It's easy for any backyard chef to serve up tantalizing food from the grill! Cook your way to barbecue glory right in your own backyard with a mentor, master teacher, and true practitioner of the art, Baron of Barbecue Paul Kirk! Recipes include: Terrific T-Bone Steak with Redeye Marinade The Baron's Famous Barbecued Brisket Ancho- and Chiptole-Rubbed Pork Loin Smokehouse Spareribs Garlicky Barbecued Leg of Lamb Spicy Green Onion Sausage Barbecued Polynesian Chicken Black Pepper Shrimp Smoky Hickory and Brown Sugar Cured Salmon Grilled Potato Salad Toasted Sesame Oriental Cabbage Slaw Barbecued Beer Beans for a Big Crowd.

From quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist.

Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. This is the perfect cook book for summer.

Discover simple and speedy recipes that work for every day such as: Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander - Roasted Cauliflower with yoghurt and mustard - All-in-one Aubergine, Tomato & Nigella Seed Curry - Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes - Green Pea, Onion & Cauliflower Pulao Rice - Bengali Popcorn Shrimp - Mini-Naan Pizzas with Lime & Coriander Paneer - Cheddar, Cumin & Nigella Seed Cheese Straws.

Transform your barbecue and grilling skills with techniques and recipes for amateurs and experts alike. Whatever the occasion, you will have the dishes and the know-how to impress. Not just for the meat lover - there are plenty of vegetarian barbecue recipes included too!More than 100 delicious and diverse barbecue recipes for superb results every time you light it up.A comprehensive guide to barbecuing basics, covering everything you need to know to get started - from the cooking equipment and fuels to siting and lighting. Cooking techniques are explained in a clear, easy-to-understand manner, covering cooking methods, temperatures, food safety and timing for different types of food. Master the grilling of every ingredient including vegetables, meat, seafood and even desserts!

This book features spicy and aromatic dishes shown step by step in over 350 superb photographs. It explores the amazing versatility of this ancient cooking vessel, with a detailed introduction covering the history of the wok and how to use it, followed by 75 fabulous dishes with a Far Eastern theme. It contains everything you need to know about cooking with a wok, including instructions on preparation, deep-frying, stir-frying, steaming and simmering techniques. It includes recipes from China and South-east Asia, including Tung Tong, Thai Spring Rolls and Chicken Rendang, together with delicious contemporary fusion dishes such as Orange and Ginger Glazed Poussins, and Langoustines with Lemon Grass Risotto. The simple wok is one of the world's oldest cooking implements, used for stir-frying, steaming and deep-frying. This book brings together a collection of over 75 wonderful dishes that are speedy and easy to make. There are recipes for every occasion, from succulent steamed dim sum and crisp-fried crab claws to quick and fresh stir-fries, slowly simmered curries, and hot and spicy parcels.Every recipe is photographed in step-by-step sequence, with an inspirational picture of the finished dish. With over 350 tempting photographs, this book celebrates all that is good about easy cooking, using one of the world's best-loved kitchen tools.

In Korean BBQ & Japanese Grills, Jonas Cramby explores the best of Korean and Japanese barbecue - the techniques, philosophy and historical roots. He shares his favourite recipes, which include, among others, yakitori, yakiniku and izakaya-style classics. From succulent skewered meats to marinated bulgogi bowls, there's a whole host of delicious dishes, as well as complementary umami-rich sauces and sumptuous sides to be enjoyed. Trimmings and sauces all take minutes to prepare and the meat seconds to barbecue. There are also guides on how to cut the meat, source your ingredients and, for an authentic experience, the best table grills to use that are simple, portable and so cheap that anyone can have a feast - anywhere. The art of Korean barbecue and Japanese grilling is not just a meal, it is a mindful practice. Produce and tools are carefully chosen and something so simple as a piece of chicken, a little salt and fire can, with practice and the right technique, be transformed into something sublime. Chapters include: Yakitori/grilled chicken Yakiniku/grilled meat Korean BBQ Izakaya/bar snacks

