Steven Raichlen logs tens of thousands of miles to take you on a tour of America’s barbecuing. Finger-lickin’ or high falutin’, smoked, rubbed, mopped, or slathered, the 425 recipes in BBQ USA are where fire meets obsession, and the results are smoky perfection.
Steven Raichlen gives you the secret recipes to perfect cooking all manner of meat, starting with the famous Beer Can Chicken and including steak, fish, and other fowl. A great cookbook for the BBQ Grilling fan.
Say it loud, say it proud: the Best Ribs Ever. The perfect single-subject cookbook for every meat-loving griller, this book was updated with a menu chapter’s worth of new recipes, delivers a match made in BBQ heaven: 100 lip-smackingest, mouth-wateringest, crowd-pleasingest, fall-off-the-bone recipes.
Chili mania focuses very simply on a bowl of chili. It is a craving, a passion, an obsession for a simmered combination of meat and chile peppers whose distinctive aroma makes an indelible imprint on the senses.
With this little book you will cook and dine like a Conch (a Florida Keys native), wherever you happen to be. Master Chef and adventurer Bill Flagg teaches you how, plus tells everything you need to know about buying and storing island ingredients.
This popular Cuban Cookbook contains a collection of some of the most delectable home-style recipes available. It is the complete cookbook for preparing some of the best and most popular dishes from Cuba, the largest Caribbean Island in the West Indies.
Where can you show up for world-class barbecue, stick around for the blues, and shut the place down waxing poetic with some pretty colorful characters? At the Dinosaur Bar-B-Que, of course, the Syracuse based honky-tonk rib joint known far and wide.
Spanish explorers named this land La Florida, meaning Land of Flowers. Today Florida’s natural beauty still attracts millions of visitors. Through the years Florida has developed into an inspiring blend of natural resources and commercial successes.
Barbecue fans and food devotees of all stripes have discovered the addictive flavors of Jamaican jerk seasonings and the seductions of island cooking. Jerk from Jamaica – a revision of Helen Willinsky’s Jerk – is a down-home introduction