{"title":"Grilling \u0026 smoking","description":null,"products":[{"product_id":"backyard-bbq-with-fire-and-spice-filipino-and-cajun-inspired-recipes-for-the-smoker-and-grill","title":"Backyard BBQ with Fire and Spice","description":"\u003cp\u003eBackyard BBQ with Fire and Spice invites you to gather around the grill, smoker, and firepit for creative recipes and infectious enthusiasm for smoked meat and seafood.\u003c\/p\u003e\u003cp\u003eIf you’re tired of the same old recipes for the smoker and grill, consider this your invite to a whole new world of flavors.\u003c\/p\u003e\u003cp\u003eTony Ramirez has long blazed his own trail under the TFTI (Thanks For The Invite) brand. Maybe you’ve seen his instant classics like spicy Filipino BBQ chicken skewers or Cajun honey butter wings. Or maybe you were hooked by his addictive “Dynamite Lumpia.” No matter what you tried, chances are you agreed with his signature phrase: “That’s Money.”\u003c\/p\u003e\u003cp\u003eIn this book, Tony brings you into his own backyard for an insider’s guide to how he crafts his hits. You’ll use a variety of cooking techniques and discover new flavor profiles with one-of-a-kind recipes sure to impress your family and friends. Recipes include:\u003c\/p\u003e\u003cp\u003eFilipino: Spicy Filipino BBQ Chicken Skewers, Tocino Pulled Pork Sandwich, Bistek Tagalog, Bistek Beef Skewers, Smoked Chicken Arroz Caldo, BBQ Adobo Spareribs, Adobo BBQ Chicken, Dynamite Lumpia\u003c\/p\u003e\u003cp\u003eCajun: Cajun Honey Butter Shrimp, Cajun Moco Loco, Cajun Shrimp Lumpia, Crispy Cajun Garlic Drumsticks, Cajun Foil Boil Packs\u003c\/p\u003e\u003cp\u003eWings: Bloody Mary Wings, Sinigang Wings, Spicy Fish Sauce Wings, Buffalo Wings on Steroids, Smoked and Fried Buffalo Turkey Wings, Sticky Adobo Wings\u003c\/p\u003e\u003cp\u003eParty Food: Garlic Butter Steak Bites, Smoked Cajun Queso, Chorizo Jalapeño Poppers, Prosciutto-Wrapped Brie Poppers, Grilled Mollejas (a.k.a. Sweetbread), Smoked Salmon Chowder\u003c\/p\u003e\u003cp\u003eSmoked My Way: Bacon-Wrapped Pork Belly Lollipops, Pastrami Beef Ribs, Foil Boat–Method Brisket, BBQ Whiskey Pork Spare Ribs, Chicharron Pork Belly, Picanha and Habanero Chimichurri Sandwich\u003c\/p\u003e\u003cp\u003eWith robust exploration of techniques (five ways to make wings!) in addition to the recipes, this is a book that ups your BBQ game with every cook. Welcome to the party!\u003c\/p\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":48019022053534,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780760394526.jpg?v=1784850508"},{"product_id":"the-complete-grilling-and-barbecue-cookbook-500-recipes-plus-techniques-tools-and-science-for-sensational-backyard-grilling","title":"The Complete Grilling and Barbecue Cookbook","description":"\u003cb\u003eThe only grilling cookbook you'll ever need: Explore the full range of grilling, grill-roasting, smoking, and regional barbecue with 400+ recipes for every outdoor cook. \u003cbr\u003e \u003cbr\u003e30 years of expertise and innovation from the people you trust to deliver recipes that work—the first time and every time.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFrom America’s Test Kitchen to your backyard, a complete grilling and barbecue education between two covers.\u003cbr\u003e\u003cbr\u003eWhether you’re a casual griller, barbecue enthusiast, or pitmaster, this cookbook will level up your game so you can pull off any recipe--even an entire meal, from Charred Pineapple Margaritas to Green Chile Cheeseburgers with Sweet Potatoes to a grilled Rustic Summer Fruit Tart--without breaking a sweat. Our trademark rigorous testing of both recipes and equipment ensures you've got what you need to grill what you want. \u003cbr\u003e\u003cbr\u003eWith ATK’s master course in grilling and smoking in your hands, you will:\u003cbr\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eUse sure-fire tricks to make grilling easier and get impressive results:\u003c\/b\u003e Delicate salmon, pizza, and even French toast lift right off the grill when you learn how to make the grates nonstick.\u003c\/li\u003e\u003c\/ul\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eMake grilling fit your schedule whether you have 30 minutes or an afternoon:\u003c\/b\u003e From quick Grilled Pork Chops with Plums to a showstopping Smoked Prime Rib, there are recipes for every occasion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eExpand your repertoire to take grilling from appetizers to bread and desserts:\u003c\/b\u003e Hello Smoked Nachos, Rosemary Foccaccia, and Cast Iron Cherry Spoon Cake.