The Smoke Shop Backyard BBQ by Andy Husbands and William Salazar ($30.00): Every meal is better with BBQ. Now you can impress your friends, family and co-workers with recipes from Boston's popular Smoke Shop restaurant. Join Andy Husbands and Will Salazar as they share their secrets in The Smoke Shop Backyard BBQ.
Start off with a classic Backyard Barbecue featuring Pulled Pork, Twice Smoked Pulled Chicken, deliciously Simple Brisket and New Memphis Ribs. With a selection of the Smoke Shop's favorite sides, drinks and desserts, it might seem like all you ever needed. Then they go further afield, as the following chapters bring smokehouse flavor home for every occasion.
Make Taco Tuesday special with Brisket Ropa Vieja Tacos, Pulled Pork Quesadillas, BBQ Empanadas, Street Corn, The Smoke Shoo Guac and Tres Leches Minicakes.
Amp up your next Cocktail Party with Pork Belly Pastrami Skewers, BBQ Peanuts and smoked Oysters on the Half Shell paired with a Downtown Derby cocktail.
Or throw the ultimate Tailgate featuring Salt and Pepper Baby Back Ribs, Pork Belly Burnt Ends, The Smoke Shop's Famous Wings and the Ultimate BLT Bar.
Additional chapters include The Big Brunch, a Fancy Party and even a Holiday Party to keep the BBQ going year round. Gather your friends and family...it's time for a BBQ filled celebration!
Camp Cocktails by Emily Vikre ($26.99): Learn how to plan, pack and whip up great drinks in the great outdoors. Cabin trips, hikes, patio parties, camping adventures - however you enjoy the great outdoors, it should be fun and easy. And so should the drinks!
Simplicity, though, doesn't mean you're limited to a bottle and a mixer. With Camp Cocktails, you'll have a variety of options for simple and tasty drinks that are ready to go wherever you go. Cool off after a hot day spent hiking through the woods with a Flask Boulevardier or the Northwoods Sidecar. Break in the campsite with a Grilled Orange Cobbler or the ultimate beer based cocktail.
Bundling up aroung the fire? Warm up with the Salted Nutella Hot Chocolate, the Penicillin Toddy or a spiked hot apple cider. Every recipe comes with east to follow instructions, and many feature expert bartender tips and hacks.
A variety of occasions are all here from stargazing to boating. And to round it all out, there's a whole chapter dedicated to foraging/found ingredients, and integrating nature into your favorite cocktails.
Texas Q by Cheryl Jamison ($26.99): For bodacious, bragging rights barbecue that's easy to master in your backyard smoker, look to Texas!
Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City - whether spelled barbecue, barbeque, bar-b-q or just Q - none is prouder, more deeply flavored or rich in tradition than Texas Q.
Texas barbecue is best known for beef...and beef brisket in particular, the signature dish that has been celebrated over the years by such legends as Taylor's Louie Mueller and Houston's Jim Goode, as well as by modern day wunderkind Aaron Franklin in Austin.
Cheryl Alters Jamison, co-author with her late husband Bill of the definitive Texas Home Cooking and the original bible for backyard smoke cooking, Smoke & Spice, knows her brisket backwards and forwards and offers several delectable recipes in this exciting book.
Cheryl also knows that there's more to Texas barbecue than brisket. Among the more than 100 recipes in these pages you will find loads of ideas for other cuts of beef, as well as for chiken, pork, lamb, fish and other seafood, and vegetables, each infused - via rubs, mops, sauces and spices - with robust, distinctive Texas flavors.
Here, too, you will find stunning preparations from outside the Anglo-American beef and brisket tradition. From the often overlooked Mexican-American, African-American, Eastern European immigrant, and Asian immigrant barbecue styles created by the people who make modern Texas so diverse and fascinating.
For blue ribbon brisket and whole lot more, this is a barbecue book you will use, and use again, for years.
