Master of the Grill

Master of the Grill
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 496
Release: 2016-04-26
ISBN: 1940352568
Category: Cooking
Language: EN, FR, DE, ES & NL

Master of the Grill Book Excerpt:

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.

Master of the Grill

Master of the Grill
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 454
Release: 2016-04-26
ISBN: 1940352541
Category: Cooking
Language: EN, FR, DE, ES & NL

Master of the Grill Book Excerpt:

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.

Fabulicious On the Grill

Fabulicious   On the Grill
Author: Teresa Giudice
Publsiher: Hachette UK
Total Pages: 208
Release: 2013-05-07
ISBN: 0762449861
Category: Cooking
Language: EN, FR, DE, ES & NL

Fabulicious On the Grill Book Excerpt:

With three New York Times bestsellers and continued stardom on The Real Housewives of New Jersey, Teresa has more tasty recipes to share with her fans. This next cookbook features Teresa's signature easy, no-fuss Italian cooking -- but this time with 70 recipes you can make on the grill, including: Foolproof sauces, rubs, and marinades Hearty red meat & chicken recipes Easy Seafood Low-fat veggie grilling Pizzas out-of-the-oven Off-the-grill sides Delicious desserts And more tips on backyard entertaining Including special "bikini" recipes for lite eating, fun fare for kids, as well as dozens of tips from husband "Juicy" Joe Giudice, Fabulicious On the Grill has everything you need to cook and dine al fresco!

Patio Daddy O at the Grill

Patio Daddy O at the Grill
Author: Gideon Bosker,Karen Brooks,Tanya Supina
Publsiher: Chronicle Books
Total Pages: 96
Release: 2008-04-30
ISBN: 9780811855792
Category: Cooking
Language: EN, FR, DE, ES & NL

Patio Daddy O at the Grill Book Excerpt:

Patio Daddy-O is back and this time they're taking it outdoors! Ten years after the original Patio Daddy-O won the world over with its retro recipes and '50s nostalgia, these fun-loving folks have compiled 45 new recipes that showcase the wonders of man's other best friend—the grill. The book goes beyond the basics with creative recipes that combine global ingredients with down-home Americana to produce rubs and pastes, meat and seafood main courses, kebabs, side dishes, cocktails, and desserts.

Mastering the Grill The Owner s Manual for Outdoor Cooking

Mastering the Grill  The Owner s Manual for Outdoor Cooking
Author: Andrew Schloss,David Joachim
Publsiher: Chronicle Books
Total Pages: 1421
Release: 2010-07-01
ISBN: 081187835X
Category: Cooking
Language: EN, FR, DE, ES & NL

Mastering the Grill The Owner s Manual for Outdoor Cooking Book Excerpt:

This comprehensive grilling guide features 350 surefire recipes, hundreds of tips and techniques, as well as how-to illustrations and mouthwatering photos. Grilling is a science, and it’s only when you understand the science of grilling that you can transform it into an art. In Mastering the Grill, acclaimed cookbook authors and veteran grill masters go beyond the usual advice to teach you the secrets—and science—of grilling. This extensive guide explains numerous grill types and tools as well as the hows and whys of wood, charcoal, gas, and electric. A chapter on mastering ingredients teaches everything from the cuts of meat to the particulars of proteins, fats, produce, and more. The encyclopedic range of recipes covers meat, poultry, seafood, and vegetables—with everything from burgers, steaks, and ribs to lobster tails, turducken, eggplant rollatine, and grilled banana splits.

Pit Boss Wood Pellet Recipes

Pit Boss Wood Pellet Recipes
Author: James Robins
Publsiher: James Robins
Total Pages: 91
Release: 2021-09-14
ISBN: 1928374650XXX
Category: Cooking
Language: EN, FR, DE, ES & NL

Pit Boss Wood Pellet Recipes Book Excerpt:

Are you looking for ways to improve your outside cooking assortment and surprise your loved ones with some delicious grilled and smoked meats? Maybe you already feel tired of cooking the same food the same way over and over again? Do you know what? I have the right solution for YOU! I know you'll think it will be challenging to use this type of grill because you have no experience at all. You're also not sure how to make your meat soft and juicy like you always dreamed of. But this will not be a problem anymore! In this Complete Pit Boss Recipes, you'll discover: - How to use your Pit Boss Grill & Smoker to maximize the flavor of the meat. - Easy-to-follow recipes divided by ingredients (beef, pork, chicken, fish, and seafood). You'll also find vegetarian and vegan recipes. - A chapter with the best sauces and rubs that you can combine with the recipes. - Each recipe is complete with clear and concise instructions on how to grill, smoke, bake, or roast by unlocking the full power of the Pit Boss Grill. Best of all: Even if you've never tried grilling or smoking food before, this Complete Guide will take you from 0 to an Advanced Pitmaster! READY TO BECOME THE BBQ KING OF THE NEIGHBORHOOD? Click "BUY NOW" and FIRE UP YOUR GRILL!

Horn Barbecue

Horn Barbecue
Author: Matt Horn
Publsiher: Unknown
Total Pages: 224
Release: 2022
ISBN: 0760374260
Category: Barbecuing
Language: EN, FR, DE, ES & NL

Horn Barbecue Book Excerpt:

Matt Horn, the most celebrated new chef and pitmaster in the world of barbecue, reveals his smoke-cooking secrets in Horn Barbecue.

Sizzle and Smoke

Sizzle and Smoke
Author: Steven Petusevsky
Publsiher: American Diabetes Association
Total Pages: 196
Release: 2014-06-03
ISBN: 1580405304
Category: Cooking
Language: EN, FR, DE, ES & NL

Sizzle and Smoke Book Excerpt:

Nothing beats the experience of meats and veggies sizzling over hot coals or a gas-fired grill as the smell of smoke fills the air. Which is why Chef Steve Petusevsky felt he had to write Sizzle and Smoke, the first grilling book designed specifically for people with diabetes or prediabetes. This collection of grilling recipes uses lean meats and vegetarian dishes to deliver the smoky, natural flavor only a grill can provide. While many classic grill-top recipes are nutritional train wrecks, grilling also has a dirty little secret — it's an inherently low-fat method of cooking. Lamb, beef, poultry, veggie sides, marinades and rubs, and even dessert — it's all here. Also included is an extensive section on techniques, methods, and equipment, with photos and illustrated steps. A grilling master class and cookbook in one, Sizzle and Smoke is perfect for the backyard BBQ chef looking to cut calories and inches without cutting out the fun and flavor.

The BBQ Queens Big Book of Barbecue

The BBQ Queens  Big Book of Barbecue
Author: Judith Fertig,Karen Adler
Publsiher: ReadHowYouWant.com
Total Pages: 816
Release: 2010-10-14
ISBN: 145960525X
Category: Electronic Book
Language: EN, FR, DE, ES & NL

The BBQ Queens Big Book of Barbecue Book Excerpt:

The BBQ Queens have created more than 350 delectable, doable recipes for grilled, smoked, barbecued, planked, stir - grilled, and rotisserie - cooked food in The BBQ Queens' Big Book of Barbecue. Adler and Fertig cover every step of a meal; shopping lists and tips for easy ingredient preparation, how to keep the mess and the cooking time to a minimum when possible so that weeknight dinners are a breeze, and how to grill extra food in order to have great leftovers for meals throughout the week. They lay the groundwork for expert grilling and smoking with clear explanations of basic techniques, then they encourage backyard cooks to branch out and experiment with new versions or flavors. Special sections and photographs throughout highlight the adventures of and recipes from Grill Gals and BBQ Babes - women from all over the country and all walks of life who grill and smoke and want to spread the love. Don't let the tiaras fool you, Adler and Fertig are as serious about the art of barbecue as they are about having a royally good time. The BBQ Queens' Big Book of Barbecue takes a fresh look at the power of outdoor cooking, harnessing it to create practical, delicious meals with a relaxed attitude.