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003ePut grilling science to work to make amazing food:\u003c\/b\u003e Our science features put you closer to outstanding brown crusts and smoke-kissy rosy interiors on steaks and more.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eUnlocks your grill’s potential:\u003c\/b\u003e Customize your charcoal grill to become a smoker to make Texas-style barbecue brisket and ribs a mouth-watering reality. \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":48050083659934,"sku":"9781966027041","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781966027041.jpg?v=1785173114"},{"product_id":"asian-smoke-thai-and-southeast-asian-barbecue-from-the-curry-boys","title":"Asian Smoke","description":"\u003cb\u003eMake your barbecue more exciting, colorful, flavorful, and adventuresome than you ever imagined possible by mastering the amazing smoke-kissed recipes in \u003ci\u003eAsian Smoke. \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e Who would have guessed that an unassuming mid-size pink stucco restaurant in San Antonio, Texas, would become one of the most celebrated citadels of barbecue in the US, and even in the world, less than five years after it first opened its doors? Yet that is what has happened to Curry Boys BBQ, the brainchild of \u003cb\u003eAndrew Ho, Andrew Samia, and Sean Wen--the Curry Boys\u003c\/b\u003e--who, by the by, now have \u003cb\u003etwo James Beard Best Chef nominations\u003c\/b\u003e to their names, alongside dozens of other accolades from leading barbecue experts.\u003cbr\u003e \u003cbr\u003e Ho, Samia, and Wen use traditional Texas-style barbecue and smoking techniques, and even traditional cuts like brisket and ribs, but they infuse everything with the deeply soulful aromas and flavors of Thai cooking (mostly), and of other Southeast Asian and pan-Asian cuisines (to a lesser extent). The flat-out delectable results draw long lines of fans and spectacular reviews on Yelp and in the food media. In this, their first book, they reveal their secrets for home cooks. The recipes include:\u003cbr\u003e \u003cbr\u003e \u003cul\u003e \u003cli\u003eViet-Cajun BBQ Shrimp with a Toasted Baguette \u003c\/li\u003e \u003cli\u003eGochujang Buffalo Wings\u003c\/li\u003e \u003cli\u003eSmoked Chicken Satay Skewers with Peanut Sauce\u003c\/li\u003e \u003cli\u003eBrisket with Green Curry\u003c\/li\u003e \u003cli\u003eSmoked and Braised Lamb Shank with Massaman Curry\u003c\/li\u003e \u003cli\u003eBanh Xeo with Smoked Pork Belly\u003c\/li\u003e \u003cli\u003eGrilled Portobellos with Asian Chimichurri\u003c\/li\u003e \u003cli\u003eHoney Sriracha Pulled Pork Sandwich with Penang Curry Mayo\u003c\/li\u003e \u003cli\u003eBang Bang Party Ribs\u003c\/li\u003e \u003cli\u003eSmoked Coconut Cheesecake\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e The old barbecue is US Southern, and still damn good. The new barbecue is global, full of exciting new flavors. Dip your toes in the latter with this colorful, photo-rich, delectable book as your guide.","brand":"Harvard Common Press","offers":[{"title":"Default Title","offer_id":48057777225886,"sku":"9781577156413","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781577156413.jpg?v=1785281438"},{"product_id":"fire-wine-backyard-pizza-perfect-pizza-for-any-outdoor-oven-or-grill-with-inspired-wine-pairings","title":"Fire + Wine Backyard Pizza","description":"\u003cp\u003e\u003cb\u003eFeed your kids, impress your friends, and enjoy yourself with everyone's favorite food as you master 45 delicious and easy pizzas on your backyard pizza oven or grill—with wine, of course.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eEveryone loves pizza, but not everyone has the fancy equipment to make a great one at home. Finally, the creators behind Vindulge offer an invaluable resource using devices you probably have at home (a tabletop charcoal grill, even!) and give you the confidence to create endless variations—including breakfast pizza and dessert pizza—so you can customize to everyone's tastes!\u003cbr\u003e\u003cbr\u003eAuthors Sean Martin and Mary Cressler bring their experience as pit master and sommelier to the art of creating the perfect pizza with your favorite outdoor grill or pizza oven, pairing dozens of delicious pizza recipes with the perfect wine every time. \u003cbr\u003e\u003cbr\u003eYou'll find all the classics (hey there, Chicago Deep Dish and Margherita!), but also savory, gluten-free, vegetarian, and even sweet pizzas, making this the only cookbook a pizza lover of any age and palate—even the one who likes pineapple on their pizza—ever needs.\u003cbr\u003e\u003cbr\u003eRecipes include:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eClassic Pizzas,\u003c\/b\u003e such as Deep-Dish Pizza and Margherita\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSavory Pizzas, \u003c\/b\u003esuch as Date-Night Steak Dinner Pizza\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVeggie Pizzas,\u003c\/b\u003e such as The Forager Pizza and The Pizza Salad\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlatbreads\u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e, such as Fennel Pollen and Hot Honey Flatbread\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBreakfast Pizzas,\u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e such as Huevos Rancheros Pizza\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDessert Pizzas, \u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003esuch as S'Mores Pizza\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Blue Star Press","offers":[{"title":"Default Title","offer_id":48074630234270,"sku":"9781632175410","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781632175410.jpg?v=1785685353"},{"product_id":"korean-bbq-master-your-grill-in-seven-sauces","title":"Korean BBQ","description":"\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD FINALIST • \u003c\/b\u003eA casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBorn in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in \u003ci\u003eKorean BBQ\u003c\/i\u003e, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends. \u003cbr\u003e\u003cbr\u003eKim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, \u003ci\u003eKorean BBQ\u003c\/i\u003e has everything you need to for a fun and delicious time around the grill.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48085569896606,"sku":"9780399580789","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780399580789.jpg?v=1785873581"},{"product_id":"how-to-grill-everything-simple-recipes-for-great-flame-cooked-food-a-grilling-bbq-cookbook-how-to-cook-everything-series-8","title":"How To Grill Everything","description":"\u003cp\u003e\u003cstrong\u003eThe ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series. Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Bittman’s trademark simple, straightforward style.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFeaturing 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts.\u003c\/p\u003e\n\u003cp\u003ePlenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts.\u003c\/p\u003e\n\u003cp\u003eYou’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill—to get the most out of every fire.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":48091960344734,"sku":"9780544790308","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780544790308-cover-97b227325a77ef85d65b.jpg?v=1786046296"},{"product_id":"rodney-scotts-world-of-bbq","title":"Rodney Scott's World of BBQ","description":"\u003cb\u003eIACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003eEpicurious, Vice, Salon, Southern Living, Wired, Library Journal \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eRodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. \u003cbr\u003e\u003cbr\u003eIn this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. \u003cbr\u003e\u003cbr\u003e\u003ci\u003eRodney Scott's World of BBQ\u003c\/i\u003e is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48123004977310,"sku":"9781984826930","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781984826930-cover-9d2ac82249ea12d4090e.jpg?v=1786399649"},{"product_id":"seven-fires","title":"Seven Fires","description":"\u003cp\u003e\u003cstrong\u003eA trailblazing chef reinvents the art of cooking over fire.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eGloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. \u003cbr\u003e\u003cbr\u003eThe seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. \u003ci\u003eSeven Fires \u003c\/i\u003eis a must for any griller ready to explore food's next frontier.