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Smitten Kitchen Keepers: New Classics for Your Forever Files: A Cookbook
by Deb PerelmanA BON APPETIT BEST BOOK OF THE YEAR • The long-awaited new book from the best-selling and beloved author of The Smitten Kitchen Cookbook and Smitten Kitchen Every Day—a collection of essential recipes for meals you'll want to prepare again and again, from Cozy Chicken and Dumplings to Fettuccine with White Ragú, and from Chocolate Peanut Butter Cup Cookies to Strawberry Summer Stack Cake.Deb Perelman is the author of two best-selling cookbooks; one of the internet's most successful food bloggers; the creator of a homegrown brand with more than a million Instagram followers; and the self-taught cook with the tiny kitchen who obsessively tests her recipes to make sure that no bowls are wasted and that the results are always worth the effort.Here, in her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook. What's a keeper? a full-crunch cucumber salad you'll want to make over and over again for luncha tomato and corn cobbler that tastes like summer sunshinean epic deep-dish broccoli cheddar quiche that even quiche skeptics lovea slow-roasted chicken on a bed of unapologetically schmaltzy croutonsa butterscotched apple crisp that will ruin you for all othersperfect spaghetti and meatballs, better than everDeb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the yearsThese are the fail-safe, satisfying recipes you&’ll rely on for years to come—from Perelman&’s forever files to yours.
Smitten Kitchen Keepers: New Classics for Your Forever Files: A Cookbook
by Deb PerelmanThe long-awaited new book from the bestselling and beloved author of The Smitten Kitchen Cookbook—a collection of essential recipes for meals you'll want to prepare again and again.Deb Perelman is the author of two bestselling cookbooks, the OG of the culinary blogosphere, the homegrown brand with more than a million Instagram followers, the self-taught cook who obsessively tests her recipes until they're perfect. Here, in her third book, Perelman presents 100 new recipes (plus a few old favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable and food more reliably delicious for the home cook. What's a keeper? It's a brilliantly fuss-free lemon poppy seed cake. It's Perelman's favorite roasted winter squash. It's an epic quiche. It's a slow-roasted chicken on a bed of unapologetically schmaltzy croutons. It's the only apple crisp she will personally ever make. It's perfect spaghetti and meatballs. These are the fail-safe, satisfying recipes you'll rely on for years to come - from Perelman's forever files to yours.
Smoke & Mirrors: How Hype Obscures the Future and How to See Past It
by Gemma Milne'Stop following the news until you've read Gemma Milne's persuasive analysis of the hype and bullshit that distort our understanding of emerging science. As she shows, the starting point to grasping the genuine opportunities of AI, life sciences and climate tech is a healthy dose of critical thinking'David Rowan, founding editor of WIRED UK and author of Non-Bullshit Innovation: Radical Ideas from the World's Smartest Minds'Couldn't be more timely. Fascinating and vitally important'Jamie Bartlett, author of The People Vs Tech'A much-needed blast of fresh air! Gemma Milne expertly shows us how to separate the truth from the hype surrounding the emerging techs of today, and those of the near-tomorrow'Lewis Dartnell, author of Origins: How the Earth Made Us'I loved this book! This is exactly the sort of sceptical, cut-through-the crap-but-still-excited-about-what's-emerging book around tech innovation that's sorely needed, yet is so hard to find . . . essential reading for anyone who's serious about how real-world advances might be effectively harnessed to build a better future'Dr Andrew Maynard, scientist and author of Films from the Future and Future Rising'[A] vital contribution in a world where technological progress promises so much, but too often disappoints. If, like me, you believe that advances in science and technology are our best hope for solving the grand challenges of our times, this book is the indispensable guide to avoiding the mirages and the charlatans along the way'Matt Clifford, co-founder and CEO of Entrepreneur First'A refreshingly grown-up, clear-headed look at the interaction between science, technology and the media - readable without being dumbed down, acknowledging complexities without being heavy'Tom Chivers, author of The AI Does Not Hate You'ROBOTS WILL STEAL YOUR JOB!''AI WILL REVOLUTIONISE FARMING!''GENETIC EDITING WILL CURE CANCER!'Bombastic headlines about science and technology are nothing new. To cut through the constant stream of information and misinformation on social media, or grab the attention of investors, or convince governments to take notice, strident headlines or bold claims seem necessary to give complex, nuanced information some wow factor.But hype has a dark side, too.It can mislead. It can distract. It can blinker us from seeing what is actually going on.From AI, quantum computing and brain implants, to cancer drugs, future foods and fusion energy, science and technology journalist Gemma Milne reveals hype to be responsible for fundamentally misdirecting or even derailing crucial progress.Hype can be combated and discounted, though, if you're able to see exactly where, how and why it is being deployed.This book is your guide to doing just that.
