Make Smoking Your Second Language Craig Tabor lives, breathes, cooks and swears by the Big Green Egg®. This certified “Egg-head” knows the Big Green Egg® like the back of his hand—not only from winning multiple grilling competitions around the country and running one of the most popular Big Green Egg® blogs, craigtabor.com, but from adopting the mentality that there is nothing he won’t grill. In this stellar comprehensive guide, Craig lays out everything you need to know to conquer and perfect cooking with your Big Green Egg® and teaches you firsthand how to become a pro like him. Craig shows you how to set up your Big Green Egg® for success, from assembly, to maintenance, to lighting the coals just right for each recipe, ensuring the perfect temperature for the perfect cook. Once your fire is blazing, the real hard part begins: picking which recipe to try first! Go for comforting classics like Meat Candy (a.k.a. Pork Ribs) or Nashvegas Hot Grilled Chicken Sandwich. Try out meals with a twist like Sriracha Peach-Glazed Pork Chops or Jack Daniel’s Tennessee Honey–Glazed Cedar-Planked Salmon. Or, grill a variety of delectable dishes you never imagined you could, like Seafood Paella, Chicago-Style Deep-Dish Pizza or Maple Bacon Oatmeal Cookies. And for those intimidating cuts of meat like brisket and pork shoulder? Not to worry—Craig walks you through how to trim, wrap, prep and cook them with helpful step-by-step photos. With Craig’s expertise guiding you, it’s only a matter of time before you become a master of the Big Green Egg®.
The author introduces many of the three hundred dishes featured in a back-in-print cookbook that focuses exclusively on the South with comments and notes on their history, their evolution over the years, and his favorite versions.
Born in 1918 into a family of Oregon pioneers, merchants, and businessmen, skinny and shy Craig Hudson always felt he was destined for other things. When his grandfather gave him drawing supplies to distract him from the pain of childhood rheumatic fever, the art muse took hold and he set his sights on becoming an artist. But life has a way of sending us down unexpected paths. Craig's life took him first into the rough Yukon Territory, then to college, where an interest in science began to take hold; the onset of World War II sent him into the Army's European Theater, where he discovered a lovely young French girl who would become his lifelong muse. Compiled from Craig's memoirs and his prolific letters to family and friends, this work relates Craig's life from budding artist to theoretical physicist and back to artist, recounted in his own charming and frank words.
From the prestigious Sierra Mar Restaurant at the Post Ranch Inn comes an exquisite cookbook that captures the romance and mystique of this historic place. Flavorful California cuisine meets classic French and Mediterranean fare in the adventuresome kitchen of Executive Chef Craig vonFoerster. Sierra Mar shares unique and irresistible recipes for all seasons, with a focus on fresh ingredients and creativity, for appetizers, soups, salads, entrees, and desserts. Also included are personal notes and wine pairings from respected Sierra Mar sommelier Dominique DaCruz.
Looking to accelerate your weight loss or break out of the diet plateau without losing lean mass? Bestselling authors Maria and Craig Emmerich bring the solution to you in their new book, The Protein-Sparing Modified Fast Method. A Protein-Sparing Modified Fast (PSMF) is a tool designed to kick-start rapid weight loss by minimizing carbs and fat while supplying the body with adequate protein. This approach mimics the rapid weight loss benefits of fasting while preventing the loss of lean mass. Essentially, you "spare" your body's protein (your muscle) while rapidly losing weight. PSMF leverages the protein-to-energy (P:E) ratio of foods to induce fast fat loss. It’s an extremely effective way to improve insulin sensitivity and break stalls. In The Protein-Sparing Modified Fast Method, bestselling authors and low-carb advocates Craig and Maria Emmerich give you the science to support this method, along with recipes that are incredibly satiating even though they are very low in energy. You will be amazed at how good they taste, too! The book offers over 120 recipes from comforting breakfast dishes to family dinners to snacks and sweet treats, covering a broad range of global flavors. They are as quick and easy to prepare as they are satisfying. Sample recipes include: • Soufflé Omelet with Ham and Chives • French Toast Porridge • Steak and Eggs • Dutch Baby Apple Pancakes • Basil Shrimp Ceviche • Grilled Pork Chops with Truffle Mustard • Chicken Fingers with Carolina BBQ Sauce
Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced. Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts. Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.
Myrtle has decided that she’s actually a very good cook. In fact, she feels she’s such a good cook that she elects to hone her skills at a cooking school. She persuades her reluctant friend Miles to join her, convinced they both could use some inspiration in the kitchen. This cooking school enrolls one rather loud-mouth student who quickly makes everyone fed-up. This unfortunate student, fond of telling tales out of school, learns that one man’s meat is another man’s poison. Myrtle and Miles must use class act detecting skills to learn who’s been schooled in murder before someone else’s goose gets cooked.
Compiled and written by a veteran teacher of home economics, Making Memories takes you back a step in time to an age when life was just simpler. Culled from the best of author Verna Shelton's many years as a teacher, this collection shares not only tried-and-true recipes but also touches of humor and generous tributes to the past through memories of the classroom, family, and friends. Shelton's professional advice, time-tested techniques, easy-to-understand instructions, and witty banter offer something for every cook, no matter their level of competence-or confidence. In her thirty-two years teaching high school students, she was twice chosen teacher of the year by her colleagues, and she was featured in Who's Who Among America's Teachers. As versatile as all-purpose flour and containing over four hundred recipes, Making Memories provides a practical and very human look inside a remarkable career, proving that we're never too old to learn.
