Hamburgers, Hot Dogs, and Steaks, Oh My!

Secrets of the South's best barbecue

compiled and edited by Jane E Lorberau and Rebecca Brennan.

Cooking

Better stock up on napkins, because no one does barbecue like Southern Living. This definitive new edition serves up more than 580 barbecue recipes, the largest collection ever from Southern Living magazine. It also reveals closely guarded secrets about the Southern barbecue tradition, such as sweet or vinegary sauce? Beef or pork? Texas or Georgia? Youll have a great time preparingand comparingwith this ultimate guide to 5-star barbecue.


Pork & Sons

Stephanie Reynaud

Cooking, Travel

This delightful, affectionate homage to the pig is a blend of cookbook and travel guide, celebrating the pig and the bounty it provides. Reynaud, the owner and chef of restaurant Ville 9 Trois, just outside of Paris, learned about pigs through his butcher grandfather, attending his first pig killing at the age of seven. Now, more than 30 years later, he shares his reverence for tradition and all that the pig offers in this exceptional book. Takin...


Race Day Grub

Angela Skinner

Cooking

Race Day Grub brings you behind-the-scenes anecdotes and over eighty delicious dishes from the insiders and fans of one of the most popular spectator sports in America. Indulge your cravings with: Kevin Harvick's Mexi-Cali Dip, Carol Mears' Mexican Pozole, Mark Martin's Salmon in Merlot, Donna Labonte's Creamed Mushroom Saute, Benny Parsons' Favorite Crab Cakes, Lynda Petty's Angel Food Cake. From breakfast to dessert, kids' meals to cocktails, R...


BBQ USA : 425 fiery recipes from all across America

by Steven Raichlen.

Cooking

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 Cana...


Cheater BBQ

Mindy Merrell and R.B. Quinn.

Cooking

Barbecue fans relax! With more than 125 terrific recipes for indoor cooking,Cheater BBQmakes it easy to serve up pit-style barbecue classics year-round. Cheater BBQis the first cookbook to bring the outdoor grilling pit into the weeknight kitchen using little more than a slow cooker or an oven, a roll of foil, a few everyday ingredients, and some all-natural liquid smoke. Anyone can make great cheater barbecue. The recipes inCheater BBQcover smok...


Italian grill

Mario Batali with Judith Sutton ; photography by Beatriz da Costa ; art direction by Lisa Eaton and Douglas Riccardi.

Cooking

From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers. Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on diff...


Killer ribs : mouthwatering recipes from North America's best rib joints

Nancy Davidson.

Cooking

Killer Ribs serves up smokin' recipes for the most succulent sauces, spiciest rubs, and juiciest ribs you've ever tasted. With contributions from the hottest barbecue rib joints in the United States and Canada, every mouthwatering regional style is represented. Whether you're a seasoned barbeque enthusiast or a hungry greenhorn, you'll be inspired to create the tempting dishes cooked up by award-winning chefs from every corner of the continent. T...


Jerk from Jamaica : barbecue Caribbean style

Helen Willinsky ; photographs by Ed Anderson.

Cooking

When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly p...


The Summer Shack cookbook : the complete guide to shore food

Jasper White ; illustrations by Ann Wood ; color photography by Kate Sears/Sublime.

Cooking

Roll up your sleeves; pile up your plate with boiled shrimp, steamed mussels, and fried clams; and enjoy the tastes of summer with New England's premier seafood expert Jasper White, the chef and owner of the four Summer Shack restaurants. In this collection of over 200 easy-to-make seafood dishes such as Caribbean Callaloo, Lobster Rolls, and Portuguese Fisherman's Stew, along with classics like Fried Chicken and Strawberry Pie, White shows you h...


Let the flames begin : tips, techniques, and recipes for real live fire cooking

Chris Schlesinger and John "Doc" Willoughby ; color photography by William Meppem ; line illustration by John Burgoyne.

Cooking

They burst on the culinary scene a dozen years ago with the genre-defining Thrill of the Grill; now they're back to demonstrate once again their cardinal principle: cooking your food can be as much fun as eating it. The surest route to backyard nirvana, say Schlesinger and Willoughby, is to always cook with the real thing - live fire. To make it easy they've put more of everything into this new grilling bible: more useful information, more effect...


Bobby Flay's grilling for life : 75 healthier ideas for big flavor from the fire

Bobby Flay with Stephanie Banyas and Sally Jackson ; foreword by Joy Bauer ; color photographs by Gentl & Hyers ; black-and-white photographs by John Dolan.

Cooking

Grilling is the most basic method of cooking there is. It dates back to the time of cavemen -- food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes.Until now.Bobby Flay's Grilling for Lifeis, first and foremost, about getting the biggest, boldest flavor possible from food and fire while making healthy choices all the way. Imagine a...


Taming the flame : secrets for hot-and-quick grilling and low-and-slow BBQ

Elizabeth Karmel ; photographs by Christopher Hirsheimer.

Cooking

"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse." -Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time "Elizabeth Karmel was born in North C...


Smokin' : recipes for smoking ribs, salmon, chicken, mozzarella, and more, with your stovetop smoker

Christopher Styler.

Cooking

Get 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. ...


Grilled to perfection : recipes from the television series Licence to grill

Chris Knight & Tyler J. Smith.

Cooking

It's time to expand your barbecue know-how with Chris Knight and Chef Rob Rainford of TV's License to Grill. You'll learn how to create delicious meals with over 100 sumptuous recipes for meat, grilled vegetables, fish and even dessert. Each recipe has step-by-step instructions, and the book has full colour photographs throughout to help you in your quest to grill everything to perfection!


The Asian grill : great recipes, bold flavors

by Corinne Trang.

Cooking

This combination of two popular food trends Asian and grilling by Corinne Trang, the "Julia Child of Asian cuisine" (Washington Post), makes it easy to turn an ordinary backyard barbecue into an authentic Asian grill. Here she guides readers through the foundations of classic Asian cooking and the exciting array of herbs and spices used, enabling anyone who understands the basics of grilling to discover original taste and texture combinations. Co...