\u003cbr\u003e\u003c\/p\u003e","brand":"Artisan Books","offers":[{"title":"Default Title","offer_id":48123819262110,"sku":"9781579653545","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781579653545-cover-1cd5da97999d211a3223.jpg?v=1786411212"},{"product_id":"black-smoke","title":"Black Smoke","description":"\u003cp\u003e\u003cstrong\u003eAcross America, the pure love and popularity of barbecue cookery have gone through the roof. \u003c\/strong\u003ePrepared in one regional style or another, in the South and beyond, barbecue is one of the nation?s most distinctive culinary arts. And people aren?t just eating it; they?re also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller?admitted ?cuehead and longtime certified barbecue judge?that in today?s barbecue culture African Americans don?t get much love?\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eBlack Smoke\u003c\/i\u003e, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. It?s a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.\u003c\/p\u003e","brand":"University of North Carolina Press","offers":[{"title":"Default Title","offer_id":48123837055134,"sku":"9781469662800","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781469662800-cover-5583af2da2bcd9104ead.jpg?v=1786413448"},{"product_id":"franklin-barbecue","title":"Franklin Barbecue","description":"\u003cb\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER • \u003c\/b\u003eA complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.\u003cbr\u003e  \u003cbr\u003e In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. \u003ci\u003eFranklin Barbecue\u003c\/i\u003e is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48123912487070,"sku":"9781607747208","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781607747208-cover-5a14c003a74abf88f656.jpg?v=1786420913"},{"product_id":"grill-time","title":"Grill Time!","description":"\u003cp\u003e\u003cstrong\u003eYour new go-to grilling guide, perfect for newbies and grill masters alike, from the James Beard Award–winning writer and chef and author of The Don’t Panic Pantry Cookbook \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Grill Time! is Noah Galuten’s love letter to the magic of live fire—how it makes weeknight cooking easier, weekend cooking more fun, and family meals more joyful. With clear techniques and bold, flexible recipes, this is grilling built for real life.” —J. Kenji Lopez-Alt, author of The Wok and The Food Lab\u003c\/p\u003e\n\u003cp\u003eIn Noah Galuten’s backyard, it’s always grill time! With two young children, Galuten knows firsthand how important it is to get flavorful, healthy food on the table quickly and easily. His secret: the grill, which allows easily customizable dinners for all different palates. In Grill Time! Galuten embraces his love of bright flavors, comfort foods, and veggie-forward dishes to create meals that work for backyard barbecues, pool parties, camping trips, and, of course, quick weeknight dinners.\u003c\/p\u003e\n\u003cp\u003eHere are delicious options for meat eaters, vegetarians, and vegans alike: *THE BEST BURGERS AND SANDWCHES! From Backyard Bacon Cheeseburgers, the Juiciest Turkey Burgers, and Pork Souvlaki Pitas to a Tofu Bánh Mì with Lemongrass BBQ Sauce and a Smoky Grilled Caprese Sandwich, there’s something for everyone. *VEGGIE SIDES AND MAINS GALORE: Grilled Asparagus and Wilted White Cheddar, Perfect Grilled Potatoes, Miso-Butter Corn, Stuffed Poblanos with Cilantro-Lime Tahini, a Grilled Veggie Burrito like no other, and so much more. *BIG SALADS! A Southwest Veggie Chop, a Spicy Grilled Chicken Caesar with Garlic Bread Croutons, and a Grilled Shrimp Niçoise, to name just a few. *FISH AND SEAFOOD: From Grilled Clams with Cocktail Butter to Grilled Fish Tacos with Chile Crunch and Smoke-Grilled Miso Black Cod. *CHICKEN, BEEF, AND PORK, every which way: Achiote-Lime Chicken Breast and Pickle-Brined Drumsticks with Spicy Honey; a Taverna Steak for weeknights and a Smoke-Grilled Bone-In Rib Eye for weekends; a Buttermilk-Brined Pork Chop with Grilled Lemon and Smoke-Grilled Baby Backs.\u003c\/p\u003e\n\u003cp\u003eThere’s also a special guide to the ultimate Hermosillo-Style Carne Asada. And for any newbies on the grill, or pros who want to expand their grill knowledge, Grill Time! is a helpful guide on grill mechanics, including the differences between smokers, gas grills, and charcoal grills and the cooking techniques that go along with each one. Level up your grilling game with Grill Time!\u003c\/p\u003e","brand":"Knopf","offers":[{"title":"Default Title","offer_id":48130115502238,"sku":"9780593804278","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593804278-cover-933d45960218f7e74b3c.jpg?v=1786555961"},{"product_id":"chicken-and-charcoal","title":"Chicken and Charcoal","description":"\u003cp\u003e\u003cstrong\u003eThe first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment.\u003c\/p\u003e\n\u003cp\u003eFire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Phaidon Press","offers":[{"title":"Default Title","offer_id":48154660798622,"sku":"9780714876450","price":44.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780714876450-cover-31e9721175e06cd1ed92.jpg?v=1787016292"},{"product_id":"grill","title":"Grill","description":"\u003cp\u003e\u003cb\u003eTRANSFORM YOUR GRILLING WITH JAMIE OLIVER’S 90 EASY, FLAVOR-PACKED RECIPES—PERFECT FOR OUTDOOR COOKING.\u003cbr\u003e\u003cbr\u003ePRE-ORDER YOUR COPY NOW. \u003cbr\u003e\u003cbr\u003eDiscover how to grill, smoke and sizzle your way to crowd-pleasing meals with Jamie’s ultimate guide to grilling.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn this sizzling cookbook, Jamie shares \u003cb\u003e90 brilliant recipes\u003c\/b\u003e that show just how \u003cb\u003eexciting\u003c\/b\u003e, \u003cb\u003ecreative\u003c\/b\u003e and \u003cb\u003edelicious\u003c\/b\u003e grilling can be. Whether you’re cooking on \u003cb\u003echarcoal\u003c\/b\u003e, \u003cb\u003egas\u003c\/b\u003e or over an \u003cb\u003eopen flame\u003c\/b\u003e, Jamie’s got you covered, from \u003cb\u003emarinades\u003c\/b\u003e and \u003cb\u003erubs\u003c\/b\u003e to mastering \u003cb\u003eheat\u003c\/b\u003e, \u003cb\u003esmoke\u003c\/b\u003e and \u003cb\u003etiming\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003eGet ready for\u003cb\u003e smoky flavors, bold ingredients\u003c\/b\u003e and good times with recipes that turn every meal into a feast to remember, whatever the weather, including:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRomesco Cauliflower\u003c\/li\u003e\n\u003cli\u003eHerby Eggplant and Zingy Feta Flatbreads\u003c\/li\u003e\n\u003cli\u003eGrilled Black Pepper Peaches\u003c\/li\u003e\n\u003cli\u003eArrabbiata Chicken Drumsticks\u003c\/li\u003e\n\u003cli\u003eLemon Steamed Fish and Charred Greens\u003c\/li\u003e\n\u003cli\u003ePaprika Pulled Pork\u003c\/li\u003e\n\u003cli\u003eLamb Moussaka Burgers\u003c\/li\u003e\n\u003cli\u003eGrilled Green Grain Salad\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003e. . . and plenty more mouth-watering grilled dishes, sides and sauces to keep your grill game strong all year round.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ePacked with Jamie’s best tips for marinating, grilling and cooking outdoors, this is the ultimate companion for anyone who loves good food, good company and cooking in the open air. You’ll be bossing that grill like a pro in no time.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBig flavor, smoky vibes and Jamie Oliver at his best—this is the grilling cookbook you’ll use again and again.\u003c\/b\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":48219644428446,"sku":"9780525613770","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780525613770-cover-6a3383370f040e051262.jpg?v=1788192814"},{"product_id":"chucks-flavor-train","title":"Chuck's Flavor Train","description":"\u003cb\u003eWhether you're a backyard pitmaster or a weekend griller\u003ci\u003e, Chuck’s Flavor Train \u003c\/i\u003eis here to deliver bold, smoky, juicy perfection—every single time. Get ready to amp up the flavor and enjoy the ride!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAll aboard \u003ci\u003eChuck’s Flavor Train\u003c\/i\u003e! Social media BBQ sensation Chuck Matto brings his bold, high-energy cooking style to the page. With 75 mouthwatering recipes that showcase Chuck’s signature flavor-packed approach to grilling, this cookbook takes barbecue to the next level. From perfectly smoked brisket and fall-off-the-bone ribs to crispy, juicy chicken and savory grilled seafood, Chuck shares his trusted techniques, secret spice blends, and innovative marinades that guarantee incredible flavor every time.