![The Franklin Barbecue Collection [special Edition- Two-Book Boxed Set]](https://cdn.kingstone.com.tw/english/images/product/8924/9781984858924.webp "The Franklin Barbecue Collection [special Edition- Two-Book Boxed Set]")
So Much S'more To Do
Ever thought about making your s'more into a toasted gourmet masterpiece? This book will show you there is so much s'more to the delicious campfire staple. With over 50 variations to the original, it's time to take your old s'more and kick it up a notch!Becky Rasmussen was born and raised in rural Minnesota and graduated from The University of Wisconsin-Eau Claire. She has spent most of her life participating in outdoor activities, such as hunting, fishing, boating, camping and traveling. She enjoys cooking for her friends and family in the kitchen and around the campfire. She enjoys creating new recipes to make entertaining fun and easy in her spare time.
L'Apertitvo Italiano
The aperitif is an Italian novel that taught the world about the dolce vita; it's a ritual that is renewed every day at sunset in every corner of our beautiful country, from small provincial towns to the big cities. Spritz, Negroni, Bellini, Rossini and many other Italian cocktails have conquered popular tastes since the beginning of the twentieth century. In recent decades, mixology professionals have made great strides, leading to hundreds of openings of trendy clubs that place the aperitif front and center. In L'Apertitvo Italiano are recommendations for finger food that features the best cured meats in Italy, simple, quick recipes with a balanced taste that enhance drinks during happy hour and on all occasions! This is an informative publication for enthusiasts and a stimulus for professionals of good food, where quality is the watchword for continuing to enhance the symbol of Made in Italy products. Text in English and Italian.
How to Store Your Garden Produce
The ultimate guide to storing and preserving your garden produce. Even half-acre plots can grow enough to feed a family of four for an entire year, yet with most produce ready to harvest in the summer and autumn, many gardeners struggle to use all of their fresh fruit and vegetables before it spoils. With proper storage techniques, there's no need for any of your hard work to go to waste, and you can enjoy home-grown goodness all year-round while saving money, lowering your food miles and avoiding the plastic packaging of a typical supermarket shop. Jam-packed with creative storage techniques and 92 delicious recipes, How to Store Your Garden Produce is beautifully organised to showcase the best ways to preserve your produce, including dehydrating, freezing, fermenting and pickling. Illustrated with aspirational photographs throughout, this book features a useful A-Z of garden produce, with each entry detailing up-to-date recommended varieties, improved storage methods and vegan alternatives in recipes to make the most of your harvests. From strawberry wine and peach chutney to mushroom ketchup and celeriac soup, learn simple and enjoyable techniques for preserving your produce with this handy guide.
The Meathead Method
"The only book on outdoor cookery you'll ever need." --Alton BrownThe Meathead Method is where barbecue goes next. In the follow-up to his New York Times bestseller Meathead: The Science of Great Barbecue and Grilling, BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. The Meathead Method is a toolbox to elevate all your cooking, outdoors and indoors.Learn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!You'll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methods, including: The secret recipes of competition championsThe Ultimate Prime RibPho with Leftover Brisket and Smoked Bone BrothMussels on Smoked FettucineMiso Maple Black Cod ? la NobuVichyssoiseImproved Nashville Hot ChickenRed Pepper RisottoPineapple Foster
A Collection of Indo-Global Recipes Book 2 Curries, Starters, & Staples
From the 1960s to the 1990s, Ira Ghosh lived in different countries due to her husband's international job postings, where she participated in international clubs and formed close friendships with people from different nationalities and cultures. Due to her life-long interest in the culinary arts, she collected recipes from around the world from friends, which she simplified, refined and tested on friends and family (receiving enthusiastic responses and encouragement). She realized this user-friendly collection would interest similarly aspiring cooks who want to make good, interesting food from around the world with minimum effort. The result is "A Collection of Indo-Global Recipes". This 676-recipe four-volume set is organized for easy exploration for different occasions, with most dishes achieved by a few quick and easy steps. She wrote these books for enthusiastic, curious cooks/foodies of Indian (and other) origins, living in India or abroad, interested in easily exploring cuisines from other cultures.
A Collection of Indo-Global Recipes Book 1 Entrees & Sides
From the 1960s to the 1990s, Ira Ghosh lived in different countries due to her husband's international job postings, where she participated in international clubs and formed close friendships with people from different nationalities and cultures. Due to her life-long interest in the culinary arts, she collected recipes from around the world from friends, which she simplified, refined and tested on friends and family (receiving enthusiastic responses and encouragement). She realized this user-friendly collection would interest similarly aspiring cooks who want to make good, interesting food from around the world with minimum effort. The result is "A Collection of Indo-Global Recipes". This 676-recipe four-volume set is organized for easy exploration for different occasions, with most dishes achieved by a few quick and easy steps. She wrote these books for enthusiastic, curious cooks/foodies of Indian (and other) origins, living in India or abroad, interested in easily exploring cuisines from other cultures.
A Collection of Indo-Global Recipes Book 4 Coda & Miscellaneous Recipes
From the 1960s to the 1990s, Ira Ghosh lived in different countries due to her husband's international job postings, where she participated in international clubs and formed close friendships with people from different nationalities and cultures. Due to her life-long interest in the culinary arts, she collected recipes from around the world from friends, which she simplified, refined and tested on friends and family (receiving enthusiastic responses and encouragement). She realized this user-friendly collection would interest similarly aspiring cooks who want to make good, interesting food from around the world with minimum effort. The result is "A Collection of Indo-Global Recipes". This 676-recipe four-volume set is organized for easy exploration for different occasions, with most dishes achieved by a few quick and easy steps. She wrote these books for enthusiastic, curious cooks/foodies of Indian (and other) origins, living in India or abroad, interested in easily exploring cuisines from other cultures.
A Collection of Indo-Global Recipes Book 3 Dolce & Ticklers
From the 1960s to the 1990s, Ira Ghosh lived in different countries due to her husband's international job postings, where she participated in international clubs and formed close friendships with people from different nationalities and cultures. Due to her life-long interest in the culinary arts, she collected recipes from around the world from friends, which she simplified, refined and tested on friends and family (receiving enthusiastic responses and encouragement). She realized this user-friendly collection would interest similarly aspiring cooks who want to make good, interesting food from around the world with minimum effort. The result is "A Collection of Indo-Global Recipes". This 676-recipe four-volume set is organized for easy exploration for different occasions, with most dishes achieved by a few quick and easy steps. She wrote these books for enthusiastic, curious cooks/foodies of Indian (and other) origins, living in India or abroad, interested in easily exploring cuisines from other cultures.
A Treatise on the Art of Making Good and Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains
