List

Audience
Category

The Essential New York Times Grilling Cookbook

Peter Kaminsky

Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes—and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary “family” weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne (“French Thoughts on U.S. Barbecue”), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O'Neill (“Splendor in the Lemongrass”), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!

View Details >>

Smoke & Spice, Updated and Expanded 3rd Edition

Cheryl Jamison

In this revised and updated edition of Smoke & Spice--the James Beard Cookbook Award winner that has sold more than a million copies--outdoor cooking experts Cheryl and Bill Jamison serve up 450 incredible recipes, lots of color photos, and loads of BBQ wit, wisdom, and lore.

It's time to graduate from grilling. If you are weary of wieners and charred chicken and yearn for the full flavor of old-time, real barbecue, you have come to the right place. Updated with 100 brand-new recipes and the latest information on tools, fuels, equipment, and technique, this is the bible of genuine smoke-cooked barbecue.

Smoke & Spice covers every aspect of the craft and culture of barbecue, including the basics of real barbecue, an overview of fuels and tools, and snapshots from its rich history alongside an enormous collection of recipes for a lifetime of unforgettable barbecues.

The recipes include not just beef, pork, and poultry, but also seafood; vegetable mains and sides; smoke-scented salads, pastas, and pizzas; snacks and appetizers; 28 different barbecue sauces; traditional sides and breads, such as collard greens, baked beans, and biscuits; side-salad dishes and relishes; down-home desserts; and even cocktails to cool you down. Enjoy:

  • Double-Crusted Baby Backs with Fennel and Coriander
  • Dallas Dandy Brisket
  • Espresso-Rubbed Beef Medallions
  • Garlic-Scented Sirloin
  • Chicken-Wrapped Apple Sausage
  • Tea-Smoked Duck
  • Smoked Snapper Tostadas with Sangrita Sauce
  • Smoked Mussels with Dill Mayonnaise
  • Vidalias 'n' Georgia BBQ Sauce
  • Prosciutto-Wrapped Peaches
  • Deep-Dish Smoked Mozzarella Pizza
  • Wonderful Watermelon Pickles
  • Chipotle Cherry Cobbler

Smoke & Spice is a must-have resource for every lover of real barbecue, from rookies who want to get the most from their new smoker to veterans seeking to perfect their craft.

View Details >>

Just grill this

Sam Zien

Fast, simple, and really great meals for real people-from Sam the Cooking Guy

On his popular television show, Sam Zien shows regular people how to make great meals that are long on taste and short on effort. Sam might not be Michelin rated, but his refreshing approach to cooking with basic ingredients, simple techniques, and equipment almost everyone has at hand makes cooking simple, fun, and satisfying. There's no foie gras, truffle oil, or papillote involved and it doesn't matter if you can't spell "hors d'oeuvre." There are no fancy techniques or rare ingredients here, just great tasting food that anyone can make.

Awesome Recipes and Kitchen Shortcuts makes it even easier with simple tricks for preparing great meals on the fly. Turn a roast chicken from the corner deli into a fake pulled pork sandwich. Keep pre-cooked pasta in the freezer and bust out a tub of pre-made pesto for an instant Italian meal.

  • Packed with simple cooking shortcuts that make great-tasting food simple-turn leftover roast beef into Shepherd's Pie or last night's French fries into this morning's Breakfast Burrito
  • Includes shockingly good recipes like Cap'n Crunch Seared Tuna, Sam's Mexican Meatloaf, Blue Cheese Gnocchi with Bacon, and Piña Colada Pancakes!
  • Based on simple ways to use easy-to-find ingredients, leftovers, and stuff that's in almost everyone's pantry
  • Written by Sam Zien, host of the popular cooking show "Sam the Cooking Guy" and author of Sam the Cooking Guy: Just a Bunch of Recipes

Keep it real and real simple with Sam's Awesome Recipes and Kitchen Shortcuts.

View Details >>

The Quick Recipe

Cook's Illustrated Magazine

From scratch dishes ready to serve in under an hour and many in less than 30 minutes Winner of the 2004 James Beard Cookbook Award The Quick Recipe offers 300 exhaustively tested real recipes for real food, all with contemporary flavours from around the world. There are chapters on appetizers, salads, vegetables, grains and beans, pasta and noodles, soups, poultry, meat, fish and shellfish, grilling, stir-frying, eggs, biscuits, cakes and cookies, fruit desserts, ice cream and puddings.

