Books

A truly international collection containing 101 of the most delicious veggie recipes to cook on the grill. The sun’s out, your friends are coming over, the fridge is full of crisp white wine chilling nicely and you’re ready to grill. But you have a vegetarian (or two) coming - what to cook? Don’t be fooled into thinking that the marriage of pure heat and raw meat is the only option. There are so m…

Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth c…

Ribs - those saucy, tasty staples of every barbecue joint - take centre stage in this celebratory cookbook. Author Steven Raichlen, America's master griller, leaves no stone unturned in this 100-recipe rib extravaganza. The book offers a complete crash course on the art of grilling and smoking ribs, including how to recognize the different cuts (and what to look for when buying them). Raichlen sho…

Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes an…

The Bradley Smoker Cookbook The Go-To Guide for All Things Smoked The Bradley Smoker Cookbook takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it truly is. The Bradley Smoker Cookbook features recipes from five of Bradley Smokers’ pro staff. The book includes more than one hundred pages of original photographs and recipes for soups,…

When you think Brazil, you think Carnival - an explosion of colors and flavors. BRAZA is no different, full of vibrant traditional Brazilian dishes that will have you experiencing the carnival atmosphere in the comfort of your own home. With 80 authentic recipes, BRAZA will help you to discover the explosive tastes of Brazilian food and cooking from sizzling Churrascarias, to street food, to famil…

It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and most beloved cut of meat in the world. In The Brisket Chronicles, Steven Ra…

Brother Jimmy's is the incredibly successful and popular chain of southern cooking and BBQ cuisine that has been a Manhattan institution for over 20 years. The incredible ribs, country fried steak, pulled pork sandwiches, blackened chicken, fried red snapper and of course the delicious sides from mac'n'cheese to black eyed peas. Brother Jimmy's BBQ is the definitive cookbook from this famed instit…

More and more people are deciding to raise their own meat, from farmers to homesteaders, even chefs. This is the book that shows them exactly how to handle the slaughter and butchering of their livestock in a humane and sustainable way. With step-by-step photographs of the farm to table process, it is destined to be the bible on the topic. It begins with general information about food safety, free…

BUTCHERING POULTRY, RABBIT, LAMB, GOAT & PORK The Comprehensive Photographic Guide to Humane Slaughtering and Butchering Forward by Joel Salatin Using detailed, step-by-step photography of every stage of the process, Adam Danforth shows you exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep, pigs, and goats. From creating the right pre-slaughter conditions to…

The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables. If you're bored of beefburgers, or if you're vegetarian and want more than scor…

Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens…

For lovers of all things dry cured, award-winning chef, owner of Charlito's Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, "Charlito" includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusua…

Big Green Egg EGGtoberfest Cookbook Favorite recipes from the Big Green Egg EGGtoberfest, which is an annual event held in Atlanta, Georgia each fall. 112 pages, spiral bound Make the most out of your EGG experience with yummy recipes specially designed for ceramic grilling.

"Barbecue is a simple food. Don't mess it up." As the winningest man in barbecue, a "New York Times" bestselling cookbook author, and a judge on the hit show "BBQ Pitmasters" on Discovery's Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he's on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week--in the comfo…

Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. Feeding th…

Finding Fire Cooking at its most elemental Lennox Hastie Finding Fire is an introduction to the endless possibilities of cooking beautiful food with fire. Author Lennox Hastie, of acclaimed Sydney restaurant Firedoor presents over 90 recipes that allow readers to take their own journey to master the art of simplicity in cookery over the most natural heat source on the planet. Lennox explains the t…

Grill like a pro with the expert recipes and tips in "Fire and Smoke." World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a…

Ross Dobson turns traditional barbecue recipes into a refreshing and versatile selection for anyone who savours good food. Who said barbecues were just for meat lovers? Ross Dobson turns traditional barbecue recipes on their heads to create colourful and flavoursome dishes that every vegetable fan and vegetarian will love. Drawing on culinary influences from around the globe, including South East…

In his latest lip-smackin' cookbook, Dr. BBQ shows how to dress up meat, vegetables, and fruits with 120 brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and full recipes for what to make with them. Whether folks want to test their talents at the grill or whip up a stove-top dinner, these flavor-enhancing recipes will take eve…

Gourmet Safaris® started 20 years ago when Maeve's mothers group asked her to take them to a Lebanese restaurant in Punchbowl that she always raved about on radio. It occurred to Maeve that people love exploring some of the many cuisines around us, but like having their hands held and being given an introduction. So her new book Food Safari: Earth, Fire, Water has Maeve O'Meara guiding readers thr…

