This book hosts a compendium of my favourite recipes which can be cooked outdoors on a barbecue or using traditional indoor kitchen methods. In this book you will find good, honest cooking; meals that you will love to eat and love to serve to family and friends. None of the photography has been staged, every photo was taken just before the food was eaten, so again there is honesty in the way it is presented. Most of the recipes are cooked using the more gentle, indirect barbecue method, positioning food away from the fire, thus reducing the risk of creating a bitter flavour caused by over-charring or burning. So, whether you want to cook outside on your barbecue or indoors in your kitchen, there will be something in this book for you. I hope you enjoy recreating some of these recipes as much as I have enjoyed sharing them with you.

A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

Any party with Karen Adler and Judith Fertig at the helm is bound to be a success. With 100 creative, delicious recipes for entertaining with the grill or smoker, BBQ Bash is the key to partying with a touch of panache, from casual backyard get-togethers to more elaborate ''black-tie'' barbecues. The versatile dishes - from elegant appetizers and entrees, to refreshing sides and salads, to decadent desserts - offer all the flavor and flair of crowd-pleasing party food without any of the fuss. Recipes include Pancetta-Wrapped Radicchio, Fennel, and Potato Bundles; Creole Coffee-Rubbed Filet Mignon with Silky Crab Butter; Piquillo Pepper-Stuffed Chicken with Salsa Verde; Provenal Grilled Salmon with Rosemary and Mint Aioli; Grilled Pink Grapefruit and Orange Salad with Avocado; Planked Portobellos with Fresh Herb Grilling Sauce; Wine-Splashed Peaches, Plums, and Berries; and Golden Raspberry Meringues with Pistachios. A comprehensive introduction spells out all the information anyone will ever need to know to host a dazzling barbecue bash from start to finish, with tips about charcoal and gas grilling, smoking, skewering, stir-grilling, planking, stovetop smoking, and even stocking the bar, setting the tables, and selecting the right music. Sidebars throughout feature time-saving, party-planning, and food-presentation tips, as well as suggested themed menus, cocktail suggestions and recipes, recipe variations, and much more.

When the weather’s warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a whirl. Authors Karen Adler and Judith Fertig walk you through all the steps of preparing the perfect homemade pizza, and then cooking it on a hot grill. It’s easy: smaller pizzas go directly onto the grates, cooking in a flash. Larger pizzas can go onto pizza stones or into pizza oven attachments built for gas or charcoal grills. And of course, the vegetable and meat toppings can be cooked on the grill, too, for a fully al fresco meal. Adler and Fertig even suggest grilled salads and sides to round out your meal, using up garden-fresh produce in the process! With 100 versatile and easy recipes for flatbreads, bruschetta, and panini, and more, you can choose from the classic Pepperoni and Mushroom Pizza with a Kiss of Smoke and Spinach Artichoke Pizza with Wood Smoke, to the more exotic Thai Shrimp Pizza with Coconut and Chiles or Lebanese Flatbread with Feta, Za’atar, and Chives, as well as gluten-free and vegan twists. Put pizza on the menu (and on the grill) tonight!

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.

In this slim, attractive volume, outdoor cooking enthusiast Davis (America's Best BBQ) presents a varied take on the art of cooking over direct heat. Each of 25 techniques is paired with a recipe that best illustrates its merits, an approach that should raise eyebrows even among veteran grillers. While the bulk of Davis' techniques and recipes a...

For all-American flavors, look no further than your own backyard garden for meals that are grill and barbecue-friendly: all hail the red, white, and 'que! The authors of The Gardener and the Grill are back in the backyard with garden-fresh grilling like never before. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, blackberries, country ham, maple syrup, pomegranates, craft beer, and sweet onions. Throw these recipes on the grill: Ember-Roasted Brussels Sprouts Barbecuer's White Bean Cassoulet Planked Chicken Breasts with Chile Lime Sofrito Root Beer Ribs Grilled Banana Splits Great grilling techniques like ember roasting and flavored wood smoke make each recipe perfect for date nights, family dinners, and tailgate parties. Celebrate the magic of the grill year round, with vegetables straight from the American garden.

Simple, flavorful, veggie-based grilling that offers a Mediterranean twist to BBQ.

Explores all aspects of the kiss, including why people kiss, why kisses are given under mistletoe, and such subjects as kissing bugs, French kissing, and origins of phrases with "kiss" in them.

Immerse yourself in the captivating world of traditional baking with "Embers & Loaves," your transformative guide to the time-honored art of wood-fired bread baking. Whether you’re a seasoned baker seeking a deeper connection with your craft or a newcomer with a passion for authenticity, this comprehensive exploration beckons you to stoke the fires of mastery. Embark on a satisfying journey that illuminates The Essence of Wood-Fired Baking, where the allure of crackling flames and the warm glow of the hearth awaits. Discover the rich History and Tradition of Wood-Fired Ovens, and delve into the resounding appeal of a perfectly baked loaf, where the wood's essence becomes an intrinsic part of the flavor profile. Master the Fundamentals of Wood as Fuel, translating the raw energy of nature into the ultimate crackling crust and pillowy crumb. Navigate the detailed Anatomy of a Wood-Fired Oven, acquiring knowledge of their structure and design, gaining insights on optimized heat retention, and unraveling the role of the oven door and hearth in your baking triumphs. Master the intricate Science of Wood-Fired Bread Baking, from the dynamic dance of heat to the Maillard Reaction that paints each loaf with its golden hue. Prepare to engage with artisanal heritage as you explore beloved classics from the tangy depths of Sourdough to the robust tradition of Rye, and the airy temptation of Ciabatta. Seamlessly leads you toward refining your skills with the hands-on creation and handling of dough, proofing strategies, and artistic scoring techniques. Envision elevating your flavors using the delicate dance of Smoke, where you'll learn to balance this ingredient just as skillfully as salt or yeast. "Embers & Loaves" guides you through Cooling, Storing, and Serving with the same care and attention required for the bake itself, ensuring your wood-fired creations captivate the senses from crust to crumb. Address Baking Issues with confidence as you diagnose and troubleshoot with a seasoned eye, turning potential pitfalls into stepping stones for baking prowess. Beyond the oven, nurtures your passion into community and tradition, inspiring you to Build a Wood-Fired Bread Community and explore Sustainable Practices that ensure the flame of this ancient craft burns brightly into the future. Within lies not just recipes or methods, but a manifesto for all who dream of embracing a more profound artisanal expression in every loaf they bake. Kindle your culinary imagination, harness the primal force of fire, and surrender to the transformation that awaits with "Embers & Loaves," where the ashes of tradition fuel the flavorful future of wood-fired artisanal bread.