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barbque

50 Hot Sauce Recipes: Easy hot sauce recipes you can make at home from scratch with fresh or dried peppers (Eddy Matsumoto Best Sellers)

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Get the hot sauce recipes everyone is talking about from the wildly popular Eddy Matsumoto Low-calorie, easy, flavorful hot sauces that will leave your family asking when you found time to become a professional chef. “I never knew you could make your own hot sauce AND that it was so much better than the stuff you get at the store. Thanks, Eddy!!!” – Alicia Bradley “My husband loves your hot sauces. They go on everything.” – Abby Anderson “If you love hot sauce you need to pick up a copy of this book. Lots of amazing recipes and some really creative ingredients.” – Mike Katzenberg (Chile Pepper Website)

barbque

Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue

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It’s easy for any backyard chef to serve up tantalizing food from the grill! Cook your way to barbecue glory right in your own backyard with a mentor, master teacher, and true practitioner of the art, Baron of Barbecue Paul Kirk! Recipes include: Terrific T-Bone Steak with Redeye Marinade The Baron’s Famous Barbecued Brisket Ancho- and Chiptole-Rubbed Pork Loin Smokehouse Spareribs Garlicky Barbecued Leg of Lamb Spicy Green Onion Sausage Barbecued Polynesian Chicken Black Pepper Shrimp Smoky Hickory and Brown Sugar Cured Salmon Grilled Potato Salad Toasted Sesame Oriental Cabbage Slaw Barbecued Beer Beans for a Big Crowd

Product Features

  • Paul Kirk’s Championship Barbecue Cookbook
  • THE HARVARD COMMON PRESS/HAROLD IMPORTS

grilling

Bobby at Home: Fearless Flavors from My Kitchen: A Cookbook

With 165+ recipes, Bobby Flay opens up his home and shares his bold, approachable style of cooking for family and friends, along with his no-nonsense, essential advice for home cooks.

Welcome to Bobby’s, where powerhouse flavors rule the day. In his most personal cookbook yet, Bobby shares over 165 bold, approachable recipes he cooks at home for family and friends, along with his well-earned secrets for executing them perfectly. Everyday favorites–from pan-seared meats and hearty pastas to shareable platters of roasted vegetables, bountiful salads, and casual, homey desserts–go bigger and bolder with Bobby’s signature pull-no-punches cooking style. Expect crowd-pleasing classics taken to the next level with exciting flavors, such as Spanish-style shrimp and grits, pumpkin pancakes with apple cider syrup, and sticky-savory-sweet Korean BBQ chicken. Riff on go-to dishes just as Bobby does with his master recipes for essentials, along with creative variations that take the base recipe in a range of directions to suit your mood, such as crispy bacon glazed with pomegranate molasses, deviled eggs topped with fried oysters, and mussels steamed in a heady green curry broth. With Bobby by your side, cooking at home just got a lot more exciting.

camp chef

Pizza Camp: Recipes from Pizzeria Beddia

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Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”
 
Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.
 
With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like:
 
–Bintje Potato with Cream and Rosemary
–Collard Greens with Bacon and Cream
–Roasted Corn with Heirloom Cherry Tomato and Basil
–Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
 
Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.
 
 

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  • ABRAMS

barbque

BBQ USA: 425 Fiery Recipes from All Across America (Barbecue! Bible Cookbooks)

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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin’ or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There’s grill-crazy California, where everything gets fired up – dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It’s a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

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  • Used Book in Good Condition