It was a moment of revelation for me. I was seventeen when I learned to fly, just a stupid kid, and if I knew then what I know now, I wouldnt have done it. I didnt necessarily regret it, in fact quite the opposite; I love to fly. I love everything about it. I just suddenly realized that Im not inherently brave enough of a person to have put myself through all that Ive endured while chasing the clouds. I was a kid so squarely risk averse that I demanded everyone get their money back after playing cards for pennies and nickels. I was a kid who was intimidated by the challenges involved with earning Boy Scout badges or the honor roll. If I had been offered a safe, effortless, and boring destiny, to never have to face the unknown, I wouldve taken it and probably never looked back.
What do legendary leaders from Disney, GE, GM, Johnson & Johnson, Boeing, eBay, Microsoft, Time Warner, LensCrafters, Chiquita, Walmart, Pepsi, and Saatchi+Saatchi have in common? They all learned the critical importance of values as managers at Procter & Gamble. And, since departing for leadership roles elsewhere, many have remained members of the P & G Alumni Network. Now you can share the powerful lessons learned at P & G. The P & G Alumni Network's When Core Values Are Strategic offers no-nonsense insights into why values really are so important, and practical ways to propagate, strengthen, and act on them. Bringing together contributions from influential P & G alumni worldwide, it offers a legacy to future leaders across organizations of every type and size. Discover why core values are timely, universal, and the secret to long term success on both financial and other metrics ... how top executives were shaped at P & G to make historic change in energy, aviation, technology, government, transportation, entertainment, healthcare, consumer packaged goods, and other industries ... how to build a learning culture that increases shareholder value ... why values and marketing initiatives are inseparable, and much more. This book will be an inspiration and practical resource to emerging leaders in organizations of every size and type, in every field or industry. Procter & Gamble and P & G are trade names of The Procter & Gamble Company and are used pursuant to an agreement with The Procter & Gamble Company. P & G Alumni Network is an independent organization apart from The Procter & Gamble Company.
Rick Tramonto is one of the most celebrated chefs of our time. 'Steak with Friends' is the first of Rick's seven cookbooks to invite readers into his home, sharing his food, faith, friends, and family (including his dog, Luke). This book features 150 recipes for steak and seafood along with all the delicious accompaniments ranging from appetizers to desserts ..."--Jacket.
From the hosts of a nationally syndicated radio comedy show, a humorous endorsement of American lifestyle and cuisine, with recipes and dining tips. “ALL THE FAT IS THE LORD’S . . .” —Leviticus 3:16 Radio personalities Rick Burgess and Bill “Bubba” Bussey love their grub, and they love it well—and now they want to tell you everything they know about it! In this bountiful buffet of all-things-vittles, Rick and Bubba of the syndicated Rick & Bubba Show—heard nationally on more than 60 radio stations—will offer you a veritable smorgasbord of tantalizing tidbits to help you get the most out of America’s favorite pastime—eating! Features of Rick and Bubba’s Big Honkin’ Book of Grub include: Rick and Bubba’s no-fail Weight Loss Tips Palate-pleasing recipes to tickle your tummy Rick and Bubba’s Tribute to the Casserole “Da Rules” for eating with excellence and grace (including Rick and Bubba’s Never-to-Be-Broken Rules of the Church Potluck) Rick and Bubba’s Favorite Places to Eat The official list of interesting Food Fairs and Festivals “Eating is an art . . . an event . . . an experience,” say Rick and Bubba. So grab your forks, y’all, and come on. There’s eatin’ to do! Let Rick and Bubba show you how!
The ninth book in the remarkably successful series includes 365 recipes--one for every day of the year--for hamburger and other ground meats. An economical and nutritious way to feed a family, using ground meat makes good sense, and with this book, cooks will never tun out of creative, delicious ways to prepare it.