View Details >>

Weber's Big Book of Burgers

Jamie Purviance

Weber's Big Book of Burgers tips a spatula to the mighty beef patty, celebrating our national dish in all its glory, and goes beyond the bun, reinventing the burger with modern twists and alternative ingredients such as pork, poultry, seafood, and veggies. And it doesn't stop there—with recipes for sizzling sausages, hot dogs, and brats, plus sides like out-of-this-world onion rings and drinks like luscious milkshakes—this book pays homage to other classic barbecue fare and offers 160 inspiring reasons for you to fire up the grill. Packed with nearly 250 full-color photos, step-by-step instructions, and whimsical watercolor illustrations, Weber's Big Book of Burgers is sure to become as classic as the burger itself. From the food to the fun to the flavors, you'll find juicy goodness on every single page. Weber's Big Book of Burgers also includes:  

  • The Five Steps to Burger Perfection for perfect patties and big, juicy burgers time and time again
  • Tried-and-true expert advice on grinding your own meat for burgers; building a better burger; grill setups, maintenance, and safety; tools of the trade; ten tips for grilling greatness; and more
  • A visual sausage guide detailing many different varieties' flavor profiles and origins
  • Regional burger and hot dog features on these American favorites with whimsical, full-color illustrations from artist Linda Kelen
  • Feature stories on who invented the hamburger, the New England-style top-loading bun, Sheyboygan: the home of the brat, pickles, and understanding the science behind food euphoria
View Details >>

The Japanese Grill

Tadashi Ono

"American grilling, Japanese flavors: That's the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight--that the live-fire cooking we adore here at home marries perfectly with mouthwatering traditional Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, delicious, versatile marinades and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, roasted tomatoes, and whole chicken, as well as authentic favorites like yakitori, yaki onigiri, and whole salt-grilled fish. Whether you use charcoal or gas, are a grilling newbie or disciple, we guarantee you will love dishes like miso-marinated spare ribs, garlic-soy sauce porterhouse, crispy chicken wings, yuzu-chili scallops, and soy sauce-and-lemon grilled eggplant. Ono and Salat include menu suggestions for sophisticated entertaining as well as quick-grilling choices for healthy weekday meals, plus a slew of fast, delectable sides that pair perfectly with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries; when you taste the incredible dishes in The Japanese Grill, both contemporary and traditional, you'll become a believer, too"--

View Details >>

Grillin' with gas : 150 mouthwatering recipes for great grilled food

Fred Thompson

With 10 million gas grills sold each year, this year-round cooking tool has simply become an extension of the kitchen. Home cooks need recipes to keep that gas grill humming. Fred Thompsons latest recipe collection is a gift to grillers everywhere, a red-hot cookbook that focuses entirely on delicious recipes designed specifically for gas grills. Fred serves up a mouthwatering menu for a variety of juicy steaks from New York Strip to Bourbon Grilled Rib Eye plump burgers and sizzling sausages, as well as dozens of fish, lamb, and pork dishes. The 150 tasty recipes also spotlight flavorful fruits, vegetables, sides, and desserts, plus an array of sauces, rubs, and marinades that will top things off perfectly.

View Details >>

The Gardener & the Grill

Karen Adler

If all you're cooking on your grill is meat, you're missing out!

From garden to grill to fork, nothing tastes better than freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener & the Grill is the grilling guide for gardeners, seasonal eaters, and "flexitarians" everywhere, and anyone enamored of the powers of the grill - not just during the summer months, but all year long!

Keep the grill hot long after summer's finished with recipes like:

  • Planked Butternut Squash with Sage and Brie
  • Grilled Gazpacho
  • a Blackened Fish Po'Boy with Grilled Green Onion Mayonnaise
  • Pizza Primavera
  • Wood-Grilled Shrimp and Yellow Peppers
  • Tandoori Turkey Burgers
  • Grill-Baked Apples with Cinnamon Nut Stuffing


With seasonal recipes, tips on grilling for preserving, a burgeoning "griller's pantry" of rubs and versatile sauces, and more than 100 vegetarian recipes, The Gardener & the Grill is the must-have resource for eager and experienced grillers and gardeners alike.

