Tag Archives: Crisp

Foodi Crisping/Grilling Pressure Cooker Holiday Cookbook: Over 400 Holiday Recipes to Flex your Air Crisp, Grilling, Pressure cooker and Dehydrator Function

Recipes for Thanksgiving, Christmas, New Year and Thanksgiving

There are few kitchen devices that have transformed home cooking as much as the Foodi. For anyone familiar with this multi-function cooker, this should not come as a surprise. After all, what other appliance can churn out soups that have the depth of flavour associated with slow simmering in a fraction of time? Can turn fibrous sweet potatoes into buttery goodness in just 5 minutes and pungent onions into sticky caramelized jam? And also save you the stress of grilling outside with the new extraordinary grilling functionFoodi is currently the latest top trending cooking appliance in the world, isn’t it crazy how quickly you can turn the pressure-cooked food into something that comes out of the grill with delicious crispness?Unlike these stovetop pressure cooker of the past, Foodi is both safe and easy to use. It has a foolproof safety mechanism that enables you to open it only when it is safe to do. It has clearly labeled buttons like pressure cook and sauté that removes any guesswork. And it has digital countdown, no need to set timer in your head.The appliance can be used to replace the cooking features of a slow cooker, a dehydrator, a roaster, a steamer, grill machine and an oven. That’s six(6) whole appliances into one, providing an endless array of cooking possibilities for so many users. Food in this appliance will become both tender on the inside and crispy on the outside, which is easily the best combination for texture for any recipe that you can imagine.The book contains over 400 recipes with nutritional information for all the whole holiday. You get to flex all the cooking functions of the Foodi because the recipes in this cookbook covers the Baking/Roasting, Grilling, Air Crisp, Dehydrator and Saute function of the foodi. The scrumptious recipes are classified in Breakfast, Turkey and Chicken, Side dishes, Appetizers and Snacks, Pork/Fish and Lamb, Vegan/Vegetarian, Dessert and Dehydrator recipe.

Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

From America’s “master griller” (Esquire), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts.

Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding.    

Illustrated throughout with full-color photographs, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.

 

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  • Project Smoke Seven Steps to Smoked Food Nirvana Plus 100 Irresistible Recipes from Classic Slam Dunk Brisket to Adventurous Smo

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Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavorful recipes for smoking every kind of food, from starters to desserts.

Project Smoke describes Raichlen’s seven steps to smoked food nirvana, including 1. Choose Your Smoker; 4. Source Your Fuel; 7. Know When Your Food Is Done. There’s an in-depth rundown on various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete exposition of woods: and ways to smoke—cold smoking, hot smoking, smoke-roasting and smoke-braising. Then the recipes, all big-flavored dishes. Bacon-Crab Poppers. Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and Jamaican Jerk Chicken. Even desserts and cocktails—Smoked Chocolate Bread Pudding or a Mezcalini, anyone?

Illustrated throughout with gorgeous full-color photographs, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.

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