BBQ USA

BBQ USA
Author: Steven Raichlen
Publsiher: Hachette UK
Total Pages: 784
Release: 2003-04-22
ISBN: 0761159584
Category: Cooking
Language: EN, FR, DE, ES & NL

BBQ USA Book Excerpt:

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

Tailgreat

Tailgreat
Author: John Currence
Publsiher: Ten Speed Press
Total Pages: 256
Release: 2020-08-25
ISBN: 1984856537
Category: Cooking
Language: EN, FR, DE, ES & NL

Tailgreat Book Excerpt:

Bring home all the flavors and excitement of game day thanks to a lifetime of tailgating wisdom from James Beard Award winner and Top Chef Masters contestant John Currence. John Currence is one of the most celebrated and beloved chefs in America, but he’s also a tailgating fanatic. For years he has prepared fans to go into battle before football games on his home turf in Oxford, Mississippi, supplying them with dishes that go way beyond the expected burgers and hot dogs. In Tailgreat he makes his case that tailgating food can be so much more than sad store-bought dips and chips, as we celebrate the spirit of coming together with friends and family to support a common cause: our team. The dishes are flavor-packed hits like Korean BBQ Wings, Grilled Corn Guacamole, Sweet Mustard Pulled Pork, and NOLA Roast Beef Po’Boy Bites. With these recipes you will surely lead your team, or at least your next meal, to victory.

TV in the USA A History of Icons Idols and Ideas 3 volumes

TV in the USA  A History of Icons  Idols  and Ideas  3 volumes
Author: Vincent LoBrutto
Publsiher: ABC-CLIO
Total Pages: 1133
Release: 2018-01-04
ISBN: 144082973X
Category: Performing Arts
Language: EN, FR, DE, ES & NL

TV in the USA A History of Icons Idols and Ideas 3 volumes Book Excerpt:

This three-volume set is a valuable resource for researching the history of American television. An encyclopedic range of information documents how television forever changed the face of media and continues to be a powerful influence on society. • Supplies historic context for why television shows were released at a particular moment in time • Covers key television genres—such as the western, sitcoms, crime shows, and variety programs—in detail • Provides readers with an understanding of the technical evolution of television that directly affected programming • Includes biographies of important individuals in the television industry

Tangled Up in Brew

Tangled Up in Brew
Author: Joyce Tremel
Publsiher: Penguin
Total Pages: 304
Release: 2016-10-04
ISBN: 0698181751
Category: Fiction
Language: EN, FR, DE, ES & NL

Tangled Up in Brew Book Excerpt:

Another intoxicating mystery featuring brew pub owner Maxine “Max” O’Hara—from the author of To Brew or Not to Brew. BEER TODAY, GONE TOMORROW... Brew pub owner Maxine “Max” O’Hara and her chef/boyfriend, Jake Lambert, are excited to be participating in the Three Rivers Brews and Burgers Festival. Max hopes to win the coveted Golden Stein for best craft beer—but even if she doesn’t, the festival will be great publicity for her Allegheny Brew House. Or will it? When notoriously nasty food and beverage critic Reginald Mobley is drafted as a last-minute replacement judge, Max dreads a punishing review. Her fears are confirmed when Mobley literally spits out her beer, but things get even worse when the cranky critic drops dead right after trying one of Jake’s burgers. Now an ambitious new police detective is determined to pin Mobley’s murder on Max and Jake, who must pore over the clues to protect their freedom and reputations—and to find the self-appointed judge, jury, and executioner.

The New Camp Cookbook

The New Camp Cookbook
Author: Linda Ly
Publsiher: Voyageur Press
Total Pages: 224
Release: 2017-07-01
ISBN: 0760359377
Category: Cooking
Language: EN, FR, DE, ES & NL

The New Camp Cookbook Book Excerpt:

The New Camp Cookbook is a book for day trippers, adventurers, campers, and anyone who enjoys cooking outdoors. You'll find organizational advice and cooking techniques, from planning your meals, packing a cooler, and stocking a camp pantry to building a fire, grilling in foil packs, and maintaining heat in a dutch oven. There's nothing quite like waking up in the woods and making breakfast in the open air or gathering with friends around a fire after a long day of hiking. Good food makes for great camping! The two can and should go hand in hand, and the recipes and tips in this book, will guide you along the way. The recipes are presented by meal: breakfast, lunch, snacks, sweets, and all-out feasts.You can choose your own adventure for each occasion, with recipes as easy as Mexican Street Corn Salad and Tin Foil Seafood Boil to more involved dishes like Korean Flank Steak with Sriracha-Pickled Cucumbers and Dutch Oven Deep-Dish Soppressata and Fennel Pizza. All recipes use a standard set of cookware to streamline your cooking in camp, and are marked with icons to help you quickly find a suitable recipe for your cooking style. Whether you're an aspiring camp chef or a seasoned Scout, you'll find plenty of inspiration in these pages for getting outside and eating well under the open sky. Editors’ Pick for Amazon Best Books of the Month of July 2017

Computer Architectures for Spatially Distributed Data

Computer Architectures for Spatially Distributed Data
Author: Herbert Freeman,G.G. Pieroni
Publsiher: Springer Science & Business Media
Total Pages: 391
Release: 2013-11-09
ISBN: 3642821502
Category: Computers
Language: EN, FR, DE, ES & NL

Computer Architectures for Spatially Distributed Data Book Excerpt:

These are the proceedings of a NATO Advanced Study Institute (ASI) held in Cetraro, Italy during 6-17 June 1983. The title of the ASI was Computer Arehiteetures for SpatiaZZy vistributed Vata, and it brouqht together some 60 participants from Europe and America. Presented ~ere are 21 of the lectures that were delivered. The articles cover a wide spectrum of topics related to computer architecture s specially oriented toward the fast processing of spatial data, and represent an excellent review of the state-of-the-art of this topic. For more than 20 years now researchers in pattern recognition, image processing, meteorology, remote sensing, and computer engineering have been looking toward new forms of computer architectures to speed the processing of data from two- and three-dimensional processes. The work can be said to have commenced with the landmark article by Steve Unger in 1958, and it received a strong forward push with the development of the ILIAC III and IV computers at the University of Illinois during the 1960's. One clear obstacle faced by the computer designers in those days was the limitation of the state-of-the-art of hardware, when the only switching devices available to them were discrete transistors. As aresult parallel processing was generally considered to be imprae tieal, and relatively little progress was made.

Laboratories of Art

Laboratories of Art
Author: Sven Dupré
Publsiher: Springer Science & Business
Total Pages: 200
Release: 2014-04-25
ISBN: 3319050656
Category: Science
Language: EN, FR, DE, ES & NL

Laboratories of Art Book Excerpt:

This book explores the interconnections and differentiations between artisanal workshops and alchemical laboratories and between the arts and alchemy from Antiquity to the eighteenth century. In particular, it scrutinizes epistemic exchanges between producers of the arts and alchemists. In the fifteenth and sixteenth centuries the term laboratorium uniquely referred to workplaces in which ‘chemical’ operations were performed: smelting, combustion, distillation, dissolution and precipitation. Artisanal workshops equipped with furnaces and fire in which ‘chemical’ operations were performed were also known as laboratories. Transmutational alchemy (the transmutation of all base metals into more noble ones, especially gold) was only one aspect of alchemy in the early modern period. The practice of alchemy was also about the chemical production of things--medicines, porcelain, dyes and other products as well as precious metals and about the knowledge of how to produce them. This book uses examples such as the Uffizi to discuss how Renaissance courts established spaces where artisanal workshops and laboratories were brought together, thus facilitating the circulation of materials, people and knowledge between the worlds of craft (today’s decorative arts) and alchemy. Artisans became involved in alchemical pursuits beyond a shared material culture and some crafts relied on chemical expertise offered by scholars trained as alchemists. Above all, texts and books, products and symbols of scholarly culture played an increasingly important role in artisanal workshops. In these workplaces a sort of hybrid figure was at work. With one foot in artisanal and the other in scholarly culture this hybrid practitioner is impossible to categorize in the mutually exclusive categories of scholar and craftsman. By the seventeenth century the expertise of some glassmakers, silver and goldsmiths and producers of porcelain was just as based in the worlds of alchemical and bookish learning as it was grounded in hands-on work in the laboratory. This book suggests that this shift in workshop culture facilitated the epistemic exchanges between alchemists and producers of the decorative arts.