Move over bacon! Here are fifty-five of the best meatball recipes, ranging from traditional to modern, with flavors from all around the world. With over fifty recipes ranging from comfortingly traditional to cutting-edge modern, Rick Rodgers expands the role of the beloved meatball inside I Love Meatballs! Dishes inspired by a variety of ethnicities including Italian, Thai, Chinese, Greek, Vietnamese, Swedish, Moroccan, and Indian are made from a full range of meats including beef and veal, pork, lamb, poultry, and even seafood. Divided into six hunger-inducing categories, I Love Meatballs! shows meatballs as appetizers and dinner entrees, inside soups and breads, and (of course) with pasta, as well as meatballs sizzling off the grill. Recipes range from Greek Keftedes with Tzatziki to Beef Meatballs in Pho, Morroccan Meatballs, Chicken Teriyaki Meatballs, and Grilled Cheeseball Sliders. In addition to sumptuous meatball recipes, readers will find helpful tips and tricks, along with thirty luscious photographs of the meatball doing much more than just sharing the spotlight with spaghetti. Praise for I Love Meatballs! “Each recipe is carefully written and easy to follow. . . . Rick’s Lamb Meatballs in Green Curry Sauce is so tasty, I want to make it over and over.” —Bruce Aidells, co-author of The Complete Meat Cookbook “[Rick Rodgers] has produced the last word on meatballs: which tools to use; how to grind your own meat, if you’d like; how to prepare them ahead of time; and even how to cheat using store-bought meatballs. There is so much mouthwatering variety here that I’m going to have a hard time choosing which recipes to make first.” —Sara Moulton, author of Sara Moulton’s Home Cooking 101
Here is a piece of history not found in conventional textbooks. If ever there were a book our young needed, it is Meatpackers-it reveals an epoch in which trade unions fought and won whatever rights working people possess today. With these rights constantly imperiled, this book is mandatory reading." --Studs Terkel "The stories are dramatically and richly told, and they offer insights no scholarly study can quite adequately provide." --Peter Rachleff, Journal of American History Available for the first time in paperback, Meatpackers provides an important window into race and racism in the American workplace. In their own words, male and female packinghouse workers in the Midwest-mostly African-American-talk of their experiences on the shop floor and picket lines. They tell of their fight between the 1930s and 1960s for economic advancement and racial equality. In cities like Chicago, Kansas City, Omaha, Fort Worth, and Waterloo, Iowa, meatpackers built a union that would defend their interests as workers-and fight for their civil rights.
FROM THE FIELD TO YOUR TABLE North America is blessed with a diverse landscape and wide variety of game and fish species offering sportsmen and women the chance to experience the hunt, the preparation and ultimately the ability to eat some of the healthiest meat available. Hunting for Food is a practical field guide that will teach new and experienced outdoor enthusiasts how to hunt, fish, clean and cook delicious, hearty meals of wild game. Learn what you need to enjoy the full field-to-table experience with chapters on popular species such as deer, hogs, rabbits, turkeys, pheasants, ducks, fish, frogs and more. INSIDE YOU'LL FIND: • Tips and tactics for finding and harvesting game • The best firearms, ammunition, archery gear and fishing tackle for each game species • Essential equipment for each step of the process • Detailed photos and step-by-step instruction on field dressing and preparation • Easy-to-follow recipes for delicious table fare everyone will want to taste
Grillin' Wild, a cooking show for hunters and fishermen that many consider the best outdoor cooking show on TV, finds creator and host Rick Browne as the Wild Game Chef, sharing recipes from hunting lodges, resorts, preserves, lakes, rivers, oceans, and campground across North America. Grillin' Wild shares the wonderful recipes, cooking tips, and menu suggestions that have made the TV series popular with Browne's audience. Recipes have been gathered from gulf fishing and wild boar hunting in the steamy swamplands of Florida, a trip to Alaska’s Chigicoff Island for grilled fresh local shrimp, and many other exotic locations. Rick’s new, creative, and easy-to-fix recipes broadly cover the entire range of wild game, game birds, waterfowl, and ocean, lake, and river fish, from Grilled Buffalo Ribeye Steaks with Roquefort Butter, Curried Bear Meatballs, and Grilled Gator Kabobs to Snow Goose with Brandy Sauce, Grilled Halibut with Crab and Shrimp Sauce, and Basil-Ginger Swordfish Steaks.
The bestselling 365 Ways to Cook series answers the question, "What else can you do with a pound of hamburger?" Here is a year's worth of up-to-date and healthful ways to prepare everything from ground beef, turkey and chicken to veal, lamb and pork.
When Joe Talbot lands a role in a film, he and Wishbone enjoy a taste of the behind-the-scenes excitement--until someone's sabotage threatens to ruin the movie.
The New York Times–bestselling Southern manifesto from the “delightful team [that] blends down-home humor with rock-solid truth” (Max Lucado). Rick and Bubba are two of America’s zaniest syndicated radio hosts. Now, Rick and Bubba bring their own brand of southern humor and homespun wisdom to the book world. Rick & Bubba’s Expert Guide to God, Country, Family, and Anything Else We Can Think Of is a sometimes touching, always hilarious, look at the world through Rick and Bubba’s eyes. Rick and Bubba wax eloquent on everything from little league soccer to the frustrations of getting the family ready for church on a Sunday morning, to big Southern hair.
This detailed study of the relationship between race relations and unionization in Chicago's meatpacking industry draws on traditional primary and secondary materials and on an extensive set of interviews conducted in the mid-1980s that explore subjective dimensions of the workers' experience. "An ideal case study to analyze one of the central problems in American labor history--the relation ship between racial identity and working class formation and organization." -- James R. Barrett, author of Work and Community in the Jungle: Chicago's Packinghouse Workers, 1894-1922 "Meticulously researched, grounded firmly in extensive oral history and archival sources, and carefully argued, Down on the Killing Floor will be indispensable reading for everyone interested in race and labor." -- Eric Arnesen, author of Waterfront Workers of New Orleans: Race, Class and Politics, 1863-1923 A volume in the series The Working Class in American History, edited by David Brody, Alice Kessler-Harris, David Montgomery, and Sean Wilentz
Between 1929 and 1988, American mystery writer Mignon Good Eberhart wrote fifty-nine mystery novels, at least as many short stories, and served a term as president and Grand Master of the Mystery Writers of America. This study of Eberhart's life and work considers the influence of her childhood in Nebraska, her marriage and frequent travels, and her various professional and personal contacts in Chicago and on the East Coast. Eberhart's friendships with well-known literary figures, including mystery and romance authors, provide a fascinating glimpse into the social matrix of a bygone publishing world. Eberhart's experiences with Hollywood and Broadway show how the mystery genre, and writer, were transformed in an alternate medium. Leading women's magazines of the day also sought Eberhart's talent and inevitably transformed her writing. Eberhart's novels and correspondence provide insight into the social mores of her day, in particular about women's friendships, repressed sexuality, and closeted homosexuality. Those interested in cultural studies, women's studies, and twentieth-century popular literature will find this book valuable.
Between 1929 and 1988, American mystery writer Mignon Good Eberhart wrote fifty-nine mystery novels, at least as many short stories, and served a term as president and Grand Master of the Mystery Writers of America. This study of Eberhart's life and work considers the influence of her childhood in Nebraska, her marriage and frequent travels, and her various professional and personal contacts in Chicago and on the East Coast. Eberhart's friendships with well-known literary figures, including mystery and romance authors, provide a fascinating glimpse into the social matrix of a bygone publishing world. Eberhart's experiences with Hollywood and Broadway show how the mystery genre, and writer, were transformed in an alternate medium. Leading women's magazines of the day also sought Eberhart's talent and inevitably transformed her writing. Eberhart's novels and correspondence provide insight into the social mores of her day, in particular about women's friendships, repressed sexuality, and closeted homosexuality. Those interested in cultural studies, women's studies, and twentieth-century popular literature will find this book valuable.
Good ol boy, Cousin Rick Black, is passionate about hunting, fishing, and cooking wild game and fish, and he’s spent a lifetime collecting and testing recipes for every kind of fish, fowl, and game, both large and small. Now he shares 250 of his favorite recipes for deer, elk, antelope, caribou, moose, bear, buffalo, squirrel, rabbit, beaver, raccoon, trout, bass, salmon, and panfish. In addition to the recipes, Rick includes chapters on rubs and marinades, cooking with beer, and how to cook for wild game banquets. Great tasting wild game starts with savvy field dressing, and Rick shares plenty of tips and helpful info on how to best and safely prepare game and fish before you get to the kitchen. And Rick knows that cooking game should be a rewarding and enjoyable experience so, in typical Cousin Rick style, he includes a dollop of down-home humor too.
