The game of baseball may be as American as apple pie, but it’s also as Caribbean as a Cubano sandwich, as Greek as a grilled lamb burger, and as Canadian as pulled-pork poutine. Taste of the Game is a culinary celebration of the cultures, traditions and stories that have helped to turn America’s greatest pastime into a global obsession. Inside, you’ll find interviews with 6 MLB legends; David Ortiz, Omar Vizquel, Harold Reynolds, Eric Karros, Vinny Castilla, and Byung-Hyun Kim along with 30 regional grilled recipes inspired by the teams of Major League Baseball and the cities they call home.
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- The game of baseball may be as American as apple pie, but it’s also as Caribbean as a Cubano sandwich, as Greek as a grilled lamb burger, and as Canadian as pulled-pork poutine. Taste of the Game is a culinary celebration of the cultures, traditions and stories that have helped to turn America’s greatest pastime into a global obsession.
- Inside, you’ll find interviews with 6 MLB legends; David Ortiz, Omar Vizquel, Harold Reynolds, Eric Karros, Vinny Castilla, and Byung-Hyun Kim along with 30 regional grilled recipes inspired by the teams of Major League Baseball and the cities they call home.
One hundred innovative and exciting recipes for the backyard griller–inspired by the live-fire and asador cooking traditions of Latin America and the authors’ popular restaurant, Ox, in Portland, Oregon.
Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes—inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox—that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend.
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“Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places―in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil―each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.
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Vegetarian fare has never been so quick, diverse, or delicious. In this updated version of her best-selling classic, Andrea Chesman presents more than 250 recipes that demonstrate the scope and versatility of grilled vegetarian meals. Vegetables cooked on the grill take on a sweet and smoky taste that’s irresistible, and these simple, sophisticated dishes will appeal to vegetarians, and meat-eaters alike. With recipes ranging from Brie, Cranberry, and Pistachio Quesadillas to Marinated Roasted Pepper and Olive Salad, from Grilled Eggplant Steak Sandwiches to Spinach-Feta Pizza, from Wok-Grilled Vegetable Lo Mein to Tandoori-Style Vegetable Kabobs, The New Vegetarian Grill amply demonstrates the wealth of vegetarian fare you can prepare on your gas or charcoal grill. In addition to updated recipes, this new edition features expanded information on grilling techniques and equipment options. Explore a world of wholesome, flavorful vegetarian cuisine—without leaving your own backyard.
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If you love the taste of barbecue but worry about cooking the perfect steak or if you’re a whiz with burgers but want to grill other foods or if you harbor aspirations of presenting your own smoked brisket to a panel of trained judges, then this book is for you. BBQ Brian has spent more than a decade smoking and grilling foods, competing against other pit masters and learning from some of the best in the business. And not only does he regularly win awards for his barbecue and House of Q BBQ sauces, but he’s now one of the most sought-after teachers around. Why? Because he tells a great story, makes learning fun and easy and freely shares his recipes and his love of good food. Grilling with House of Q is part handsome cookbook, part instruction manual and part story collection. The result is that rare volume that entertains and becomes your go-to for delicious, no-fail smoked ribs, shrimp tacos, pulled pork and pit beansor burritos, mac ’n’ cheese and baklavaall prepared on your grill and all eagerly anticipated by friends, backyard neighbors and barbecue judges.
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Pellet Grills from all your favorites, Traeger, YOYO, inlcuding grill covers and grill grates!