Flame, smoke, and meat- these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone - five time World Champion Pitmaster, co-host and judge of Destination America's BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants - has mastered it. Cool Smoke is the distillation of all his years of experience and wisdom. Inside you'll find a wealth of barbecue information including: - How to choose the right cooker - The best way to trim a cut of meat - How to prepare your own brines, rubs, and sauces - Inside tips and hints for taking on the competition circuit - Over 100 creative, delicious recipes to make you a barbeque master The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce and even the Holy Grail of barbecue: the Whole Hog. As no plate of `cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie. For backyard barbecuers whoare interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone's competition secrets - gleaned from more than a decade of success on the circuit - have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider's look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over. With mouthwatering recipes, essential guides to cookers and equipment, and expert advice, Tuffy Stone's Cool Smoke is a definitive guide to all things barbecue.

450 slow cooker, oven, and stovetop recipes for the whole family-plus a brand new section of holiday recipes! You want to put a delicious meal on the table for your family but you don't want to spend hours in the kitchen-or in the grocery store searching for exotic ingredients. Welcome Home Cookbook is filled with recipes that you can pull together in a hurry when unexpected company arrives, when you're going to a potluck, or anytime you're busy (which is pretty much every day, am I right?). In these pages you'll find recipes that- are delicious and a snap to prepare use ingredients that you probably already have on hand offer step-by-step instructions that virtually anyone can follow Each recipe includes prep time and cooking time, so you know exactly what to expect. Collected from home cooks across the country and carefully selected and tested, these recipes are sure to take some pressure off of you and give joy to everyone in your home. With full-color photos throughout and a ring binding that allows the book to lay flat on your kitchen counter, this is the everyday cookbook you will return to again and again.

This compact, yet comprehensive guide to cooking sous vide shows home cooks how to master the art of cooking with vacuum-sealed ingredients for restaurant-style precision and advance preparation perfection. Includes an introduction to sous vide cooking with special sections on vacuum sealing in plastic, water immersion, and cooking times, as well as recipes for a range of dishes featuring meat, poultry, seafood, vegetables, and desserts. Sample recipes: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeno-Agave Nectar Salsa; Chicken Thighs with Lemon, Honey & Green Olives; Greek Lamb Chops with Minted Yogurt; Chipotle-Butternut Squash Soup; Risotto with Kale Pesto, Mozzarella & Cherry Tomatoes; Ginger Shrimp with Baby Bok Choy; and Chai-Spiced Apple Pie.

Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.

The wood oven revolution is here. Anyone with an outside space, from a city centre balcony to a leafy green country garden, can pick up an outdoor oven and start cooking. The range available is expanding all the time - catering for every budget and skill level - and yet until now there hasn't been a book that offers an all-round guide to cooking on the new kit on the block.

Fired fills that gap with aplomb. The book shows you how to cook the finest pizza known to man of course, but it goes much further, offering recipes for meat joints, one pot stews, breads and even desserts.

It holds the reader's hand on the journey to outdoor oven expertise, showing just how versatile and exciting outdoor wood oven cookery can be.

The ultimate collection of recipes to make real food, real fast--with hundreds of ways to cook smarter, not harder. The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor. Bruce Weinstein and Mark Scarbrough come to this, their definitive guide to shortcut cooking, after twenty-nine cookbooks and decades of experience in the kitchen. Not only do they know about putting great meals on the table, they also know that most people's nightly question isn't "what's for dinner," but "what's for dinner in the next half hour?" They've got risotto in minutes, no-fry chicken parm, and melted ice cream pound cake. But these recipes aren't merely "semi-homemade." They've also got slow cooker confits, no-boil stuffed cabbage, and a fine holiday turkey straight out of the freezer, as well as new ways to think about sheet pan suppers, Asian noodle dishes without a wok, and no-churn ice creams. And no MacGuyver-ing either! There are lots of new ways to use the kitchen tools you already own, imparting concrete shortcuts that save time andmake something good into something great. When dinner is a problem to be solved, this is your cheat sheet.