Best Meat & Game

With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. * Myth: You should sear first, then cook.

Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness.

With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob’s Burgers has become one of the most acclaimed and popular animated series on television, winning the 2014 Emmy Award for Outstanding Animated Program and inspiring a hit ongoing comic book and original sound track album. "Now fans can get the ultimate Bob’s Burgers experience at home with seventy-five straight from the show but actually edible Burgers of the Day. "[ The Bob’s Burgers Burger Book ] offers more than 70 recipes based on the puns from the show, often paired with cartoons featuring the characters interpreting the themes of the burgers. …The Bob’s Burgers Burger Book is what a good media tie-in should be . [ The Bob's Burgers Burger Book ] is a real cookbook that should inspire you to do some real cooking. [ The Bob's Burgers Burger Book ] is an absolute must for any culinary inclined Bob's Burgers fan ." "Now anyone can create their own Burger of the Day from the award-winning show, Bob's Burgers . "With colorful character illustrations, easy to follow directions and recipes like 'Bleu is the Warmest Cheese Burger,' 'Bruschetta-Bout-It Burger' and 'I Know Why the Cajun Burger Sings,' [ The Bob's Burgers Burger Book ] is half cookbook, half memorabilia and 100 percent bad dad joke ." Even if it does, you can make all of Bob's recipes yourself from The Bob's Burgers Burger Book: Real Recipes for Joke Burgers ." "[ The Bob's Burgers Burger Book is] dedicated to recipes inspired by the puckish imaginary names given to Burgers of the Day in the Fox animated series 'Bob's Burgers,' featuring burger-slinging Bob Belcher and his family trying to run a mom-and-pop fast-food operation. The Bob's Burgers Burger Book manages to do just tha t, probably because it was written by creator Loren Bouchard and the writers of the Fox cartoon, which centers around the adventures of a family that runs a small-town burger restaurant. " The Bob’s Burgers Burger Book gives hungry fans their best chance to eat one of Bob Belcher’s beloved specialty Burgers of the Day in seventy-five original, practical recipes . Serve the 'Sweaty Palms Burger (comes with Hearts of Palm)' to your ultimate crush, just like Tina Belcher, or ponder modern American literature with the 'I Know Why the Cajun Burger Sings Burger.'. Featuring 75 original recipes and illustrated in the style of the show, [ The Bob's Burgers Burger Book ] compiles recipes from blog 'The Bob's Burgers Experiment,' including the Bleu is the Warmest Cheese Burger, the Bruschetta-Bout-It Burger and more." "The recipes in [ The Bob's Burgers Burger Book ] are easy to follow and delicious!

This invaluable book includes. • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons. • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting. • how to effectively use decoys and calling for big game. • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using. • how and when to scout hunting locations for maximum effectiveness. • basic information on procuring hunting tags, including limited-entry “draw” tags. • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species. • how to plan and pack for backcountry hunts. • instructions on how to break down any big-game animal and transport it from your hunting site. • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks. • cooking techniques and recipes, for both outdoor and indoor preparation of wild game. Steven Rinella is the author of Meat Eater: Adventures from the Life of an American Hunter, American Buffalo: In Search of a Lost Icon, and The Scavenger’s Guide to Haute Cuisine.

Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness.

In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice , Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peter’s years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.” —LORA BRODY, author of Basic Baking. Peter Reinhart’s explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success.” —FLO BRAKER, author of The Simple Art of Perfect Baking.

Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta . Through author and chef Aliza Green’s pasta expertise and encyclopedic knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you’ll never look at the supermarket pasta aisle the same way again. He resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice and Making Artisan Pasta(Quarry Books, 2012),The Fishmonger's Apprentice(Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier.ÿA former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. For more information about Aliza's books and tours or to send her a message, visit her website at http://www.alizagreen.com.Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising.

When Katie's sugar habit went too far in college and left her lacking energy, she knew something needed to change. Now, in her first cookbook, Katie shares over 80 never-before-seen recipes, such as Chocolate Obsession Cake, Peanut Butter Pudding Pops, and Ultimate Unbaked Brownies, that use only real ingredients, without any unnecessary fats, sugars, or empty calories. Delicious desserts filled with whole grain flours, healthy fats, and sinful flavors to satiate your cravings! "She had me at the Secretly Healthy Brownies... when it comes to creating guiltless desserts, no one's quite as good as Katie. "― Lori Lange, creator of RecipeGirl.com and author of The Recipe Girl Cookbook.

In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. MORE CHUNKS LESS BUNK. Despite a philosophical disagreement over chunk size-Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones-together Ben and Jerry are good friends who make great ice cream. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. There's no such thing as an unredeemingly bad batch of homemade ice cream. Ben Cohen has been a Pinkerton Guard, a garbage man, and a short-order cook. Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.

All you need to make simple, delicious, and naturally gluten-free meals Slow cookers are lifesavers for busy cooks. Carrie S. Forbes created GingerLemonGirl.com, a popular gluten-free food blog.

100 Tasty and Creative Recipes: quick and easy juicing recipes to prepare fruit, vegetable, and green-based juices, accompanied by the nutritional benefits of every ingredient Weight Loss Plans: guidelines that explain the benefits of juicing diets such as fasting, cleansing, and detoxing Handy Hacks: tips ranging from how to buy the right juicer to how you can combat health problems with juicing. Juicing for Beginners brings you original recipes such as: Mango Watermelon Juice, Blueberry Beet Juice, Black Cherry and Almond Juice, Ginger Beet Juice, Cool Cilantro Coconut Juice, Get-up-and-go Juice, Green Good Morning Juice, and many more!

