by
Fortune, Chris, 1974-
Call Number
641.46 FOR
Publication Date
2010
Format:
Books
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4.2799
by
Raichlen, Steven.
Call Number
641.616 RAI
Publication Date
2016
Format:
Electronic Resources
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4.0420
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by
Mayer, Lisa.
Call Number
641.5784
Publication Date
2010
Summary
The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the cookbook EGGheads have been waiting for, offering a variety of recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes and 100 color photographs, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.
Format:
Electronic Resources
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4.0140
by
Schmid, Jeremy, author.
Call Number
641.46 SCH
Publication Date
2014
Summary
Smoking is an ancient method of preserving and adding taste that has been revived and nowadays the range of foods that can be smoked is limitless, as chef Jeremy Schmid shows in this delicious collection of some of his most loved dishes. Everyone enjoys the sweet salty qualities of smoked meat and fish, caramelized on the outside, with a soft tender inside and a taste that lingers long after the meal is over.
Format:
Books
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3.9790
by
Livingston, A. D., 1932-
Call Number
641.616 LIV
Publication Date
2010
Format:
Books
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3.4715
by
Franklin, Aaron, author.
Call Number
641.76 FRA
Publication Date
2015
Format:
Books
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3.3715
by
Disbrowe, Paula.
Call Number
641.76
Publication Date
2018
Format:
Electronic Resources
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3.2646
by
Phillips, Jeff.
Call Number
641.616
Publication Date
2014
Summary
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavor, and this is the book that shows you how! For the first time in print, Jeff Phillips is sharing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff guides you through your smoking session with the patience that is unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some
Format:
Electronic Resources
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2.9126
by
Davies, Maynard
Call Number
641.46 DAV
Publication Date
2009
Format:
Books
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2.8778
by
Anderson, Warren R.
Call Number
641.46
Publication Date
2010
Summary
Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods, covered in no other book.
Format:
Electronic Resources
Relevance:
2.8665
by
Levin, Jake.
Call Number
641.616
Publication Date
2019
Summary
A comprehensive guide to cold-smoking, hot-smoking, and pit-roasting techniques from a master butcher who provides expert advice on every aspect of selecting, preparing, and cooking meat, fish, and vegetables..
Format:
Electronic Resources
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2.8593
by
Deutsch, Jonathan.
Call Number
641.5784
Publication Date
2014
Summary
If there is one thing the United States takes seriously (outside of sports), it's barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn't invent the cooking form, nor do Americans have a monopoly on it-from Mongolian lamb to Fijian pig and Chinese char siu, barbecue's endless variations have circled the globe. In this history of this red-blooded pursuit, Jonathan Deutsch and Megan J. Elias explore the first barbecues of ancient Africa, the Arawak origins of the word, and define w
Format:
Electronic Resources
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2.7606
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