Best Cooking Seafood
From the award-winning author of The Mushroom Hunters comes the story of an iconic fish, perhaps the last great wild food: salmon. Fish hatcheries and farms serve modern appetites with a domesticated “product”—while wild runs of salmon dwindle across the globe. Langdon Cook goes in search of the salmon in Upstream, his timely and in-depth look at how these beloved fish have nourished humankind through the ages and why their destiny is so closely tied to our own. Cook journeys up and down salmon country, from the glacial rivers of Alaska to the rainforests of the Pacific Northwest to California’s drought-stricken Central Valley and a wealth of places in between. Cook introduces us to tribal fishermen handing down an age-old tradition, sport anglers seeking adventure and a renewed connection to the wild, and scientists and activists working tirelessly to restore salmon runs. In sharing their stories, Cook covers all sides of the debate: the legacy of overfishing and industrial development; the conflicts between fishermen, environmentalists, and Native Americans; the modern proliferation of fish hatcheries and farms; and the longstanding battle lines of science versus politics, wilderness versus civilization. Cook offers an absorbing portrait of a remarkable fish and the many obstacles it faces, while taking readers on a fast-paced fishing trip through salmon country. For all its rehearsal of the perils and vicissitudes facing Pacific salmon, Upstream remains a celebration.” — The Wall Street Journal. In tracing the history and life cycle of these iconic creatures, Mr. Cook embarks on a series of his own journeys—fourteen nicely episodic chapters that explore how and where such fish still survive in the modern world, despite the threats of logging, dams, the diversion of running water for domestic and commercial uses, overfishing, and climate change. Along the way we learn about filleting techniques, native cooking methods and self-pollinating almond trees, and his continual curiosity ensures that the narrative unfurls gradually, like a long spey cast. With a pedigree that includes Mark Kurlansky, John McPhee and Roderick Haig-Brown, Mr. Cook’s style is suitably fluent, an occasional phrase flashing like a flank in the current. For all its rehearsal of the perils and vicissitudes facing Pacific salmon, Upstream remains a celebration.” — The Wall Street Journal “Cook deftly conveys his love of nature, the beauty of the Pacific Northwest, and the delectable eating provided by fresh caught wild salmon. see the salmon recapture its former glory, this work is a great place to learn what needs to done—and an entertaining view on the positive and negative connections humans have with the natural environment.” — Publishers Weekly. “Exposing striking human-salmon parallels, these stories tell of settlement and cultural clashes, of life cycles and migrations, of deforestation and industrial agriculture, of racism and gentrification, and [Langdon] Cook skillfully illustrates the interconnectedness of it all. Blurring boundaries and complicating the oversimplified, Cook provides a moving, artfully layered story of strength and vulnerability, offering glimpses of hope for growing humility and reverence and for shifting human-nature relationships.” — Kirkus Reviews. “Langdon Cook delivers a beautifully written portrait of the iconic salmon that blends history, biology, contentious politics, and the joy of fishing into a captivating and thought-provoking tale. From the wild flats of Alaska’s Copper River to the straitjacketed creeks of California, Upstream captures the myriad ways people and salmon are deeply intertwined. To read this book is to see through Cook’s sharp eyes the tragedy, mystery, and promise of this magnificent fish we quite literally can’t afford to lose.” —Rowan Jacobsen, author of The Essential Oyster. In the process, Cook takes the reader on a thrilling adventure through the mountains, rivers, farmlands, and kitchens where progress, against all odds, is being made.” —Zeb Hogan, biologist and host of Nat Geo Wild’s Monster Fish. Langdon Cook is the author of The Mushroom Hunters: On the Trail of an Underground America, winner of the Pacific Northwest Book Award, and Fat of the Land: Adventures of a 21st Century Forager .
Reviews
Find Best Price at Amazon"Wonderful reading for both the salmon fisherman and seafood chef!"
"Enjoyed this book immensly."
"The book takes the reader through the vast Columbia River territory to Alaska, California, Idaho and everywhere in between, in search of where wild salmon may still be found - and if not, why not. The conclusion fairly sinks into groan-worthy territory when a conversation relayed to him by a conservationist is recounted, during which an old, grey-haired canal supervisor, who by virtue of his job had once been on the opposite side of the debate, optimistically says that things are going to get better because of all the young liberal people. With that, the book comes full circle in the weirdest of philosophical ways from its early journey up the Columbia River to a Native American town where the elderly are revered because they are the ones who can remember the old times."
