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Weber's Real Grilling
Jamie Purviance
0376020466
Feb 2005
Bargain - Paperback
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From Publishers Weekly
Naturally, this grilling cookbook spends more time than most explaining which kind of grill readers should use in order for food to come out perfectly. And although the book is co-published by the biggest name in grilling, it plays fair when recommending products. An introductory chapter, for example, doesn't name names when explaining how to choose a gas grill or charcoal grill. And lessons on building a fire with coals and lighting a gas grill will be of use to any cook, regardless of the brand of his or her grill. After covering the basics, Purviance, a food writer with a degree from the Culinary Institute of America, shares some bang-up recipes for grilled red meat, pork, poultry, fish, vegetables, side dishes and even desserts. He keeps things simple, but revels in perfecting each dish. So instructions for...


Cooking on a Stick: Campfire Recipes for Kids
Linda White
0879057270
April 1996
Paperback
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From Booklist
Gr. 3^-6. Everything related to campfire cookery is covered here: packing equipment and supplies, building a fire, cooking without pots and pans, and making quick snacks for the trail. The pioneers may not have used nonstick cooking spray and sealable plastic bags, but they would recognize some of the foods represented, and so would anyone who has camped out with a scouting group. Even a novice cook can follow the simple recipes, which often label old favorites with jazzy new names, like "Who-o-o-s Chili" and "Hop Toad Popcorn." Heavy, slightly glossy pages make this book more durable than most other paperbacks. Linocut illustrations with colorful washes brighten every page. Carolyn Phelan

Book Description
6 X 8 In, 48Pp, 48 Full-Color Illustrations, Ages 7 To 11 With...


Weber's Big Book of Grilling
Jamie Purviance
0761120157
Mar 2001
Bargain - Paperback
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From Publishers Weekly
Raichlen's 24th tome falls firmly into the quirky camp of his Beer Can Chicken, with its mixed-grill of recipes, barbecue tips, food history and restaurant profiles. While the chapters are essentially broken down by main ingredient ("Going Whole Hog," "Sizzling Shellfish"), each entry is branded with the city from which it is borrowed: "The Pittsburgh airport was the last place I expected to find superlative roast beef" begins a typical entry. At times, the attention to geography (and photos of bbq joints) is used to fine effect, especially in the appetizer chapter, where chicken-wing variations from Indianapolis, Louisville, Nashville and Buffalo are laid out for easy comparison. But at other times the locale is superfluous. New York City is no more the place for Tarragon Chicken Paillards than landlocked Dayton...


The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry
Cheryl Alters Jamison
0060737840
May 9, 2006
Hardcover
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Book Review
Cheryl and Bill Jamison, authors of Smoke & Spice and American Home Cooking among others, have chosen to go industrial size with their latest: The Big Book of Outdoor Cooking and Entertaining: 850 recipes--200 of them for rubs and sauces. Over 500 pages thick. If ever there was a grilling, barbecuing, smoking, deep-frying kind of cookbook for a Supersized America, this is it, Big Gulp and all.

This is a book that starts at ground zero for cooks who want to grill great meals and put on terrific outdoor parties but don't have a clue how to start charcoal. "Of all the methods of outdoor home cooking, grilling is the most misunderstood. Many people aren't even aware that it's a specific method of cooking, assuming its just a generic term to cover anything done on a grill." The Jamisons take a stand for cooking...



Casual Cookouts (Fresh and Simple Series)
Jennifer Darling
0760760209
June 2004
Hardcover
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Book Description
Synopsis Cook your whole meal on the grill using Casual Cookouts as your guide. With every recipe ready in about 30 minutes, even grillers on the go can enjoy these open-air menus any night of the week. The big promise behind Casual Cookouts is flavor. You won't find the usual grilled food or gourmet-takes-days-to-make dishes. Every recipe pairs the freshest ingredients with innovative seasonings and the promise of ease, offering results that make firing up the grill worth it¿night after night. Casual Cookouts includes: 65 recipes for meat, poultry, fish and seafood, vegetarian entrées, side dishes, and desserts Serving suggestions with each entrées Grilling charts for meat, poultry, fish and seafood, and vegetables Preparation and grilling times for every recipe Nutrition information with every recipe...


