Rick Trout's Books

Fish Without a Doubt

The Cook's Essential Companion

By: Rick Moonen,Roy Finamore

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Fish Without a Doubt

The Cook's Essential Companion

By: Rick Moonen,Roy Finamore

An guide to cooking with fish introduces more than 250 recipes that encompass all the techniques of fish and seafood cookery for appetizers, soups and salads, pastas, and main courses.

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Page Count

508

Publisher

Houghton Mifflin Harcourt

Published Date

ISBN 10

061853119X

ISBN 13

9780618531196

Modern Spey Fishing

A Complete Guide to Tactics and Techniques for Single- and Two-Handed Approaches

By: Rick Kustich

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Modern Spey Fishing

A Complete Guide to Tactics and Techniques for Single- and Two-Handed Approaches

By: Rick Kustich

Modern Spey Fishing is a complete guide to contemporary Spey casting and fishing techniques made possible through current advancements in equipment and line designs. The book looks at much more than the traditional approaches for salmon and steelhead, exploring a wider scope of species including inland trout, smallmouth bass, and even saltwater game fish. It thoroughly covers in understandable terms today’s Spey lines and heads while diving in deep to discuss various presentation techniques for both two-handed and single-handed approaches. Modern Spey Fishing provides the basis for enjoying all that Spey has to offer while addressing the current developments in the sport.

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Page Count

217

Publisher

Rowman & Littlefield

Published Date

ISBN 10

0811769755

ISBN 13

9780811769754

Cousin Rick's Game and Fish Cookbook

By: Rick Black

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Cousin Rick's Game and Fish Cookbook

By: Rick Black

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.

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Page Count

201

Publisher

Rowman & Littlefield

Published Date

ISBN 10

0811768252

ISBN 13

9780811768252

A Century of Restaurants

Stories and Recipes from 100 of America's Most Historic and Successful Restaurants

By: Rick Browne

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A Century of Restaurants

Stories and Recipes from 100 of America's Most Historic and Successful Restaurants

By: Rick Browne

From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel “It is Browne’s exploration of the history behind each place that I found most interesting...The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped

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Page Count

398

Publisher

Andrews Mcmeel+ORM

Published Date

ISBN 10

1449425992

ISBN 13

9781449425999

My Favorite Teacher Was an Ironworker

By: Rick Taylor

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My Favorite Teacher Was an Ironworker

By: Rick Taylor

Dr. Rick Taylor had delivered many babies as a doctor but he learned that being a parent was much more important and special than being a doctor when he watched the birth of his son. This very ordinary experience began an extraordinary journey shared by father and son. "Lessons of Life" meanders through the lives of Dr. Taylor and his son while exposing the unlikely situations where surprising lessons are learned. The value of the lessons is not in their uniqueness as much as in the pedestrian nature of their occurrence. Father and son each survive first loves, near death experiences and personal quests to find a place in life. The comparison of these experiences and the lessons learned provide readers with moments of joy as well as sadness. It is the familiarity of these events that remind readers to recognize their own lessons and appreciate their teachers.

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Page Count

351

Publisher

AuthorHouse

Published Date

ISBN 10

1463409389

ISBN 13

9781463409388

Modern Terrestrials

Tying & Fishing the World's Most Effective Patterns

By: Rick Takahashi,Jerry Hubka

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Modern Terrestrials

Tying & Fishing the World's Most Effective Patterns

By: Rick Takahashi,Jerry Hubka

Terrestrials, a broad category of potential fish food ranging from land-dwelling insects to mice, are one of the most important food sources for trout around the world. Whether you tie or buy your flies, this collection of cutting-edge advice from experts around the world will help you catch more fish. • First comprehensive book of contemporary terrestrial patterns--grasshoppers, crickets, ants, beetles, and more • Over 600 patterns and recipes from around the world • Tying steps for 15 essential pattern styles plus fishing techniques, tips, and tricks from experts on rivers and still waters • Stunning photos and detailed illustrations