Carol Bowen Ball has been the devoted owner of an Aga kitchen range for almost thirty years and this handbook brings cooking on a range right up to date providing hundreds of thousands of Aga and Rayburn owners with a much needed collection of refreshingly new recipes. As the title of the book suggests however, the author does not ignore the basics and this handy work of reference will serve not only those who have just purchased or inherited a kitchen range for the first time but also those who have owned one for years and are looking for fresh ideas. As an Aga is more than just a cooker this book contains all sorts of useful hints and tips for getting the most from your oven - everything from drying sports clothing to using your kettle for cleaning the hotplate lid. The recipes are all clearly marked with unique symbols to indicate instructions for 2-door, 4-door or Thermodial-control models and can be cooked in Agas, Rayburns and all similar types of ranges. No one who owns an Aga or other kitchen range should be without this essential guide.

'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove - only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas' stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake. Stunning photography from David Loftus brings Niklas' recipes and the Nordic seasons to life. This special is uniquely and sumptuously packaged and signed by Niklas.

Champion pitmaster and CEO and co-founder of Operation BBQ Relief Stan Hays joins forces with NFL veteran and former ESPN Radio host Mike Golic in this celebration of the connection of BBQ and sports. Proceeds from the sale of this book will directly benefit Operation BBQ Relief. Good for the stomach, better for the soul-quality comfort barbecue and side dishes that reflect the character and warmth of the national non-profit Operation BBQ Relief. The 80+ recipes from your favourite sports stars, pitmasters, and chefs combine the worlds through the power of food. Grilling with Golic and Hays aims to inspire hope and compassion through the stories of overcoming challenges that are present in both the athletic world and the work of Operation BBQ Relief. Armed with a caravan of cooks, mobile pits, kitchens, and volunteers, Operation BBQ Relief delivers support through hot meals in times of need, feeding first responders and communities affected by natural disasters, along with year-round efforts to fight hunger through various programs. Each of the 80+ comforting recipes-from appetizers to ribs, and from seafood to desserts-will include a short biography of each sports star or chef contributor. Gorgeous photography throughout the book showcases recipes such as Smoked Jalapeno Pimento Cheese, Lobster Pasta Salad and Tequila BBQ Spare Ribs.

This fully revised and updated edition of The Combination Microwave Cook has over 100 recipes - from simple snacks, vegetable, vegetarian, meat, fish and poultry dishes, to sweet and savoury bakes and pastries - all developed to make full use of these ultra modern appliances. Combine the well-known advantages of microwaves with the traditional crisp, golden finish which makes dishes so appetising. Imagine crisp, flaky pastry, golden-brown gratin and baked pasta dishes, main dishes, cakes and desserts, all cooked (and browned) in a fraction of the conventional cooking time.

Every recipe in this book has been specially created to suit the microwave and to be cooked in a single mug, ready to eat. They are all speedy and simple, but above all, taste incredible. Theo Michaels' Masterchef magic brings tastes from around the world - you can have Mexican chicken one night, a Brazilian feijoada the next, or an Asian stir-fry. Whether you are after a quick brunch, a speedy spag bol, a healthy bean stew or fresh-tasting fish, there's every kind of meal here. Not forgetting the instant sweet fixes, such as a creamy rice pudding or gooey chocolate orange cake! This irresistible book will transform the way you cook.

A food processor can be one of the most useful appliances in your kitchen if you know how to make the most of it. This book will show you how to do just that, whatever your level of culinary skills and however short of time you are. With a simple food processor on-side you can whiz up soups and spreads and purees and all kinds of savoury treats. A simple food processor will give you another level of expertise as a home-baker. Light sponge cakes and melt-in-the-mouth pastry and biscuits, which you might have thought too difficult to attempt before are now within your reach. This book will enable cooks to make the most out of their food processor, rather than it become an expensive dust collector on the kitchen counter.