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| Author | : Derek Wolf |
| Publisher | : |
| Total Pages | : 215 |
| Release | : 2021-05-25 |
| Genre | : Cooking |
| ISBN | : 1592339751 |
Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world.
| Author | : Lex Taylor |
| Publisher | : Sterling Epicure |
| Total Pages | : 0 |
| Release | : 2017 |
| Genre | : Barbecuing |
| ISBN | : 9781454921516 |
Grilled meats, and their flavorful sauces, marinades, and rubs--that's the primal pleasure Lex Taylor explores in Grill Fire. More than just a collection of recipes, this cookbook teaches the art and technique of grilling, from creating a backyard Brazilian churrascaria to making your own chicken wing racks. Along with tasty variations on the burger and dog, Taylor's globally influenced dishes include Japanese kobe slices with umami tare sauces, Mexican rotisserie chicken, and Cameroonian Snapper.
| Author | : Michael Symon |
| Publisher | : Clarkson Potter |
| Total Pages | : 242 |
| Release | : 2018-04-03 |
| Genre | : Cooking |
| ISBN | : 0804186588 |
Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.
| Author | : Russ Faulk |
| Publisher | : |
| Total Pages | : |
| Release | : 2018-11-03 |
| Genre | : |
| ISBN | : 9780692042809 |
Cookbook for outdoor cooking enthusiasts, including grilling, smoking and pizza making.
| Author | : Francis Mallmann |
| Publisher | : Artisan Books |
| Total Pages | : 321 |
| Release | : 2014-09-23 |
| Genre | : Cooking |
| ISBN | : 1579655378 |
Featured on the Netflix documentary series Chef’s Table “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.
| Author | : Jamie Purviance |
| Publisher | : Oxmoor House |
| Total Pages | : 0 |
| Release | : 2007-02-01 |
| Genre | : Cooking |
| ISBN | : 9780376020475 |
Anyone with half a taste bud knows the difference a good charcoal fire can make. There is no mistaking the effects of its woodsy aromas or the primordial satisfaction of grilling over crackling flames and glowing embers. Now Weber, the inventor of the first covered charcoal grill, presents the definitive book on this unique grilling style, which lately has been surging in popularity. Thoroughly researched and handsomely designed, Webers Charcoal Grilling cookbook holds the most captivating examples of charcoal grilling and authentic barbecue from around the globe. More than 100 triple-tested recipes take readers through the full range of a charcoal grills versatility, including seared steaks, roasted vegetables, smoked fish, barbecued ribs, wood-fired pizzas, and much more. The pages of Webers Charcoal Grilling cookbook dazzle with more than 150 color photographs, one for each recipe, plus many more for illustrating essential grilling techniques and barbecue secrets. Additional photos and stories document a culture woven together by unforgettable personalities, an amazing culinary history, and a passionate appreciation for cooking over a live fire.
| Author | : Joshua Piven |
| Publisher | : Chronicle Books |
| Total Pages | : 321 |
| Release | : 2010-07-01 |
| Genre | : Reference |
| ISBN | : 0811873609 |
Best-seller history repeats itself with this dynamic new "almanac" format that broadens the scope and content of the Worst-Case Scenario handbooks. The Worst-Case Scenario Almanac: History offers step-by-step illustrated scenarios on how to win a joust, survive in a dungeon, and overcome other plights of yesteryear, but the volume also features hundreds of pages of additionaland hilariousinformation in the form of lists (the worst jobs to have during the Industrial Revolution), offbeat profiles (Attila the Hun, Idi Amin), Worst-Case Wisdom (bad advice), descriptions of disasters narrowly averted, and much more. Packed with charts, graphs, maps, and timelines, The Worst-Case Scenario Almanac: History is an invigorating look at all that's gone wrong in the past and the best way to prepare for the future.
| Author | : Francis Mallmann |
| Publisher | : Artisan |
| Total Pages | : 289 |
| Release | : 2009-06-02 |
| Genre | : Cooking |
| ISBN | : 1579656498 |
James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
| Author | : Karen Brooks |
| Publisher | : Chronicle Books |
| Total Pages | : 160 |
| Release | : 2002-03 |
| Genre | : Cooking |
| ISBN | : 9780811831390 |
"Dressed to Grill" is certain to appeal to the way women cook today: fast andfurious, with a healthy nod to low-fat ingredients.
| Author | : Eric Werner |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2020-03-24 |
| Genre | : Cooking |
| ISBN | : 0399582371 |
Anyone can learn to cook outside over a fire with this dazzling guide to setting up an outdoor kitchen, featuring practical tips and 80 recipes from the award-winning chef of Hartwood in Tulum, Mexico. Chef Eric Werner cooks nearly every dish served at Hartwood over wood fire, without gas or electricity, and when he's not at the restaurant, he's making delicious meals for his family, grilled in his own backyard outdoor kitchen. In this book, Werner shares the secrets to and recipes for simple, unrestricted, foolproof outdoor cooking in a way that reimagines the way you cook at home. Whether you already have a grill or have never cooked outdoors before, The Outdoor Kitchen provides all the tools and inspiration you need. Featuring step-by-step blueprints for constructing your own outdoor kitchen plus variations and modifications for store-bought grills, this handbook shows you how to build a high heat quickly and achieve a perfect sear. The recipes range from grilled meats, fish, and vegetables to marinades, quick pickles, cocktails, and desserts, including: Grilled Lamb Chops and Burnt Cherries Rib Eye for One with Onion Jam Salmon and Almond-Tarragon Salsa Verde Grilled & Pickled Zucchini Grilled Romaine with Smoked Fish Dressing Burnt Strawberry Ice Cream Whether you're cooking for yourself or your family on a weeknight or entertaining guests on the weekend, all the recipes are straightforward, with just a few ingredients and simple methods, for dishes that emphasize fresh flavor and the magic of wood-fired cooking.
