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- Little, Brown Book Group 2016; Not Available
If you've eaten in our Smokehouses, hung out at our Festivals, or just flicked through our website, you know that at Grillstock we are passionate about what we do. We live and breathe the meat and fire. And we want to share that passion in as many ways as possible. Enter Grillstock: The BAR-B-Q Book. Stacked with more than 100 recipes - including... 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...
- Abrams 2015; US$ 18.65
Sear, smoke, grill, and roast: Learn the secrets of the kamado and become a grilling all-star. Forget gas, propane, and standard charcoal grills?once you go kamado, there's no going back. In Hot Coals , chefs Jeroen Hazebroek and Leonard Elenbaas show you why everyone's obsessed with this amazing, adaptable... more...
- Running Press 2016; US$ 23.00
After the success of their first book, ManBQue: Meat. Beer. Rock & Roll , John Carruthers, Jesse Valenciana, and John Scholl, the founders of ManBQue present another 200 grilled, smoked, and charred recipes that are easy to cook and even easier to eat. This time, they tackle the most delicious food in the world, street food. Starting with the basics,... more...
- Scribner 2008; US$ 15.95
A backyard-loving guy, Al Roker's passionate about firing up all three of his grills at once and cooking everything from Steaks As Big As Your Head and Kansas City-Style Ribs to Grilled Sea Bass. The hundred recipes in this book are casual and simple -- just the way Al likes to cook for his family and friends. Like most of us, Al first learned to... more...
- HarperCollins 2009; US$ 20.99
If you know Emeril, you know that he always takes cooking to the next level. And when it comes to grilling, that means that instead of hamburgers he's making Pork and Chorizo Burgers with Green Chile Mayo. Instead of corn on the cob, he's got Grilled Corn with Cheese and Chile. Anyone can grill a chicken, but only Emeril would come up with Northern... more...
- Wiley 2009; US$ 21.99 US$ 17.59
Now updated your guide to becoming an expert grillmaster! Are you gearing up to grill? This hands-on guide explains how topurchase, use, and maintain everything from charcoal and gas grillsto smokers and rotisseries for your grill. You get the latest onthe different types of grills and food prep and grillingtechniques, as well as dozens of... more...
- HarperCollins 2010; US$ 12.99
From Mario Batali, superstar chef and author of Molto Italiano , comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers. Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the... more...
- HarperCollins 2010; US$ 3.99
America's outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining into one gigantic, colossal, humongous, comprehensive guide. Bursting with more than 850 recipes and hundreds of tips and how-tos for grilling, barbecuing,... more...
- Potter/TenSpeed/Harmony 2010; US$ 35.00
Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby?s bold and vivacious take on this cuisine has made him a fixture on America?s culinary scene and turned Mesa Grill... more...