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Author: Griller Publishing Publisher: ISBN: 9781686043055 Category : Languages : en Pages : 122
Book Description
Grill Cook or Griller is a person who grills food, especially as a cook in a restaurant. Grill cooks must be able to safely use food service equipment such as grills, fryers, stoves, knives, slicers, blenders, choppers and ovens. If you love cooking great food, especially grilling, then this notebook is perfect for you! This Grill Cooks Notebook can be used as a journal, travel notebook, diary, business office notebook, school journal, daily planner or organizer, valentine, birthday, or christmas gift, for grill cooks/grillers, chef, student or teens, etc. -Perfectly sized at 6" x 9" -120 pages -Softcover Bookbinding -Flexible Paperback
Author: Griller Publishing Publisher: ISBN: 9781686043055 Category : Languages : en Pages : 122
Book Description
Grill Cook or Griller is a person who grills food, especially as a cook in a restaurant. Grill cooks must be able to safely use food service equipment such as grills, fryers, stoves, knives, slicers, blenders, choppers and ovens. If you love cooking great food, especially grilling, then this notebook is perfect for you! This Grill Cooks Notebook can be used as a journal, travel notebook, diary, business office notebook, school journal, daily planner or organizer, valentine, birthday, or christmas gift, for grill cooks/grillers, chef, student or teens, etc. -Perfectly sized at 6" x 9" -120 pages -Softcover Bookbinding -Flexible Paperback
Author: Griller Publishing Publisher: ISBN: 9781089846888 Category : Languages : en Pages : 122
Book Description
Grill Cook or Griller is a person who grills food, especially as a cook in a restaurant. Grill cooks must be able to safely use food service equipment such as grills, fryers, stoves, knives, slicers, blenders, choppers and ovens. If you love cooking great food, especially grilling, then this notebook is perfect for you! This Grill Cooks Notebook can be used as a journal, travel notebook, diary, business office notebook, school journal, daily planner or organizer, valentine, birthday, or christmas gift, for grill cooks/grillers, chef, student or teens, etc. -Perfectly sized at 6" x 9" -120 pages -Softcover Bookbinding -Flexible Paperback
Author: John Shelton Reed Publisher: Univ of North Carolina Press ISBN: 0807889717 Category : Cooking Languages : en Pages : 327
Book Description
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.
Author: Ted Reader Publisher: Penguin ISBN: 1101580143 Category : Cooking Languages : en Pages : 415
Book Description
- Over 100 recipes for smoking all types of food, as well as forrubs and sauces, and more. - Features expert tips for smoking success, including common smoking mistakes.
Author: Carey Bringle Publisher: John Wiley & Sons ISBN: 1119592283 Category : Cooking Languages : en Pages : 288
Book Description
The complete year-round guide to BBQ and smoking! The BBQing and smoking industry is heating up! No longer reserved for warm weather occasions or backyard gatherings, firing up the grill or smoker is becoming ever-more popular in everyday American cooking. Written by America’s Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the most famous BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies. Choose the right wood and get the best smoker or grill Get recipes for marinades, rubs, injections, and sauces Cook up hog, ribs, brisket, and chicken, and more Work with certain cuts of meat If you’re looking for a new guide to classic barbeque and more, look no further.
Author: Steven Raichlen Publisher: Workman Publishing Company ISBN: 1523509848 Category : Cooking Languages : en Pages : 337
Book Description
The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon. “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!” –Jose Andres, Chef and Humanitarian “Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurants
Author: Pitt Cue Co. Publisher: Mitchell Beazley ISBN: 9781845339074 Category : Cooking Languages : en Pages : 0
Book Description
"With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round."--Publisher description.
Author: Matthew Register Publisher: Harvard Common Press ISBN: 0760364028 Category : Cooking Languages : en Pages : 211
Book Description
Informed by the history of classic southern recipes, Southern Smoke is an intriguing dive into the barbecue of North Carolina, the Lowcountry, Memphis, and the Delta, with must-try meats, sides, and desserts. For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes. In this book, Matthew teaches the basics of smoking with a grill or smoker. He outlines how to manage the fire for long smoking sessions and shares pitmaster tips for common struggles (like overcoming "the stall" on large pieces of meat). He then explores iconic barbecue regions and traditions: Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash. Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie. Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck. And, of course, what barbecue spread is complete without baked goods? The final chapter includes everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding. Whether you've long been a fan of barbecue or are just starting your own barbecue journey, Southern Smoke offers a unique collection of recipes and stories for today's home cook.
Author: Ted Reader Publisher: Penguin ISBN: 0744053595 Category : Cooking Languages : en Pages : 443
Book Description
Prepare your taste buds for the magic of smoked foods. Smoking food is an ancient method for preserving meat that has been transformed into a superior way to infuse your food with more flavor. Smoking Foods will show you how pairing ingredients with specific woods will bring out the richness in everything you smoke. You'll also learn how rubs, marinades, sauces, and more can further enhance the foods you smoke. Renowned chef Ted Reader will share all the smoker techniques you need to create fall-off-the-bone, mouth-watering, and taste-bud-tantalizing foods. But you can smoke more than just meat, including seafood, vegetables, and even ice cream, honey, and martinis. This revised edition offers these highlights: • More than 100 smoker recipes for beef, pork, chicken, seafood, and side dishes • More than 35 flavor-layering recipes for brines, marinades, cures, rubs, sauces, and more • Expert smoking advice from Chef Ted on which woods pair best with which ingredients Don't have a smoker? Not to worry. Chef Ted will show you how to easily turn your grill and even your oven into a smoker. Along with all his other tips and secrets, this will also help you begin making fuller-flavor foods in no time!
Author: Griller Publishing
Author: Griller Publishing
Author: Griller Publishing
Author: John Shelton Reed
Author: Ted Reader
Author: Carey Bringle
Author: Steven Raichlen
Author: Pitt Cue Co.
Author: Matthew Register
Author: Ted Reader
Author: Gary Wiviott