’s blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky’s, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard’s Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William’s Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and ’60s. Sink your teeth into this rich history chock-full of interviews and insights from the city’s finest pitmasters and ‘cue gurus who continue the long tradition of creating art with meat and flame.