Beirut to Boston A Cookbook

Beirut to Boston  A Cookbook
Author: Jay Hajj
Publsiher: Page Street Publishing
Total Pages: 192
Release: 2017-05-23
ISBN: 1624143563
Category: Cooking
Language: EN, FR, DE, ES & NL

Beirut to Boston A Cookbook Book Excerpt:

Delicious Comfort Food Dishes Inspired by an Immigrant’s Story of Success Today, Mike’s City Diner is the destination for foodies from all over the world, but it didn’t always used to be this way. Jay Hajj was born in Beirut and came to Boston to flee the violence of the Lebanese Civil War. Packed with mouth-watering recipes and inspiring stories of perseverance and success, this cookbook highlights the turning points in Jay’s career and the food that defines them. Spanning decades of his life, Beirut to Boston includes the Southern-style breakfast that stole Bill Clinton’s heart, Guy Fieri’s favorite Thanksgiving sandwich, Ming Tsai’s special hummus recipe and the pâté of wartime reinvented. Combining his old-world techniques for traditional Lebanese dishes with his approach to modern American dishes, Jay showcases comfort food with unique and enticing flavors. Every page starts with an incredible story of struggle and triumph, and ends with what Jay Hajj is known best for: one-of-a-kind American food inspired by his Lebanese upbringing.

Come Undone

Come Undone
Author: Lilith Reigger
Publsiher: Lulu.com
Total Pages: 135
Release: 2022
ISBN: 0578074818
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Come Undone Book Excerpt:

Arrogance and Ignorance Can Get You Far

Arrogance and Ignorance Can Get You Far
Author: Doug Sheehy
Publsiher: Lulu.com
Total Pages: 240
Release: 2016-12-08
ISBN: 1365586537
Category: Humor
Language: EN, FR, DE, ES & NL

Arrogance and Ignorance Can Get You Far Book Excerpt:

""Arrogance and Ignorance Can Get You Far"" is a book of stories and life experiences from an unknown humorist named Doug Sheehy. His wit, self-deprecation and perspective on a wealth of subjects provide his slanted, yet poignant view on many topics. Stories include driving lessons, movie reviews, fictitious holidays, eBay addictions, imaginary dinners, family lessons, mowing adventures, children's stories and many more humorous truths that will make you smile. Thirty unbridled chapters of life, chaos and one man's view on it all. At the end of the book you learn a lot about who Doug is, but also about his life and how he lives it.

Where Food And People Still Meet

Where Food And People Still Meet
Author: Phyllis Watts
Publsiher: Xlibris Corporation
Total Pages: 661
Release: 2010-10-12
ISBN: 146911397X
Category: Cooking
Language: EN, FR, DE, ES & NL

Where Food And People Still Meet Book Excerpt:

Where Food and People Still Meet will stimulate readers to create and spark excitement to try something new in their kitchen. Inspired by Watts’ very rich journey to places where she meets an assortment of people experiencing different foods, Where Food and People Still Meet embraces valuable and memorable recipes for all ages. This captivating book contains modern-day dishes we all love and wish we could make at home. She also includes more from the past and uses things right in our pantry for appetizing soups to mouth-watering salads, family snacks and luscious meals to serve any company planned or last minute. Breads, cakes, the perfect grilled steak and hamburger, campout and tail-gaiting specialties, cookies and cupcake exchange ideas,a whole chapter on popcorn, pet treats, special occasion gifts and so much more, readers will relish the heavenly taste and essence of these enjoyable recipes. Supplemented with informative details on every page, invaluable tips and practical cooking methods, this book will surely make every kitchen a perfect place to create a lasting memory. She makes it clear, anyone can be skillful in the kitchen and gives you the tools to do just that. Every family member can contribute and learn from her suggestions and hints. Equally appealing and practical as her first book, Where Food and People Meet, this one also covers personal stories of foods and easy-to-prepare recipes that are perfect for all kinds of occasions and includes memories of the people who made these foods taste even better.