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Page Count

258

Publisher

Stackpole Books

Published Date

ISBN 10

193475322X

ISBN 13

9781934753224

Modern Midges

Tying & Fishing the World's Most Effective Patterns

By: Jerry Hubka,Rick Takahashi

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Modern Midges

Tying & Fishing the World's Most Effective Patterns

By: Jerry Hubka,Rick Takahashi

Midges may be small, but in many streams and lakes around the world they are the most important year-round food source for trout. Rick Takahashi and Jerry Hubka team up to provide readers with the most comprehensive midge pattern and fishing techniques resource to date. Stunning photos and detailed illustrations show the life cycle of the naturals, fishing and rigging techniques for a wide range of waters, and over 1,000 midge patterns. Whether you tie or buy your flies, this collection of cutting-edge advice from experts around the world will help you catch more fish. First comprehensive book of contemporary midge patterns Over 1,000 midge patterns and recipes from around the world, including the United States, United Kingdom, Japan, and Canada Tying steps for 15 essential pattern styles plus fishing techniques, tips, and tricks from experts on rivers and stillwaters

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Page Count

289

Publisher

Stackpole Books

Published Date

ISBN 10

1461751349

ISBN 13

9781461751342

The Fly Tying Artist

Creative Patterns for Common Hatches

By: Rick Takahashi

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The Fly Tying Artist

Creative Patterns for Common Hatches

By: Rick Takahashi

A collection of Rick Takahashi’s most effective fly designs, this book emphasizes Rick’s background in art (color and design theory) as well as share tying tips and fishing methods. Takahashi was the primary author of Modern Midges and Modern Terrestrials and while recipes for his flies were included in these books, the tying steps and stories behind them were not. Flies included in the book will cover the range of trout fly design possibilities and the major food groups.

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Page Count

257

Publisher

Rowman & Littlefield

Published Date

ISBN 10

0811768074

ISBN 13

9780811768078

1,001 Best Grilling Recipes

Delicious, Easy-to-Make Recipes from Around the World

By: Rick Browne

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1,001 Best Grilling Recipes

Delicious, Easy-to-Make Recipes from Around the World

By: Rick Browne

The definitive cookbook on grilling everything from appetizers to desserts from one of the country’s foremost experts and host of PBS’s Barbecue America. Rick Browne is the author of twelve cookbooks, most of which deal with barbecue and grilling. In this volume, he’s created an encyclopedic collection of recipes drawn from cuisines around the world, with a particular focus on North American and Asian traditions. Browne begins with a brief primer on basic grilling techniques, but the real substance of this book is the dazzling array of recipes. You’ll find dishes everyone can enjoy, including standard grill fare like beef and chicken as well as the more unusual shellfish and wild game. There are plenty of vegetarian options too, and a section for sauces, marinades, and rubs. Never before have this many great grilling recipes been collected into one tome. If you love to grill—or know someone else who does—this is a must-have resource. It’s the only grilling recipe book you’ll ever need. “I play around with my grills all the time, but I found loads of new ideas in this grill cookbook. Rockport Lobster and Shrimp Burgers—yum! . . . this cookbook offers many ways to branch out and step it up once the basics are mastered.” —Barbecue Master “This is one amazing cookbook! I can see myself using this on a weekly basis to try new grilling recipes from around the world!” —BBQ Sauce Reviews

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Page Count

809

Publisher

Agate Publishing

Published Date

ISBN 10

1572847824

ISBN 13

9781572847828

The Leave-no-crumbs Camping Cookbook

150 Delightful, Delicious, and Darn-near Foolproof Recipes from Two Top Wilderness Chefs

By: Rick Greenspan,Hal Kahn

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The Leave-no-crumbs Camping Cookbook