Jenny Craig shares her philosophies for living healthier through good nutrition. Create over 160 of her favorite kitchen-tested recipes and discover mouth-watering menus for simple dinners or entertaining guests. You'll also find many helpful facts about calories and nutrients, low-fat shopping, and more. This book will be the ultimate guide for living healthy and loving it!
Ernest Hemingway's insatiable appetite for life was evident in his writing and equaled by little else than his voracious appetite for good food and drink. The Hemingway Cookbook collects, for the first time, more than 125 recipes from Hemingway's life and art featuring such unique dishes as Dorado Fillet in Damn Good Sauce, Woodcock Flambé in Armagnac, Campfire Apple Pie, and Fillet of Lion washed down with Campari and Gordon's Gin or a cool Cuba Libre. These pages are enriched by family photos, dining passages from stories such as A Moveable Feast, The Old Man and the Sea, and A Farewell to Arms, his short stories, personal correspondence, and even a contribution from his last wife Mary. Collecting recipes from former Hemingway haunts, period cookbooks, and other sources, this book is an authentic re-creation of the meals that enriched Hemingway's literature
What good is a rattlesnake? What purpose do animals serve? All species play a vital role in their biological communities, and the removal of just one can have a noticeable and catastrophic ripple effect. Yet social and political pressures frequently pit species conservation against economic progress and prosperity, and scientists fear that we may be in the midst of a mass extinction event. Brian R. Chapman and William I. Lutterschmidt make the case that the effort to preserve animals is the responsibility of every Texan and that biodiversity contributes enormous economic value to the citizens of Texas. Texans on the Brink brings together experts on eighty-eight endangered and threatened animal species of Texas and includes brief descriptions of the processes that state and federal agencies employ to list and protect designated species. Species accounts include a description of the species accompanied by a photograph, an easy-to-read account of the biology and ecology of the species, and a description of efforts underway to preserve the species and its required habitat. Sobering examples of species that were once part of the Texas fauna but are now extinct or extirpated are also given to further demonstrate just how vulnerable biodiversity can be. All species require healthy habitats, and every species—even a rattlesnake—provides important services for the biotic communities in which they live. It is imperative to learn as much as we can about these animals if we are to preserve biodiversity successfully in Texas.
This delicious, vibrant Caribbean-influenced cookbook from the bestselling duo behind Original Flava includes over 100 easy recipes. Craig and Shaun McAnuff are all about maximum flava, and these are recipes that are filling and flava-ful, and just happen to be vegan too. Think Potato and chickpea curry with roti, Jerk cauliflower wings, Coconut, black-eyed pea and sweet potato stew, and Plantain cookies. Caribbean food makes for brilliant vegan dishes because it relies on fresh and vibrant fruit and veg from plantain to pineapple. Jamaican food also has an authentic vegan history with the Rastifarian Ital diet. Ital is a natural, unprocessed, plant-based diet used to promote wellness. Natural Flava brings together Ital inspiration, punchy Caribbean flava and quick and easy recipes in this feel-good cookbook..
If you want to get into developing web sites, the most important thing you'll need is a solid understanding of Hypertext Markup Language, or HTML—the most common language used to write web site content. The most recent version of the language is HTML5, and it contains a whole host of new features to give you more power when creating websites. Foundation HTML5 with CSS3: A Modern Guide and Reference incorporates practical examples to show how to structure data correctly using HTML5, along with styling and layout basics using the latest release of Cascading Style Sheets, CSS3. This book is forward-thinking because all the featured code and techniques are standards-compliant, and it demonstrate best practices—you won't waste your time on outdated, bad techniques. Your web pages will work properly in most web browsers and be accessible to web users with disabilities, easily located using popular search engines, and compact in file size. Even if you already know HTML5 and CSS3 basics, this book will still be useful to you. It features comprehensive reference tables, so you can look up troublesome attributes, codes, and properties quickly and easily.
The call of adventure awaits those bold enough to answer… Return to Mirstone and join these heroes as they embark on epic quests, searching for lost treasures and unlocking the secrets of forgotten lands. From the depths of dark forests to the highest peaks of mountains, these tales will transport you to a magical world filled with heroes, villains, and mythical creatures. Get ready to be swept away by adventures that will leave you on the edge of your seat until the very last page.
New York Times Bestseller Paris was practically perfect... Craig Carlson was the last person anyone would expect to open an American diner in Paris. He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams, although one thing was still missing—the good ol' American breakfast he loved so much. Pancakes in Paris is the story of Craig tackling the impossible—from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients... and even finding love along the way. His diner, Breakfast In America, is now a renowned tourist destination, and the story of how it came to be is just as delicious and satisfying as the classic breakfast that tops its menu.
For beginners and green-thumbed foodies, this unusually all-inclusive garden-to-kitchen cookbook is part lesson in gardening and part collection of healthy, delicious, kid-friendly recipes. With vibrant photo-illustrations and clearly organized sections, discover how to plant seeds in patio containers, window boxes, or on an allotment; harvest fruits and vegetables; determine which plant parts are edible; spot pests in the garden; and use home-grown crops to cook everything from bean and bacon spaghetti to polenta chips to tomato, feta, and basil pizza. "This effort offers budding young gardeners (and their adults) a comprehensive, hands-on guide to gardening and cooking" — Kirkus Reviews STARRED REVIEW
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