This title contains 70 recipes for incredible stone-baked pizzas and breads, roasts, cakes and desserts, all specially devised for the outdoor oven and illustrated in over 400 photographs. It offers everything you need to know about cooking in a wood-fired oven, from lighting a fire to inspirational recipes. It includes menu suggestions and timing guides for making the most of your fired-up oven, and using the falling temperatures for slow-cook casseroles, and bakes.

When it's time to head out for a camping weekend, there's no reason to compromise on great food. It's easy to whip up delicious meals with the recipes in this book: instructions include supply lists and prep work that can be done ahead of time and options for cooking both out- and indoors. The Camp & Cabin Cookbook is a feast for the eyes, with gorgeous photographs of every dish, from breakfast to snacks to dinner. Don't leave home without it!

South Africans love the flavours of the Mediterranean: olive oil, lemons, herbs, vineripened tomatoes, fragrant spices, fresh seafood and succulent grilled meats get us excited. In Weber Mediterranean, master griller Jamie Purviance explores the cuisine of the region. Jamie’s recipes are simple to follow and take the guesswork out of braaiing, while his handy tips provide advice where it is needed. The short introduction includes how to make flat breads and kebabs, and what equipment you need for effi cient braaiing. Also included are cooking charts for fi sh and shellfish, lamb, beef, pork, poultry and vegetables.

With more than 5 million Instant Pots sold, these multicookers are more than a consumer craze. They have fundamentally changed the way many families put food on the table--and more! Because of the incredible versatility of this kitchen tool (which combines a pressure cooker, slow cooker, rice cooker, yogurt function, steamer, and more in one pot), Instant Pot devotees are on the hunt for a big selection of recipes they can rely on. Building off decades of experience creating recipes that help home cooks deliver on flavor without much time or hassle, bestselling authors Bruce Weinstein and Mark Scarbrough bring you the key to unlocking the full potential of your Instant Pot. This book is the first to feature fast-and-slow timings for recipes: use either the pressure cooking or slow cooking function! No need to worry about adjusting cook times or pressure to fit your particular Instant Pot--the recipes in this book will work for every size and model, including the Instant Pot Max. Better yet, most recipes require no complicated extra steps: once you open the lid, dinner's ready. With easy-to-follow instructions that produce delicious results every time and more than 350 time-saving recipes for ragus and chilis, pastas casseroles and pilafs, comfort-food braises and weeknight risottos, and even the best cheesecake you've had in a long while, you'll discover the true power of the Instant Pot--and feed your family in a flash every night of the week.

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.

Join hunter and chef Jenn Danella for page after page of crave-worthy recipes that bring wild game to breakfast, lunch, dinner-even the tailgate! If you've ever struggled to get your whole family to enjoy a meal built around venison, or if you need ideas to use up meat from the hunt, you've come to the right place. In The Weeknight Wild Game Cookbook, you'll find exciting venison and wild game recipes based on familiar favorites. From burgers, sliders, and enchiladas to soups, stews, and grilled delights, these recipes are easy and approachable, which makes cooking with flavorful proteins more accessible. Find chapter after chapter of wild game cooking that inspires: Breakfast and Brunch: Venison and Bacon Breakfast Pizza, Venison Quiche, Honey Butter Pheasant Biscuit, Mini Chorizo Wild Hog Egg Bites Appetizer/Tailgate Food: Triple Wild Game Meatballs, Venison Cheeseburger Mini Muffins, Sweet Heat BBQ Wild Turkey Bites, Spinach and Mushroom Venison Pinwheels, Rabbit Satay with Peanut Sauce Soups, Stews, and Slow-Cooked Meals: Venison Stuffed Pepper Soup, Asian Wild Turkey and Potsticker Soup, Wild Hog and Cider Stew, Rabbit Bourguignon, Braised French Onion Pheasant, Slow Cooker Venison Barbacoa Baked and Fried: Venison Chili Mac, BBQ Venison Crescent Ring Pizza, White Enchiladas with Wild Turkey, Wild Game Tater Tot Casserole, Chicken Fried Venison, Pan Fried Duck Dumplings Grilled and Griddled: Bourbon Wild Turkey, Venison Birria Style Tacos, Venison Smash Burgers, Jamaican Jerk Pheasant, Thai Chili Turkey Lettuce Cups, Chipotle Venison Kebabs Jenn also reviews basic butchery for venison, so the process of achieving particular cuts is demystified. Whether you're the hunter in your family or just the lucky beneficiary of the hunt, it's time to get cooking!

Inspired by her viral New York Times article "Why Do Cooks Love the Instant Pot(R)? I Bought One to Find Out," Melissa Clark's Dinner in an Instant has all new recipes that bring her signature flavor-forward dishes to everyone's favorite countertop appliance.

Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils, Green Persian Rice with Tahdig, and Lemon Verbena Creme Brulee.

Dinner in an Instant provides instructions when possible for making the same dish on both the pressure cooker and slow cooker settings, allowing home cooks flexibility. Symbols guide the reader toward Paleo, Vegan, Vegetarian, and Gluten Free dinners.

Fresh, approachable, and classic, Dinner in an Instant is Melissa Clark's most practical book yet.

In Flavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes you'll cook this year. In Derek Wolf's first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more. Now he's ready to take you on another culinary adventure-but this time it's all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes-salty, sour, sweet, bitter, and umami-are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Each chapter explores a specific protein's taste and flavor considerations and then tours through impressive recipes including: Beef: Beer Marinated Bavette Steak with Creamy Corn Salsa, Coal Roasted Hanger Steaks with Thai Chili Sauce, Black Garlic New York Strips with Bone Marrow Butter, Spiced Rum-Marinated Tri-Tip Pork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean Inspired Pebre Chicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole Turkey Fish/Seafood: Garlic-Crusted Tuna with Spicy Avocado Salsa, Baked Lobster with Buffalo Chive Butter, Coal-Roasted Lemon Herb Trout, Sweet Tomatillo Grilled Salmon, Seared Scallops with Beer Pan Sauce, Honey Sriracha Shrimp Skewers, Fire-Crusted Oysters Kilpatrick Game/Lamb/Duck: Cast-Iron Bison Ribeyes with Caramelized Red Wine Onions, Bison Steak Frites with Spicy Gremolata Butter, Coffee Crusted Elk Medallions, Hanging Leg of Lamb with Chimichurri Aioli, Smoked Honey Cider Lamb Ribs, Seared Duck Breast with Black Cherry Tamarind Sauce With features on topics like brining, working with citrus, using alcohol in marinades, and more, you're sure to both build on what you know and learn something new. No matter what flavors call to you, cooking over the fire will never be the same.

The secret to the best barbecue from the man who barbecues the best: Keep it simple
In the world of competitive barbecue, nobody's won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father's side. He grew up to expand his parent's sauce business, Jack's Old South, and in the process became the leader of the winningest team in competitive barbecue. It's Mixon's combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC's "BBQ Pitmasters. "
Now, for the first time, Mixon's stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don't do it Mixon will show you how you can apply his "keep it simple" mantra in your own backyard. He'll take you to the front lines of barbecue and teach you how to turn out 'cue like a seasoned pro. You'll learn to cook like Mixon does when he's on the road competing and when he's at home, with great tips on
- the basics, from choosing the right wood to getting the best smoker or grill
- the formulas for the marinades, rubs, injections, and sauces you'll need
- the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon's famous Cupcake Chicken
Mixon shares more than 75 of his award-winning recipes--including one for the most sinful burger you'll ever eat--and advice that will end any anxiety""over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, "Smokin' with Myron Mixon" will fire you up for a tasty time.

You're inspired by the cookie decorating trend on TV and social media, but how can you find your way through the maze of information out there? You turn to The Beginner's Guide to Cookie Decorating. In this comprehensive guide, Mary Valentino of Emma's Sweets, a winner of the Food Network's "Christmas Cookie Challenge," reveals her latest and greatest easy techniques and designs that are perfect for beginner hobbyists. Everything is included to help you advance your cookie-decorating skills, including information on basic supplies and upgrades, choosing and using color, tasty cookie and icing recipes, and an array of cookie designs: vivid flowers, adorable animals, cute clothing, seasonal motifs, and much more. She also shares the most up-to-date simple techniques for creating wow effects, including easy hand painting, embellishing, piping, color blocking, sparkly effects, and using molds. Watch your budding embellishment skills blossom with these ideas and inspiration: Professional-looking cookie designs for every season and occasion How to mix colors and create appealing palettes Techniques and troubleshooting tips for getting the perfect icing consistency every time No-fail, delicious cookie and icing recipes How to get the most out of cookie cutters How to achieve dimensional and texture effects that make cookies pop Let cookie decorating star Mary Valentino show you how simple it is to create amazing cookies that taste as good as they look!

Cooking authentic Mexican-American comfort food is simple with YouTube sensation Arnie “ArnieTex” Segovia

Arnie Segovia is a Texas guy with Mexican roots, and his cooking is a blend of Texas and Mexican cuisines in the comdia casera (comfort food) and carne asada (Mexican grilling) styles. His creations are a traditional blend of Southwest, Texas, and Norteño cooking techniques, both in the kitchen and over open fire. For authentic Mexican cooking combined with a little bit of Texas and open-fire barbecue, look no further than ArnieTex! Here’s what you’ll find inside:

• Traditional Mexican and Texas-Mexican favorites like Mexican-Spanish rice, tamales, fajitas, tacos al pastor, refried beans, migas con heuvo, and taqueria-style salsas
• Texas staples like smoked brisket, authentic Texas chili, and parrillada tejana (a Texas-size carne asada feast)
• Dozens of cooking tips and tricks for cooking on both on the stove and over an open fire
• Stunning photography that captures the essence of Arnie's cooking the beauty of South Texas

This book will show you how you can use it to whip up the most velvety, vitalising smoothies and drinks, even using tough, fibrous raw vegetables. You will be able to quickly make AND heat up nutritious soups and sauces and, amazingly, produce perfectly frozen, fabulous, ice creams and sorbets in minutes. It will also show how you can use your blender as a food processor, too, for chopping or mixing ingredients and making - to name but a few - fresh, vibrant salsas; fast-kneaded doughs; light, airy batters; even-textured minced mixtures; quick-mix cakes and bakes; effortless ground spice pastes; and even your own flours. if you want a gadget that's amazingly versatile, stunningly efficient and easy to clean, then why not make it a high-speed blender? You'll be able to whiz up drinks, sustaining soups, dips, and spreads, omelettes, bakes, desserts, in fact just about everything you need to make in next to no time, using the freshest ingredients with very little effort.

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.