As much as Duke enjoyed a well-prepared piece of meat, what John Wayne loved best about a meal was how it brought everyone together. In this new magazine, you’ll find recipes, techniques and even some Wayne family tips to help ensure your next backyard cookout is one for the ages. Recipes include: War Wagon Burgers Freedom Fajitas, Grilled Tequila Chicken Chili-Rubbed Pork Tenderloin and more!
The second collection of stories from a group of writers in Hixson, TN. The group is composed of writers very different styles and genres, in age, experience, political outlook, and their stance on the Oxford comma. They have again created an eclectic collection of short stories. Their hope is that you find an author whose style you like, who stirs your emotion with a phrase, who plants a story in your mind that you remember long after you’ve put the book aside. This year, the profits from their collection of stories will again go to support a regional arts or writing program. The profits from sales of the first edition will go to the Young Southern Student Writers sponsored by the Southern Lit Alliance and UTC’s Department of English to help offset the cost of the awards ceremony they hold each year.
Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? Cold or hot, sweet or savory, street food is everyone’s temptation.
Anissa Helou loves street food. When she travels, she stops at every tea cart, sandwich stand, and candy stall to trade stories with local vendors and learn the recipes that tempt the crowds. Join her on a fascinating adventure around the Mediterranean, where eating on the street is a way of life. Learn the secret ingredients to the perfect Stuffed Mussels sold on the streets of Istanbul. Come along to a Berber woman’s Moroccan Bread stall in Marrakech. Buy a sweet, sticky Semolina Cake from a cart in Cairo. From simple salads to fragrant barbecues to irresistible dips and drinks, each dish can be enjoyed on its own, or two or three may be combined to make a meal. With lively black-and-white photographs from Anissa’s travels and more than eighty-five fast, flexible, flavorful recipes, Mediterranean Street Food offers home cooks the chance to experience the tastes of distant lands without leaving the kitchen.
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.
Winner, Barbara Sudler Award, Colorado Historical Society, 2010
It’s no overstatement to say that the state of Texas is a republic of barbecue. Whether it’s brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas’s cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket.
Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue’s themes—food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue’s connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer—to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue.
