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Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather

Mindy Merrell, R. B. Quinn

Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather Mindy Merrell, R. B. Quinn Amazon Price: $12.21
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By: Broadway
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Customer Reviews:
Total reviews: 5 Average rating: 4.0 of 5

Booyah for Cheater BBQ 4 out of 5 stars.
7 of 7 people found this review helpful.

Thank you thank you thank you! We love to entertain with BBQ and good eats year round. Now I can do so without suffering outdoors through a cold New England winter.

The recipes in this book are fun to read and easy to follow. My wife and I have been working through the various Interstate BBQ sauces (I-20 is to die for!) and the rubs. We've been making creations we never thought possible. It's easy, hassle free and very, very tasty.

Finally we can cook up BBQ anytime with little fuss and enjoy the party ourselves. I'm proud to say that I am officially and forever more a Cheater!

Editorial Review:

Barbecue fans relax! With more than 125 terrific recipes for indoor cooking, Cheater BBQ makes it easy to serve up pit-style barbecue classics year-round.

Cheater BBQ is 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 in Cheater BBQ cover smoky barbecue classics: pulled pork, chicken, ribs, brisket, rubs, and regional sauces. Starters and sides include Smoked Paprika Pimiento Cheese, Boston Crocked Beans, Packet Potato Salad, and Loaded Cornbread, as well as drinks and desserts.

From Super Bowl celebrations to March madness get-togethers to simple meals with family, Cheater BBQ delivers barbecue taste year-round—without lighting a match.

Bouchon

Thomas Keller

Bouchon Thomas Keller Amazon Price: $31.50
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By: Artisan
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Subjects -> Cooking, Food & Wine -> Regional & International -> European -> French
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Customer Reviews:
Total reviews: 37 Average rating: 4.5 of 5

Editorial Review:

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.

So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.

But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.

Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.

But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form.

This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

Feasting on Asphalt: The River Run

Alton Brown

Feasting on Asphalt: The River Run Alton Brown Amazon Price: $11.00
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By: Stewart, Tabori & Chang
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Customer Reviews:
Total reviews: 15 Average rating: 4.5 of 5

Editorial Review:

He’s on the road again. This time, Alton Brown and his motorcycle-mounted crew are off on a thousand-mile, south-to-north journey that follows America’s first “superhighway”—the Mississippi. Starting at the great river’s delta on the Gulf of Mexico and ending up near its headwaters in Minnesota, Alton and buddies travel the heartland’s byways to scout out the very best of roadside food—and to get to know the people who spend their lives preparing and serving it.

A companion to the six-part Food Network series airing in fall 2007, Feasting on Asphalt: The River Run is a travel diary, photo journal, and, of course, cookbook. Alton’s itinerary includes big-city eateries and small-town chat ’n’ chews, as well as markets, inns, ice cream parlors, museums, barbecue joints—and even an alligator farm.

Louisiana-style Grilled Alligator Tail (served simply, with lemon and butter) is one of the book’s forty original road-food recipes. Others include Pecan-Coconut Pie from an Arkansan roadside restaurant; BBQ Pork Ribs in Mississippi that Brown eats over pancakes; Vegetable Borscht from St. Paul’s Russian Tea House; and Fried Catfish from a riverside burg in Illinois. When it comes to America’s foodways and folkways, there’s no better tour guide than Alton Brown.

Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico

Rick Bayless

Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico Rick Bayless Amazon Price: $19.80
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By: William Morrow Cookbooks
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Customer Reviews:
Total reviews: 33 Average rating: 4.5 of 5

Editorial Review:

Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.

After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

Kill It and Grill It: Ted and Shemane Nugent's Guide to Preparing & Cooking Wild Game and Fish

Ted Nugent

Kill It and Grill It: Ted and Shemane Nugent's Guide to Preparing & Cooking Wild Game and Fish Ted Nugent Amazon Price: $11.53
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Customer Reviews:
Total reviews: 20 Average rating: 4.0 of 5

Ted Nugent's Kill It & Grill It 5 out of 5 stars.
0 of 0 people found this review helpful.

Kill It and Grill It: Ted and Shemane Nugent's Guide to Preparing & Cooking Wild Game and Fish

This "creative" cookbook is a hunter's dream. And the recipes definitely don't all "taste like chicken". Get ready for a wild experience--after the kill.

gift idea 5 out of 5 stars.
0 of 0 people found this review helpful.

I needed a gift for my brother who has a great sense of humor and loves hunting. It arrived quickly and in great condition. He laughed when he saw the cover and his wife was glad to have the recipes.

There are better books out there... 1 out of 5 stars.
0 of 0 people found this review helpful.

A friend got me this book because he knows I think Nugent is very amusing and I like his stance on a lot of issues. This book has good recipes but I was shocked at the tone in which it was written. It comes across as making light of the killing of animals, giving me the impression that the authors have no respect for life. I gave my copy away.

Editorial Review:

In this cookbook, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information, and of course, recipes.

Weber's Big Book of Grilling

Jamie Purviance, Sandra S. McRae

Weber's Big Book of Grilling Jamie Purviance, Sandra S. McRae Amazon Price: $16.47
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By: WEBER - Model: 62542
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Features:

  • Weber #62542 Big Book of Grilling By Jamie Purviance & Sandra S. McRae
  • WEBER

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Customer Reviews:
Total reviews: 113 Average rating: 5.0 of 5

We're not Worthy! 5 out of 5 stars.
1 of 1 people found this review helpful.

I have to bow down to this book as the best grilling book EVER. We've tried many of the recipes and never been disappointed. Plus, it's entertaining to read with great pictures. Can't ask for much more than that.

Weber's Big Book Of Grilling 5 out of 5 stars.
1 of 1 people found this review helpful.