Food Safari Fire by Maeve O'Meara From the phenomenally successful Food Safari series comes the perfect book for anyone who loves to grill, BBQ and cook from around the world. Tied into the new Food Safari television series to air in January 2016, this book is the perfect gift for the food lover in the house. Food Safari Fire features the inventive ways people from all over the world cook with fir…

Franklin Barbecue By: Aaron Franklin, Jordan Mackay A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, intersta…

Franklin Steak Live-Fired. Dry-Aged. Pure Beef By: Aaron Franklin The be-all, end-all guide to cooking the perfect steak-from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel-from the team behind the acclaimed and best-selling book Franklin Barbecue. Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook…

Meat Smoking Guide in F & C - Fridge Magnet 20cm x 14cm Gives smoking temp and target temp for most popular meats. List of wood types and flavour profiles - handy reference to have when thinking what to smoke up next. Made in USA by Bear Paw Products

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace…

Hot Coals: A User's Guide to Mastering Your Kamado Grill By: Jeroen Hazebroek, Leonard Elenbaas Grilling. Broiling. Smoking. Roasting. Baking. The kamado grill does it all. And people who use it swear that they could never go back to gas, propane, or even a standard charcoal grill. Kamado aficionados are obsessed with the superior flavour of the food and the grill's seemingly unlimited capabilitie…

LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with i…

This introduction to home smoking provides beginner smokers with information and delicious recipes for grilling, barbecuing, and smoking. It will give people who have not worked with a smoker on their own the tools and know-how to embark on this popular cooking method. Learn the basics of various kinds of smokers -- barrel, water or bullet, and ceramic -- to determine the best one for you. Get tip…

Mallmann on Fire 100 Inspired Recipes to Grill Anytime, Anywhere By Francis Mallmann With Peter Kaminsky Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mall…

Meat: The ultimate companion Anthony Puharich and Libby Travers Hard Cover Meat: The Ultimate Companion is designed to walk you through the topic from the eyes of the farmer, the butcher and the best cooks to help you with the questions you might want to ask before you buy your meat. Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together…

More BBQ and Grilling for the Big Green Egg and Other Kamado-Style Cookers An Independent Cookbook Including New Smoking, Grilling, Baking and Roasting Recipes More Epic Recipes and Unique Techniques from an Award-Winning BBQ Pitmaster From the author who brought you the bestselling Smoke It Like a Pro comes Eric Mitchell’s highly anticipated follow-up book that gives you more out-of-this-world, d…

There is something about outdoor cooking that is mouth wateringly enticing; it draws you in and feeds your soul as well as your stomach. Outdoors covers the techniques and equipment needed for successful cooking on a spit, preparing fresh game, fish and shellfish for the barbecue or cooking over an open fire. Recipes include T-bone steaks served with jacket potatoes, whole boned and rolled sucklin…

The Paleo diet is all about getting back to the basics; eating food in its most simple, unprocessed form, just like our ancestors. What could be more primal than cooking meat over a fire? This book, from Tony Federico and Chef James Phelan, features more than 100 recipes for grilling, smoking, and searing natural, locally farmed beef, chicken, pork, and wild game over fire. Paleo Grilling will hel…

From a coauthor of the best-selling The Plank Grilling Cookbook (over 35,000 copies sold), this updated cookbook showcases beautiful full-color photography and 75 recipes for grilling with wood planks.  Grilling with cedar and other flavorful wood planks imparts a wonderful smoky infusion to all kinds of dishes—from salmon to pizza to vegetables—with crowd-pleasing results. Filled with color photo…

Welcome to Project Smoke, Steven Raichlen’s comprehensive book on all things smoked, with recipes that range from classic (Big Bad Beef Ribs, Smoke-tisserie Chicken, Vinegar-Sauced Pork Shoulder) to adventurous and enticing (Hay-Smoked Mozzarella, Smoked Cassoulet, Lamb Belly with Sriracha and Lime, Smoked Apples with Maple Cream). An informative how-to chapter covers the basics of smoking, the mu…

Ray Lampe’s Big Green Egg Cookbook Makes a great gift for all outdoor cooks – even if you’re not an EGGhead (yet!), you’ll love the versatility of the Big Green Egg and the world of flavor it can open for you! The Ultimate Big Green Egg Ambassador, Ray “Dr. BBQ” Lampe has finally written the ultimate cookbook for EGGheads – packed with more than eighty great recipes covering all the diverse techni…

Prep It, Smoke It, Savor It-A Start-to-Finish Meat Smoking Guide There is no tried-and-true formula to smoke mouthwatering barbecue, which is part of the fun and part of the challenge. Don't be fooled, though. With Real BBQ, mastering your smoker may take time and patience, but it won't be complicated. Insider advice from celebrated pitmasters, step-by-step guidelines, and plenty of barbecue lore…

