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Symon, Michael

Summary: In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique...

Format: text

Publisher / Publication Date: Clarkson Potter/Publishers 2018

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.7 SYM

Purviance, Jamie.

Summary: Anyone with half a taste bud knows the difference a good charcoal fire can make. There is no mistaking the effects of its woodsy aromas or the primordial satisfaction of grilling over crackling flames and glowing embers. Now Weber, the inventor of the first covered charcoal grill, presents the definitive book on this unique grilling style, which lately has been surging in popularity. Thoroughly...

Format: text

Publisher / Publication Date: Sunset 2007

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5784 PUR

Reader, Ted.

Summary: Barbecue champ Ted Reader's appealing book is brimming with attitude, pyrotechnics, and a taste for fresh and bold ideas for the Tcue. Rubs and marinades, burgers and sandwiches, steaks, beer-can cookinU, and smoking are all covered. Full color.

Format: text

Publisher / Publication Date: A Home Book 2007

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.76 REA

Summary: Love to grill? Then turn to Good Housekeeping for scrumptious dishes that come out perfectly every time--and this go-to guide for grilling from the Good Housekeeping Test Kitchen features more than 250 recipes and tips. Try a Green Chile Cheeseburger, Quick Chicken Kabobs, Spiced BBQ Pork Chops, Taco Dogs, Gingery Glazed Salmon, Soy-Scallion Flank Steak, and Mexican Grilled Corn. Along with...

Format: text

Publisher / Publication Date: Hearst Books 2018

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5784 ULT

Copies Available at East Bay

1 available in Adult, Call number: 641.5784 WES

Aguirre, Arthur

Summary: America loves barbecue, especially when it comes to ribs! Barbecue contests are serious business. Major competitions and festivals now take place in twenty-eight states, and there are twenty BBQ associations and societies across the country committed to encouraging the art of smoking and grilling meat. While thousands of chefs compete for the best ribs, low-key backyard BBQ competitions are...

Format: text

Publisher / Publication Date: Skyhorse Publishing 2016

Copies Available at Kingsley

1 available in Adult, Call number: 641.7 AGU

Seaver, Barton.

Summary: Features recipes on grilling sustainable, fresh, organic produce, fish, beef, and poultry, including grilled potato salad, grilled sardines with lime-almond dressing, and charred leg of lamb with garlic and lemon.

Format: text

Publisher / Publication Date: 2013

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.76 SEA

Moss, Robert F.

Summary: A book that draws on old letters, journals, newspapers, diaries, and travelogues traces the history of a favorite American pastime, from its origins among the Native Americans to its present-day popularity.

Format: text

Publisher / Publication Date: University of Alabama Press 2010

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.76 MOS

Raichlen, Steven.

Summary: Collects over four hundred barbecue recipes from across the United States, Puerto Rico, and Canada, including appetizers, soups, and entrees, accompanied by numerous tips and techniques.

Format: text

Publisher / Publication Date: Workman Pub. 2003

Sorry, no copies available

Place a hold to request this item.

Summary: Over 200 recipes for outdoor eating. Includes dishes for all kinds of barbecue events, from family meals to entertaining, including savory and sweet barbecue recipes, new ideas for salads and accompaniments, and imaginative salsas, dips and marinades. -- Adapted from back cover.

Format: text

Publisher / Publication Date: Hermes House 2003

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5784 BAR

Bittman, Mark

Summary: "The 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 Mark Bittman's trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman's practical advice on all the grilling basics, this...

Format: text

Publisher / Publication Date: Houghton Mifflin Harcourt 2018

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.7 BIT

Cookston, Melissa.

Summary: The author shares her inspiring story of how she got into barbecue and worked her way to the top with grit and determination. She also picks her best recipes from her winning grilling cookoffs.

Format: text

Publisher / Publication Date: Andrews McMeel 2014

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5784 COO

Horn, Nadine

Summary: Calling all vegans: it's your turn at the grill! BBQ, make way for VBQ: smoky, succulent, and completely plant-based barbecued fare. Nadine Horn and Jörg Mayer have transformed the art of grilling into a veggie lover's feast--complete with Grilled Bok Choy and Peppered Tofu Steak and everything in between. Here are over 80 recipes to satisfy every craving for food that's fresh and fiery: BBQ...

Format: text

Publisher / Publication Date: The Experiment, LLC 2018

Sorry, no copies available

Place a hold to request this item.

Raichlen, Steven.

Summary: Describes barbecue equipment, techniques, and traditions, and includes such recipes as quick Persian beef kebabs, chili-coriander chicken, grilled focaccia, Chinese barbecued pork, and steak in garlic-lime marinade.

Format: text

Publisher / Publication Date: Workman Pub. 1998

Copies Available at Woodmere

3 available in Adult Non-fiction, Call number: 641.5784 RAI

Summary: Presents detailed instructions on grilling, advice on the best grilling equipment and ingredients, and more than four hundred and fifty recipes for barbecuing meat, fish, shellfish, vegetables, pizzas, and creating rubs and sauces.

Format: text

Publisher / Publication Date: America's Test Kitchen 2005

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5784 COO

Abergel, Matt

Summary: "The first cookbook from cult yakitori restaurant Yardbird puts the spotlight on chicken - taking grilling to a whole new level. Chicken 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...

Format: text

Publisher / Publication Date: Phaidon Press 2018

Copies Available at Woodmere

1 available in New Non-fiction, Call number: 641.5952 ABE

Briggs, Robert

Contents: Getting started -- Braising -- Barbecuing -- Slow roasting -- Sides -- Sauces and rubs

Format: text

Publisher / Publication Date: Wiley & Sons 2014

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.76 BRI

Chesman, Andrea.

Format: text

Publisher / Publication Date: Harvard Common Press 1998

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5636 CHE

Kimmel, Eric A.

Summary: When Jack's mother tells him how his father died when a giant stole his barbecue recipes, Jack vows to find the giant and retrieve the book. Includes an author's note about Texas barbecue.

Format: text

Publisher / Publication Date: Marshall Cavendish Children 2012

Copies Available at Woodmere

1 available in Juvenile Easy, Call number: JE KIM

Raichlen, Steven.

Summary: Features an array of recipes for appetizers, beef, pork, lamb, burgers, poultry, seafood, breads and sandwiches, vegetables and sides, and desserts to be cooked on grill pans, indoor smokers, built-ins, and the fireplace.

Format: text

Publisher / Publication Date: Workman Pub. 2004

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.7 RAI

Format: text

Publisher / Publication Date: Whitecap Books Ltd. 2000

Copies Available at Woodmere

1 available in Oversize, Call number: OVS 641.5784 BAC

Summary: Barbecue is "a revered cultural experience in the South involving smoky, slow-cooked meat, highly flavored sauce, sweet tea, friends, family, and lots of laughter."--P. 4 of cover.

Format: text

Publisher / Publication Date: Oxmoor House 2010

Copies Available at Peninsula

1 available in Adult, Call number: 641.7 SOU

Chesman, Andrea.

Format: text

Publisher / Publication Date: Harvard Common Press 2008

Copies Available at Interlochen

1 available in Adult, Call number: 641.56 Chesman 2008

Kirk, Paul

Format: text

Publisher / Publication Date: Harvard Common Press 1998

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5784 KIR

Mixon, Myron.

Summary: "The secret to the best barbecue from the man who barbecues the best: Keep it simple! In the world of competitive barbecue, nobody's won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father's side. He grew up to expand his parent's sauce business, Jack's...

Format: text

Publisher / Publication Date: Ballantine Books 2011

Copies Available at Peninsula

1 available in Adult, Call number: 641.5 MIX