Master of the Grill: Foolproof
Recipes, Top-Rated Gadgets, Gear, and Ingredients plus Clever Test Kitchen Tips and Fascinating Food
Science, is written by the editors at America's Test Kitchen. Get the tips
and techniques for cooking with both gas and charcoal grills. Find the latest
tools, and plenty of recipes for both classic and innovative dishes. Several
step-by-step photos accompany the recipes. This is a compendium of information.
Franklin Barbecue: a Meat-Smoking
Manifesto is written by Aaron Franklin and Jordan
Mackay. Franklin is an award-winning pitmaster and owner of the Austin
restaurant Franklin Barbecue. He
focuses mainly on smoking a brisket; but before he does this he sets the stage
by demonstrating how to build or customize your own smoker, find and cure the
wood, and create the best fire for smoking.
America's Most Wanted Recipes at the
Grill: Recreate Your Favorite Restaurant Meals in Your Own Backyard is written
by Ron Douglas, a New York Times bestselling
author of the series of cookbooks America’s
Most Wanted Recipes. Preparing these main dishes and sides from such places
as Applebees, Cheesecake Factory, Olive Garden, and more range from the simple
to more complex.
Meathead: the Science of Great
Barbecue and Grilling, is written by Meathead
(Craig) Goldwyn with Greg Blonder. Goldwyn is a pitmaster and barbecue contest
judge, and the creator of the barbecue website amazingribs.com. He explains the
concepts, methods and equipment of barbecuing and grilling. More than 100
recipes are given, accompanied by full-color photos and line drawings.
The Essential New York Times Grilling Cookbook: More than 100 Years of Sizzling
Food Writing and Recipes, is edited by Peter
Kaminsky. This is a compilation of newspaper articles on barbecuing and
grilling, accompanied by recipes and anecdotes. Authors include Mark Bittman,
Craig Claiborne, Jacques Pepin, Mimi Sheraton, and others.
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