Smoke & Mirrors: How Hype Obscures the Future and How to See Past It
by Gemma Milne'Stop following the news until you've read Gemma Milne's persuasive analysis of the hype and bullshit that distort our understanding of emerging science. As she shows, the starting point to grasping the genuine opportunities of AI, life sciences and climate tech is a healthy dose of critical thinking'David Rowan, founding editor of WIRED UK and author of Non-Bullshit Innovation: Radical Ideas from the World's Smartest Minds'Couldn't be more timely. Fascinating and vitally important'Jamie Bartlett, author of The People Vs Tech'A much-needed blast of fresh air! Gemma Milne expertly shows us how to separate the truth from the hype surrounding the emerging techs of today, and those of the near-tomorrow'Lewis Dartnell, author of Origins: How the Earth Made Us'I loved this book! This is exactly the sort of sceptical, cut-through-the crap-but-still-excited-about-what's-emerging book around tech innovation that's sorely needed, yet is so hard to find . . . essential reading for anyone who's serious about how real-world advances might be effectively harnessed to build a better future'Dr Andrew Maynard, scientist and author of Films from the Future and Future Rising'[A] vital contribution in a world where technological progress promises so much, but too often disappoints. If, like me, you believe that advances in science and technology are our best hope for solving the grand challenges of our times, this book is the indispensable guide to avoiding the mirages and the charlatans along the way'Matt Clifford, co-founder and CEO of Entrepreneur First'A refreshingly grown-up, clear-headed look at the interaction between science, technology and the media - readable without being dumbed down, acknowledging complexities without being heavy'Tom Chivers, author of The AI Does Not Hate You'ROBOTS WILL STEAL YOUR JOB!''AI WILL REVOLUTIONISE FARMING!''GENETIC EDITING WILL CURE CANCER!'Bombastic headlines about science and technology are nothing new. To cut through the constant stream of information and misinformation on social media, or grab the attention of investors, or convince governments to take notice, strident headlines or bold claims seem necessary to give complex, nuanced information some wow factor.But hype has a dark side, too.It can mislead. It can distract. It can blinker us from seeing what is actually going on.From AI, quantum computing and brain implants, to cancer drugs, future foods and fusion energy, science and technology journalist Gemma Milne reveals hype to be responsible for fundamentally misdirecting or even derailing crucial progress.Hype can be combated and discounted, though, if you're able to see exactly where, how and why it is being deployed.This book is your guide to doing just that.
