Author: Jin ShortPublisher:
ISBN: 9780977523467
Category :
Languages : en
Pages :
Book Description
Author: Jin Yaon Short
Author: Jin Yaon ShortTaming the Feast
Author: Ben FordPublisher: Simon and Schuster
ISBN: 1476706409
Category : Cooking
Languages : en
Pages : 288
Book Description
The guide to cooking with fire and feeding a crowd, restaurateur Ben Ford gives step-by-step instructions with photos and illustrations so that you can grill, smoke, or roast the whole beast outdoors—or prepare a “tamed” version of the feast in your home kitchen. Cook big. Play with fire. Get your hands dirty. Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions—a whole pig roast, paella for eighty, burgers for the block. Now, in Taming the Feast, his complete guide to outdoor grilling, smoking, and roasting, Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast. From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Here are easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard. Ford’s food reflects his passion for artisanal techniques, innovative combinations of flavors, and seasonal ingredients. Delicious sides, including Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, Persimmon Salad with Goat Cheese and Candied Pecans, Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard, complement hearty main dishes. Each feast ends on a playful note with delicious desserts like classic S’mores with homemade marshmallows and graham crackers and Coconut and Banana Cream "Pies." Each chapter also includes creative recipes to make use of the leftovers you’re sure to have. Taming the Feast is further enlivened by gorgeous photography and Ford’s stories of growing up with his father, Harrison Ford, then a carpenter, and his life as chef at some of California’s most celebrated restaurants working under such pillars of California cuisine as Alice Waters, Paul Bertolli, David Tanis, Nancy Silverton, Mark Peel, and Eberhard Müller. Whether you are hosting a pig roast, a fish fry, or a backyard barbecue family reunion, you can be sure everyone will leave your party entertained, well fed, and raving about the food.
Tom Kerridge's Outdoor Cooking
Author: Tom KerridgePublisher: Bloomsbury Publishing
ISBN: 1526641410
Category : Cooking
Languages : en
Pages : 240
Book Description
THE SUNDAY TIMES BESTSELLER The ultimate barbecue bible from one of Britain's best-loved chefs Michelin-starred chef Tom Kerridge shares his huge passion for barbecue and outdoor cooking in this timely new book. He takes simple ideas like burgers and grills, and creates the ultimate version with over 80 recipes that are stunningly delicious. Chapters include hearty favourites like pork and chorizo burger, veggie mains like charred cauliflower salad, and shareable snacks like aubergine dips and flatbreads. He also includes desserts and drinks, tips and advice for the perfect summer barbecue, campfire or outdoor gathering with friends and family. Whether you're a beginner barbecuing on your balcony or a seasoned pro who really knows your smoke, charcoal and fire, Tom Kerridge's Outdoor Cooking truly has something for everyone. Take your staycation to the next level this year with an entire summertime's worth of incredible outdoor cooking inspiration
Sous Vide BBQ
Author: Greg MrvichPublisher: Simon and Schuster
ISBN: 1612438040
Category : Cooking
Languages : en
Pages : 281
Book Description
Learn to make no-fail, mind-blowing barbeque with your sous vide in this cookbook full of tips, techniques, and recipes. Packed with helpful photos and step-by-step tutorials, this book shows how to use your sous vide’s precision temperature control to cook moist, flavorful meats every time. Then it goes further. Author Greg Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book’s fifty recipes cover everything from backyard classics to gourmet creations, including: •Barbecue Beef Brisket •Cedar-Plank Chicken Breast •Carne Asada Tacos •Mediterranean Lamb Kebabs •Turkey Skillet Stew •Seared Wasabi Ginger Crusted Tuna •Santa Maria Tri-Tip
Author: Dekura HideoWilliams-Sonoma On the Grill
Author: William CooperPublisher: Oxmoor House
ISBN: 9780848732691
Category : Cooking
Languages : en
Pages : 256
Book Description
Whether you're an enthusiastic novice or a seasoned aficionado, this new cookbook from grill master Willie Cooper offers a fun and novel approach to outdoor cooking. With lush full-color photography, On the Grill delivers inspiration and sound advice each step of the way on everything from buying a pair of tongs to spit-roasting a pig. Chef Willie invites you to come along on several action-packed grilling adventures, showing you how to plan and pull off a memorable lakeside feast, a perfect summer picnic, a sun-splashed beach bash, a spit-roasting extravaganza, a spirited tailgate party, a Thanksgiving dinner with all the trimmings, and more. From corn on the cob rubbed with sweet butter to steak topped with caramelized onion jam to down-home pulled chicken, On the Grill boasts more than 130 lavishly photographed classic and creative grill recipes, all expertly cooked to order for you with fire and smoke by Chef Willie.
King of the Q's Blue Plate BBQ
Author: Ted ReaderPublisher:
ISBN: 9780006393511
Category : Barbecue cookery
Languages : en
Pages : 272
Book Description
Go deep into the world of barbecue with the "King of the Q," Ted Reader. This is the guide, not just to grilling but also smoking, roasting, planking and rotisserie cooking. It's the grilling, glazing, dipping and licking that make this book absolutely delicious. Ted takes you from the backyard to the high life and around the world, from Planked Herbed Beer Meatloaf, and Brown Sugar and Bourbon Sirloin, to Southwest Molten Burgers, and Limoncello Swordfish with Herbed Butter Baste. Get adventurous and try something you'd never have thought possible, like Grilled Lemon Pie, Cedar-Planked Peach Crumble or Cornish Hens with Red Bull Rocket BBQ Sauce. These are just a sampling of the more than 200 recipes inside this gorgeously illustrated backyard companion, assembled in Ted's familiar and award-winning style of easy, delicious irreverence. King of the Q's Blue Plate BBQ is all about experimenting with approaches and ingredients, and offering readers rock solid information on how to master outdoor cooking. Expert, earthy and unpretentious, Ted Reader is your best friend in the backyard! Wasabi Tuna Taco with Avocado Salsa 1 ripe avocado, peeled and diced 3 small ripe plum tomatoes, seeded and diced 2 tbsp chopped fresh coriander 2 tbsp fresh lime juice 1 tbsp extra-virgin olive oil Bonedust Seasoning, or steak seasoning 4 (6-oz) fresh tuna steaks 2 tsp Herbed Sea Salt Rub, or 2 tsp sea salt with 1/4 tsp of dried mixed herbs 1 tbsp wasabi powder 8 hard taco shells 2 cups shredded iceberg lettuce 4 lime wedges In a small bowl, combine avocado, tomato, coriander, lime juice and oil. Mix together and add Bonedust Seasoning to taste; set aside. Preheat grill to high (about 500°F). Season tuna with Herbed Sea Salt Rub, pressing gently so that spices adhere to steaks. Grill tuna for 1-2 minutes on each side, until outside is seared but inside is rare. Remove from grill and cool slightly before thinly slicing. Then, in a small bowl, combine wasabi powder and 1 tbsp cold water. Mix well to form a paste; set aside. To assemble, line bottom of each taco shell with 1/4 cup shredded lettuce. Top each with the prepared avocado-and-tomato salsa, several slices of grilled tuna and a dollop of wasabi paste. Serve immediately with wedges of fresh lime. Serves 4.
How to Grill Vegetables
Author: Steven RaichlenPublisher: Workman Publishing Company
ISBN: 1523509848
Category : Cooking
Languages : en
Pages : 337
Book Description
The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon. “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!” –Jose Andres, Chef and Humanitarian “Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurants
