Picnics

This is sunshine and lazy afternoons in book form, updated for the way we eat now. Picnics serves forth fresh, flavorful, and portable recipes for today's casual to elegant outdoor entertaining. Picnickers can choose from more than 45 recipes for savory salads, sumptuous sandwiches, mouth-watering main dishes, and decadent desserts--and whip up outdoor menus in no time, guided by easy-to-follow instructions and 24 inviting color photographs. Imagine: Open with tasty tidbits such as Crusty Focaccia with Rosemary or Curried Deviled Eggs. Let the serious feasting begin with Spicy Turkey Burgers or Grilled Beef Skewers (paired here with black pepper--lime dipping sauce). Top it all off with a piece de resistance dessert such as Brown Sugar Blondies with Pecans or Moist Chocolate-Walnut Cake. At the park, at the beach, in the woods, or in the backyard garden, the gang will be back for more whenever the fabulous fare in Picnics is on the menu.

Grilling America

Now in Paper! Rick Browne, the well-known barbecue guru and host of the PBS series Barbecue America, now offers a bevy of choices with the incredible local color and flavor of outdoor cooking without the long wait. Grilling America provides something for everyone, with irresistible recipes for Dixie Watermelon Salsa, Smokey Wild Mushroom Tart, Crumbly BBQ Rainbow Trout, Beer Butt Turkey, Cheesy BBQ Roast Beef, Mandarin-Grilled Tofu. Barbecued Mericun Apple Pie, and more. Accompanied by mouth-watering photos by Browne, a food photographer who has worked with chefs such as Julia Child, Roger Verget, Paul Bocuse, Jacques Pepin, and more, Grilling America is easy to use and hard to resist. Filled with images of barbecue festivals across the country and the colorful characters who attend them, Grilling America is more than just a cookbook--it's a slice of Americana.

Smokin'

Smokin' offers a mouth-watering collection of 95 recipes, including Mango Salsa, Smoked Fresh Mozzarella, Tea-Smoked Duck, Beef Kebabs, and Crispy-Velvet Tofu with Warm Spinach Salad. As each recipe is built around a smoked ingredient, (like the garlic in the Smoky Caesar Salad and the salmon in the Fettucine with Smoked Salmon, Peas, and Leeks), Styler includes 40 Master Recipes, which break down the basics of making a particular item, specifying cooking time, temperature, and wood-chip pairings. As the first cookbook on stovetop smoking, Smokin' is more than just a collection of recipes--it is the one-stop source for equipment pointers, safety tips, and other helpful hints for getting the most from your stovetop smoker.

Cooking & Entertaining on Your Boat

There's something about sailing the ocean blue that whips up a hearty appetite. Good food--and plenty of it--makes for a successful and pleasurable cruise. Whether your shipboard facilities include a fully equipped modern galley or just a primitive one-burner stove, satisfy your hungry sailors with memorable meals. From Chapman, the most trusted boat experts, here are smart strategies for overcoming the limits of a seagoing kitchen plus a whole host of recipes that will gratify everyone and leave you with plenty of time to enjoy yourself, too. Some dishes can be prepared at home and reheated; others feature fresh ingredients that you can easily throw together on board; and still more rely on packaged ingredients--a perfect solution for a long cruise. Start with basics to build on--sauces and marinades, mixes for pancakes and cornbread, condiments and other embellishments. Put together a meal from individual recipes (like Homestyle Chicken Stew, Captain's Corned Beef Hash, Barbecued Shrimp Kebabs, Chef's Salad, Spicy Spinach, Provencal Potatoes, Cherry-Chocolate Brownies), or follow the complete menus, with shopping lists included. Every page has hints to ease your way. Bon voyage--and bon appetit!

Vegetarian Barbecue

Vegetarians and non-vegetarians alike will love the smoke-infused simplicity of these easy to make, meatless recipes.

Food Network Get Grilling

Novice and expert home cooks will love the grilling inspiration and easy-to-follow, how-to grilling instructions from the collective culinary expertise of the Food Network. Mouthwatering recipes for grilling everything from appetizers to desserts. Flavorful recipes for grilling meats, poultry, and fish using special sauces, marinades, and rubs. Recipes for success whether grilling with gas or charcoal grills. Time-saving tips, tricks, and secrets to grilling success. A must-have book of kitchen-tested favorites for beginners and grillmeisters.

Camp Cooking : 100 Years

The National Museum of Forest Service History presents a charming cookbook that celebrates decades of camp cooking by countless Forest Service agents in the field. Featuring legendary recipes for Dutch oven meals, open-fire dishes, and other tasty outdoor specialties used daily in the early days of the Forest Service, Camp Cooking: 100 Years has dozens of recipes, photos, and anecdotes that tell the whole history of these brave and hardy individuals. Dedicated ranger's wives prepared meals with limited resources as they accompanied their husbands in the field, often supplementing cooking with k-rations cooked over an open fire. In rustic and remote locations, delicious, time-tested creations were prepared and served, including Dutch Oven Beer Bread, Parmesan Mashed Potatoes, Pioneer Night Stew, and Creamy Pumpkin Pie. To pay tribute to decades of dedication of Forest Service employees, the Intermountain Region and the National Museum of Forest Service History (http://www.nmfs-history.net) are proud to present this collectible cookbook. For more information, visit http://www.fs.fed.us/newcentury/cookbook.htm.

Sublime Smoke

For the rookie who has just gotten passionate about backyard (or stovetop) cooking, for the seasoned veteran, whose repertoire is ready for new ideas, for everyone who savors the husky resonance and deep, subtle taste of wood-smoked barbecue, for anyone who knows that the flavor of smoke is sublime, here are over 200 recipes that amply prove how creative and downright delicious smoke cooking can be. In their pioneering Smoke and Spice, Cheryl and Bill Jamison showed owners of home smokers-and grills adapted for smoking-how to cook traditional American barbecue. Now, in Sublime Smoke, the Jamisons take smoke cooking into new territory, with entirely delectable results. They celebrate a world of ethnic and global influences, and they focus on foods- leaner cuts of meat, as well as chicken, fish , seafood, and a host of vegetables-not typical of old-style barbecue. With dozens of useful technique tips, this is a book that reveals smoke cooking to be easy to master, surprisingly versatile, and unbeatably good. Cheryl Alters Jamison and Bill Jamison are considered the preeminent experts on smoke-cooked barbecue, one of the hottest trends in American cooking. Their previous cookbooks include James Beard Book Award-winners Smoke and Spice and The Border Cookbook, as well as Texas Home Cooking and The Rancho de Chimay Cookbook.

Barbecue Book

This book includes a comprehensive introduction to barbecue cooking, with advice on buying the barbecue; what type of fuel to use; cooking times; and how to cook in complete safety. Useful preparation techniques are provided for basic ingredients, and professional cook's tips are featured throughout. Every recipe has been carefully chosen, and each finished dish is photographed in full-colour, with clear, illustrated step-by-step instructions for all the important stages, to ensure that any barbecue will be as relaxing and enjoyable as it is delicious. Over 200 mouthwatering dishes for barbecue events, from family meals to entertaining Step-by-step instructions for every recipe, with glorious colour photographs of each dish A comprehensive introduction provides advice on choosing a barbecue and fuel; how to light the fire; and how to cook safely

Backyard Grilling

Over 200 family-pleasing recipes, plus a complete grilling guide.

101 FANtastic Grilling Recipes

Have your meals been a little lackluster lately? Have you lost the fire in your belly? Well then, it's time to turn up the heat! Fire up your grill and get cooking with the exciting new 101 Fantastic Grilling Recipes. This blazing new recipe book features 101 easy-to-follow recipes in a unique fan format on colorful wipe-clean cards that can stand up to the stickiest, spiciest sauces. Not only is it fun to use, but this book folds neatly back into its slim plastic case when finished. The recipes cover starters and snacks, main dishes, sauces and marinades, and even desserts! You can rejoice with Rosemary Skewered Monkfish with Garlic and Lemon Paste, or dig into the Duck with Gingered Plums, and wrap your mouth around some succulent Kentucky Grilled Beef. And remember that grilling isn't just for carnivores, either. Vegetarians will love dishes like Vegetable Brochettes and Falafel Burgers with Yogurt and Mint Relish.

