Outdoor Cooking Books - Page 4

Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue

Mike Mills, Amy Mills Tunnicliffe

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Customer Reviews:
Total reviews: 23 Average rating: 4.5 of 5

Editorial Review:

A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints, and right-respectable restaurants."Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.

Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker

Christopher Styler

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Great Recipes! 5 out of 5 stars.
3 of 3 people found this review helpful.

This is a must-have recipe book for users of indoor smokers. I use an Emerilware 5 in 1 smoker, but the recipes that came with it were limited, and in some cases required some expensive, hard-to-find ingredients and a great deal of preparation and cooking. Not very useful for people who want to use their smoker more than once or twice a month and are limited in cooking expertise and cash flow. It seemed more of a way to push Emeril cooking products on the consumer, like spices and sauces. I'm not knocking the recipes-they are great-but there had to be some way to utilize this smoker more often.

In comes "Smokin'". This is a cookbook for anyone who wants to use their indoor smoker to the fullest. Nothing is left to guess. Everything is explained thoroughly, from how to cut up a leek to choosing and brining meats, and wood selection. Recipes for smoking vegetables and cheese are there as well.

The best part of this book is use of leftovers. Many recipes that turn smoked leftovers into tasty meals are included. I would recommend this book to anyone who has an indoor smoker.

Editorial Review:

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. 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'.

Weber's Charcoal Grilling: The Art of Cooking With Live Fire

Jamie Purviance

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Customer Reviews:
Total reviews: 22 Average rating: 5.0 of 5

Editorial Review:

Anyone with half a taste bud knows the difference a good charcoal fire can make. There is no mistaking the effects of its woodsy aromas or the primordial satisfaction of grilling over crackling flames and glowing embers. Now Weber, the inventor of the first covered charcoal grill, presents the definitive book on this unique grilling style, which lately has been surging in popularity. Thoroughly researched and handsomely designed, Weber's Charcoal Grilling(tm) cookbook holds the most captivating examples of charcoal grilling and authentic barbecue from around the globe. More than 100 triple-tested recipes take readers through the full range of a charcoal grill's versatility, including seared steaks, roasted vegetables, smoked fish, barbecued ribs, wood-fired pizzas, and much more. The pages of Weber's Charcoal Grilling(tm) cookbook dazzle with more than 150 color photographs, one for each recipe, plus many more for illustrating essential grilling techniques and barbecue secrets. Additional photos and stories document a culture woven together by unforgettable personalities, an amazing culinary history, and a passionate appreciation for cooking over a live fire. Features: Written by chef and journalist Jamie Purviance, author of Weber's Real Grilling(tm) and other bestselling books on outdoor cooking

Featuring a simple, never-fail approach to lighting and tending a charcoal fire, which is the basis for a wide variety of more advanced approaches covered throughout the book

Richly illustrated by James Beard award-winning photographer Tim Turner, who provides a full-color photograph with each recipe

Packed with priceless advice--set apart in sidebars titled Live Fire Wisdom(tm)--from America's most trusted grillers, including chefs, barbecue champions, and charcoal fanatics

Still Smokin

Cookshack

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Excellent source for tested ideas 5 out of 5 stars.
13 of 15 people found this review helpful.

This book has recipes for things one might not ordinarily think to smoke, along with some more typical fare. Great addition to any BBQ/smoked food book collection. The company's cookers are the best on the market, and they don't waste your time with weak recipes.

Editorial Review:

Here's another delectable compilation of original recipes from Cookshack, one of the biggest names in authentic pit-barbecue and natural wood-smoked foods. This comprehensive volume, featuring 180 recipes, offers such classics "Q" dishes as Cured Hickory-Smoked Baby Back Ribs, Jack Daniels Brisket, and Pork Tenderloin Deluxe, plus a panoply of savory sauces, rubs, salsas, and salads. Still Smokin' also includes Mesquite-Smoked Goat Cheese Shrimp, Savory Smoked Mozzarella and Tomato Cheese Cake, Charred Vegetable Gratin, and many other innovative recipes. With temperature charts, a guide to flavorful woods, and useful tips for effective food smoking, this is an essential book for any aficionado of live-fire cooking.

Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas

Paul Kirk

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Customer Reviews:
Total reviews: 27 Average rating: 4.5 of 5

Learn from a master 5 out of 5 stars.
4 of 4 people found this review helpful.

You can buy lots of books on how to cook barbeque, but very few from accomplished masters such as Paul Kirk. Only two things surpass his ego in this book: His willingness to share some great recipes and insights, and his recipes themselves.

Pretty much every sauce, marinade, and relish I tried from this book turned out great. It's no surprise to me that Paul Kirk is so accomplished with several bold and unique recipes. Don't miss the orange-chile marinade, which he used to win a barbeque contest in Ireland.

I should mention that the book has a strong Kansas City-style slant to the barbeque, although Paul Kirk does make an effort to include different regional styles.