"As well as being engrossing and superbly written, it details the plight of the salmon -- and the people who depend on them -- in gorgeous, heartwrenching prose that highlights the madness of an economic system that destroys abundant food to gain access to money, which is supposed to represent the very natural resources we eradicate."
"a number of years and in the past having been an avid fisherman, salmon have always, for me, have always been held in a mystical awe. Folks, we are about to loose a wonder of nature and our lives are going to be duller and less exciting without them even if we have never fished them or explored their environment. What holds true for the decline in our waterways inhabited and used by salmon, also apply to most of our waterways in our country. I must say though that I am a firm believer that as we destroy the wild life we share the world with, we are at the same time destroying ourselves and it is just a matter of time that humans go the way of the salmon and thousands of other species of wild life we have destroyed over the past several hundred years...folks, it is just a matter of time."
You can now, with Instant Pot Cookbook: The Complete Instant Pot Cookbook - Delicious and Simple Recipes for your Instant Pot Pressure Cooker , a book which gives you all the information about how to get the most from your Instant Pot AND a range of delicious recipes too.
Reviews
Find Best Price at Amazon"Very yummy recipes."
"Best part is you can screen shot from your phone the ingredients, and screenshot the recipe, and you’re set!"
"This is a great cookbook for anyone fairly new to using an Instant Pot and doesn't really necessary know how or what kinds of foods they can make with it."
"The recipes in this cookbook will show you how to prepare delicious and soft food!"
"I love the Pot Cookbook."
"Nice little book with good ideas and menus."
"Wasn't too stoked on this cook book."
"I returned this item because it contains no pictures along with the recipes."
Cod. , Mark Kurlansky’s third work of nonfiction and winner of the 1999 James Beard Award , is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly? Kurlansky sprinkles his well-written and occasionally humorous history with interesting asides on the possible origin of the word codpiece and dozens of fish recipes. In this engaging history of a "1000-year fishing spree," Kurlansky (A Continent of Islands: Searching for the Caribbean Destiny, LJ 1/92) traces the relationship of cod fishery to such historical eras and events as medieval Christianity and Christian observances; international conflicts between England and Germany over Icelandic cod; slavery, the molasses trade, and the dismantling of the British Empire; and, the evolution of a sophisticated fishing industry in New England. Quoting a scientist from the Woods Hole Biological Laboratory, Massachusetts, Kurlansky notes that to forecast the recovery of the cod population is to gamble: "There is only one known calculation: 'When you get to zero, it will produce zero.'".
Reviews
Find Best Price at Amazon"My husband and I came to love bacaloa after a couple of trips to Portugal and Spain--wish I had known the cod story then."
"And I will admit that many portions of the book were utterly fascinating, specifically those regarding the complete history of cod fishing and the very nature of the cod itself. However, this book is not just a history of cod."
"Kurlansky shows that while "great men" often drive history, resources and economics dictate the range of their choices and as often as not give a strong clue as to the probable direction of events."
"Excellent."
"Excellent."
"It's great, being one of the first narrative non-fiction books that talks about a specific species of fish and its history."
"Kurlansky succinctly and wittily tells the tale of this diminishing fish, and backs it up with some sensible history, e.g.. why the Pilgrims chose to starve rather than fish, and refused to eat lobsters which were teeming in the waters of Cape Cod."
Best Cooking Meat, Poultry & Seafood
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. He’s not a genius anymore; he’s a god.” — Andrew Knowlton, restaurant and drinks editor, Bon Appétit “The most refreshing barbecue book to come along yet. 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. JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award-winning Secrets of the Sommeliers .
Reviews
Find Best Price at Amazon"He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn't and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it's the same story. It's hard work, it's not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. You won't buy this book and then suddenly be able to cook the best BBQ on the planet, but you'll have a deeper understanding of the craft and you'll know where you should experiment and where you should learn from his mistakes."