\u003cbr\u003e\u003cbr\u003e \u003cb\u003ePERFECT FOR ALL COOKS\u003c\/b\u003e: Includes a comprehensive barbecue guide with tips and how-to, like how to bring ease to your grilling experience, marinade for maximum flavor, or get that perfect sear, all from viral BBQ Cook Chuck Matto\u003cbr\u003e\u003cbr\u003e \u003cb\u003eSPECIAL SPICE SECRETS\u003c\/b\u003e: With Chuck’s game-changing special spice blends that are sure to fire up any dish, you will never be left with a bland or lackluster spread again\u003cbr\u003e\u003cbr\u003e \u003cb\u003eGREAT GIFT IDEA\u003c\/b\u003e: This ticket to smokin’ hot barbecue is a perfect gift for the grill master in your life—ideal for Father’s Day or any grilling gathering","brand":"Weldon Owen","offers":[{"title":"Default Title","offer_id":48225703952542,"sku":"9798886743692","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9798886743692-cover-61ec66419e4d03339fdc.jpg?v=1788293565"},{"product_id":"the-perini-ranch-steakhouse-cookbook","title":"The Perini Ranch Steakhouse Cookbook","description":"\u003cp\u003eBring the bold flavors and rustic charm of Texas straight to your kitchen with the official cookbook from the legendary Perini Ranch Steakhouse. Known for its award-winning mesquite-grilled beef and classic Southern comfort food, this culinary treasure invites you to experience the true taste of the Lone Star State.\u003c\/p\u003e\u003cp\u003eDiscover a mouthwatering collection of recipes that capture the essence of Texas cuisine. From perfectly cooked steaks and juicy burgers to savory starters, flavorful sides, and sweet desserts, there's something for every craving. Plus, with easy-to-follow instructions, you don’t have to be a seasoned chef to whip up these iconic dishes.\u003c\/p\u003e\u003cp\u003eInside you’ll find:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSignature Recipes: Savor Perini Ranch’s famous steaks, hearty burgers, and show-stopping desserts that have put this steakhouse on the map.\u003c\/li\u003e\n\u003cli\u003eSouthern Comforts: Create beloved sides and classic dishes that embody the warmth of Southern hospitality.\u003c\/li\u003e\n\u003cli\u003eVersatile Options: Recipes for beef, pork, bison, lamb, chicken, seafood, salads, breads, and even cocktails to complete your meal.\u003c\/li\u003e\n\u003cli\u003eExpert Insights: Includes a foreword by Cheryl Alters Jamison, a James Beard Award-winning author, adding expert flair.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBut don’t just take our word for it—Perini Ranch Steakhouse is celebrated far and wide:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eNamed the “3rd best steakhouse in Texas” by Texas Monthly.\u003c\/li\u003e\n\u003cli\u003eAwarded the 2014 America’s Classic Award by the James Beard Foundation.\u003c\/li\u003e\n\u003cli\u003ePraised for the “best burger in Texas” by Food Network Magazine.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWhether you're hosting a backyard BBQ, looking to impress with a fancy steak dinner, or craving a taste of the Wild West, this cookbook is your go-to guide for authentic and unforgettable meals.\u003c\/p\u003e\u003cp\u003eUnleash your inner cowboy and bring Texas home, one delicious recipe at a time!\u003c\/p\u003e","brand":"Cider Mill Press","offers":[{"title":"Default Title","offer_id":48233856565406,"sku":"9781400350018","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781400350018-cover-ab75b65ee63af65f97db.jpg?v=1788480616"},{"product_id":"hardcore-carnivore","title":"Hardcore Carnivore","description":"\u003cb\u003e\"A carnivore's bible.\" --\u003ci\u003eEsquire\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003ci\u003eHardcore Carnivore\u003c\/i\u003e is a protein-packed cookbook for meat lovers everywhere. From slow-smoked barbecue ribs to perfect cowboy steaks, author Jess Pryles' recipes are meaty winners. In addition to dozens of recipes for chicken, game, pork, lamb, and beef, Pryles--touted as the \"female Ron Swanson\" by her loyal followers--covers all the basics, finishes, and tricks of the trade, ensuring you'll be cooking meat like a seasoned pro in no time.","brand":"Surrey Books, an Agate Imprint","offers":[{"title":"Default Title","offer_id":48234097344670,"sku":"9781572842519","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781572842519-cover-f25a31c075da188c8532.jpg?v=1788491683"},{"product_id":"bludsos-bbq-cookbook","title":"Bludso's BBQ Cookbook","description":"\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER • \u003c\/b\u003eThis is low and slow Texas BBQ done right: a family affair in smoke and soul, told through 75 recipes and stories from the founder of famous Los Angeles–based Bludso’s BBQ.