In addition to the recipes, Kirk provides "Master Classes" on barbeque sauces, rubs, and marinades. I took this opportunity to develop my special secret rub with secret spices reflecting my partly Greek heritage. Following Kirk's "Master Class" on rubs, I concocted a rub that I hoped would create gold in my Weber kettle. Have I developed a killer rub to take the barbeque contest circuit by storm? Well, probably not, but it was fun giving it a whirl, and if I say so myself, the results were pretty good.

But if you ask me, most of the fun of barbequing is coming up with secret recipes, and putting your own stamp on things, and Paul Kirk has got me going.

Editorial Review:

The author offers up 175 recipes that impart bold zesty flavor to every cut of meat!

Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

Paul Kirk

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Features:

• Paul Kirk's Championship Barbecue Cookbook
• THE HARVARD COMMON PRESS/HAROLD IMPORTS

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Customer Reviews:
Total reviews: 21 Average rating: 4.5 of 5

Great Recipes, Good Instruction 5 out of 5 stars.
1 of 1 people found this review helpful.

I'd rate this as a great recipe book, and a good but not great BBQ instruction book. The author is not shy about telling you how good he is and he wants you to be just as proficient at cooking up great food.

The book's recipes cover all kinds of meats, including beef, pork, lamb, chicken and even goat, plus there was a chapter on fish, an unexpected bonus. Whole sections are dedicated to rubs, mops, sauces, and all other manner of BBQ flavorings. The author includes some helpful information for hot grilling foods as well, because its not every day you can spend 16 hours smoking a brisket or 6 hours slow cooking spare ribs.

The only drawback to this book in my eyes is that its explanation of cooking techniques are adequate but not great. A few pictures or diagrams might have helped, as I found myself puzzled trying to figure out a few of his explanations for specific methods. Overall, however, I'm glad I bought this book and look forward to using it for years to come.

Editorial Review:

Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill; what tools are needed and how to prepare the food.

Mastering Barbecue: Tons of Recipes Great Tips Neat Techniques and Indispensible Know-How

Michael H. Stines

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

AN OUTSTANDING BOOK OF BARBECUE 5 out of 5 stars.
46 of 47 people found this review helpful.

I've read and reviewed a lot of books on barbecue. Everything from the books by well-known chefs and TV personalities to the small-press regional titles and everything in between. Mastering Barbecue from Ten Speed Press isn't the biggest, it isn't the prettiest, but it is, simply, one of the best books on barbecue that I have ever read. Many barbecue books will give you the basics on different grill types and methods but Mastering Barbecue goes into great depth on these subjects as well as BBQ terminology, food prep, cleanup and maintenance, cooking times and temperatures, types of wood to use, smoking, and much, much more.

Mastering Barbecue isn't lavishly illustrated with color photographs on slick, glossy paper. This is strictly a no-frills book that goes for punch over pizzazz and succeeds on all counts. The strength of this book lies with its vast selection of recipes for rubs, marinades and sauces. All told there are over 160 recipes for these staples of Barbecue cooking. This is particularly noteworthy as far as the rubs which is the first step in preparing any meat for great barbecue. Most cookbooks may provide just a handful of rub recipes but Mastering Barbecue gives you over 60 culled from a variety of different regions both domestic an abroad. For example you'll find the Simple South Texas Rub, a Phoenix Rub, Kansas City Rub and a Latin American Rub.

Marinades are another item that usually get short-changed in a lot of cookbooks but this book has over 50 great marinades and mop sauces, all designed to add great flavor to your food. Like it hot? Then try the Habanero Hot Sauce marinade. There's also the North Carolina Vinegar mop and the Spicy Beer Marinade.

The sauces are my favorite part of the book with over 50 great sauce recipes again taken from various regions to lend some authenticity to you food and also allow you to try different meats done in different regional styles. There's a great Spicy Texas sauce with jalapeno peppers, fresh lime and beer; The Citrus BBQ Sauce features a variety of fruit juices including lemon, lime, and orange along with smoky chipotle peppers. Or try the Kentucky Black Sauce made with a liberal amount of Kentucky bourbon, Worcestershire and soy sauces. No matter what your taste you are sure to find several sauces you'll love.

The book then goes on with chapters on beef, poultry, pork, ribs, seafood and veggies. They all include helpful advice on buying these items, preparation, cooking, as well as the best woods to use to enhance the flavor. I highly recommend the Mesquite grilled chicken breasts with citrus sauce. The recipes here are not the kind of executive chef-created dishes that will have you scouring gourmet food stores to locate ingredients and requiring advanced techniques. These are good, everyday recipes with ingredients that can be found at your local market and that can be made by even novice barbecue cooks. The book is well-written and informative and includes an excellent cross-referenced index. This is one that stands apart in a sea of Barbecue cookbooks. Highly recommended!

