Twice a month, the editors of TASTE team up with our friends at Penguin Random House to bring you a hand-selected list of our favorite digital cookbooks, discounted for a limited time only.
Outdoor cooking season is in full swing, and we know you are in search of a few professional pointers—or at least some inspiration to kick your grilling game up a notch. For this week's digital cookbook flash sale, we've got a fine selection of cookbooks with advice, techniques, and recipes from grilling and smoking greats like Aaron Franklin, Myron Mixon, and Bobby Flay. And whether you are into gas or charcoal (or both!), there's a book that can help you see the light.
The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue.
Nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.
American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso.
The James Beard Award-winning chef behind some of New Orleans's most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes.
By: Bobby Flay with Stephanie Banyas and Sally Jackson
The man who got America fired up about grilling now extends his serious outdoor skills to low and slow barbecue and the intoxicating flavors of wood smoke.
Myron Mixon has proven that no other pitmaster's food can touch his when he's behind a smoker. But he doesn't need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you'll be able to, too.
No comments:
Post a Comment