"Franklin Barbecue: A Meat Smoking Manifesto. This is not a cookbook. ;) He walks you through the smoking of 4 meats, then goes on to recipes for a few sauces and a few sides."
"It is a great book on how Aaron Franklin does his BBQ, his history and the path of an individual to obtain goals."
"Not a ton of recipes but so much information on technique, philosophy, food prep, seasoning, equipment and smoke it will make your head spin."
"I have followed his instruction for brisket to the letter and even though I've never eaten at Franklin Barbecue (yet), it was the best brisket I had ever eaten."
"I bought this as a gift for my BBQ smoker friend."
"Giving the reasons to why makes it a truly helpful book for learning the art of BBQ."
"If you want to try something totally simple, yet totally awesome, try cooking beef ribs first if anything else -- it's simple and just pain good."
Best Cooking by Ingredient
New York Times Bestseller. Named one of the Best Books of 2017 by NPR, Buzzfeed, The. Atlantic , The. Washington Post , Chicago Tribune , Rachel Ray Every Day , San Francisco Chronicle , Vice Munchies, Elle.com, Glamour , Eater, Newsday, Minneapolis Star Tribune , The Seattle Times , Tampa Bay Times , Tasting Table, Modern Farmer , Publishers Weekly, and more. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. "Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why... Make room on the bedside table—and the countertop." (NPR.org). "My favorite metacookbook...[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from... Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton...Nosrat’s book would be of value both to people who don’t consider themselves cooks and to people actively striving to become better ones." Samin Nosrat just published “Salt Fat Acid Heat — Mastering the Elements of Good Cooking” and I daresay this one is essential...That’s the fabulous thing about this book — it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. With a full understanding of how each element effects flavor and texture, a home cook can easily extrapolate and apply these principles to unfamiliar ingredients or dishes and still cook with confidence...The curious cook will eventually find her copy of this book stained and dog-eared, as she consults its essential kitchen wisdom for years to come." (Cooking Light ). "[This book] will be valuable for either a beginner or a seasoned cook. (Eater). "In the days after reading Samin Nosrat's new book, Salt, Fat, Acid, Heat, eating felt like a new adventure...And when it came time to cook simple meals, the raw carrots and greens in my fridge looked less intimidating: I had new tools to tame them...Inspiring this sense of culinary liberation was precisely Nosrat's goal with her cookbook, which eschews formulaic recipes in favor of heartfelt stories, bits and pieces of science, and time-tested nuggets of kitchen wisdom (not to mention gorgeous and witty watercolors by the prolific Wendy MacNaughton)...boy, does Nosrat deliver." A recent batch of cookbooks...have turned this notion on its ear, aiming, instead, to better prepare home cooks to build weekly menus and avoid food waste...the best book to come out of this new trend is, to my mind, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by chef Samin Nosrat, with whimsical illustrations by Wendy MacNaughton. Nosrat, who's been called 'America's next great cooking teacher' by Alice Waters and taught Michael Pollan how to cook, is a more than trustworthy instructor." This is partly because Nosrat's method of teaching via the book's four main pillars (salt, fat, acid, and heat) is a rarity...But what makes Nosrat's method so effective was her insistence that the book be illustrated. It’s all there for the curious, determined cook.” (Milk Street Magazine). "In the Bay Area, writer and chef Samin Nosrat has cult followings both for her pop-up dinners at Tartine Bakery in San Francisco and her cooking classes, which friends swear have changed their time in the kitchen...This is a new kind of book. Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why." This book is approachable and inspiring and lays a strong, strong foundation (Joy The Baker ). “Wonderfully illustrated by Wendy MacNaughton, author Samin Nosrat's exuberant-but-exacting cooking style comes through and is shared generously...It will instruct, cajole, delight, encourage, inspire, and motivate anyone who is even slightly interested in cooking. (Mic.com). "Nosrat’s lighthearted approach and whimsical illustrations in Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking will teach you how to make delicious food anywhere with any ingredients, even without a recipe." The entire first half of the book is Samin being Samin – an incredible teacher and guide, with infectious enthusiasm for food, good cooking, and good eating. (Fine Dining Lovers ). “This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy. Samin is one of the great teachers I know, and wins people over to cooking with real food—organic, seasonal, and alive—with her irrepressible enthusiasm and curiosity.” (Alice Waters, New York Times bestselling author of The Art of Simple Food ). “Everyone was impressed when Michael Pollan managed to summarize the huge and complex subject of what we should be eating in just seven words: ‘Eat food, not too much, mostly plants.’ Samin Nosrat has managed to summarize the huge and complex subject of how we should be cooking in just four words: ‘Salt, fat, acid, heat.’ Everyone will be hugely impressed.” (Yotam Ottolenghi, New York Times bestselling author of Jerusalem ). “ Salt, Fat, Acid, Heat is a must for anyone wanting to be a better cook. Samin Nosrat, along with Wendy MacNaughton’s fun illustrations, teaches the fundamentals of cooking and dives into the four elements that make food taste great. I promise you won’t regret it.” (April Bloomfield, James Beard award-winning chef and author of A Girl and Her Pig ). “Like the amazing meals that come out of Samin Nosrat’s kitchen, Salt, Fat, Acid, Heat is the perfect mixture of highest-quality ingredients: beautiful storytelling, clear science, an infectious love of food, and Wendy MacNaughton’s powerful art. Nosrat’s prose combined with MacNaughton’s beautiful illustrations are a perfect guide to employing the science of cooking for maximum deliciousness.” —Rebecca Skloot, New York Times bestselling authorof The Immortal Life of Henrietta Lacks (Rebecca Skloot, New York Times bestselling author of The Immortal Life of Henrietta Lacks ). “ Salt, Fat, Acid, Heat is a very important book not because it contains many excellent recipes, although it does, or because it is written by a Chez Panisse alum, although it is. Ticking all the boxes for new and seasoned cooks alike, this book meets you wherever you are in the kitchen, in all the right ways.” (Heidi Swanson, New York Times bestselling author of Super Natural Cooking ). “In this excellent, accessible cookbook, Nosrat leads readers through the cooking process… MacNaughton’s whimsical illustrations, charts, and graphs add to the experience. Nosrat invites readers to learn what it takes to master these components and take their cooking from good to great...MacNaughton's illustrations add a touch of whimsy to the text, highlighting the techniques and skills presented in a clever manner. Success in the kitchen depends on just four elements: salt, fat, acid, and heat...Culinary students and serious home cooks can discover from both text and drawings how to succeed through fundamentals of their craft." In this vital book, Nosrat demystifies the kitchen, explaining in friendly, confident terms why and how salt and fat enhance and build flavor, respectively; the effect of acidity in balancing out a dish; and knowing how to control heat and thus, the finished dish. (Elle.com). "With Nosrat’s sharp insights and Wendy MacNaughton’s playful illustrations as a guide, the readers of this book will develop essential cooking instincts." Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen."
Reviews
Find Best Price at Amazon"Best text about cooking I've ever read."
"I've always loved the "why" in cooking and baking (like the Cooks Illustrated approach and The Food Lab: Better Home Cooking Through Science) - but I love that she narrows it down to four basic elements. But this books and others, like Ratio: The Simple Codes Behind the Craft of Everyday Cooking are important because they give you the tools to innovate and recipes become starting points. I wish I had this book 20 years ago when I started seriously cooking."
"I love the fold out on p. 193 "what should I cook" that advises to go back and read the book through before you practice...a brilliant observation that the book is about "the journey, not the destination" as are so many things we pursue and experience."
"Not a collection of recipes, though the book does contain recipes, but a clear, thoughtful and good humored explanation of the major elements of cooking -- salt, fat, acid and heat."
"Colorful doodles keep you engaged and having fun while learning, as well as a helpful guide on what to always have stocked in terms of spices and bare necessity kitchen utensils."
"This is a "must have" book."
"I am enjoying new seasoning and cooking methods."
"Great sketches that are humorous and informative."
Best Scandinavian Cooking
'Hygge has been translated as everything from the art of creating intimacy to cosiness of the soul to taking pleasure from the presence of soothing things . Meik is CEO of the Happiness Research Institute in Copenhagen and has spent years studying the magic of Danish life. the best qualified author (...) cosy and engaging Sunday Express Infectiously positive (...) the best beginner's guide Mail on Sunday this book explains everything you need to know about the Danish art of living well Metro Danish, dishy and the world's happiest man (this book) is gorgeously designed Times every wondered why Denmark is always ranked one of the happiest places on earth? Daily Mail Ireland The Danes are famously the happiest people in the world, and hygge is a cornerstone of their way of life.