Reviewed by Tim Janson

Editorial Review:

Anything that can be cooked inside the kitchen can be cooked outside with more fun and more flavour. Mastering Barbecue is the primer for introducing barbecue into one's culinary repertoire. Compiling more than a decade's worth of recipes and expertise from veteran grill masters, professional chefs, and barbecue enthusiasts, Michael Stines packs a whole lot more than just marinades into this comprehensive handbook.

The Dream of the Earth

Thomas Berry

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Customer Reviews:
Total reviews: 13 Average rating: 4.0 of 5

Healing the Earth 5 out of 5 stars.
13 of 16 people found this review helpful.

Our planet, Gaia, is sorely in need of healing. Her earth, waters, and air are polluted. Natural resources are being depleted. Thousands of plant and animal species are becoming extinct.

In this classic book, Thomas Berry summarizes and discusses the dire needs of our planet for healing. While not going so far as to advocate spiritual healing as a solution, Berry strongly advocates for awareness of the innate intelligence of Gaia.

Berry masterfully explores the mind-sets that have contributed to the dangerous depletion of our planetary resources. He suggests that we have yet to find the guiding myths and images to inspire us to relinquish our focus on personal and national material gains in order to properly focus our energies on relating to Gaia in a harmonious way.

The annotated bibliography invites focused further reading.

Editorial Review:

This landmark work, first published by Sierra Club Books in 1988, has established itself as a foundational volume in the ecological canon. In it, noted cultural historian Thomas Berry provides nothing less than a new intellectual-ethical framework for the human community by positing planetary well-being as the measure of all human activity.
Drawing on the wisdom of Western philosophy, Asian thought, and Native American traditions, as well as contemporary physics and evolutionary biology, Berry offers a new perspective that recasts our understanding of science, technology, politics, religion, ecology, and education. He shows us why it is important for us to respond to the Earth’s need for planetary renewal, and what we must do to break free of the “technological trance” that drives a misguided dream of progress. Only then, he suggests, can we foster mutually enhancing human-Earth relationships that can heal our traumatized global biosystem.

Lipsmackin' Backpackin': Lightweight Trail-tested Recipes for Backcountry Trips

Christine Conners

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Customer Reviews:
Total reviews: 19 Average rating: 4.5 of 5

Don't buy for dinner recipes unless you have a dehydrator 2 out of 5 stars.
12 of 15 people found this review helpful.

I agree with the person who wrote that you need a dehydrator for this book's recipes. The author commented (rather self-defensively) that a full 2/3 of the recipes do not require one, but that's not true for the dinners.

I'll be honest and say that dinners are why I bought this - snacks and breakfast aren't that hard to make, but dinners, especially for a group, can be challenging. I did a quick count, and 40 of the 59 dinners require a dehydrator. Of the ones that don't, the authors include recipes with ramen, spam, and macaroni and cheese, none of which I need a cookbook for and two of which I bought the book to get away from.

And then there's the "Trail-grown sprouts" dinner which suggests growing sprouts for three days in netting, presumably in your pack, and then eating. This is hardly a full meal. There are also a few dinner recipes with the main ingredient being plants or fish caught while in the backcountry, such as "Sandy's Weed Salad" with "Collect greens along the way in a plastic sack and wash them in streams" and then toss with dressing as the directions. Most experienced hikers know to not plan on a meal being caught or harvested in the wild.

The book is also padded with information about National and Historic Scenic Trails in the United States, which is ok information I guess, but a) is of very little use to most people unless they plan on traveling the entire country, and b) odd to have in a cook book.

I will probably sell this book and look for another that doesn't have so many major meals (e.g. dinners) that require a dehydrator.

Editorial Review:

Tasty backcountry cookbook filled with trail-tested recipes providing nutritional information, food preparation and meal-planning tips from experienced long-distance hikers.

Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!

Bobby Flay, Gentl & Hyers

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Customer Reviews:
Total reviews: 18 Average rating: 4.5 of 5

Editorial Review:

Sequel to the bestselling Boy Meets Grill, Boy Gets Grill marks Bobby Flay's return to the fire with his first grilling book in five years.

The connection between Flay and fire began when, as a kid growing up in New York City, Bobby learned to grill during trips to the Jersey Shore. As a young chef starting out, he always wanted to work the grill station, and when he opened his first restaurant in 1991, he called it Mesa Grill. The word grill was firmly hooked to his name. And then, the Food Network called.

Like his highly rated prime-time grilling show, Boy Gets Grill is set on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown's diverse neighborhoods. This is Bobby Flay's New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on.

The question isn't "Can I grill this?" but "Is there a reason not to grill this?" Usually the answer is "Go ahead and try it!" Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty.

The grill is no longer for weekends only. The recipes in Boy Gets Grill are the quickest and easiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals. Flavors are (pleasantly) challenging. For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger.

Boy Gets Grill is also full of great ideas for entertaining and enjoying the company of family and friends. In the "Big Parties" section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill.

The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill. Bobby also gives tips on what equipment you need to grill (and more important, what you don't); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby's Guide to Steak.