Smoke & Mirrors: How Hype Obscures the Future and How to See Past It
by Gemma Milne'Stop following the news until you've read Gemma Milne's persuasive analysis of the hype and bullshit that distort our understanding of emerging science. As she shows, the starting point to grasping the genuine opportunities of AI, life sciences and climate tech is a healthy dose of critical thinking'David Rowan, founding editor of WIRED UK and author of Non-Bullshit Innovation: Radical Ideas from the World's Smartest Minds'Couldn't be more timely. Fascinating and vitally important'Jamie Bartlett, author of The People Vs Tech'A much-needed blast of fresh air! Gemma Milne expertly shows us how to separate the truth from the hype surrounding the emerging techs of today, and those of the near-tomorrow'Lewis Dartnell, author of Origins: How the Earth Made Us'I loved this book! This is exactly the sort of sceptical, cut-through-the crap-but-still-excited-about-what's-emerging book around tech innovation that's sorely needed, yet is so hard to find . . . essential reading for anyone who's serious about how real-world advances might be effectively harnessed to build a better future'Dr Andrew Maynard, scientist and author of Films from the Future and Future Rising'[A] vital contribution in a world where technological progress promises so much, but too often disappoints. If, like me, you believe that advances in science and technology are our best hope for solving the grand challenges of our times, this book is the indispensable guide to avoiding the mirages and the charlatans along the way'Matt Clifford, co-founder and CEO of Entrepreneur First'A refreshingly grown-up, clear-headed look at the interaction between science, technology and the media - readable without being dumbed down, acknowledging complexities without being heavy'Tom Chivers, author of The AI Does Not Hate You'ROBOTS WILL STEAL YOUR JOB!''AI WILL REVOLUTIONISE FARMING!''GENETIC EDITING WILL CURE CANCER!'Bombastic headlines about science and technology are nothing new. To cut through the constant stream of information and misinformation on social media, or grab the attention of investors, or convince governments to take notice, strident headlines or bold claims seem necessary to give complex, nuanced information some wow factor.But hype has a dark side, too.It can mislead. It can distract. It can blinker us from seeing what is actually going on.From AI, quantum computing and brain implants, to cancer drugs, future foods and fusion energy, science and technology journalist Gemma Milne reveals hype to be responsible for fundamentally misdirecting or even derailing crucial progress.Hype can be combated and discounted, though, if you're able to see exactly where, how and why it is being deployed.This book is your guide to doing just that.
Smoke & Spice - Revised Edition
by Cheryl Alters Jamison Bill JamisonSmoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for 'Q.
Smoke & Spice, Revised Edition
by Cheryl Alters Jamison Bill JamisonCheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue--slow-cooking over smoke--for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
Smoke & Spice, Revised Edition
by Cheryl Alters Jamison Bill JamisonCheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue--slow-cooking over smoke--for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
Smoke & Spice, Revised Edition
by Cheryl Alters Jamison Bill JamisonCheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue--slow-cooking over smoke--for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
Smoke It Like a Pit Master with Your Electric Smoker: Recipes and Techniques for Easy and Delicious BBQ
by Wendy O'NealTIPS, TRICKS, AND SECRETS FOR USING AN ELECTRIC SMOKER TO ENHANCE THE TASTE OF MEATS, SEAFOOD, VEGGIES, FRUITS, CHEESE, NUTS AND MORECreate an authentic smokehouse taste in your own backyard with this step-by-step primer and flavor-filled cookbook. Follow its pro tips to become a true pit master. Then turn up the heat at your next barbecue with its mouthwatering recipes, including:• Sweet & Tangy Baby Back Ribs• Citrus Chicken Fajitas• Killer Stuffed Potato Skins• Bacon-Wrapped Stuffed Jalapeños• Homemade Pastrami• Classic Texas Brisket• Cast-Iron Baked Beans• Cumin-Lime Shrimp SkewersPacked with 70 inspiring color photos, this book provides everything you need to satisfy family and impress guests, including wood chip pairings, temperature guidelines and finishing techniques. Your electric smoker is the most convenient and affordable appliance for effortless, delicious barbecuing, and this book is its must-have manual.
Smoke It Like a Texas Pit Master with Your Electric Smoker: Recipes and Techniques for Bigger, Bolder Lone Star Flavor
by Wendy O'NealMake BBQ as Bold as TexasCreate authentic Lone Star smokehouse flavors in your own electric smoker with the mouthwatering recipes in this step-by-step primer. Follow the pro tips, tricks and secrets to take your barbecue to the next level. Packed with 70 inspiring color photos, this flavor-filled cookbook provides everything you need to make all four regional variations of Texas barbecue, including:East Texas: sweet, tomato-based sauce with hickory• Saucy Chopped Brisket• Sticky BBQ Molasses ChickenCentral Texas: spice-rubbed and pecan or oak smoke• Lemon Garlic Pork Tenderloin• Peppered Turkey BreastWest Texas: distinct mesquite flavor• Mesquite Smoked Half-Chickens• Sweet and Tangy Pork ShoulderSouth Texas: Mexican-inspired thick and spicy sauce• Tex-Mex Baby Back Ribs• Carne Asada
Smoke and Pickles: Recipes and Stories from a New Southern Kitchen
by Edward LeeChef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.
