Everything Tastes Better Outdoors
Author | : Claudia Roden |
Publisher | : Alfred A. Knopf |
Total Pages | : 436 |
Release | : 1984 |
Genre | : Cooking |
ISBN | : 9780394532592 |
Download Everything Tastes Better Outdoors Book in PDF, ePub and Kindle
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Everything Tastes Better Outdoors PDF full book. Access full book title Everything Tastes Better Outdoors.
Author | : Claudia Roden |
Publisher | : Alfred A. Knopf |
Total Pages | : 436 |
Release | : 1984 |
Genre | : Cooking |
ISBN | : 9780394532592 |
Author | : Sara Perry |
Publisher | : Chronicle Books |
Total Pages | : 366 |
Release | : 2012-07-27 |
Genre | : Cooking |
ISBN | : 1452116865 |
Seventy recipes that let you savor the flavor of bacon any time of day, plus bacon lore, bacon tips, and resources for finding great bacons. From classic breakfast treats like Daddy’s Fluffy Scrambled Eggs with Bacon to elegant main courses of Linguine and Bacon with Vodka Sauce, each savory dish is better than the last. Even desserts are improved with a few bits of this tasty treat. Double-Crunch Peanut Butter Cookies will keep everyone guessing about the secret ingredient! Discover intriguing bacon lore and other practical tips, from the origin of the phrase “bringing home the bacon” to some surprising nutritional facts (seems those tasty little strips aren’t so bad for the hips after all). No matter how you slice it, Everything Tastes Better with Bacon.
Author | : Taste of Home |
Publisher | : Trusted Media Brands |
Total Pages | : 0 |
Release | : 2025-04-01 |
Genre | : Cooking |
ISBN | : |
Enjoy more than 250 easy recipes for barbecues, picnics and block parties as well as al fresco dinners perfect for any night of the week. Make the most of summer with this must-have collection, featuring 250+ recipes ideal for warm-weather dining! Featuring recipes for everything from juicy burgers and savory steaks to grilled corn and brilliant berry desserts, Ultimate Outdoor Cookbook promises to be your go-to cookbook all summer long. Take your love of the outdoors to new heights when you dine outside! Whether you’re whipping up a weeknight dinner on the deck, packing up a picnic basket, planning a baseball tailgate or contributing to the church picnic, this sensational new book has you covered! Learn pro tips on grilling pizzas and preparing desserts over an open flame. Check out foil-packet entrees that cook to perfection on a campfire and discover, snacks perfect for watching the fireworks. You’ll also find new treats to enjoy around the bonfire, impressive contributions to block parties and more. From flame-broiled specialties to swift weeknight suppers, everything tastes better when enjoyed outside. Experience the joy of dining al fresco like never before with Taste of Home Ultimate Outdoor Cookbook. KEY SELLING POINTS: 250+ sensational dishes perfect for outdoor dining, including summer’s best snacks, appetizers, desserts, potluck classics and more. 3-minute and 5-ingredient icons highlight dishes perfect for workweek meals. Prep and cook timelines with each dish help make the most of your time. Nutrition facts with every recipe makes it easy to feed your family right. CHAPTERS Snacks & Appetizers Salads & Sides Grilled Greats Beef Chicken Pork Seafood & More Summer Fun Time for a Picnic Backyard Barbecue Fourth of July Fun Let’s Tailgate Bonfire Bash Summer’s Best Desserts
Author | : Kathleen Hackett |
Publisher | : Hearst Books |
Total Pages | : 180 |
Release | : 2008 |
Genre | : Cooking |
ISBN | : 9781588166647 |
On a warm evening, there s no greater pleasure than gathering around the backyard picnic table and enjoying a great meal with family and friends: pitchers of lemonade, a big bowl of potato salad, a platter piled high with freshly grilled burgers. Now, dining alfresco gets even better, thanks to Country Living Cookouts. With ideas for appetizers, salads, entrees, drinks, desserts, and even condiments, it serves up 90 delicious recipes for everything from simple family dinners to celebratory neighborhood parties. The delectable choices range from well-loved classics to new favorites, including Sage Buttered Corn on the Cob, Chicago-Style Ale-Brined Frankfurters, Herb-Stuffed Grilled Trout, and Praline Ice Cream. Country Living writes the book on putting together a terrific outdoor meal. "
Author | : Yvonne Prater |
Publisher | : The Mountaineers Books |
Total Pages | : 236 |
Release | : 2005-01-24 |
Genre | : Sports & Recreation |
ISBN | : 1594851824 |
* 133 recipes for camping and backpacking * Stories behind the recipes and the people who contributed them * Includes tips on outdoor cooking basics, food drying techniques, and trail food lore Some of the recipes in Beyond Gorp are prized for their camping and backpacking practicality. These include food such as Lead Bread (a brick-like loaf that will keep indefinitely and survive even an air drop). But then there are gourmet offerings (Cashew-Ginger Chicken and Rice and Trail Tiramisu) and ideas on preparing wild foods (Cooked Stinging Nettles). This cookbook is as much about the people behind the recipes and their adventures -- and misadventures -- in the outdoors. Hear the stories behind the titling of Angry Moose Scrambled Eggs and Poison Ivy Pesto with Shrimp. Learn why outdoor writer Tim Cahill needs Fat Cocoa to guarantee a warm night's sleep; understand the expedition fare philosophy of mountaineer Jim Whittaker; and why Celebration Cous Cous was special for writer-conservationists Laura and Guy Waterman. Each of these recipes has been tested by Mountaineers Books staff and friends.
Author | : C. J. Box |
Publisher | : Penguin |
Total Pages | : 401 |
Release | : 2017-03-21 |
Genre | : Fiction |
ISBN | : 0399185488 |
Don’t miss the JOE PICKETT series—now streaming on Paramount+ The Red Desert of Wyoming is a beautiful and punishing place for anybody, even for game warden Joe Pickett and his friend Nate Romanowski in this #1 New York Times bestselling thriller... Nate is off the grid, recuperating from wounds and trying to deal with past crimes, when he is suddenly surrounded by a small team of elite professional special operators. They’re not there to threaten him, but to make a deal. They need help destroying a domestic terror cell in Wyoming’s Red Desert, and in return they’ll make Nate’s criminal record disappear. But they are not what they seem, as Nate’s friend Joe Pickett discovers. They have a much different plan in mind, and it just might be something that takes them all down—including Nate and Joe.
Author | : Janice Anne Costa |
Publisher | : Andrews McMeel Publishing |
Total Pages | : 198 |
Release | : 2005-04 |
Genre | : House & Home |
ISBN | : 9780740750199 |
Provides advice on remodeling a kitchen, discussing reasons to remodel, designs, planning, deciding on a style, finances, buying materials and appliances, installation, finishing touches, and enjoying the new room.
Author | : Jennifer Darling |
Publisher | : Meredith Books |
Total Pages | : 326 |
Release | : 2004-09 |
Genre | : Cooking |
ISBN | : 9780696222139 |
Easy-to-follow, how-to grilling instructions from the collective culinary expertise of the Food Network. Mouthwatering recipes for grilling everything from appetizers to desserts. Flavorful recipes for grilling meats, poultry, and fish using special sauces, marinades, and rubs.
Author | : Andy Brennan |
Publisher | : Chelsea Green Publishing |
Total Pages | : 288 |
Release | : 2019-06-17 |
Genre | : Cooking |
ISBN | : 1603588450 |
Today, food is being reconsidered. It’s a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century’s greatest mistakes. The question is where do we go from here. Author Andy Brennan describes uncultivation as a process: It involves exploring the wild; recognizing that much of nature is omitted from our conventional ways of seeing and doing things (our cultivations); and realizing the advantages to embracing what we’ve somehow forgotten or ignored. For most of us this process can be difficult, like swimming against the strong current of our modern culture. The hero of this book is the wild apple. Uncultivated follows Brennan’s twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda. Apples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. None of this would be possible by following today’s prevailing winds of apple cultivation. In all fields, our cultural perspective is limited by a parallel proclivity. It’s not just agriculture: we all must fight tendencies toward specialization, efficiency, linear thought, and predetermined growth. We have cultivated those tendencies at the exclusion of nature’s full range. If Uncultivated is about faith in nature, and the power it has to deliver us from our own mistakes, then wild apple trees have already shown us the way.
Author | : Walter Levy |
Publisher | : Rowman & Littlefield |
Total Pages | : 209 |
Release | : 2013-11-26 |
Genre | : Cooking |
ISBN | : 0759121826 |
Picnics are happy occasions and have always been a diversion from every day cares. We think of the picnic as an outdoor meal, set on a blanket, usually in the middle of the day, featuring a hamper filled with tasty morsels and perhaps a bottle of wine, but historically picnics came in many forms, served any time of the day. This first culinary history reveals rustic outdoor dining in its more familiar and unusual forms, the history of the word itself, the cultural context of picnics and who arranged them, and, most important, the gastronomic appeal. Drawing on various media and literature, painting, music, and even sculpture, Walter Levy provides an engaging and enlightening history of the picnic.