A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans from all over the world. The Oh She Glows Cookbook also includes many allergy-friendly recipes — with more than 90 gluten-free recipes — and many recipes free of soy, nuts, sugar, and grains, too! Whether you are a vegan, "vegan-curious," or you simply want to eat delicious food that just happens to be healthy, too, this cookbook is a must-have for anyone who longs to eat well, feel great, and simply glow! Her first cookbook, The Oh She Glows Cookbook , is an international bestseller.

2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards). ForeWord Reviews 2012 Book of the Year Award Finalist (TBA). 2013 James Beard Foundation Book Awards, Nominee Finalist. Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. "Griffiths may be an ideologue, but his recipes adapt well to the work of the unarmed home cook hoping simply to feed friends beautiful, flavorful food in the chill of early winter. — Sam Sifton, "How to Tame a Wild Pork Chop" featured in The New York Times Magazine "I don't really see myself plucking doves anytime soon—rather I tend to feed them—but I greatly admire Jesse Griffiths and his work, especially Afield. —Martin Picard aka "The Wild Chef," author of Au Pied de Cochon Sugar Shack. "A kindred spirit and fellow hunter, angler and cook, Jesse Griffiths has created a book that not only highlights the glories of Texas' abundant game and fish, but is also just as relevant and as useful wherever you can find doves and deer, crabs and crappies. —Hank Shaw, author of Hunt, Gather, Cook "Jesse Griffiths practices what most of us only preach when it comes to sustainable eating. Gracefully teaching sustainability and holistic cooking in Texas, he has become the young grandaddy to a new generation of chefs and butchers. Hunting is not for all of us, but this book has much to teach about working with meat, cooking game well, and for some us, it offers a gentle, thoughtful introduction to a way with food that seemed foreign in the past. Jesse Griffiths is an omnivore's inspiration — one of Texas' greatest supporters of and educators on local foods of every kind — he's just as good with vegetables as he is with game . “Griffiths takes you inside the moment with him, into his head, as he searches for a downed doe or sets the hook in a catfish’s mouth. It’s impossible to miss Griffiths’ reverence for the lives he literally consumes.” —Kim Pierce, Dallas Morning News “Everything you want to know about hyper-locavorism can be found in this book of stories, recipes and how-tos that will take you from couch potato to wild boar hunter in no time. Half of [the photographs] will inspire you to never eat anything processed again, while the other half will make you want to grab your rod or gun and head out into the wild right away.” — Bearings: A Southern Lifestyle for Men “ Afield is at once anecdotal and educational… In a country where gun ownership is more associated with NRA zealots than food sourcing, Griffiths wants to open up people’s minds to living off the land once again.” —Veronica Meewes, CultureMap Austin “Afield will inspire you to do—to roll up your sleeves and catch a flounder, clean a rabbit, field dress a feral hog, butcher a deer, cook up a squirrel, and make your own sausage—all in the name of a good meal.” —Sarah Hebbel-Stone, FarmPlate “Part recipe collection, part Hemingway-esque adventure read, [Afield] comes from one of Austin’s fiercest talents.” —Paula Disbrowe, Daily South “Yes, it’s a cookbook, but more specifically, it’s an impeccably written, extensively photographed manual that takes people through the hunting process from land, lake, and sea and right back into the home kitchen.” —Layne Lynch, Texas Monthly "For a reader who knows the magic of a duck blind at sunrise, the writing is evocative; for the novice, it offers additional insight into why hunting and fishing are favored pastimes for millions in this country." —Kerry Luft, Chicago Tribune "Griffiths forges a new approach to the sustainable movement through a compelling narrative on the benefits, both mental and physical, to catching your own dinner." “A practitioner of the new hunting-cooking movement, Griffiths also happens to be a gifted writer who captures the drama and romance of moving through a creek slowly so as not to spook the fish or gutting and scaling whiting directly into Gulf waves while surf fishing… [It’s] Hemingway-esque.” —Greg Morago, Houston Chronicle “[Afield] is one of the better game cookbooks in recent years, equally accessible to avid hunters and fishermen and those who are just starting out, as well as those who are debating whether to begin.” —Kerry Luft, Latino Times “We have come a long way from our days as hunter-gatherers, yet there is still deep satisfaction in catching a fish and cooking it yourself…Jesse Griffiths has tapped into that primordial urge.” —Michael Hoinski, Texas Monthly.

Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)— Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner. Ingredients 1 pound boneless, skinless chicken thighs, patted dry with paper towels 2 garlic cloves, finely chopped 1 teaspoon plus pinch coarse kosher salt ½ teaspoon freshly ground black pepper 1 sweet onion, thinly sliced 1 cup white wine 1 bay leaf 1 cinnamon stick 2 tablespoons unsalted butter 1 tablespoon honey. Directions Preheat the oven to 450 degrees F. In a large bowl, toss the chicken, garlic, 1 teaspoon salt, and pepper together. In a small saucepan, simmer together onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Bake until chicken is no longer pink and onions are meltingly tender and caramelized, about 25 minutes.

With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. The book’s leisurely pace picks up with the introduction of dishes, some familiar but many not, that include fattoush, latkes, mejadra, clear chicken soup with knaidlach, pan-fried mackerel with golden beetroot and orange salsa, and helbeh (fenugreek cake).

Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. An alphabetical index of flavors and ingredients, the book allows readers to search complimentary combinations for a particular ingredient (over 70 flavors go well with chickpeas; over 100 are listed for oranges), emphasizing the classics (chives with eggs, nutmeg with cream, sardines and olive oil, etc.).