Paul Kirks Championship Barbecue or Moosewood Restaurant Cooks at Home

Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

Author: Paul Kirk

A legend on the barbecue circuit, a master of the craft, a true son and practitioner of the art, Paul Kirk is also a teacher and mentor. At last he shares all his experience so that anyone can achieve barbecue glory in his or her own backyard. The Baron explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill (and what works best for what purposes); what tools are needed; how to prepare food for the grill or smoker; when and how to use bastes, glazes, sauces, and rubs; and how different cuts of meat work best. There are also handy charts of smoking and grilling times. The dishes range from everyday and down-home to exotic and special-occasion, but all are within easy reach of the backyard cook. Those kings of BBQ, beef and pork, get the royal treatment with recipes like Terrific T-Bone with Redeye Marinade, the Baron's Famous Barbecued Brisket, Apple-Smoked Pork Tenderloin, and Grilled Cuban Garlic and Lime Chops. And there are dozens of recipes for ribs. Other chapters focus on lamb, sausage, poultry, and fish and shellfish, with recipes including Lamb Fajitas with Sizzling Citrus Marinade, Onion Bratwurst, Honey Smoked Chicken, Barbecued Turkey with Sweet Black Pepper Rub, Cayenne Grilled Tuna, and Smoked Trout and Bacon. Plus there are extensive chapters on marinades, sauces, rubs, seasonings, and slathers. Side dishes offer dozens of variations on traditional trimmings: potato salads, coleslaw, beans, cornbread, and macaroni salads. It's all rounded out with plenty of stories about Paul Kirk's adventures in barbecue competitions. And if they sound like too muchfun to pass up, there are even tips on how to get involved in competition.

Table of Contents:

	Acknowledgments	vii
	Introduction	ix
	The Secrets of a Barbecue Champion	1
	Fire and the Art of Championship Barbecue	15
	The Basics, or The Baron's Condiment Cupboard	36
	Marinades, Mops, Sops, and Bastes	54
	Mustard Slathers	86
	Championship Barbecue Seasonings and Rubs	102
	Barbecue Sauces, Salsas, Relishes, and Dipping Sauces	136
	Hog Heaven	162
	Steer Crazy	230
	Lamb and Cabrito on the Baa-becue	272
	Putting on the Dog	302
	Plentiful Poultry	328
	Smokin' with the Fishes	372
	On the Side--Smoked, Grilled, and Otherwise	426
	Sources	451
	Index	455

Book about: Herbert Hoover or Are We Rome

Moosewood Restaurant Cooks at Home: Creative Gardening for the Adventurous Cook

Author: Moosewood Collectiv

Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience -- over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.

This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion.

Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

Publishers Weekly

Moosewood, the vegetarian culinary collective (``Eighteen heads are better than one for some tasks'') responsible for the restaurant of the same name in Ithaca, N.Y., offers an excellent third title to follow the popular Sundays at Moosewood Restaurant and New Recipes from Moosewood Restaurant . This one, unsurprisingly, concentrates on simple, healthful, easily prepared foods, though they are somewhat lighter in emphasis than were suggestions from the past; most dishes can be readied in half an hour or so, and organically grown ingredients are urged. Flavor is emphatically present, and so is an international bent. An Asian frittata, for instance, incorporates vegetables and adds a sauce including soy, rice wine, sesame oil and other Eastern staples, while baked peaches with Marsala is a dessert with an Italian tint. Broiled tofu may lead some diners to gag. However, the majority of the recipes will please non-purists, as well as the hard-core. An especially strong stew chapter offers entries with African, Caribbean, Hungarian, Greek, East Indian, Spanish, Italian and South American origins; chapters on pastas, salads and grains are similarly broad. Each recipe features menu suggestions and information on nutritional components. Author tour. (Apr.)