Smoke, Roots, Mountain, Harvest: Recipes and Stories Inspired by My Appalachian Home
by Lauren Angelucci McDuffie&“Inventive, sumptuous recipes&” from the writer of the award-winning food blog Harvest and Honey, a Saveur Best Blog finalist (Sonja Overhiser, author of Pretty Simple Cooking). Showcasing the flavors and modern cooking techniques of Appalachia and the Blue Ridge Mountains: With over seventy delectable recipes and eighty stunning photographs organized by seasons, Smoke, Roots, Mountain, Harvest is an evocative cookbook rooted in Appalachian ingredients and flavors that takes readers and cooks deep into the heart and soul of America. Lauren McDuffie uses modern cooking techniques to transform traditional comfort food with a mountain sensibility into inspired meals and menus for anyone. Each chapter opens with storytelling that echoes the folklore and tall tales of the region. Beautiful color photographs capture mouthwatering dishes for all occasions—from morning beverages to a show-stopping berry buckle—as well as the tools, fruits, flowers, and scenery of life in the Mountain South. From the mountains of southwestern Virginia, Lauren McDuffie is a writer, food stylist, photographer, and creator of the blog Harvest and Honey. Menu suggestions and wine pairings encompass a variety of meal occasions, from small plates to soups, salads, mains, sides, drinks, dessert, along with tips and techniques on canning, pickling, and preserving. Mouthwatering recipes include Shaved Summer Squash Salad with Pickled Pepper Vinaigrette, Slow-Roasted Onion and Golden Apple Soup, Baked Pork Chops with Cran-Apple Moonshine Compote, Drunken Short Ribs with Smoky Gouda Grits and Mountain Gremolata, Pan-Seared Carrots with Bourbon-Maple Glaze, Triple Orange Cake with Honey-Lavender Buttercream, and many more. &“[An] intimate and charmingly rendered collection of inspiring recipes.&” —Publishers Weekly (starred review)
Smoked Beers: History, Brewing Techniques, Recipes (Classic Beer Style Series)
by Ray Daniels Geoff LarsonFor centuries smoke-flavored beers, also known as rauchbier, survived modernization in a small enclave centered around Bamberg, Germany. Today new examples are being made by brewers throughout the U.S. Enjoy the history, culture, and brewing of these wonderful beers with this informative volume. Geoff Larson, founder of Alaskan Brewing Company in Juneau, Alaska, has been working with smoke to create Alaskan Smoked Porter since 1988. It continues to be one of the classic American examples of the style. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples. The Classic Beer Style Series from Brewers Publications examines individual world-class beer styles, covering origins, history, sensory profiles, brewing techniques and commercial examples.
Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
by Ed Park Lue ParkSmoked turkey, pheasant, salmon, pâté: these expensive delicacies can be made at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers—which cost no more then a quality barbecue grill—are readily available. Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods.150 tasty recipesLow-fat and low-salt alternatives for healthful eating
Smoked: A Beginner's Guide To Hot- And Cold-smoked Fish, Meat, Cheese, And Vegetables
by Charlotte PikeSmoking is one of the oldest and most delicious ways of preserving and flavouring a wide range of food, from fish and meat to vegetables and dairy products. Charlotte Pike provides an essential guide for anyone who wants to try their hand at this ancient technique - whether a beginner or more experienced cook - with step-by-step instructions for both hot and cold smoking, as well as guidance on ready-to-use equipment to suit all budgets, from stovetop smoking to mastering the Big Green Egg and even building your own DIY cold smoker. With an inspiring variety of tried-and-tested recipes for smoked ingredients, plus dishes to showcase them, including smoked chicken and chorizo paella, cold-smoked salmon platter, Asian smoked mackerel salad, melanzane parmigiana with smoked mozzarella and barbecued lobster with smoked butter, this is your go-to smoking guide, filled with irresistible recipes to savour and share.
