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Author: Editors of Fox Chapel Publishing Publisher: Fox Chapel Publishing ISBN: 163741403X Category : Cooking Languages : en Pages : 270
Book Description
There are times when a guy actually likes to cook—times like tailgating parties, hunting trips, clambakes, and whenever beer is involved! If you're looking for recipes for these "special" occasions, you'll find plenty of great options in this testosterone-laden cookbook. From barbecue sauces to meat-n-potatoes to beer and beyond—you'll find over 100 crowd-pleasing recipes for grilling, smoking, frying and more. Cook it your way, with bold flavors and easy guy-friendly recipes. Discover the secrets of camp cooking in foil packs. Find out what to do with that big fish you caught. Get creative recipes for sauces, rubs and other seasonings. Use your cooler the right way to keep food fresh and organized at the game. And learn what else to put in a turkey fryer, besides turkeys! Whether out in the backyard, camping in the woods, or partying behind the stadium—this book is sure to whet your appetite and fire up your culinary imagination.
Author: Kent Hayward Publisher: Taylor & Francis ISBN: 1040172229 Category : Performing Arts Languages : en Pages : 203
Book Description
Beyond the principles of reduce, reuse, recycle, this book looks at how every department on a production can minimize its environmental impact. Is your filmmaking contributing to the environmental crisis, or is it part of the solution? How can film students make movies in a more ecologically friendly way so that our planet can continue to be inhabited by humans who watch their films? This book suggests step-by-step ways that each person and department on a film’s production can make simple changes to reduce their project’s environmental footprint, from including climate content to offering vegetarian craft service options. It is an essential guide for film students, graduates, and professionals engaged in the practice of making movies.
Author: Robert L. Wolke Publisher: W. W. Norton & Company ISBN: 0393339874 Category : Cooking Languages : en Pages : 368
Book Description
Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything “Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke’s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers…With its zest for the truth, this book will help cooks learn how to make more intelligent choices.” —Publishers Weekly
Author: Joshua Tickell
Author: Joshua Tickell
Author: Joshua Tickell
Author: Forest Gregg
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Author: Editors of Fox Chapel Publishing
Author: Kent Hayward
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Author: Robert L. Wolke