Master of the Grill

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1940352568
Format: PDF, Mobi
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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
Format: PDF, Kindle
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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.

The Gardener the Grill

Author: Karen Adler
Publisher: Running Press
ISBN: 0762444991
Format: PDF, Mobi
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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.

Feed the Man Meat

Author: Oscar Smith
Publisher: Rizzoli Publications
ISBN: 1925418103
Format: PDF, Mobi
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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.

Soupelina s Soup Cleanse

Author: Elina Fuhrman
Publisher: Da Capo Lifelong Books
ISBN: 073821888X
Format: PDF
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A practical and inspiring guide to the hottest trend in cleansingÑwith 60 nutritious, satiating recipes and targeted detox plans for a lean body, sparkling mind, and renewed energy Ê

Total Grilling Manual

Author: Lisa Atwood
Publisher: Weldon Owen
ISBN: 1681881667
Format: PDF
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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!

The Cook s Illustrated Meat Book

Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352142
Format: PDF, Mobi
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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

Our Living Manhood

Author: Rolland Murray
Publisher: University of Pennsylvania Press
ISBN: 151280956X
Format: PDF, Docs
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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.

Kebabs

Author: Sabrina Baksh
Publisher: Harvard Common Press
ISBN: 1558328971
Format: PDF, Kindle
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Grill adventurously with the easy recipes from around the world in Kebabs. As popular as kebabs are, most backyard cooks are stuck in a rut, returning over and over again to the ubiquitous mushroom plus onion plus green pepper plus protein (usually chicken, beef, or swordfish) formula. In Kebabs, Derrick Riches and Sabrina Baksh take this quick and easy grilling method for a brand new spin. They pick up delectable ideas from the backroads of the U.S. Barbecue Belt and from the street-food stalls, courtyards, and backyards of the places where skewered grilling is most famous, like Greece, Turkey and the Middle East, India, and even Japan (yakitori) and France (brochettes). There are ample recipes for beef, chicken, fish and seafood, vegetables, and even fruit, with vegan substitutions suggested for the meat recipes. With loads of technique guidance on such questions as whether metal or wood skewers are best, and whether you really need to soak wooden skewers before you cook, plus rubs, sauces, and mops that make kebabs optimally flavorful and moist, Kebabs makes backyard grilling more globally adventuresome, and flavorful, than it's been before -- all with minimal prep time and effort.

The Grilling Book

Author: Adam Rapoport
Publisher: Andrews McMeel Publishing
ISBN: 1449427529
Format: PDF
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Features over three hundred fifty recipes for the grill, including rosemary-basted chicken, Yucatâan-style pork chops, and corn with hoisin-orange butter.