Smoked: A Beginner's Guide To Hot- And Cold-smoked Fish, Meat, Cheese, And Vegetables
by Charlotte PikeSmoking is one of the oldest and most delicious ways of preserving and flavouring a wide range of food, from fish and meat to vegetables and dairy products. Charlotte Pike provides an essential guide for anyone who wants to try their hand at this ancient technique - whether a beginner or more experienced cook - with step-by-step instructions for both hot and cold smoking, as well as guidance on ready-to-use equipment to suit all budgets, from stovetop smoking to mastering the Big Green Egg and even building your own DIY cold smoker. With an inspiring variety of tried-and-tested recipes for smoked ingredients, plus dishes to showcase them, including smoked chicken and chorizo paella, cold-smoked salmon platter, Asian smoked mackerel salad, melanzane parmigiana with smoked mozzarella and barbecued lobster with smoked butter, this is your go-to smoking guide, filled with irresistible recipes to savour and share.
Smokehouse Ham, Spoon Bread & Scuppernong Wine
by Joseph E. DabneyThis groundbreaking work is a scrumptious slice of Smoky Mountain and Blue Ridge hill country foodlore handed down from Scotland, England, Wales, Ireland, Germany, and the Cherokee Nation.
Smokehouse Handbook: Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables
by Jake LevinFor backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin’s comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket. Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold smoking, hot smoking, and pit roasting. A survey of commercially available smokers critiques the features of each one, and for readers with a DIY bent, Levin includes plans and diagrams for building a multipurpose smokehouse. Featured recipes include specialty brines and rubs along with preparation guidelines for all the classic cuts of meat, including ham, brisket, ribs, bacon, and sausage, as well as fish and vegetables. With in-depth troubleshooting and safety guidelines, this is the one-stop reference for smoking success. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Smokin' Hot in the South: New Grilling Recipes from the Winningest Woman in Barbecue
by Melissa CookstonThe author of Smokin’ in the Boys’ Room shares more than eighty-five Southern-influenced recipes enhanced with the cultural flavors of Mexico, France, and Asia.Melissa Cookston, the “winningest woman in barbecue,” judge on the Netflix hit, American Barbecue Showdown, and the only female, seven-time barbecue world champion is bringing the heat with her second cookbook. With the grill and smoker as her go-to tools, chef Melissa Cookston—named “One of the most influential pitmasters in America” by Fox News, and one of the “25 Super Women in Business” by the Memphis Business Journal in 2015—shares her all-new, modern interpretations of traditional Southern ingredients and recipes.Melissa explains how the culinary traditions of the South—long a bastion of slow-simmered vegetables and deep-fried everything—have expanded in the last decade to embrace Southwestern flavors, Asian spices, and the French palate.The nine chapters venture beyond the competition and barbecue principles of her first book and focus on instilling flavor with fire, using fresh herbs, and diversifying seasoning components in recipes that reflect the New South. She fire-roasts homegrown green tomatoes for a spicy take on a traditional pizza sauce and uses a barbecue smoker to add Southern nuance to porchetta. Also included are recipes for Butterbean Pate, Asian Pork Tenderloin with Watermelon Rind Pickles and Minted Watermelon Salad, Deep South Burgers with Pimento Cheese and more. She also covers the tools, techniques, and ingredients needed to be successful grilling or smoking at home. This book will not leave you hungry!