150 Delightful, Delicious, and Darn-near Foolproof Recipes from Two Top Wilderness Chefs

By: Rick Greenspan,Hal Kahn

Imagine this: You're at a campsite 10,000 feet up in the Third Mono Creek Recess of the high Sierras. You have no refrigerator, no food processor, no non-stick cookware, no measuring spoons, no pepper mill, no sea salt. How are you going to cook a meal that is imaginative, delightful, and delicious? That's what The Leave-No-Crumbs Camping Cookbook is all about.Rick Greenspan and Hal Kahn show anyone who loves the outdoors how to make homemade pizza, braid challah, wrap poached trout in a sushi roll, and even make dumplings for Chinese dim sum at their campsite. Campers who have never cooked anything more complicated than s'mores might feel uncertain about tackling chocolate mousse in the wild, but Greenspan and Kahn have three decades of experience teaching camp-out cooking. "We've taught people who could barely boil water," they say. And they are reassuring about trailside mishaps. If your grilled trout falls into the fire, take it out, brush off the ash, and rename the dish Cajun Blackened Trout. If the eggs break in their plastic container, make a dinner of crépes, huevos rancheros, and a cake. "The point of wilderness cooking is to have fun," say Greenspan and Kahn, "not worry if the Académie Française is looking over your shoulder." You'll find recipes for soups and stews; fruit, vegetable, and tofu dishes; pilafs, risottos, and polenta; pasta, noodles, and dumplings; sauces and schmeers (that's Yiddish for spreads); pancakes, crépes, and soufflés; pizza and quiche. An entire chapter is devoted to trout, and the book even includes a recipe for chocolate cake. There are instructions and tips for all sorts of of cooking techniques, including dehydrating, baking in coals or on a camping stove, grilling, frying, and steaming. And several pages are devoted to trip planning: how much food to bring, what to look for in a camp stove, how long you can expect your cooking fuel to last. This book is perfect for car campers, backpackers, bikers, canoeists, tail-gaters, and day picnickers who want good food to be part of the outdoor experience

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Page Count

244

Publisher

Rick Greenspan and Hal Kahn

Published Date

ISBN 10

1580175007

ISBN 13

9781580175005

West Virginia Curiosities

Quirky Characters, Roadside Oddities & Other Offbeat Stuff

By: Rick Steelhammer

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West Virginia Curiosities

Quirky Characters, Roadside Oddities & Other Offbeat Stuff

By: Rick Steelhammer

Laugh your way through the pages of West VirginiaCuriosities, your round-trip ticket to the wildest, wackiest, most outrageous people, places, and things the Mountain State has to offer!

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Page Count

225

Publisher

Rowman & Littlefield

Published Date

ISBN 10

1461747236

ISBN 13

9781461747239

The Official Horizon Cookbook

Tastes of the Seven Tribes

By: Victoria Rosenthal,Rick Barba

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The Official Horizon Cookbook

Tastes of the Seven Tribes

By: Victoria Rosenthal,Rick Barba

Take a break from machine-hunting in the wilds, and make the most delicious food of the 31st century, inspired by the post-apocalyptic world of Horizon! You’ve explored the wicked heat of the Sun Furrows, the icy peaks of the Longroam, and the vast, deadly wilds of the Forbidden West. These locales are filled with danger, but are also rich with enough unique cuisines and flavorful foods to prepare a feast fit for a Sun-King! Now you can cook more than 60 of these delicious meals with Horizon: The Official Cookbook. From spicy Fireclaw stew to mouth-watering Bitterbrew Boar, there’s a dish for everyone in this cookbook. Don’t worry about getting lost in the wilds, because your recipes come with expert insight into the world, the people, and the culinary arts of the 31st century. ENTICING NEW LORE: As you explore the delicacies of Horizon’s many tribes, you’ll be guided on a journey across Aloy’s world through the eyes of the Forbidden West’s beloved cooks Milduf and Pentalla, written together with Guerrilla’s Narrative team. 60+ DELICIOUS RECIPES: From delectable appetizers to epic entrees, icy refreshments to stomach-warming sides, this cookbook has a recipe for every kind of adventure. STUNNING PHOTOGRAPHY: Beautiful photos bring the dishes of Horizon to life, inspiring experienced chefs and new adventurers alike FIRST EVER OFFICIAL HORIZON COOKBOOK: Adventure into the wilds and explore the delicacies of this delicious and dangerous world

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Page Count

192

Publisher

Simon and Schuster

Published Date

ISBN 13

9798886633115

West Virginia

By: Rick Petreycik

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West Virginia

By: Rick Petreycik

Surveys the history, geography, economy, and people of West Virginia"--Provided by publisher.

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Page Count

116

Publisher

Marshall Cavendish

Published Date

ISBN 10

0761422161

ISBN 13

9780761422167

Rick Stein's Taste Of The Sea

By: Rick Stein

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Rick Stein's Taste Of The Sea

By: Rick Stein

For most of us, fish is something to be eaten in restaurants. The occasional prawn might sneak into our stir-fries or the odd sardine pop up on the barbecue but, for the most part, preparing and cooking fish at home on a regular basis is seen as difficult and time-consuming. Rick Stein would have us change all that. In this cookery book, he takes us to the briny world of his Cornish fishing village, Padstow, and gives us tips on the preparation of many fish types as well as showing how to make the most of each fish's unique character and flavour. This collection of 150 stylish and delicious recipes demonstrates the huge versatility of food from the sea - which is also, of course, quick to cook and healthy too! From the classic delights of Skate in Black Butter and Herrings in Oatmeal to Rick's own inventions like Chargrilled Tuna with Olives, Lemon and Sorrel, Mackerel Escabeche and Spicy Deep-fried Red Mullet, these recipes bring fish cookery to the centre of the culinary stage where it truly belongs.

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Page Count

490

Publisher

Random House

Published Date

ISBN 10

1446415554

ISBN 13

9781446415559

My Kitchen Table: 100 Fish and Seafood Recipes

By: Rick Stein

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My Kitchen Table: 100 Fish and Seafood Recipes

By: Rick Stein

Here are Rick Stein's top 100 fish and seafood recipes from all over the world. From light meals and quick lunches, pasta, rice and noodle dishes as well food to share, there is a recipe for every level of skill and occasion. Rick Stein's passion for flavour and enthusiasm for food shine through his recipes and his unerring ability to reassure nervous cooks will make this fish cookbook an invaluable resource.

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Page Count

406

Publisher

Random House

Published Date

ISBN 10

1446416445

ISBN 13

9781446416440

Rick Stein's Seafood Lovers' Guide

By: Rick Stein

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Rick Stein's Seafood Lovers' Guide

By: Rick Stein

Rick (and Chalky his trusty dog) discover great seafood dishes and small delicacies amongst the tidal estuaries, shingle banks and rocky shores of Britain. Rick travels from the bleak Suffolk coast where fishermen scrape a living catching cod to the wild, clear waters of Scotland's lochs bringing back an abundance of stories and imaginative, colourful recipes. The book is organised geographically with each chapter covering one of the regions featured in the BBC series. Rick describes the fish-catching and fish-eating traditions of each area as well as details of the local life, legends and literature. He singles out local delicacies and includes six to eight fish and seafood recipes per chapter. Each chapter is illustrated with stunning food and landscape photography and ends with an area map and a guide to a small selection of the best hotels, restaurants, pubs and specialist suppliers (including information on extra locations, not featured in the series). 'Just as I do in the restaurant to keep ahead of the game, I look for the best suppliers, the freshest fish and who catches them. In a way, this is what this series is about, the fish I love, for all sorts of reasons, not just taste or fashion, where they come from and the people who catch them and the best way to cook them. As a result of looking around the country for the best seafood, it's turned out to be a love affair with the changing coastline of Great Britain and Ireland and the business of going to sea in small boats to catch the freshest prime fish we have.' Rick Stein

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Page Count

408

Publisher

Random House

Published Date

ISBN 10

1446415430

ISBN 13

9781446415436

Your Personal Fishing Log

By: Rick Laws

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Your Personal Fishing Log

By: Rick Laws

Your Personal Fishing Log is for amateur and professional anglers to keep a quick reference of their fishing excursions and experiences. Input for the design was from tournament anglers who spend a lot of time on the water catching fish. Many computer programs use similar information, but the data must be collected before it can be put into a computer. With or without a personal computer, you can collect you personal fishing information in Your Personal Fishing Log that can be referenced for many purposes: Remembering a special fishing trip, do analysis for fishing patterns, look at trends from week to week or year to year, average your fish catch, weigh, length size, type; See what lures you have been most productive on and use most often, track tournament winnings and expenses. The book contains 50 log pages, and 12 handy fishing reference tables. printed in a 6 x9 format with a coil spine to allow you to take it with you on your next fishing trip.

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Page Count

112

Publisher

Lulu.com

Published Date

ISBN 10

141164333X

ISBN 13

9781411643338

Longstreet Highroad Guide to the Vermont Mountains

By: Rick Strimbeck,Nancy Bazilchuk

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Longstreet Highroad Guide to the Vermont Mountains

By: Rick Strimbeck,Nancy Bazilchuk

The indispensable guide to the best the Vermont mountains have to offer.

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Page Count

353

Publisher

Taylor Trade Publishing

Published Date

ISBN 10

1461708982

ISBN 13

9781461708988

Fish & Shellfish

By: Rick Stein

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Fish & Shellfish

By: Rick Stein

Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition – including brand new recipes – of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein’s Fish and Shellfish is the essential companion for any fish-lover’s kitchen.

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Page Count

352

Publisher

Random House

Published Date

ISBN 10

1448142660

ISBN 13

9781448142668

Rick Stein's Simple Suppers

A brand-new collection of over 120 easy recipes

By: Rick Stein

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Rick Stein's Simple Suppers

A brand-new collection of over 120 easy recipes

By: Rick Stein

These are my simple suppers. Recipes that are straightforward and informal - yet effortlessly delicious. The idea of supper appealed to me because it suggests an ordinary meal. When one is not trying too hard; maybe something you're going to cook in your jeans and Polo shirt, a glass of vinho verde on the worktop. Rick Stein's Simple Suppers is your new go-to cookbook. A collection of stylish, easy recipes for midweek, weekends and every eventuality in between. Chapters include: - Suppers for one: Easy croque monsieur, Steak with Chimichurri sauce - Suppers for two: Harissa lamb steak with chickpea mash, Aubergine braised with soy & ginger - Suppers with friends: Pilaf with buttermilk chicken & pomegranate, Puff pastry fish pie - Fast suppers: Sweet potato, chorizo & sweetcorn tacos, Baked portobello mushrooms with Dolcelatte & walnuts - One-pot suppers: Coconut prawn curry, Wild garlic & broad bean risotto - Veggie suppers: Vegetable bourguignon with dumplings, Spaghetti with courgettes, rosemary and ricotta

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Page Count

406

Publisher

Random House

Published Date

ISBN 10

1473533422

ISBN 13

9781473533424

Mexican Everyday

By: Rick Bayless

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Mexican Everyday

By: Rick Bayless

From the foremost authority on Mexican cooking, a collection of tradition-packed Mexican dishes, easy enough for every day. As much as Rick Bayless loves the bold flavors of Mexican food, he understands that preparing many Mexican specialties requires more time than most of us have for weeknight dinners. Mexican Everyday is written with an understanding of how busy we all are. It is a collection of 90 full-flavored recipes—like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans—that meet three criteria for “everyday” food: 1) most need less than 30 minutes’ involvement; 2) they have the fresh, delicious taste of simple, authentic preparations; and 3) they are nutritionally balanced, fully rounded meals—no elaborate side dishes required. Filled with recipes featured on Rick’s Public Television series, Mexico—One Plate at a Time, this book provides dishes you can enjoy with family and friends, day in and day out.

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Page Count

314

Publisher

W. W. Norton & Company

Published Date

ISBN 10

0393241807

ISBN 13

9780393241808

Grillin' Wild

By: Rick Browne

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Grillin' Wild

By: Rick Browne

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.

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Page Count

225

Publisher

Rowman & Littlefield

Published Date

ISBN 10

0762795085

ISBN 13

9780762795086

Rick Stein: From Venice to Istanbul

By: Rick Stein

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Rick Stein: From Venice to Istanbul

By: Rick Stein

From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond – the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart. Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.

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Page Count

488

Publisher

Random House

Published Date

ISBN 10

1448142725

ISBN 13

9781448142729

Rick Stein’s Food Stories

Over 100 New Recipes Inspired by my Travels Around the British Isles

By: Rick Stein

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Rick Stein’s Food Stories

Over 100 New Recipes Inspired by my Travels Around the British Isles

By: Rick Stein

‘Over my 55-year career, I’ve seen British cuisine transform. What we have now is an amalgam of our own rich repertoire of dishes, and the food and flavours of so many different cultures from the people who have made Britain their home – from meat and two veg to Pad Thai noodles. We have today what I believe is one of the most exciting cuisines in the world’ – Rick Stein Includes all of the recipes from Rick's new BBC series Accompanying the major new BBC2 series, Rick Stein’s Food Stories is an exciting collection of new classics that celebrate modern Britain. Rick’s recipes reflect his mouth-watering and heartfelt exploration of today’s British cuisine and how different cultures have influenced the nation’s evolving palate. Rick highlights traditional favourites such as Bangers and champ with red wine gravy, Crumpets with potted shrimp, and Tattie scones with smoked salmon and puts his twist on new food and flavours that have come to our shores, including Kubo pork belly adobo, Arroz roja and Paneer jalfrezi. With stunning food and location photography, Rick Stein’s Food Stories also shines a spotlight on talented food heroes from all over the country, from food growers and producers to immigrant home cooks and rebellious young chefs. Let Rick take you on a delicious journey through our joyous and ever-changing food scene.

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Page Count

434

Publisher

Random House

Published Date

ISBN 10

1473533651

ISBN 13

9781473533653

An Irresistible History of Southern Food

Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue

By: Rick McDaniel

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An Irresistible History of Southern Food

Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue

By: Rick McDaniel

Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French souffl technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mlange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.

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Page Count

316

Publisher

Arcadia Publishing

Published Date

ISBN 10

1625841469

ISBN 13

9781625841469

Dark Caribbean

By: Rick Magers

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Dark Caribbean

By: Rick Magers

After years of fighting with pirates over their crawfish catches, Ray and Roland finally find a place to peaceful lay their traps but at what cost?

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Page Count

427

Publisher

The eBook Sale

Published Date

ISBN 10

1906806055

ISBN 13

9781906806057

The Ultimate Guide to Grilling

How to Grill Just about Anything

By: Rick Browne

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The Ultimate Guide to Grilling

How to Grill Just about Anything

By: Rick Browne

Offers more than one hundred fifty recipes involving the grill, including recipes for appetizers, beef, poultry, wild game, side dishes, sauces and marinades, vegetarian dishes, and desserts.

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Page Count

253

Publisher

Skyhorse Publishing Inc.

Published Date

ISBN 10

1616080671

ISBN 13

9781616080679

Feed Your Best Friend Better

Easy, Nutritious Meals and Treats for Dogs

By: Rick Woodford

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Feed Your Best Friend Better

Easy, Nutritious Meals and Treats for Dogs

By: Rick Woodford

From Rick Woodford, the "Dog Food Dude" himself, comes Feed Your Best Friend Better, with easy recipes that will make even humans drool a little bit. Healthy food can enable dogs to live longer, healthier lives, just as it can for humans, and with these meals, treats, and cookies, dogs will never miss commercial kibble. Rick has researched nutrition for dogs and has used the same manuals veterinarians use to develop his recipes. Feed Your Best Friend Better makes the transition to homemade dog food simple, so you can make natural pet food for your dog every day. From nutritional value to portion sizes, these recipes will help dog parents know what their dog is eating. The meals are healthy, and dogs love them. Rick Woodford wants dogs in every family to be healthy and happy. His recipes use a variety of herbs and spices for their antioxidant properties but they smell so good everybody in the house will be drooling. Recipes include: * Puppy Pesto * Bacon Yappetizers * Barkscotti * Mutt Loaf * Gingerbread Mailman In addition to 85 recipes other helpful chapters include: * How to Pick out a Commercial Food; making the ingredient label easy to understand with a breakdown of ingredients that are good for the bowl and those that are best left on the shelf. * Determining Portion Size; information on body type and size help readers understand how much food their dogs need to be in the best shape * Problem Mealtime Behaviors; how to deal with the early morning wake up call, reluctant eaters, counter surfing and more

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Page Count

226

Publisher

Andrews McMeel Publishing

Published Date

ISBN 10

1449410359

ISBN 13

9781449410353

Kingsford Complete Grilling Cookbook

By: Rick Rodgers

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Kingsford Complete Grilling Cookbook

By: Rick Rodgers

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.

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274

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470079142

ISBN 13

9780470079140

Asheville Food

A History of High Country Cuisine

By: Rick McDaniel

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Asheville Food

A History of High Country Cuisine

By: Rick McDaniel

Thirty years ago, the mountain city of Asheville was known for little more than the Biltmore Estate. Since then, the sleepy town has become a nationally recognized food mecca, a hot spot for food celebrities and a bustling hub of microbreweries. Food historian and author Rick McDaniel traces the rise of the Asheville food scene from its early eateries to the pioneering chefs who put Asheville on the culinary map and the new generation of stars who command the kitchens at the city's hottest new restaurants. A founding city of the farm-to-table movement, Asheville is proud of its local food and drink, appearing on creative menus throughout the city and in the pages of the national food media. Join McDaniel as he embarks on a mouthwatering journey to explore the farmers, chefs, markets and history that have shaped Asheville's rich food heritage.

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Page Count

144

Publisher

Arcadia Publishing

Published Date

ISBN 10

1625840098

ISBN 13

9781625840097

Book's by Rick Trout

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