Signature recipes and wisdom from the country's foremost pitmaster Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as “The Legend,” Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert. Praise the Lard, named after the Mills' popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family’s lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain’t No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills’ history.

This unique combination of cookbook, memoir, and travelogue features 100 recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills. In Peace, Love, & Barbecue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine—its intense smoky flavors, its lore and traditions, and its wild cast of characters. Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best “shrines, shacks, joints, and right-respectable restaurants.” Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast. With its folksy, fun tone and its unique insider’s take on a hugely popular—and deeply American—subject, Peace, Love, & BBQ is perfect for barbecue lovers, food mavens, and cooks of all stripes.

Diva Q, host of the hit TV show BBQ Crawl, brings us her backyard barbecue recipes, with more than 185 grilling favorites for absolutely everyone. Diva Q's (aka Danielle Bennett's) backyard barbecue book is packed with simple recipes for casual, down-to-earth family food. Get started with the six recipes you need to know most, then move to chapters on appetizers, pork, bacon (Diva Q's claim to fame), beef, fowl, seafood, sides, salads, slaws, breads and desserts, that take you from the basics to the best the barbecue world has to offer. Plenty of meatless options are included, including Portobello-Cheddar Burgers, Smokin' Good Sweet Potatoes with Bourbon Butter and The Ultimate Mac and Cheese. With more than just recipes, Diva Q takes all the guesswork out of grilling for you, with guidance on everying from getting great char marks, to picking the right meat--and even points you to her YouTube videos online for extra help. If it's got anything to do with barbecue, Diva Q has got you covered! Diva Q's Barbecue is an indispensable book for every backyard barbecuer, and the perfect companion when cooking for a crowd. So fire up the grill and invite your friends over--because life's too short for bad barbecue!

The world is a busy place, and many families rely on fast food. Kent and Shannon Rollins serve up spins on Southern and Western favorites, with a side of spiritual values. Their cookbook is an open invitation to spend time with them, praise the Lord, and pass the biscuits! -- adapted from Introduction.

A collection of recipes from the world champion pitmaster features such dishes as coffee-rubbed cowboy steaks and spareribs with mustard sauce, along with tips covering everything from choosing the right equipment to the best way to trim meat.

From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, Four & Twenty Blackbirds Pie Book contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.

For fans of the New York Times bestseller I Quit Sugar or Katie Couric's controversial food industry documentary Fed Up, A Year of No Sugar is a "delightfully readable account of how [one family] survived a yearlong sugar-free diet and lived to tell the tale...A funny, intelligent, and informative memoir." —Kirkus It's dinnertime. Do you know where your sugar is coming from? Most likely everywhere. Sure, it's in ice cream and cookies, but what scared Eve O. Schaub was the secret world of sugar—hidden in bacon, crackers, salad dressing, pasta sauce, chicken broth, and baby food. With her eyes opened by the work of obesity expert Dr. Robert Lustig and others, Eve challenged her husband and two school-age daughters to join her on a quest to quit sugar for an entire year. Along the way, Eve uncovered the real costs of our sugar-heavy American diet—including diabetes, obesity, and increased incidences of health problems such as heart disease and cancer. The stories, tips, and recipes she shares throw fresh light on questionable nutritional advice we've been following for years and show that it is possible to eat at restaurants and go grocery shopping—with less and even no added sugar. Year of No Sugar is what the conversation about "kicking the sugar addiction" looks like for a real American family—a roller coaster of unexpected discoveries and challenges. "As an outspoken advocate for healthy eating, I found Schaub's book to shine a much-needed spotlight on an aspect of American culture that is making us sick, fat, and unhappy, and it does so with wit and warmth."—Suvir Sara, author of Indian Home Cooking "Delicious and compelling, her book is just about the best sugar substitute I've ever encountered."—Pulitzer Prize-winning author Ron Powers

Agee's colleague at Time in the 1940s, John Hersey, writes a major evaluation of Agee's work and the Agee legend in a new introduction to this literary classic. 64 pages of photos.

Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.