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STELLAR COOKOUT SIDES Move the meat from the center of the table
and let these innovative side dishes steal the spotlight. Written
by celebrated pitmaster Adam Perry Lang, Barbecue Sides includes a
dozen-plus recipes for melting, creamy, and crispy dishes like
Bubbling Bacon Butter Beans, Smoked-Corn Flan, and Scruffed
Carbonara Potatoes that temper the strength of brawny barbecue
mains without getting in the way of flavor. The menu is rounded out
with a dozen additional recipes for fresh, sprightly, and green
sides, like Mango Cilantro Salad and Green Apple, Cabbage, and
Caraway Slaw, as well as pickled vegetables that add refreshing
high notes and contrast to a plate. These first-rate side dishes
will elevate your barbecue.
Every felt like shopping in America's "Big Box" retail chains was
like slowly passing time in Hell? What if you were right? Author,
Adam Perry, takes you on a wild ride through Shop Smart; the
ulimate shopping experience of the Netherworld. Inside the stores'
over-flowing aisles of cheap, knock-off garbage, seven men and
women will come face-to-face with the misdeeds of their lives. And,
in doing so, they will find out exactly why an afternoon at Shop
Smart feels like an eternity in Hell!
Failed musician, Mason Burke feels that all he needs to screw his
head back on straight is a few months at the beach; however, the
old "Redneck Riviera" has other plans. In short order, Mason and a
crew of local miscreants find themselves running afoul of a group
of ruthless drug smugglers. With nothing to rely on but his
rum-addled wits and the advice of some of Gulf Shores, Alabama's
more questionable inhabitants, Mason and his friends square off to
fight it out for the soul of the last, lost beach community on the
Gulf of Mexico.
No kitchen dramas or barbecue fails ever again. Just perfectly
cooked meat. OFM award-winner Neil Rankin knows how to cook meat.
In this book he explains how he does it, using the foolproof
methods he has honed to perfection and relies on in the kitchens of
Temper in London. "If you have ever cooked a steak medium-well
instead of medium-rare, a chicken that ends up dry, a stew that's
tough or stringy or a rack of ribs that fall too much off the bone
then this book will make your life that little bit better." Neil
Rankin 'You've cost me a bloody fortune. Steak on four
nights...Perfect every time. My boys - steak mad - are so happy.'
Diana Henry 'Simply put: Rankin's book will make you 100% more
brilliant behind the stove.' Grace Dent 'The first time I ate
Neil's food, I was blown away' Tom Kerridge 'Fire-cooking is
unavoidably tactile 'real' cooking and Neil is one of the heroes
leading the charge. He eschews sterility and embraces flame.' Adam
Perry Lang 'Meat hates to be overcooked, says Neil, so low and slow
is the way to go which obviates brining, resting, letting joints
come to room temperature and other shibboleths learned at our
mothers' knee. There is a great deal useful and inspiring to be
absorbed here from a battle-scarred Scotsman in a trucker's cap...
and tongs as an extension of his fingers.' Fay Maschler 'Without
any doubts the best meat/bbq book I've read! Everything about it is
just spot on.' @artisanbaker 'The book is fantastic. Managed not to
overcook a beef joint for the first time ever!' @KungFuBBQ
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