 

 

View Details >>

Serious Barbecue

Adam Perry Lang

Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert. In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue. Perry Lang begins by breaking down the fundamentals of barbecue--what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey. These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time--whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent ""Get a Book"" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.

View Details >>

The Big-Flavor Grill

Chris Schlesinger

The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades.

Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal preparation, maximum flavor recipes inspired by Asian, Mediterranean, Latin, and Caribbean cuisine. In contrast to grilling books that require long-lead marinating and time-consuming steps, The Big Flavor Grill's no-fuss approach means lightning-quick prep and grill times. Their new take on using spice rubs to coat ingredients before they go over the coals trumps traditional marinating by providing stronger, better-defined flavors--and rubs can be used at the last minute instead of having to think ahead, as with marinades. Willoughby and Schlesinger then take flavor to the next level by tossing just-grilled items with marinade-like ingredients--citrus, hoisin, fish sauce, ginger, basil, fresh chiles--resulting in bolder, more complex dishes and lots of saved time and effort.

View Details >>

Meathead

New York Times Bestseller
Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com
Named "25 Favorite Cookbooks of All Time" by Christopher Kimball
Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria

Named "100 Best Cookbooks of All Time" by Southern Living Magazine

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, "Meathead" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.

He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.

He shatters the myths that stand in the way of perfection. Busted misconceptions include:

- Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.

- Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.

- Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.

- Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.

Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Lobster, and many more.

View Details >>

Food52 Any Night Grilling

Paula Disbrowe

This innovative collection of recipes will have you grilling deeply flavorful dishes for lunch, dinner, or any time.

In Food52’s Any Night Grilling, author (and Texan) Paula Disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here. Going way beyond your standard burgers and brats, Disbrowe offers up streamlined, surprising recipes for Crackly Rosemary Flatbread, Grilled Corn Nachos, and Porchetta-Style Pork Kebabs, alongside backyard classics like Sweet & Smoky Drumsticks, Gulf Coast Shrimp Tacos, and Green Chile Cheeseburgers. You’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. Filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, Any Night Grilling is the only book you and your grill need.

View Details >>

Grilling Vegan Style

John Schlimm

Nothing says summer more than a feast hot off the barbecue. Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long.

View Details >>

Michael Symon's Playing with Fire

Michael Symon

Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.

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 and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

View Details >>

Martha Stewart's grilling : 125+ recipes for gatherings large and small

Martha Stewart

With more than 100 recipes from the trusted editors at Martha Stewart Living, this indispensable guide to grilling has everything you need to create delicious, inviting meals for everyday dinners and backyard feasts.

There's nothing like the satisfaction of cooking over a live fire, whether a weeknight meal or outdoor entertaining. Martha Stewart's Grilling captures this spirit, while providing essential tips and techniques for both experienced outdoor cooks and those brand-new to the grill. Longtime favorites like pulled-pork sandwiches and bacon-and-turkey burgers are alongside foolproof dishes such as Korean short ribs and mojo-marinated shrimp. Crowd-pleasing appetizers, burgers, tacos, and kebabs join colorful cocktails to allow for easy entertaining, while smart strategies make grilled classics like pork chops and butterflied whole chicken a snap. Friends and family alike will love diving right into beautiful platters of grilled meats and vegetables, followed by grilled or chilled sweet treats--the perfect ending to a simply delectable meal.

View Details >>

Project Fire

Steven Raichlen

Where There’s Smoke, There’s Fire.

An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better.

“Once again, steven Raichlen shows off his formidable fire power and tempting recipes.”
—Francis Mallmann

View Details >>

Master of the Grill

America's Test Kitchen

Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make-- the juiciest burgers, barbecue chicken that's moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too--learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you'll use with them-- such as grill brushes, tongs, vegetable baskets, and wood chips and chunks.

View Details >>

How to Grill Everything

Mark Bittman

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 book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like how to cook paella or bake a whole loaf of bread on the grill—to get the most out of every fire.

View Details >>

Korean BBQ : master your grill in seven sauces

JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.

Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.

Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.

View Details >>

Rodney Scott's world of BBQ

Holly Tuppen

In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.

“BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur

Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston.

In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston.

Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.

View Details >>