Smokin' Southern BBQ: Barbecue Recipes and Techniques from Around the South
by Glenn ConnaughtonBecome a master of smoking meat at home with the ultimate introduction to Southern barbecue Plate up your own savory Southern barbecue! This cookbook and smoking guide covers a range of regional styles and teaches you essential techniques for barbecue mastery. Learn how to choose the right tools, work with different cuts of meat, and make brines, marinades, rubs, and sauces that take your barbecue to new heights. Anyone can barbecue—Discover recipes for any skill level or smoker type, so you can bring the famous flavors of the South to your table whether you're a backyard barbecue expert or trying it out for the first time. 8 different regions—Find recipes and cooking advice inspired by Texas Hill Country, Kansas City, St. Louis, Memphis, Kentucky, North Carolina, South Carolina, and Alabama. The science of smoke—Learn how to choose the right wood, use different kinds of smokers, and determine the right smoke times for anything you cook. Pro tips—Discover expert tips and insider secrets for adding special Southern flair to every recipe. Serve incredible, Southern-style barbecue at your next cookout with a complete guide to all the famous flavors.
Smokin' in the Boys' Room: Southern Recipes from the Winningest Woman in Barbecue
by Melissa CookstonEighty-five Southern-influenced barbecue recipes from the seven-time barbecue world champion and author of Smokin’ Hot in the South.Melissa Cookston, the “winningest woman in barbecue,” judge on the Netflix hit, American Barbecue Showdown, and the only female, seven-time barbecue world champion is bringing the heat with her first cookbook. Smokin’ In the Boys Room explores how to use fire in all its forms to craft more than eighty-five Southern-influenced barbecue recipes.One of the world’s top pitmasters, Melissa regularly smokes the competition on the barbecue contest circuit. Now, you can enjoy some of her best recipes for not only the barbecue that has made her famous, but also for baked and fried favorites, oh-so-good sides, and decadent desserts that will stick to your ribs.In Smokin’ in the Boys’ Room, Melissa shares the inspiring story of how she got into barbecue and worked her way to the top with grit and determination, even becoming known for smoking a whole hog like no one else—an uncommon feat in the barbecue world. She also shares tips and tricks for turning out great meals from the grill, from Slow-Smoked Competition Brisket, to Fire-Grilled Pork T-Bones with Hoe Cakes and Mississippi Caviar, and even Grilled Pineapple Upside Down Cake. And no true Southern cook would be without her Buttermilk Fried Chicken, BBQ Shrimp and Grits, and Red Beans and Rice.The recipes cover the gamut, from sauces and seasoning blends, to pork and bacon, beef, poultry, and seafood, as well as a few sides and desserts to round out the meal. Some are traditional favorites wherever you may live, and others are true to Melissa’s Delta roots. Many have won contests, and all are top-notch, having been honed to perfection in competitions or in the kitchens of Melissa’s restaurants, Memphis Barbecue Company.Whether you’re a contest veteran or just getting started, there’s something for everyone in Smokin’ in the Boys’ Room. As Melissa can tell you, anyone can learn to man the grill. To be really good at it just takes a little work and a little attitude.
Smokin' with Myron Mixon
by Kelly Alexander Myron MixonThe secret to the best barbecue from the man who barbecues the best: Keep it simple! In the world of competitive barbecue, nobody's won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father's side. He grew up to expand his parent's sauce business, Jack's Old South, and in the process became the leader of the winningest team in competitive barbecue. It's Mixon's combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC's BBQ Pitmasters. Now, for the first time, Mixon's stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don't do it! Mixon will show you how you can apply his "keep it simple" mantra in your own backyard. He'll take you to the front lines of barbecue and teach you how to turn out 'cue like a seasoned pro. You'll learn to cook like Mixon does when he's on the road competing and when he's at home, with great tips on * the basics, from choosing the right wood to getting the best smoker or grill* the formulas for the marinades, rubs, injections, and sauces you'll need * the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon's famous Cupcake Chicken Mixon shares more than 75 of his award-winning recipes--including one for the most sinful burger you'll ever eat--and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin' with Myron Mixon will fire you up for a tasty time.From the Trade Paperback edition.
Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker
by Christopher StylerGet that great taste of wood-smoked food using the top of your kitchen stove.Contains everything you need to know about smoking foods at home, using a stovetop smoker.Chris serves up 36 master recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There's Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler's tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself. Smokin' -- it's well, smokin'.
Smoking Food: A Beginner's Guide
by Chris Dubbs Dave HeberleIn Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials--and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.