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Master Of The Grill

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1940352568
Size: 42.44 MB
Format: PDF
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Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks. From the Trade Paperback edition.

Best Grilling Recipes

Author: Editors at Cook's Country Magazine
Publisher: Americas Test Kitchen
ISBN: 9781933615424
Size: 41.93 MB
Format: PDF, ePub, Mobi
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Presents a collection of barbecue recipes for ribs, steaks, poultry, burgers, sausages, fish, and side dishes, along with information on grilling techniques and tools.

Feed The Man Meat

Author: Oscar Smith
Publisher: Rizzoli Publications
ISBN: 1925418103
Size: 72.15 MB
Format: PDF, ePub, Docs
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An unashamedly meat-focused barbecuing book. Covering all the basic food groups: pork, beef, lamb, poultry, seafood and game, this is the perfect how-to for both barbecuing rookies and experts alike.

Dinner Chez Moi

Author: Elizabeth Bard
Publisher: Little, Brown
ISBN: 0316276278
Size: 40.22 MB
Format: PDF, Docs
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Tips, tricks and recipes to make your feasts and fetes more French, from the New York Times bestselling author of Lunch in Paris and Picnic in Provence When Elizabeth Bard, a New Yorker raised on Twizzlers and instant mac and cheese, fell for a handsome Frenchman and moved to Paris, she discovered a whole new world of culinary delights. First in Paris, then in a tiny village in Provence, Elizabeth explored the markets, incorporating new ingredients and rituals into her everyday meals and routines. After 15 years of cooking in her own French kitchen, making French friends--and observing her slim and elegant French mother-in-law--Elizabeth has gathered a treasure trove of information that has radically changed her own eating habits for the better. She realized that what most Americans call "dieting"--smaller portions, no snacking, a preference for seasonal fruits and vegetables, and limited sugar--the French simply call "eating." And they do it with pleasure, gusto, and flair. With wit, sound advice, and easy-to-follow recipes, Bard lets her readers in on a range of delightful--and useful--French secrets to eating and living well, including hunger as the new foreplay, the top five essential French cooking tools and 15 minute meals popular throughout France, and the concept of benevolent dictatorship: why French kids eat veggies, and how to get yours to eat them, too. Whether you're ready for a complete kitchen transformation or simply looking for dinner party inspiration, Dinner Chez Moi is a fun, practical, and charming how-to guide that will add a dash of joie de vivre to your kitchen--and your life!

Total Grilling Manual

Author: Lisa Atwood
Publisher: Weldon Owen
ISBN: 1681881667
Size: 60.53 MB
Format: PDF, Docs
View: 6743
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While there are loads of grilling books on the market, this is the one that’s pooled all the knowledge you could ever need into one book. This a-z, all-inclusive guide to grilling has everything for the first time grilling and the seasoned veteran alike. Find top tips, tricks to get the most out of your grill, and delicious recipes that everyone will love in the Total Grilling Manual. With high-quality design and intricate detail—this manual is the perfect gift!

Shaya

Author: Alon Shaya
Publisher: Knopf
ISBN: 0451494164
Size: 20.68 MB
Format: PDF, Docs
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"Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem), and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's ... cuisine--food of his native Israel with a creole New Orleans kick--came to be, along with his award-winning New Orleans restaurants"--Amazon.com.

Our Living Manhood

Author: Rolland Murray
Publisher: University of Pennsylvania Press
ISBN: 151280956X
Size: 70.39 MB
Format: PDF, Mobi
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When Eldridge Cleaver wrote in 1965 that black men "shall have our manhood or the earth will be leveled by our attempt to gain it," he voiced a central strain of Black Power movement rhetoric. In print, as well as on stage and screen, Black Power advocates equated masculinity with their political radicalism and potency. While many observers have criticized the misogyny in this preoccupation, few have noted the challenges to it within the period in the works of authors such as James Baldwin, John Edgar Wideman, Clarence Major, and John Oliver Killens. These and other writers tested the link between masculinity and radical politics. By recovering their voices, Rolland Murray demonstrates that the movement's gender ideals were questioned more fully than scholars have acknowledged. He also examines how the Black Power era's contentious gender politics continue to play a role in contemporary African American culture and scholarship. Murray analyzes the ways in which notions of masculinity were interwoven with essential movement philosophies regarding revolutionary violence, charismatic leadership, radical rhetoric, and black sexuality. Striving to forge a more nuanced account of how masculinist discourse contributed to the movement's overall agenda, he frames masculinity both as a linchpin of the seductive politics of Black Power and as a focal point of dissent by black male authors.

The Gardener The Grill

Author: Karen Adler
Publisher: Running Press
ISBN: 0762444991
Size: 50.54 MB
Format: PDF, ePub, Docs
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From garden to grill to fork, nothing tastes better than freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener & the Grill is the grilling guide for gardeners, seasonal eaters, and “flexitarians” everywhere, and anyone enamored of the powers of the grill—not just during the summer months, but all year long. Keep the grill hot long after summer’s finished with Planked Butternut Squash with Sage and Brie; Grilled Gazpacho; a Blackened Fish Po’Boy with Grilled Green Onion Mayonnaise; Pizza Primavera; Wood-Grilled Shrimp and Yellow Peppers; Tandoori Turkey Burgers; and Grill-Baked Apples with Cinnamon Nut Stuffing. With seasonal recipes, tips on grilling for preserving, a burgeoning “griller’s pantry” of rubs and versatile sauces, and more than 100 vegetarian recipes, The Gardener & the Grill is the must-have resource for eager and experienced grillers and gardeners alike.

Meat

Author: Pat LaFrieda
Publisher: Simon and Schuster
ISBN: 1476726019
Size: 62.81 MB
Format: PDF, Kindle
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Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.

The Cook S Illustrated Meat Book

Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352142
Size: 45.19 MB
Format: PDF, ePub, Docs
View: 4398
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Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases