From Korean short ribs and Indian tandoori chicken to Japanese yakitori and Vietnamese Beef Salad, Asian grilled foods have become American favorites. In this follow-up to her acclaimed Cracking the Coconut, Su-Mei Yu--owner of Saffron restaurant, known for its Thai-styled grilled chicken--brings the techniques and cuisine of Asia to American Barbecues.
Adam Perry Lang is a man of passion and detail in all things barbecue. His audience bridges the gap between meat-happy grilling devotees and self-professed foodies looking to grill their latest esoteric protein find. That’s because Lang knows it all—where to get it, how to prep it, and, most importantly, what kind of heat to singe it on. In Serious Barbecue, Lang dealt with more specialized, elaborate barbecue recipes, but BBQ 25 is exactly what the name suggests – the 25 barbecue recipes that are most common to the griller’s repertoire. What Lang does for these tried and true barbecue favorites is infuse them with the kind of “3D flavor” he’s known for. Lang is unapologetically straightforward with his recipes, emphasizing the quality of the product over everything else. (A simple mantra repeated throughout the book: “Butcher over supermarket, local over outsourced, organic over other.”) Useful techniques, rustic, satisfying recipes, and an ultra-straightforward set-up—the book is divided between proteins—not to mention sturdy, sauce and spice-friendly pages, make this the barbecue guide to beat.
From fast-food beginnings at diners and drive-ins, where they were served with the mandatory fries and shake, hamburgers have risen to the ranks of haute cuisine, and now appear on the menus of the poshest dining rooms stuffed with foie gras and black truffles. With recipes for burgers made from veal, lamb, pork, poultry, fish, vegetables, and, of course, beef, Burgers Every Way celebrates the iconic sandwich in all its ground-up, char-grilled glory.
Fried chicken and a glass of Champagne? Yes, please. Chef Lisa Dupar’s IACP award-winning cookbook explores both the hometown and haute elements of the cuisines Dupar holds most dear. A Georgia girl, who cooked across Europe and landed in the Pacific Northwest, Dupar grew up eating Southern Fried Chicken but quickly developed a taste for life’s more refined and worldly flavors. And she combines high- and low-brow foods with gusto in Fried Chicken and Champagne. Her recipe for “Frogmore Stew: Shrimp, Crab, Andouille Sausage, Sweet Corn in Shellfish Broth” combines elegant ingredients with a touch of rustic sloppiness. And Ginger Molasses Cookies have all the homey simplicity you could want from a cookie—but Dupar isn’t afraid to add black pepper for kick. If by some stretch of the imagination, you can’t find something you’re dying to try from Fried Chicken and Champagne, it’s quite possible you simply don’t like food.
In their fifth cookbook, Cheryl and Bill Jamison feature more than 200 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional barbecue, the Jamisons now delve into a more contemporary approach to smoking, with an emphasis on chicken, fish, and vegetables. Illustrations.
Written by Steve, Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbecue Bible is a 556-page, over-500-recipe celebration of sizzle, smoke, and secret sauces, summer afternoon cookouts, dads in aprons, and everything we love about cooking over fire. Welcome to the fire pits of South America, home of Argentinean Veal and Chicken Kebabs, and the shoebox-size grills of Asia, with their Balinase Prawn Sats and Grilled Sweet Potatoes with Sesame Dipping Sauce. To Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina (Florentine Steak), Thai Sweet and Garlicky Pork Chops, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork. In addition there are grilled sides, grilled starters, grilled desserts. And gleaned from the hundreds of pit jockeys the author visited, the Ten Commandments of Perfect Grilling, including master recipes for cooking a perfect steak, a perfect chicken, a perfect fish, a perfect vegetable.
For everything and anything grilled, the Kansas City Barbeque Society requests you consult the experts. Founded by the editors in 1986, the KCBS provides a community to all who take the culinary arts—and barbeque—seriously. Although they’re not the creators of the barbeque cook-off tradition, KCBS can certainly be credited with feeding their popularity. To date the KCBS boasts over 10,000 members, and it’s from these smoke and meat fanatics that KCBS draws it favorite recipes for this compellation. Recipes come from chefs and home cooks alike, so you can count on a hearty, broad selection of barbeque recipes. Basically the only thing KCBS recommends you do not to grill are your sneakers. Everything else is fair game. Pineapple? Sure! Ravioli? Why not? Pork butt? Clearly. Just make sure you check in with the experts first.