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Friday, June 4, 2010

More Barbecue Books

Here are some more books to inspire you at the grill!

Emeril at the Grill: a Cookbook for all Seasons, written by Emeril Lagasse, is not only a compilation of more than 150 recipes but also an entertaining read. Not content to present only the standards, Emeril is inspired by a variety of cuisines and foods. Recipes consist of those for grilled entrees, sides, salads, and desserts. Instructions for party cocktails and punches are included too.

America’s Best BBQ: 100 Recipes from America’s Best Smoke Houses, Pits, Shacks, Rib Joints, Roadhouses and Restaurants, written by Ardie A. Davis and Paul Kirk, offers techniques, tips and recipes from across the United States. Here they present ideas culled from some of the country’s experts, and from their own combined knowledge, for starters, main dishes, sides and desserts. An added bonus is a chapter on starting a barbecue business.

Grilling for all Seasons, by Rick Browne, the host of PBS’s
Barbecue America, offers guidelines for the novice and the experienced along with recipes and menus for winter, spring, summer and fall. Included with the traditional meat dishes are ideas for preparing fruits, vegetables, desserts and breads on the grill.

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