Hibachi Barbecue in the American Manner
Author | : George E. Engler |
Publisher | : |
Total Pages | : 140 |
Release | : 1954 |
Genre | : Barbecuing |
ISBN | : |
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Author | : George E. Engler |
Publisher | : |
Total Pages | : 140 |
Release | : 1954 |
Genre | : Barbecuing |
ISBN | : |
Author | : George E. Engler |
Publisher | : |
Total Pages | : 336 |
Release | : 1952 |
Genre | : Barbecuing |
ISBN | : |
Author | : George E. Engler |
Publisher | : |
Total Pages | : 306 |
Release | : 1956 |
Genre | : Cooking |
ISBN | : |
Author | : George E. Engler |
Publisher | : |
Total Pages | : 306 |
Release | : 1956 |
Genre | : Cooking |
ISBN | : |
Author | : Gaku Homma |
Publisher | : North Atlantic Books |
Total Pages | : 292 |
Release | : 1993-01-14 |
Genre | : Cooking |
ISBN | : 9781556430985 |
Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.
Author | : William Shurtleff |
Publisher | : Soyinfo Center |
Total Pages | : 2523 |
Release | : 2012 |
Genre | : Fermented soyfoods |
ISBN | : 1928914446 |
Author | : George Foreman |
Publisher | : Simon and Schuster |
Total Pages | : 232 |
Release | : 2002-06-04 |
Genre | : Cooking |
ISBN | : 074321191X |
King of the ring and king of the grill, George Foreman joins forces with chef Barbara Witt to provide all-new dishes for grill and rotisserie cooking. The recipes in this book can be prepared indoors, using an electric or stovetop grill; or outdoors, on an electric, charcoal, or gas-powered barbecue. Grilling is healthful and quick. If you do a little work in advance, once you fire up the grill, dinner can be ready in a matter of minutes. So dishes like Rib Roast with Rosemary and Roasted-Garlic Wine Sauce, Chicken Breasts with Peanut Sauce, Ginger Honey Duck, and Curried Salmon Steak become easy weeknight dinners instead of party fare. Foreman and Witt have created delicious recipes for grilled meats, poultry, seafood, vegetables, innovative grilled salads and pasta sauces -- even pizza. Complete with full nutritional information, the recipes reflect an international range of flavors -- Caribbean, Pan-Asian, and Latin -- and provide new twists on all-American favorites. In the recipe introductions and in the vegetable chapter, there are suggestions for side dishes, some of which can be prepared on the grill alongside the main course. You'll find everything you need to know about equipment; ways to maximize flavor by using seasoning rubs, pastes, marinades, and brines; and there are sources for the best meats and ingredients. While these dishes are full of big flavors, the ingredients can be found in any well-stocked supermarket. Whether you want a quick-fix family meal, a backyard barbecue feast, or an elegant dinner party, you'll find the perfect recipe in George Foreman's Big Book of Grilling, Barbecue, and Rotisserie.
Author | : |
Publisher | : |
Total Pages | : 868 |
Release | : 1966 |
Genre | : Paperbacks |
ISBN | : |
Author | : Steven Raichlen |
Publisher | : Workman Publishing Company |
Total Pages | : 289 |
Release | : 2019-04-30 |
Genre | : Cooking |
ISBN | : 1523505486 |
Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.
Author | : Steven Raichlen |
Publisher | : Workman Publishing Company |
Total Pages | : 785 |
Release | : 2003-04-22 |
Genre | : Cooking |
ISBN | : 0761159584 |
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).