Grill!

The secrets to successful grilling are all out in this sizzling new cookbook for anyone who's passionate about food cooked over fire. This bold offering of delicious variety takes you from starters to desserts and from New Orleans to New Zealand, offering the best of all things seared, skewered, or blackened. More than 80 recipes will satisfy every culinary mood: The juicy--Peaches wrapped in prosciutto The oozing--Cambozola quesadillas The fresh--Chicory, walnut, and pear salad The nostalgic--the classic burger The fiery--Pepper steak with mustard brandy cream Also included are tips for marinating, food safety and hygiene, equipment needed, and handy hints. A feast of flavors from the same authors who brought you Juice!, Ice Cream, and Soup!.

Weeknight Grilling with the BBQ Queens

Just in time for Spring, the BBQ Queens are back with Weeknight Grilling with the BBQ Queens! This time the Queens bring their grilling know-how and feisty attitiude to the age-old problem of how to get dinner on the table every night. These 100 recipes prove that grilling is the quickest, most delicious, and most fun way to make a complete balanced meal for your family. Each spread contains all the components of one entire meal, and the Queens offer lots of tips, shortcuts, and ideas for leftovers. Not only does Grilled Flank Steak with Avocado Salsa Verde and Grilled Corn come together in a snap, but leftovers can be used later in the week for Grilled Steak Sandwiches with Aioli, Tomatoes, and Arugula. And several recipes, like Greek-Style Chicken with Stir-Grilled Carrots, Olives, and Lemons, are made entirely on the grill (keep those leftovers to toss into a salad, or to make Grilled Chicken, Roasted Red Pepper, Red Onion, and Artichoke Pizzas!). This book makes it easy to feed your family with flair!

Tailgating Cookbook

The only thing that compares with America's obsession with sports is our passion for eating. No wonder tailgating is a national pastime. Whether it's football, baseball, NASCAR, or the kid's soccer game—one thing is certain: have parking lot, will cook. Hungry spectators need look no further than The Tailgating Cookbook for sizzling recipes guaranteed to please. Packed with burgers and brats, chili and stew, tasty kabobs, ideal side dishes, desserts, and drinks to go with them, anyone can turn their simple hot-dog-and-beer party into a gastronomical glutton-fest of tasty delights. With expert tips on equipment, prep-ahead, timing, food storage, tailgating etiquette (try not to play Ozzy's Crazy Train too loud), and scoring the perfect spot to hunker down, this part cookbook/part handbook will get the party started, whether it's just two guys chomping hoagies or a multigenerational group of fans with a setup worthy of a professional kitchen. Two, Four, Six, Eight, We Love to Tailgate!

Good Day for a Picnic,

Bored with traditional picnic fare? Coleslaw? Potato salad? Soggy sandwiches? In Good Day for a Picnic, Jeremy Jackson offers up a collection of new recipe ideas for the park and the patio, the backyard and the beach, and beyond. This is not a book of classics--after all, who needs another fried-chicken recipe? It's a fresh, flavorful (and funny) look at picnics. The 120 recipes include everything from drinks and starters to sandwiches, entrées, and desserts. There's Ginger Iced Tea and Fig Pâté, Lamb Pita Meze and Noodles with Walnut and Blue Cheese Pesto, Sour Cherry Mini-Crumbles and Strawberry Cupcakes. The dishes are simple, wholesome, and quick to prepare, with lots of make-aheads and tips on food transport. In Good Day for a Picnic, Jeremy Jackson gives dining alfresco the attention it deserves. So whether you've found a sunny spot of grass or a cozy patch of carpet, it's time to spread out the food and dig in!