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, Bon Appétit, Los Angeles Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eKevin Bludso was born and raised in Compton, California, by a Black Panther–supporting mother and a police officer father. To stay out of trouble, he spent his summers in Corsicana, Texas, where he was schooled on the art of barbecue and worked long, hot hours on the pits at his granny’s legendary BBQ stand. In 2008, Kevin opened his own Bludso’s BBQ, a small walk-up stand in the heart of Compton that has led to multiple locations in California, Texas, and even Australia. \u003cbr\u003e \u003cbr\u003eIn this honest and engaging cookbook, Kevin teaches you everything you need to know about BBQ: from choosing, seasoning, and cleaning your pit to selecting your brisket, ribs, and sausages, plus all the rubs and sauces you could need. Kevin also shares seventy-five delicious recipes for main meats such as BBQ Lamb Leg, Spicy Curried Oxtails, Buffalo Rib Tips, Blackened Catfish, and Grilled Mojo Shrimp; sides such as Creole Cabbage, Pinto Beans, and Down Home Mac \u0026amp; Cheese; and even desserts such as Mom’s Banana Pudding, Buttermilk Pie, and Kevin’s famous Hennessy on the Rocks, along with mouthwatering photographs to accompany them. But \u003ci\u003eBludso’s BBQ Cookbook\u003c\/i\u003e is also a story about Kevin's family and community. It’s a love letter to the often misunderstood city of Compton, and the story of how Kevin has fed and supported his own community while teaching everyone the art of barbecue.\u003cbr\u003e \u003cbr\u003eThis is more than a cookbook; it’s Kevin’s incredibly personal story of family, food, and how following your passion sometimes leads you back home.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48234493870238,"sku":"9781984859556","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781984859556-cover-88b9e871d4004f8ff578.jpg?v=1788497145"},{"product_id":"ed-mitchells-barbeque","title":"Ed Mitchell's Barbeque","description":"\u003cp\u003eJames Beard Finalist\u003c\/p\u003e \u003cp\u003eA celebration of the history and tradition of whole-hog barbeque from the \"most famous\" pitmaster in North Carolina\u003c\/p\u003e \u003cp\u003eNamed one of the Best Cookbooks of the Year by NPR, Publishers Weekly and The Local Palate: Food Culture of the South\u003c\/p\u003e \u003cp\u003eEd Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig--that's a small one--and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as \"The Pitmaster\" in barbeque circles and is widely considered one of the best at what he does.\u003c\/p\u003e \u003cp\u003eIn his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It's a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell's Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.\u003c\/p\u003e \u003cp\u003eFrom cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque--mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken--all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level. \u003c\/p\u003e","brand":"HarperCollinsPublishers","offers":[{"title":"Default Title","offer_id":48234503536798,"sku":"9780063088382","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780063088382-cover-8959e5148313db3c4231.jpg?v=1788497287"},{"product_id":"asada","title":"Asada","description":"\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eNew York Times, Los Angeles Times, San Francisco Chronicle, NPR, Food \u0026amp; Wine, Wired\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e Bricia Lopez and Javier Cabral, the James Beard Award-nominated authors of \u003ci\u003eOaxaca\u003c\/i\u003e, are back with the first major cookbook about how to create asada--Mexican-style grilled meat--at home.  \u003c\/p\u003e\u003cp\u003e In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community--all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. \u003c\/p\u003e\u003cp\u003e With \u003ci\u003eAsada: The Art of Mexican-Style Grilling\u003c\/i\u003e, Mexican food authorities Bricia Lopez and Javier Cabral offer more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. \u003ci\u003eAsada\u003c\/i\u003e will both guide you in crafting mouthwatering food and also inspire the right laidback atmosphere. \u003c\/p\u003e\u003cp\u003e Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, \u003ci\u003eAsada\u003c\/i\u003e walks you through every step. From Lopez's secret \"michelada marinade\" to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eIncludes Color Photographs\u003c\/b\u003e\u003c\/p\u003e","brand":"Abrams, Incorporated","offers":[{"title":"Default Title","offer_id":48271434711198,"sku":"9781419762888","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781419762888.jpg?v=1789425236"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/collections\/9780760394526.jpg?v=1787848573","url":"https:\/\/tavolabooks.com\/collections\/grilling-smoking.oembed","provider":"Tavola Books","version":"1.0","type":"link"}