This is a great guide to a first time owner of a Weber Grill.The recipes are easy to make and the tips and anecdotle information are great!!!

Editorial Review:

Building on the tremendous success of Weber's Art of the Grill (over 100,000 copies sold!), the world's best-known and most trusted grilling experts bring us the ultimate in barbecue cookbooks. Destined to become a sauce-stained classic, it's packed with 350 of the tastiest and most reliable recipes ever to hit the grill, hundreds of mouthwatering full-color photos, and countless sure-fire, time-honored techniques and tricks of the trade guaranteed to turn anyone into a barbecue champion. For the chef who's barely flipped a burger to the local grilling guru, here's all the advice and all the fabulous food required to wow the neighborhood--and at a price that's as red hot as the coals!

Backyard BBQ: The Art of Smokology

Richard W. McPeake

Backyard BBQ: The Art of Smokology Richard W. McPeake Amazon Price: $15.95
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By: Richard W. McPeake
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Customer Reviews:
Total reviews: 53 Average rating: 4.5 of 5

Good info, poor editing 4 out of 5 stars.
1 of 1 people found this review helpful.

The author clearly knows and loves his craft. Lots of down-to-earth advice and techniques.

The book would have benefitted immensely from some editing. The organization haphazard, and there are plenty of annoying grammatical errors.

If you think of it as a transcript of a conversation between a couple of friends over a couple of beers, then it's easier for a purist to overlook the flaws.

The content is good enough to overshadow the form in this case.

Editorial Review:

BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice
............and much more! No stone is left unturn in this book

Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food

Frank Stitt

Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food Frank Stitt Amazon Price: $26.40
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Editorial Review:

There are some places worth traveling to just for the food: Rome, Venice . . . and now, Birmingham, Italy.

In this companion to his first, best-selling cookbook, the beloved Southern chef Frank Stitt travels to Italy and brings the best of Mediterranean cuisine back home. To Stitt's mind, the two regions—Italy and the American South—share commonalities. Both native cuisines have a tradition of turning humble ingredients—ground corn, bitter greens, cured pork, the daily catch—into poetry on the plate. And as the chef points out in his lively introduction to the book, this is elemental cooking based on the purity and simplicity of the freshest and finest ingredients.

Yet leave it to Stitt to make Italian cuisine his own. "There's no Pompano in Venice, but ours, fresh from Apalachicola, fits into the cartoccio (Italian fish stew) perfectly; our Chilton County white peaches are squeezed by hand for a bellini; our wild Gulf shrimp, oysters, crab, and fish are easily a match for their Mediterranean equivalents," Stitt writes. This appealing new cookbook includes the best of the Southern-influenced Italian recipes he has served at his Birmingham, Alabama, restaurant Bottega Restaurant and Café, for the last two decades—the Tomato Chutney and Roasted Sweet Pepper Pizza, Lamb Shanks with Sweet Peas and Mint, and fabulous desserts including Zabaglione Meringue Cake. Accompanied by sweet recollections of his journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt "the best chef in America."

Weber's Real Grilling (Weber's)

Jamie Purviance, Tim Turner

Weber's Real Grilling (Weber's) Jamie Purviance, Tim Turner Amazon Price: $16.47
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By: Sunset Publishing Corporation
Amazon Marketplace: 89 new & used starting at $2.75

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Customer Reviews:
Total reviews: 79 Average rating: 5.0 of 5

Editorial Review:

For sublime outdoor cooking and entertainment, who better to turn to than the foremost authority on grills? With the experts from Weber taking you through the basics and beyond, you’ll be sizzling in no time. Over 200 recipes—each with a mouthwatering photo—are simple to follow and feature common ingredients found in the local market. You’ll also find, can’t-miss techniques, and even substitution tricks... Mark your favorites—and there’ll be plenty—with the handy enclosed page flags. And yes, once they’ve sampled the savory results of your newfound grilling skills, friends and family will be begging for your secrets. Just nod and say, "It’s all in the technique."

Key Features:

* One-of-a-kind grilling cookbook with over 200 original recipes, each with a color photos

* Photos illustrate tips and techniques throughout

* Recipes are big on flavor with easy to find ingredients

* Tabbed chapters and included page flags to mark your favorite recipes

* From basic preparation to advanced fire-tending methods, Weber’s Real Grilling™ has all the tools for successful grilling

Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks

Ronnie Fein

Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks Ronnie Fein Amazon Price: $11.53
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By: Da Capo Press
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Customer Reviews:
Total reviews: 11 Average rating: 5.0 of 5

The Hippest Kosher Cookbook! 5 out of 5 stars.
7 of 7 people found this review helpful.

This book is a winner. The recipes are simple, modern, and focused on fresh fruits, vegetables, healthy entrees. It arrived on Wednesday and by the following Sunday, I had experimented with six different recipes ranging from terrific side dishes to salmon to dessert. All were winners and I'll make them all again. This cookbook IS hip and you don't have to be kosher to enjoy it.

Editorial Review:

Kosher cuisine is a culinary niche that is rapidly becoming mainstream, as many home cooks outside the Jewish community, seeking more healthful and humane fare, are embracing kosher foods and Jewish dietary laws. Now, Hip Kosher provides detailed, practical resources for finding kosher items in your local stores and more than 175 recipes for every meal and occasion, showcasing contemporary American dishes rather than traditional Eastern European or Sephardic fare. Accessible, easy-to-prepare, and versatile, the recipes are perfect for busy people who don’t have hours to spend in the kitchen. Many recipes include menu suggestions, while sidebars note recipe variations, updates on classics, and helpful prep hints about ingredients and tools. Fein also describes Jewish dietary laws (and halal, permitted Muslim foods) and provides comprehensive sources.

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