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1 Beaverton Cooking and Food- Barbecue Grill Cookouts
1 Home & Garden Cooking and Food- Barbecue Grill Cookouts
4 Local Warehouse General- General
16 Remote Warehouse Cooking and Food- Barbecue Grill Cookouts

Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill

by

Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill Cover

 

Synopses & Reviews

Publisher Comments:

If you can grill, you can smoke. Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes — not hours.

You'll learn: Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills; over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds; smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood; and Weber's Top Ten Smoking Tips for getting the best possible results on any grill.

Synopsis:

Cheryl and Bill Jamisonand#8217;s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecueand#8212;slow-cooking over smokeand#8212;for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic bookand#8217;s first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.
and#160;
With 450 recipes from each of the U.S.and#8217;s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of and#8217;Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
and#160;

Synopsis:

An illustrated guide to mastering the art and technique of braising, barbecuing, and slow roastingand#160;at home from The Culinary Institute of America.

Synopsis:

Low and Slow is the book for anyone whoand#8217;s ready to go beyond grilling and master the craft of traditional barbecue. And not just barbecue, but braising and slow roasting, tooand#8212;together the three pillars of low and slow cooking. With Low and Slow, youand#8217;ll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes. The pros at The Culinary Institute of America have packed all their expertise, along with mouthwatering color photographs, into a compact volume thatand#8217;s sure to become your go-to handbook for all things slow cooking. Low and Slow explains what you need to know to make the most of every cut of meat, any time of year, whether youand#8217;re braising a pot of short ribs, barbecuing beef brisket in the backyard, or slow roasting lamb in the oven. Plus, with chapters on homemade rubs and sauces and enough sides to accompany every meal, if youand#8217;re passionate about cooking meat, this may be the only cookbook you ever need.

About the Author

Author Jamie Purviance earned degrees from Stanford University and the Culinary Institute of America, where he graduated with high honors. He is the author of several best-selling cookbooks, and his work has appeared in national magazines and newspapers. He teaches at cooking schools all over the United States and has appeared on many national television shows.

Table of Contents

Acknowledgments

Introduction

Chapter 1: Getting Started

Chapter 2: Braising

Chapter 3: Barbecuing

Chapter 4: Slow Roasting

Chapter 5: Sides

Chapter 6: Sauces and Rubs

Glossary

Index

Product Details

ISBN:
9780376020673
Author:
Purviance, Jamie
Publisher:
Oxmoor House
Author:
Jamison, Cheryl Alters
Author:
Briggs, Robert
Author:
The Culinary Institute of America
Author:
Jamison, Bill
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
General Cooking
Subject:
Barbecue
Edition Description:
Cloth
Publication Date:
20120431
Binding:
TRADE PAPER
Grade Level:
from 12 up to 17
Language:
English
Illustrations:
4-color throughout
Pages:
256
Dimensions:
9 x 8 x 1.25 in 3.1 lb
Age Level:
from 17 up to 99

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Related Subjects

Cooking and Food » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts

Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill New Trade Paper
0 stars - 0 reviews
$21.95 In Stock
Product details 256 pages Oxmoor House - English 9780376020673 Reviews:
"Synopsis" by ,
Cheryl and Bill Jamisonand#8217;s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecueand#8212;slow-cooking over smokeand#8212;for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic bookand#8217;s first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.
and#160;
With 450 recipes from each of the U.S.and#8217;s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of and#8217;Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
and#160;
"Synopsis" by ,
An illustrated guide to mastering the art and technique of braising, barbecuing, and slow roastingand#160;at home from The Culinary Institute of America.
"Synopsis" by ,
Low and Slow is the book for anyone whoand#8217;s ready to go beyond grilling and master the craft of traditional barbecue. And not just barbecue, but braising and slow roasting, tooand#8212;together the three pillars of low and slow cooking. With Low and Slow, youand#8217;ll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes. The pros at The Culinary Institute of America have packed all their expertise, along with mouthwatering color photographs, into a compact volume thatand#8217;s sure to become your go-to handbook for all things slow cooking. Low and Slow explains what you need to know to make the most of every cut of meat, any time of year, whether youand#8217;re braising a pot of short ribs, barbecuing beef brisket in the backyard, or slow roasting lamb in the oven. Plus, with chapters on homemade rubs and sauces and enough sides to accompany every meal, if youand#8217;re passionate about cooking meat, this may be the only cookbook you ever need.

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