- Products for Wiser Living
Game birds have always held a high place at the table, whether it’s a hunter’s prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more – these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry.
Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more.
Author: Hank Shaw
Planet Barbecue will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. The most ambitious undertaking yet by Steven Raichlen, the book is an unprecedented marriage of food and culture. Raichlen, America’s best-selling, award-winning grill expert (there are more than 4 million copies of his Barbecue! Bible books in print) visited 60 countries for this work, collecting 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.
Here, for example, is how the world does pork: In the Puerto Rican countryside, cooks make Lechon Asado — they stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatinate region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish— Raichlen says, "Everything tastes better grilled."
In addition to the recipes, the book features full-color photographs throughout, and it showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charentes region of France, Éclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.
Author: Steven Raichlen
Project Smoke tells you how to make the alchemy happen, with Steven Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. The book includes recipes for 100 enticing, succulent, boldly flavored smoked dishes.
Author: Steven Raichlen
Tender Grassfed Barbecue shows you a new way to prepare grassfed meat and pastured pork using traditional barbecue methods adapted for modern times. This book describes what is different about barbecuing grassfed meat and how to make it come out tender and delicious every time. All the recipes in this book have been specifically created and designed for barbecuing grassfed meat and pastured pork. The step-by-step recipes are detailed and easy to use. Includes more than 120 recipes for barbecued meat. The detailed barbecue techniques presented in this book will be new to most people, but are based on the traditional ways grassfed meat was barbecued throughout history. These timeless and traditional methods are perfect for grassfed meat, and have been adapted for modern times to be easy, yet full of wonderful, traditional flavor. The recipes use traditional flavors from many nations and cultures, even ancient Rome and ancient China. Also included are rediscovered bastes and marinades from the Native American traditions, the gauchos of Argentina, many European nations, the barbecue masters of Sardinia, and more.
Author: Stanley Fishman
This book includes more than 500 of the best barbecue recipes, inventive, delicious, unexpected, easy-to-make and guaranteed to capture great grill flavors from around the world.
Author: Steven Raichlen
Cast iron cooking has always been a kitchen favorite with its even heating, great heat retention and its flexibility to go outdoors and grill or cook over an open fire.
And now with The Lodge Cast Iron Cookbook, every cook will learn the simple, savory secrets of cast iron cookery. From the kitchens of Lodge, America’s leading manufacturer of cast iron cookware, this unique cookbook offers over 200 mouth-watering recipes. The delectable dishes range from breakfast specials to the secrets of great fried food.
Inside the book you will find:
Author: The Lodge Company
Delicious home-cooked meals your family will love with almost no prep time—it’s positively magical!
Grab your wand (or ladle) and get ready to whip up the healthiest, easiest-to-make food you’ll ever eat. Full of wholesome ingredients and flavors you have to taste to believe, these meals are faster than the drive-thru and much cheaper too! You won’t be able to resist.
With dozens of fantastic recipes for breakfasts, dinners, appetizers and dessert, this cookbook is perfect for busy families.
Experience the magic of your slow cooker every day of the week!
Author: Sarah Olson
with The New Cast-Iron Cookbook, you'll whip up hundreds of modern, mouthwatering plates that will leave your dinner guests in awe. Featuring more than 200 recipes for the world's most indestructible skillet, you'll learn how easy it is to create delicious dishes from scratch and finally ditch that nonstick pan.
Author: Adams Media
The old-fashioned pressure cooker is now a must-have tool in the modern busy cook's kitchen. As easy as a slow cooker, but without the all-day wait, the pressure cooker makes crafting healthy and delicious meals effortless! The New Pressure Cooker Cookbook has it all! Complete with step-by-step instructions and gorgeous photographs, this cookbook takes what once was old and makes it new again with tasty recipes you won't be able to resist! Slow cooked taste in no time!
No longer is the pressure cooker a relic of your grandmother’s kitchen. Today, this powerful pot has become one of the most essential cooking tools in America. In this hectic, fast-paced life, with many hungry mouths to feed, a hodgepodge of ingredients in the fridge, and too many rules on how to cook one’s food, the pressure cooker emerges as the answer to all unnecessary problems. With her expertise on practical living, Kate Rowinski has put together an indispensable cookbook that introduces the fundamentals of pressure cooking: the best equipment, how to use your tools, safety practices, and cooking time charts for different ingredients. That’s followed by more than 80 recipes that utilize the pressure cooker for breakfast, lunch, dinner, and even all-day snacks. Learn to cook beloved meals in a third to half the normal cooking time. This book’s delicious.
Author: Kate Rowinski
With more than 60 recipes for down-home favorites, ranging from Chicken and Cornmeal Dumplings to Buffalo Stout Beer Chili to Brown Beans and Fatback, The Southern Slow Cooker is packed with real Southern flavor. Author Kendra Bailey Morris presents regional classics from all over the South: church potlucks, Cajun and Creole traditions in the bayou, even her West Virginia granny's old recipe book. Morris carefully tested and adapted each recipe for the home kitchen, and the result is a treasure for busy home cooks everywhere. With hardly any active cooking time and featuring affordable ingredients, every dish is simple, convenient and downright delicious.
Start the slow cooker before work and come home to the mouthwatering aroma of Country-Style Pork Ribs. Or, prep the cooker on Sunday morning and have Breakfast Apples or a Sausage and Tater Tot Casserole ready by brunchtime. Since no Southern meal is complete without a sweet treat at the end, there are even slow cooker desserts, like Molasses Gingerbread, Lemon Blueberry Buckle, and Chocolate and Caramel Black Walnut Candies.
All of these satisfying, flavor-packed, and wonderfully simple recipes allow you to make the food you love in the time you have available-and will have you and your family begging for seconds.
Author: Kendra Bailey Morris
For the growing number of people who eat vegan, a pressure cooker is a blessing when it comes to saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: suddenly hummus from scratch and braised artichokes become weeknight fare. In Vegan Under Pressure, Jill Nussinow shows how to use the appliance safely and effectively, and reveals the breadth of vegan fare that can be made using a pressure cooker, including Roasted Pepper and White Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili, Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry, a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down Cake, and DIY soy milk and seitan.
Author: Jill Nussinow