Reviews
Find Best Price at Amazon"Having been married to a Danish national for well over a decade now, and having made many annual (and sometimes more often) trips back to her homeland, it was with equal parts curiosity and incredulity that I found myself buying this book. The authenticity is there, and you can tell when you read about things like unscented candles being the status quo, and how the most popular manufacturers don't even offer scented products. Likewise, the references the ubiquitous mid-century light fixtures, advent candles and, most importantly, the predominance of wood furniture over composites or synthetics, all rings true to anyone that has spent any time in Denmark. Another bit that made rang true was discussion of the Danish weather, in particular the fact that some Danes will tell you there are only the gray and green winters. I actually agree on this point, because while it may be a regional thing (I spend most of my time on Fyn (Funen) when in Denmark), nobody and I mean nobody I've ever met would make, much less eat, any of this stuff in order to get their hygge fix. On the other hand, if you're after some deep, PhD dissertation style treatise on the subject of hygge, from the foundations all the way to modern practices and with every aspect beaten to death for 750 pages, then no, this is not the one for you."
"Thorough, clear, and with a sprinkling of snark make this the best book I've read on "hygge," and I've read LOTS of them."
"To find out what it's all about I read 'The Little Book of Hygge' by Meik Wiking (pronounced Mike Viking). As Wiking describes it, hygge is 'an atmosphere, an experience' - what we feel when we're with people we love in a warm and comfortable place. For instance, the following would be hyggelig: a small group of friends sitting around a fireplace in a cabin, wearing big jumpers (sweaters) and wooly socks, drinking malt wine. A traditional feature of Danish children's birthday parties is 'Cakeman' - a pastry in the shape of a large gingerbread man, decorated with flags, sweets, and candles. One is called Skipperlabskovs (Skipper Stew), which is brisket sitting in potato mash - served wtih pickled beets and rye bread. For casual wear, Danes like a comfortable jumper.....with leggings for girls or skinny jeans for boys. Wiking's suggestions for hyggelig pastimes include things like: spend a weekend in a cabin; have a cooking party with your friends; go out on a rowboat and bring a picnic basket; put couches in your office; have a movie night - with popcorn; go to a hyggelig restaurant and order pickled herring and schnapps; buy confections at a bakery; enjoy exhibitions of Christmas lights; have smorrebrod (an open sandwich on rye bread) with beer or schnapps; read a good book; and so on. For example, here's one: invite a couple of friends over; watch Netlfix; bring in Mexican food; drink sangria....and later on - have chocolate eclairs for dessert. = Hyggelig sounds might be: the crackling of burning wood; the pitter patter of raindrops; and trees waving in the breeze. However, Wiking's numerous suggestions for 'hyggelig experiences' got very repetitive.....and after awhile, it seemed like a lot of padding to have enough words for an entire book."
"Feeling Hygge just reading this."
"Great book!"
"My new favorite coffee table book."
"Practical tips, with a touch of humor to keep the reader interested."
Best Bowling
With almost three decades of experience that includes multiple PWBA titles and collegiate championships, former Team USA Coach, Michelle Mullen shares the secrets that have made her one of the world's most highly sought-after instructors for bowlers of all ages and skill levels. Mullen has competed and won championships at every level, including high school and collegiate bowling and Professional Women’s Bowling Association (PWBA) regional and national bowling. She has been published in Bowler’s Journal, Bowling Magazine, Bowling This Month, Asian Bowling Digest , and various other publications.
Reviews
Find Best Price at Amazon"Really,I am at square 2 of 10 and developing due to my lessons and the book, but my understanding of bowling as a physical art vs a "chuck it and hope" game is due to this book."
"I had to get the 2nd edition to get updated on reactive and newer balls and techniques as I was getting back into bowling after many years of not participating."
"This is a useful text."
"I highly recommend this book."
"Good book, but could use some updated pictures."
"Has a lot of helpful hints in bowling for all ages."
"This is an old dog with ingrained habit who has already learned some new tricks and improved his delivery and pin count just by practicing what has been preached."
"Well written, easy to understand with solid advice."
Best Children's Reading & Writing Education Books
Your little one will soon learn some essential first words and pictures with this bright board book. Roger lives in London and has three children, who have been the inspiration behind many of his best publishing ideas.
Reviews
Find Best Price at Amazon""First 100 Words" by Roger Priddy was bought as a gift for my sons’s first birthday and it is the perfect book for a one year old. It is quite a basic book and the sort of board book most children will have at some stage in their life. This version of the book is pretty small (it's 5 x 6 inches; an over-sized ABC/colors version can be found here), and it can withstand rough little hands as it is a board book."
"This book is perfect for the diaper bag!"
"Bright, colorful, fun and sturdy."
"My 1 year old niece loves this book and my sister says its the perfect size for her to carry around!"
"This is a great starter book for infants/toddlers."
"My Grandson Enjoys Turning, The Tear Resistant Pages."
"Gift for my great grandson's first Christmas."
"My 2 year old loves this book."
Best Cooking Meats
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. He’s not a genius anymore; he’s a god.” — Andrew Knowlton, restaurant and drinks editor, Bon Appétit “The most refreshing barbecue book to come along yet. 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. JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award-winning Secrets of the Sommeliers .
Reviews
Find Best Price at Amazon"He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn't and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it's the same story. It's hard work, it's not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. You won't buy this book and then suddenly be able to cook the best BBQ on the planet, but you'll have a deeper understanding of the craft and you'll know where you should experiment and where you should learn from his mistakes."
"Franklin Barbecue: A Meat Smoking Manifesto. This is not a cookbook. ;) He walks you through the smoking of 4 meats, then goes on to recipes for a few sauces and a few sides."
"It is a great book on how Aaron Franklin does his BBQ, his history and the path of an individual to obtain goals."
"Not a ton of recipes but so much information on technique, philosophy, food prep, seasoning, equipment and smoke it will make your head spin."
"I have followed his instruction for brisket to the letter and even though I've never eaten at Franklin Barbecue (yet), it was the best brisket I had ever eaten."
"I bought this as a gift for my BBQ smoker friend."
"Giving the reasons to why makes it a truly helpful book for learning the art of BBQ."
"If you want to try something totally simple, yet totally awesome, try cooking beef ribs first if anything else -- it's simple and just pain good."
Best Cooking Poultry
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. “…it will undoubtedly become one of America's most cherished cookbooks of all time.” -Eater.com “Like any good parody, this manages to make fun of both the flabby porn of "Fifty Shades" and the gushing language of "food porn…” -BonAppetit.com “…this genius little tidbit that combines the sexual and the culinary…” -Glamour.com “All signs indicate that Fifty Shades of Chicken , a new cookbook parodying erotic novel Fifty Shades of Grey , is the real deal.
Reviews
Find Best Price at Amazon"This book is amazing!"
"This cookbook is funny but sexy.....giving as a bridal shower gift."
"Pretty funny and really good recipes."
"I'm not sure the recipient will ever cook any of the recipes, but it's fun for a fan of the books."
"Super funny book with actually good recipes (with kinky names)."
"This book is hilarious-- would make a great gag gift for bachelorette parties, birthdays, etc."
"There are lots of beautiful mouth watering pictures."
"Yes its a comical cookbook but I was shocked to see that the recipes are actually really good!!"
Best Cooking Game Meat
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.
Reviews
Find Best Price at Amazon"I was blown away with the detailed, even scientific approach to hunting big game animals."
"Unparalleled intro to Big Game hunting, especially those looking to get into US Western pursuits or looking for a refresher/new perspective."
"As a noob and looking to get my feet wet in hunting this book is very informational yet well organized so it's not overwhelming."
"I recommend this book to anyone interested in hunting."
"As a hunter (and MeatEater fan) I was already familiar with some of the hunting concepts and the guest authors in the book and this helped to further that knowledge."
"This book breaks down hunting into three parts - gear, the hunt and cooking."
"Lots of general info but covers a lot of material including recipes and I like cooking more than gutting wild game."
"I enjoy watching his shows as well as reading his books."