The “Hambassador of Texas” sinks his teeth into the American culinary classic on a road trip with pit stops at the best burger joints in the state. Texans are passionate about this signature sandwich, and photographer/writer Rick Vanderpool has become, in his own right, the Hambassador of Texas. In 2006, Rick undertook a quest to find and photograph the best Texas burgers, traveling over eleven thousand miles and visiting over seven hundred Texas burger joints. Since that time, he has continued his travels, sampling the finest burgers the Lone Star State has to offer. He has also picked up some fellow enthusiasts willing to share their own tasty tales along the way. From Fletcher Davis’s 1885 Athens creation (recipe included) and the Cheeseburger Capital of Texas in Friona to Whataburger #2 in Corpus Christi and Herd’s in Jacksboro, join Rick and his “Hamburger Helpers” on their journey celebrating the history of the original Texas hamburger. “Looking for a place to eat a great hamburger? Rick Vanderpool may have just the place for you—hundreds in fact. The Lubbock resident criss-crossed the state taking hundreds of photographs and visiting more than 700 burger joints for a book on the subject.” —Hockley County News-Press
ALL THE FAT IS THE LORD'S . . ." —Leviticus 3:16 Radio personalities Rick Burgess and Bill "Bubba" Bussey love their grub, and they love it well—and now they want to tell you everything they know about it! In this bountiful buffet of all-things-vittles, Rick and Bubba of the syndicated Rick & Bubba Show—heard nationally on more than 60 radio stations—will offer you a veritable smorgasbord of tantalizing tidbits to help you get the most out of America's favorite pastime—eating! Features of Rick and Bubba's Big Honkin' Book of Grub include: Rick and Bubba's no-fail Weight Loss Tips Palate-pleasing recipes to tickle your tummy Rick and Bubba's Tribute to the Casserole "Da Rules" for eating with excellence and grace (including Rick and Bubba's Never-to-Be-Broken Rules of the Church Potluck) Rick and Bubba's Favorite Places to Eat The official list of interesting Food Fairs and Festivals "Eating is an art . . . an event . . . an experience," say Rick and Bubba. So grab your forks, y'all, and come on. There's eatin' to do! Let Rick and Bubba show you how!
Lifetime of Moratoriums is about an unusual man, MrAld (emerald) Thausen, a shuttle driver at the mall and clerk at a butcher shop. Elderly are being humiliated and left in public naked. MrAld, was once caught walking his turtle wearing nothing but shoes (bad medical diagnosis) is the prime suspect. Sheriff Todd CHili White isn't convinced and neither is MrAld's subsequent girlfriend Dana. One of the seniors dies. Through meticulous observance and charting, MrAld finds the perpetrator. Camel is about a man caught in his wife's extremely narcissistic behavior as he sits with her in a spousal support AA meeting. Fed up, he finally lectures the room and leaves. Pomplamoose contains a three-way triangle condoned love affair on a Mexican estate. It is lush and full of erotically analogous situations. The Rain Fell is a story of a man who comes to grips with his own addiction as he discovers his ex-girlfriend via his job as a paramedic when she escapes a sex-for-drugs pact by jumping out of 3-story window.
The author discusses the attraction he feels to the landscape of the Yaak Valley in extreme, northwest Montana where he has lived for twenty-one years, and meditates on what drew him to the place, the challenges he faced moving and adjusting to life in a climate very different than he had known before, and how the place has changed him.
The definitive grilling guide from America's original charcoal brand. Firing up the grill is a rite of summer and an American tradition. Approximately 85 percent of American households grill at least once a month between May and September, and many grill year-round. Perfect to spark the interest of beginners or to get seasoned pros really fired up, this definitive cookbook features a collection of recipes and grilling tips that celebrate and enhance the distinct experience of charcoal cooking???real fire, real smoke, and great taste. It has great dishes for family barbecues, holiday cookouts, relaxing weekend picnics, and tailgating. Accessible and reader-friendly, it is filled with advice on everything from selecting the right charcoal grill to cooking the perfect steak, and covers grilling basics such as starting the fire, choosing cuts of meat, using the right amount of heat, and experimenting with different cooking methods. Spiced up with charts, tips, and hints, the book also includes guidance on shopping for the perfect ingredients, caring for equipment, and grilling more efficiently for quick weeknight cookouts. Recipes include beef, chicken, seafood, pork, vegetables, and even desserts. Some surefire favorites require less than ten minutes of grilling time. With straightforward information, color photos, and recipes that are sure to become family favorites, this is the perfect book for every "backyard magician???s" collection. Kingsford Charcoal has been a leading manufacturer of charcoal since the 1920s and is the bestselling charcoal brand in America today. More than 70 percent of charcoal users buy the Kingsford brand, and it is widely used in top restaurants and barbecue contests around the country. Rick Rodgers (East Orange, NJ) is the author of over 25 cookbooks, including the bestselling 101 series. He has been a coauthor, editor, or recipe tester for approximately two dozen additional cookbooks.
The popular radio hosts and bestselling authors share the kind of insight into matrimony you’re not likely to get anywhere else—and that’s a guarantee! Rick and Bubba are at it again, and this time it is all about marriage. Addressing such topics as apologizing (The Ten Worst Ways to Say I’m Sorry), communication (Grunting Is Not a Language), date nights (Worst Date Nights in History), finances (I Thought You Paid the Gas Bill), and playing sports together (I Did Too Let You Win), the two “sexiest fat men alive” will have couples everywhere tied in knots. With stories, top ten lists, and even a bonus addendum of their oft mentioned, “The Book of Blame,” this humorous look at marriage is long overdue. This book will revolutionize your way of looking at married life. And it might just remind you all over again why you fell in love in the first place.
Acclaimed author Rick Bass decided to thank all of his writing heroes in person, one meal at a time, in this "rich smorgasbord of a memoir . . . a soul-nourishing, road-burning act of tribute" (New York Times Book Review). From his bid to become Eudora Welty's lawn boy to the time George Plimpton offered to punch him in the nose, lineage has always been important to Rick Bass. Now at a turning point -- in his midfifties, with his long marriage dissolved and his grown daughters out of the house -- Bass strikes out on a journey of thanksgiving. His aim: to make a memorable meal for each of his mentors, to express his gratitude for the way they have shaped not only his writing but his life. The result, an odyssey to some of America's most iconic writers, is also a record of self-transformation as Bass seeks to recapture the fire that drove him as a young man. Along the way we join in escapades involving smuggled contraband, an exploding grill, a trail of blood through Heathrow airport, an episode of dog-watching with Amy Hempel in Central Park, and a near run-in with plague-ridden prairie dogs on the way to see Lorrie Moore, as well as heartwarming and bittersweet final meals with the late Peter Matthiessen, John Berger, and Denis Johnson. Poignant, funny, and wistful, The Traveling Feast is a guide to living well and an unforgettable adventure that nourishes and renews the spirit.
Recipes for grilling pork, beef, lamb, poultry, seafood, wild game, and vegetables. Rubs, sauces, and marinades, including Tornado Alley BBQ Sauce, Ocho Rios Jerk Pork or Chicken Rub, and Popeye Fish Paste.
Featuring menu ideas, timetables, hints and shortcuts, Christmas 101 is your go-to guide to make holiday planning simple, fun and festive. Now revised, updated, and featuring all new recipes including Christmas holiday classics! Rick Rodgers once again takes cooks by the hand to help them entertain (and still be entertaining) during the hectic season. Christmas 101 features 100 of his never-fail recipes, from holiday classics such as egg nog, glazed ham, and gingerbread cookies to contemporary ideas such as Shrimp Bisque with Confetti Vegetables, Chicken Cassoulet, and Shortcakes with Pears in Brandied Cream Sauce. And since the holiday season keeps going long after the last Christmas present is opened, there are plenty of New Year’s ideas, from an intimate dinner for four to an open house buffet for the entire neighborhood.
This detailed study of the relationship between race relations and unionization in Chicago's meatpacking industry draws on traditional primary and secondary materials and on an extensive set of interviews conducted in the mid-1980s that explore subjective dimensions of the workers' experience. "An ideal case study to analyze one of the central problems in American labor history--the relation ship between racial identity and working class formation and organization." -- James R. Barrett, author of Work and Community in the Jungle: Chicago's Packinghouse Workers, 1894-1922 "Meticulously researched, grounded firmly in extensive oral history and archival sources, and carefully argued, Down on the Killing Floor will be indispensable reading for everyone interested in race and labor." -- Eric Arnesen, author of Waterfront Workers of New Orleans: Race, Class and Politics, 1863-1923 A volume in the series The Working Class in American History, edited by David Brody, Alice Kessler-Harris, David Montgomery, and Sean Wilentz
Three bestselling novels in one powerpack! Includes Rick Riordan's THE 39 CLUES: THE MAZE OF BONES, James Dashner's INFINITY RING: A MUTINY IN TIME, and Brandon Mull's SPIRIT ANIMALS: WILD BORN! Available together for the first time, three novels that each launched a blockbuster series. This powerpack includes:THE 39 CLUES #1: THE MAZE OF BONES by bestselling author Rick Riordan. Are you ready to save the world?INFINITY RING #1: A MUTINY IN TIME by bestselling author James Dasher. Fix the past. Save the future.SPIRIT ANIMALS #1: WILD BORN by bestselling author Brandon Mull. The legend lives in you.Three unforgettable adventures are waiting for you....
Rick Browne has traveled across America and tasted everything it has to offer. In The Ultimate Guide to Grilling, you will find recipes for plenty of bold barbecue concoctions, including Coca Cola Chicken, Aw Shucks Grilled Corn, BBQ’d Apple Pie, Rodney’s Tequila Porterhouse, and so much more. Browne also goes beyond the call of duty with chapters on side dishes, sauces, marinades, and rubs—he even includes an excellent chapter of delicious vegetarian recipes. The Ultimate Guide to Grilling is indispensable for all barbecue fanatics.
Move over bacon! Here are fifty-five of the best meatball recipes, ranging from traditional to modern, with flavors from all around the world. With over fifty recipes ranging from comfortingly traditional to cutting-edge modern, Rick Rodgers expands the role of the beloved meatball inside I Love Meatballs! Dishes inspired by a variety of ethnicities including Italian, Thai, Chinese, Greek, Vietnamese, Swedish, Moroccan, and Indian are made from a full range of meats including beef and veal, pork, lamb, poultry, and even seafood. Divided into six hunger-inducing categories, I Love Meatballs! shows meatballs as appetizers and dinner entrees, inside soups and breads, and (of course) with pasta, as well as meatballs sizzling off the grill. Recipes range from Greek Keftedes with Tzatziki to Beef Meatballs in Pho, Morroccan Meatballs, Chicken Teriyaki Meatballs, and Grilled Cheeseball Sliders. In addition to sumptuous meatball recipes, readers will find helpful tips and tricks, along with thirty luscious photographs of the meatball doing much more than just sharing the spotlight with spaghetti. Praise for I Love Meatballs! “Each recipe is carefully written and easy to follow. . . . Rick’s Lamb Meatballs in Green Curry Sauce is so tasty, I want to make it over and over.” —Bruce Aidells, co-author of The Complete Meat Cookbook “[Rick Rodgers] has produced the last word on meatballs: which tools to use; how to grind your own meat, if you’d like; how to prepare them ahead of time; and even how to cheat using store-bought meatballs. There is so much mouthwatering variety here that I’m going to have a hard time choosing which recipes to make first.” —Sara Moulton, author of Sara Moulton’s Home Cooking 101
Rick Gallop's groundbreaking G.I. Diet has been revised and updated once more to provide the best new basics for people looking to lose weight permanently, and to show you how to eat right for your personality type. The G.I. Diet has helped hundreds of thousands of people around the world to lose weight and keep it off. Now Canada's diet guru Rick Gallop, along with his wife Dr. Ruth Gallop, have updated the book once again, including a guide to how your personality type affects your eating behaviours. Whether you are controlling, impulsive, indecisive or feel helpless, you will be able to identify your traits and modify your eating habits. Over the years, the G.I. diet has proven that: • You won't feel hungry or deprived • You will never have to count calories, carbs or points again • It's healthy and will reduce your risk of heart disease and diabetes
FROM THE FIELD TO YOUR TABLE North America is blessed with a diverse landscape and wide variety of game and fish species offering sportsmen and women the chance to experience the hunt, the preparation and ultimately the ability to eat some of the healthiest meat available. Hunting for Food is a practical field guide that will teach new and experienced outdoor enthusiasts how to hunt, fish, clean and cook delicious, hearty meals of wild game. Learn what you need to enjoy the full field-to-table experience with chapters on popular species such as deer, hogs, rabbits, turkeys, pheasants, ducks, fish, frogs and more. INSIDE YOU'LL FIND: • Tips and tactics for finding and harvesting game • The best firearms, ammunition, archery gear and fishing tackle for each game species • Essential equipment for each step of the process • Detailed photos and step-by-step instruction on field dressing and preparation • Easy-to-follow recipes for delicious table fare everyone will want to taste
Offering a complete cooking course in a single volume, this book show how to prepare Texas Beef Brisket, Classic Grilled Chicken with Barbecue Sauce, and many other crowd-pleasers. Also included are key techniques that deliver dozens of indispensable culinary building blocks, such as how to build a hot charcoal fire and how to test foods for doneness. 50 recipes. Color photos.
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