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Most popular at the top
- Wiley 2011; US$ 13.59
Heard about the phenomenon called indoor grilling? From open or covered electric grills to contact grills, grill pans, and cooktop inserts, there are all kinds of indoor grilling options that are inexpensive to purchase, take little time to clean up, and store conveniently out of sight. Best of all, whether it’s a bright, sunny day, a rainy afternoon,... more...
- Page Street Publishing 2015; US$ 19.99
Bill Gillespie is a member of the award-winning BBQ team, Smokin? Hoggz. Together, they have won numerous competitions, including the Jack Daniel?s World Champion Invitational, and Bill?s weapon of choice is the Weber Smokey Mountain Cooker. Delicious creations that Bill produces on his cooker include Pulled Pork with Root Beer BBQ Sauce, Stuffed... more...
- Page Street Publishing 2015; US$ 19.99
The Big Green Egg is a bestselling smoker--Eric Mitchell has 6 of them. Eric has competed in some of the most prestigious BBQ competitions, including the Jack Daniel?s World Champion Invitational, using the Big Green Egg and he is ready to give readers the techniques and recipes for his award-winning dishes. The Big Green Egg is versatile, allowing... more...
- Artisan 2009; US$ 35.00
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...
- Workman Publishing Company 2004; US$ 17.95
Indoors?It's the new outdoors SPIT-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-GRILLED LAMB KEBABS, POTATOES ROASTED IN THE ASHES, BAYOU WINGS, VANILLA-GRILLED PINEAPPLE WITH DARK RUM GLAZE?all of it infused with honest-to-goodness real-grilled flavor, and... more...
- Harvard Common Press 1753; US$ 17.95
Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment,... more...
- Harvard Common Press 2010; US$ 12.95
Got wood? You should. Cooking on a plank is the simplest way to infuse your food with the subtle taste and aroma of smoke. Best part is, you don?t need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and this book. With the 25 essential techniques you?ll find in these pages, you?ll... more...
- Harvard Common Press 2004; US$ 18.95
BBQ your way to greatness with 575 lip-smackin' recipes from the Baron of Barbecue. It?s easy for any backyard chef to serve up tantalizing food from the grill! Cook your way to barbecue glory right in your own backyard with a mentor, master teacher, and true practitioner of the art, Baron of Barbecue Paul Kirk! Recipes include: Terrific... more...
- Harvard Common Press 2008; US$ 16.95
Vegetarian fare has never been so quick, diverse, or delicious. In this updated version of her best-selling classic, Andrea Chesman presents more than 250 recipes that demonstrate the scope and versatility of grilled vegetarian meals. Vegetables cooked on the grill take on a sweet and smoky taste that?s irresistible, and these simple, sophisticated... more...