Weber's Big Book of Grilling
Jamie Purviance
0811831973
Mar 2001
Paperback
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Book Review
Armed with industrial tongs, a basting brush, and over 350 new recipes, chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill with Weber's Big Book of Grilling, the searing follow-up to the bestselling Weber's Art of the Grill. We open to a brief history of Weber and a few colorful anecdotes about the early days of the company along with a crash course on choosing a grill, featuring a breakdown of grilling with charcoal versus gas and a quiz to help you determine which grill is best for your cooking needs. Each recipe features the requisite cooking method (direct or indirect heat) and temperature level with techniques that leave plenty of room for individual improvisation. James Beard Award-winning photographer Tim Turner returns with artfully styled color photos of...


Peace, Love, & Barbecue
Mike Mills
1594861099
May 2005
Paperback
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Book Description
A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.

In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.

Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints, and right-respectable restaurants."

Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a...


Mario Tailgates NASCAR Style: The Essential Cookbook for NASCAR Fans
Mario Batali
0892048468
April 2006
Paperback
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From Publishers Weekly
With tailgate parties that sometimes last for days, NASCAR fans do their share of gathering around for simple, hearty meals cooked and served outdoors. Food Network star and restaurateur Batali is apparently fond of such rituals, and in this little cookbook he presents food for the races, with Southern-style grilled meats in the starring role. The chef provides several recipes for barbecued chicken wings, burgers and ribs, all of which can be enjoyed in a parking lot or a backyard. Some dishes have an ethnic twist, such as Queso Fundido (a "Mexican cheese concoction") and Thai Flank Steak. Many are standard crowd pleasers, like sausage and peppers, guacamole, coleslaw and refried beans. While the recipes are solid, few deliver anything unexpected; the rare gems include Grilled Tequila and Chipotle-Rubbed Lamb,...


The Outdoor Dutch Oven Cookbook
Sheila Mills
0070430233
May 1997
Paperback
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Book Description

Marrying the traditional cast-iron pot with contemporary cookware and tastes, The Outdoor Dutch Oven Cookbook offers 225 creative, delicious, and original recipes for Dutch oven cookery­­each of which has been prepared, tested, and refined by one of America's finest outdoor cooks.

From the Back Cover

The Dutch oven accompanied pioneers west in the chuckwagon and was noted by Lewis and Clark as one of their most valued pieces of equipment. This remarkable cooking pot remains an efficient way to prepare food on an open fire and is considered essential by paddlers, car campers, RVers, and even backpackers (thanks to new, lightweight materials). A simple cast-iron or aluminum container with legs, the camp Dutch oven is incredibly versatile, taking the place of...



Backyard BBQ: The Art of Smokology
Richard W. McPeake
0971801428
January 31, 2005
Paperback
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Jim & Joan Cattey, Owner's, Smoke N' Fire Store, Overland Park, Kansas, December 2004
Richard's explanation of basic culinary science, transforms the mystifying into the ahhah!

Laura O'Rourke, Owner, The Culinary Center of Kansas City , August 28, 2003(Overland Park, Kansas United States)
"Folks, it just doesn't get any better than this! He is one of our TOP Instructors!

See all Editorial Reviews


Bobby Flay's Boy Meets Grill
Bobby Flay
0786864907
May 1999
Hardcover
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Book Review
Truly a chef-as-star cookbook, Bobby Flay's Bobby Flay's Boy Meets Grill features 26 photos of the man himself (not counting hand shots and various belt buckles). His name, either as Bobby Flay or Bobby Flay's, is repeated over 260 times within 274 pages. No reader will ever doubt just whose cookbook lies open on the kitchen counter with 125 "bold new" recipes.

Though there's the unspoken suggestion that Bobby Flay invented fire, Bobby Flay's Boy Meets Grill actually follows in a long tradition of outdoor cookery books, starting with James Beard's take on the subject, the many contributions of Chris Schlesinger and John Willoughby, who truly opened wide the door to modern grilling, Phillip Stephen Schulz's Cooking with Fire and Smoke, and the remarkable Barbecue! Bible put together by Steven Raichlen that takes...



The Barbecue Bible!
Steven Raichlen
1563058669
Jan 1998
Paperback
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Book Review
There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it.

"Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking.

To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main...



The New Gas Grill Gourmet, Updated and expanded : Great Grilled Food for Everyday Meals and Fantastic Feasts
A. Cort Sinnes
1558322825
May 25, 2005
Paperback
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FieryFoods.com
A myriad of epicurean adventures. --This text refers to the Hardcover edition.

Wine@MSN.com
Easy-to-follow recipes and instructions that can turn any novice griller into an instant guru. --This text refers to the Hardcover edition.

See all Editorial Reviews


Recipes for Roughing It Easy: Great Outdoor Recipes for All Occasions
Dian Thomas
0962125784
March 2001
Paperback
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Bobby Flay's Boy Gets Grill
Bobby Flay
0743254813
May 2004
Hardcover
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From Publishers Weekly
Although grilling is often synonymous with red meat, roaring flames and testosterone, Flay, star of the Food Network's Boy Meets Grill (and author of the book of the same name), shows that there is a sensitive, more elegant side of grilling. The CBS Early Show's food correspondent presents an array of impressive dishes made for grilling, from the sweet and sour Brick-Grilled Baby Squid with Tamarind-Mint Dressing to Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts. Many of Flay's recipes feature international flavors, and he seems to have a knack for fish, shellfish and poultry. That doesn't mean, however, that the native New Yorker doesn't enjoy a hunk of beef grilled to perfection every once in a while. For those cravings, Flay offers the Pressed Cuban-Style Burger, an amalgam of "a...


Weber's Art of the Grill: Recipes for Outdoor Living
Tim Turner (Photographer)
0811824195
March 1999
Hardcover
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Book Review
Ever grill a banana? Want to grill a peach, but not sure what to do next? You need Weber's Art of the Grill from those nice people at Weber who brought us the covered kettle charcoal grill and, now, a full array of gas-fired outdoor grills. It's not just about grilling hamburgers anymore, and this lush book is here to prove how wide a range of cooking opportunities exist under the cover of your grill.

We start with the essentials, the differences between direct and indirect cooking, and move right into those basic sauces that give grilled foods the piquancy we so adore: Honey-Ginger Peach Sauce, Dijon Wine Sauce, Hot Pepper Vinegar Sauce, Weber's Tangy Barbecue Sauce. Then there's a menu planner. The Wine Country Lunch, for example, includes Grilled Tuna Niçoise, Butterflied Chicken Under Bricks, and Grilled Peaches...



The Cook's Illustrated Guide To Grilling And Barbecue: A Practical Guide for the Outdoor Cook
Cook's Illustrated Magazine (Editor), et al
0936184868
May 30, 2005
Hardcover
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From Publishers Weekly
This hefty volume features a didactic tone that corresponds to the mission of the magazine of the same name, bringing scientific scrutiny and rigorous testing to home cooking with extremely detailed recipes and illustrations. With chapters on major ingredients and accompaniments—beef, pizza, vegetables, rubs, etc.—the book illustrates such tasks as recreating Texas-Style Barbecued Beef Ribs at home (hint: don't use bony scraps), grilling a whole turkey (small turkeys work best) and preparing lobsters for grilling (split them in half lengthwise). The editors distinguish between grilling (which uses fast, direct heat) and BBQ (slow, indirect heat); weigh in on the virtues and shortcomings of gas and charcoal grilling; and address other puzzling grill-related issues. They warn readers that grilling and...


Apocalypse Chow!: How to Eat Well When the Power Goes Out
Jon Robertson
1416908242
November 2005
Paperback
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Book Description
Right now, somewhere in America, a storm has knocked out the electricity. With Apocalypse Chow! Jon Robertson delivers a very practical guide to eating with elegance even when the refrigerator, stove, and microwave are rendered powerless. With simple tips on how to shop, store, and prepare gourmet food, this book will help anyone who is forced to dine in the dark. Discover how the right nonperishables and a little creative heat can turn into renowned chef Robin Robertson's savory Almost-Instant Black Bean Chili, Pantry Pasta Salad, and Fire-Roasted Blueberry Cobbler, among many others.Apocalypse Chow! is a valuable resource for anyone who feels (or maybe really is) powerless in the kitchen but still in search of culinary delight.


Dr. BBQ's Big-Time Barbecue Cookbook
Ray Lampe
0312339798
May 2005
Paperback
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Book Description
Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of:

Dr. BBQs Big-Time Competition Brisket
Dirty Dick's Cajun Ribeye Roast
Meat Loaf for Lisa Marie
Kansas City--Style...

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