RIBS: With Low & Slow BBQ Guide By Adam Roberts There are few things in life more delicious, satisfying and universally loved than a plate of glistening, slow-cooked rack of ribs. RIBS With Low & Slow BBQ Guide is the ultimate collection of the very best recipes, tips and techniques from barbeque aficionado Adam Roberts. The cookbook walks you through the big, bold flavours for all levels of exper…

A trailblazing chef reinvents the art of cooking over fire.  Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience…

Great barbecue is as simple as meat, fire, and smoke. This ode to authentic meaty goodness gives barbecue beginners an essential guide to the tools, techniques, and recipes needed to make smoky, mouthwatering, fall-off-the-bone meats. Ray Lampe, a.k.a. Dr. BBQ, brings decades of expertise as a barbecue master, providing indispensible wisdom alongside 68 of the best recipes he has encountered in hi…

Unlock the secrets of fantastically flavoursome grills with Smoke and Spice. Whether you like your food fiercely hot or prefer gentler aromatic flavours, Valerie Aikman- Smith has created an enticing array of marinades, brines, butters, rubs and glazes to add flavour to your cooking, either outside on the grill or in your kitchen. Creative matching of seasonings help create exciting new taste sens…

Winner of the 2014 James Beard Award in the General Cooking Category A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods not just meat with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways…

Smoking, Curing & Drying: The Complete Guide for Meat & Fish by T. Turan The ultimate step-by-step guide to smoking, curing, and drying meat and fish at home: from delicious salmon gravlax to mouthwatering hot-smoked chicken wings and home cured bacon. Turan's expert hands-on approach will show you all the essential techniques plus more complex curing processes, encouraging you to develop your own…

Fishermen and good home cooks alike devoured Go Fish and its winning combination of excellent recipes, great yarns, gorgeous photography, devotion to the stunning NZ coastline and way of life, all with a touch of nostalgia. Now Al Brown applies this same formula to that icon of Kiwi life: the barbecue. But not just any old barbecue: Al explores a wide range of outdoor cooking styles - grills of al…

Temples of BBQ by Lance Rosen of Big Boy BBQ in Melbourne Temples of BBQ is the Big Boy’s guide to the Temples of BBQ across the USA. "Temples" won the prestigious Gourmand World Cookbook Award in 2016 for Best BBQ Cookbook in the World. Author Lance Rosen is the Big Boy of the “low and slow” smoked meat experience. He is the founder of Big Boy BBQ, Melbourne’s first American style BBQ joint and o…

Step-by-step guide to delicious BBQ cooking with a Tex Mex influence. When Swedish food critic Jonas Cramby travelled around the US he was so taken with the Tex-Mex style of food he'd stick his head in restaurant kitchens to ask staff how exactly they cooked these amazing meals. Now, in his gorgeous cookbook, Cramby shares the tips and techniques he has learned to create the tastiest barbeque food…

From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way. Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Mak…

ABOUT THE FRANKLIN BARBECUE COLLECTION [TWO-BOOK BUNDLE] From brisket to steak, here’s everything you need to know about meat. This convenient ebook bundle from the revered pitmaster and New York Times bestselling author behind Austin’s Franklin Barbecue features his already iconic books Franklin Barbecue and Franklin Steak. From America’s foremost barbecue authority and bestselling author Aaron F…

The Whole Fish Cookbook New ways to cook, eat and think Josh Niland We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook, Sydney’s groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects o…

This is a grilling book dedicated to vegetables that eat like meat. The first of its kind, this cookbook features 60 recipes that star vegetables caramelized into succulence for satisfying, flavor-forward meals. Cauliflower "steaks," broccoli burgers, and beets that slow-smoke like a brisket are just three of the meaty but meatless meals to base a great cookout around. More than 30 stunning images…

Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ. - Carolyn Wells, Ph.B., Executive Director and co-founder, Kansas City Barbeque SocietyA lot of serious barbecue champions have been waiting to see what secrets would be revealed in Chris and Andy's book, and they are not going to be disappointed! These guys are both finely tuned chefs and hardcore pitmasters, a rare combi…

Wiley McCrary has spent more than 30 years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue, he hopes that this cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner o…

The ultimate barbecuing tool, wood pellet smokers feature a precisely controlled cooking system that allows you to slow roast, smoke, and grill meats to perfection. Packed with bold recipes, 100 color photos, and techniques unique to a wood pellet cooker, this essential guide will turn you into a masters of home barbecue. the Wood Pellet Smoker and Grill Cookbook guides you step by step through th…