Recipes and Strategies for Better Barbecue and Grilling
Author: Joe Carroll,Nick Fauchald
Publisher: Artisan Books
View: 6478Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. Feeding the Fire teaches the hows and whys of live-fire cooking: how to create low and slow fires, how to properly grill chicken (leave it on the bone), why American whiskey blends so nicely with barbecued meats (both are flavored with charred wood), and how to make the best sides to serve with meat (keep it simple). Recipes nested within each lesson include Pulled Pork Shoulder, Beef Short Ribs, Bourbon-Brined Center-Cut Pork Chops, Grilled Clams with Garlic Butter, and Charred Long Beans. Anyone can follow these simple and straightforward lessons to become an expert.
Portrait of a Family
Author: Madeleine Blais
Publisher: Open Road + Grove/Atlantic
Category: Biography & Autobiography
View: 3857In 1952, Madeleine Blais's father died suddenly, leaving his pregnant wife and their five young children to face their future alone. Uphill Walkers is the story of how the Blais family pulled together to survive and ultimately thrive in an era when a single-parent family was almost unheard-of. As they came of age in an Irish-American household that often struggled to make ends meet, the Blais children would rise again and again above all obstacles — at every step of the way inspired by a mother who expected much but gave even more, as she saved and sacrificed to provide each child with the same education they would have received had their father lived. Beautiful, heartbreaking, and full of wonderful insights about sisterhood, brotherhood, and the ties that bind us together, Uphill Walkers is a moving portrait of the love it takes to succeed against the odds — and what it means to be a family. "In plain-spoken prose ... Uphill Walkers has a remarkable dignity and eloquence." — Carmela Ciuraru, USA Today "Beautiful ... This is the story of a family, united by blood, pride, and the bonds that defy logic." — Ellen Kanner, The Miami Herald "Scrupulously candid and deeply compassionate...." — Reeve Lindbergh, The Washington Post Book World
Author: Beth Hensperger
View: 9474Beth Hensperger knows what families want: kid-friendly fare that's wholesome, economical, and appealing to adults, too. And she knows what busy parents need: slow cooker recipes that do all that and come together quickly, with a minimum of muss and fuss. She's created this book as a lifeline for busy families who want delicious, homemade meals. Children and grownups alike will cheer for such tasty dishes as Maple Barbecue Chicken Wings, Cheese and Green Chile Fondue with Potato Dippers, Eggplant Parmesan, Char Siu Pork Fried Rice, Turkey Taco Salad, Barbecue Burgers, and Crock Macaroni and Tillamook Cheese. Dips, drinks, wings, ribs, roasts, risotto - if it can be made in a slow cooker, it's in here. For meals that are convenient, budget-friendly, and oh-so-good, let the slow cooker bring your family back to the table. These recipes are sure to be everyone's favorites!
Ein parodistisches Kochbuch
Author: F. L. Fowler
Publisher: Riva Verlag
View: 9806Knackige Schenkel, straff verschnürt; saftige Brüste, die auf den leidenschaftlichen Biss der Zähne warten; weiche, nachgiebige Lenden, von denen das Öl tropft... 50 verführerische Rezepte, die jedes Essen in eine Orgie der Lust verwandeln! Ein unschuldiges und unverdorbenes Huhn und ein dominanter Koch – welch eine Kombination! Gemeinsam gehen die beiden den Weg von jungfräulicher Unschuld bis zur goldbraunen Ekstase. Langsames Schmoren, scharfes, unbarmherziges Braten, extravagante Verschnürungen, saftige Füllungen, kreative Salbungen mit genau der richtigen Würze, ausgeführt von geschickten Fingern – seine Kunst macht seine geflügelte Dienerin zu Wachs in seinen Händen. Diesem erotischen Kochbuch kann sich niemand entziehen – in drei Akten entfaltet sich unwiderstehlich das Drama, von einfachen Rezepten für den Anfänger bis zum absoluten Höhepunkt!
Author: Melvil Dewey,Richard Rogers Bowker,Bertine Emma Weston,Karl Brown,Helen E. Wessells
View: 7801Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
Author: Alyson Richman
View: 7528A rapturous novel of star-crossed love in a time of war—from the international bestselling author of The Velvet Hours. In pre-World War II Prague, the dreams of two young lovers are shattered when they are separated by the Nazi invasion. Then, decades later, thousands of miles away in New York, an unexpected encounter leads to an inescapable glance of recognition, and the realization that providence has given Lenka and Josef one more chance... From the glamorous ease of life in Prague before the Occupation, to the horrors of Nazi Europe, The Lost Wife explores the power of first love, the resilience of the human spirit—and the strength of memory. “Staggeringly evocative, romantic, heart-rending, sensual and beautifully written...[it] may very well be the Sophie's Choice of this generation.”—New York Times bestselling author John Lescroart
Thirty Turning Points in the Making of American Cuisine
Author: Andrew F. Smith
Publisher: Columbia University Press
View: 8863Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
The Evolution of Women Chefs
Author: Ann Cooper
Publisher: International Thomson Publishing Services
View: 3194Chronicles the history of women's roles in cooking and kitchens, discusses what choices and sacrifices women have made to become successful chefs, and explores the future of women in restaurant kitchens.
Simple and Sophisticated Recipes for Vegetarians, Nonvegetarians, and Everyone in Between
Author: Diana Shaw
Publisher: Three Rivers Press (CA)
View: 6825Provides hundreds of recipes for dishes--some using chichen or seafood, and includes advice on menu planning, wine selecting, and preparation work