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Most popular at the top
- Chronicle Books LLC 2011; US$ 19.99
What can we grill? EVERYTHING! From the best-selling authors of Mastering the Grill , comes the first grill book focused on ingredients. Fire It Up shows today's cooks how to buy, prepare, and grill more than 290 ingredients from beef and pork to chicken, fish, vegetables, fruit, and more. Handy charts explain different cuts, best grilling methods,... more...
- Chronicle Books LLC 2013; US$ 14.99
Twenty whole chickens bathed in garlic on a rig that resembles a cast-iron satellite dish...this is Extreme Barbecue , a tribute to the derring-do behind the craziest grilling contraptions in the country. Through in-depth profiles, outrageous photographs, and nearly 100 personal recipes, this unique cookbook exalts in unprecedented cooking techniques... more...
- F+W Media 2014; US$ 18.99 US$ 17.09
Smoking techniques, tips, and recipes from a barbecue master! Tangy North Carolina?style pulled pork Meaty, Smoky Brisket Sweet and Savory Baby Back Ribs If you've always wanted to try smoking these and other foods at home, barbecue pro Larry Gaian will show you how! In this guide to authentic smoked food and barbecue, you'll find everything... more...
- Page Street Publishing 2015; US$ 14.99
Learn To Make Delicious, Next-Level Barbecue From a Smoking Pro Use your WSM and other smokers to take your barbecue to the next level. This book includes incredible recipes combined with all the secrets to making great-tasting, succulent and perfectly cooked barbecue every time. Keep an eye out for the pulled pork recipe that won "the Jack,"... more...
- Page Street Publishing 2015; US$ 16.49
Make the Best Barbecue Out There In Smoke It Like a Pro , barbecue pitmaster, Eric Mitchell, teaches you how to smoke, grill, roast, cure, fry and sear unbelievable, melt-in-your-mouth barbecue dishes that will blow your competition out of the water and make you the talk of the block. He is a certified Kansas City Barbeque Society judge and was... more...
- Artisan 2009; US$ 20.95
A trailblazing chef reinvents the art of cooking over fire. Gloriously 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... more...
- Little, Brown Book Group 2016; US$ 24.99
If you've eaten in their Smokehouses or hung out at their Festivals, you'll know that Grillstock know a thing or two about low 'n' slow barbecue. They have been pioneers of the American barbecue scene in the UK since 2010 with their original BBQ and music festival, Grillstock, which sees top pit-masters compete from the world over and their chain... more...
- Page Street Publishing 2016; US$ 16.49
More Epic Recipes and Unique Techniques from an Award-Winning BBQ Pitmaster From the author who brought you the bestselling Smoke It Like a Pro comes Eric Mitchell?s highly anticipated follow-up book that gives you more out-of-this-world, delicious barbecue dishes. This book will give you one hundred more great excuses to use your Big Green Egg®... more...
- Abrams 2013; US$ 24.95
According to owner Josh Lebowitz and executive chef Eva Pesantez, the foundation of Brother Jimmy?s success is the food. Incredible ribs. Country-fried steak. Pulled pork sandwiches. Blackened chicken. And of course, the delicious sides, from mac ?n cheese to black-eyed peas. But beyond the food, there?s something more?Brother Jimmy?s is the place... more...