Vintage Spirits and Forgotten Cocktails: Prohibition Centennial Edition by Ted Haigh AKA Dr. Cocktail ($24.99): In this new, expanded edition of Vintage Spirits and Forgotten Cocktails - issued for the 100th Anniversary of National Prohibition - historian, expert and drink aficionado Dr. Cocktail vastly widens his examination of 1020-1933, the thirteen year period when women got the Vote, child labor was abolished and, ironically, saw the cocktail elevated, prolonged and expanded, spreading this signature American drink form in tasty ripples around the world. All this, plus more drink recipes!
Nothing is so desired as the thing denied. Prohibition made people want cocktails very, very badly. Because "synthetic" liquor was the easiest to make, it was also the easiest to get. Problematically, it tasted awful and wasn't exactly good for you either. Cocktails with the mélange of flavors were a made to order method for disguising the bad hooch.
Along with 100+ rare and delicious authentic recipes gathered from old cocktail manuals and scraps of paper never published, this illustrated trip down mixology lane tells the fascinating origins of the cocktail and how it evolved over time, including its rising popularity during Prohibition. Vintage illustrations and advertisements, photos of old bottles and cocktail artifacts, and fascinating Prohibition era photographs bring the tippling past back to vivid life.
Recipes for rare treasures like The Fogcutter, Knickerbocker à la Monsieur, The Moscow Mule and Satan's Whiskers are each presented with historical background on its origin and cultural context, drink notes that provide additional information on ingredients and tips for substitutions and variations, and fascinating historical ephemera from Dr. Cocktail's personal collection.
This homage to the great bartenders of the past and the beverages they created also profiles some of the most influentual cocktail pioneers of today. For anyone who enjoys an icy drink and an unforgettable tale, this is a must have volume.
The New Camp Cookbook by Linda Ly and Will Taylor ($27.00): There's nothing like a breakfast, or gathering with friends around a fire after a long day of hiking. Good food makes for great camping! The two can and should go hand in hand, and the recipes and tips in this book, and Editor's Pick for Amazon Best Books of the Month of July 2017, will guide you along the way.
The New Camp Cookbook is a book for day trippers, adventurers, campers and anyone who enjoys cooking outdoors. You'll find organizational advice and cooking techniques, from planning your meals, packing a cooler and stocking a camp pantry to building a fire, grilling in foil packs and maintaining heat in a dutch oven. The recipes are presented by meal: breakfast, lunch, snacks, sweets and all out feasts.
You can choose your own adventure for each occasion, with recipes as easy as Mexican Street Corn Salad and Tin Foil Seafood Boil to more involved dishes like Korean Flank Steak with Sriracha Pickled Cucumbers and Dutch Oven Deep Dish Soppressata and Fennel Pizza. All recipes use a standard set of cookware to streamline your cooking in camp, and are marked with icons to help you quickly find a suitable recipe for your cooking style.
Whether you're an aspiting camp chef or a seasoned Scout, you'll find plenty of inspiration in these pages for getting outside and eating well under the open sky.
The Backyard Fire Cookbook by Linda Ly ($25.00): Ditch the gas grill and light your fire with this comprehensive guide from the author of The New Camp Cookbook offers techniques and recipes to master cooking with live fire and coals, including planking, cast iron, foil packets and more.
There's no denying the thrill of cooking outdoors and the sense of community it brings when people gather around a fire, and in this book, author Linda Ly will teach you how to master the flames. For the adventurous, start by building a home fire pit. It's easier than it sounds and requires minimal investment of time and space. If you'd rather not, that's ok! There are plenty of other options, from vessel fire pits to tabletop grills. Even a charcoal kettle grill will give you more flavor than cooking with gas. Ly also covers everything you need to know about fuel sources (hardwood, hardwood lump charcoal and smoking wood), her go to grilling tools and accessories, secrets for stocking an indoor and outdoor pantry, fire making, fire safety and tips and tricks for grilling more efficiently.
You can choose your own adventure with over 70 recipes for ember roasting, wood fired cooking, charcoal grilling and foil pack meals. Next level techniques like dutch oven cooking, grilling a la plancha and plank grilling are all part of the fun too.
With modern twists on classics and globally inspired meals like Smoky Ember Roasted Eggplant Dip, Thai Chicken Pizza with Sweet Chili Sauce, Grilled Oysters with Kimchi Butter, Bacon Wrapped Meatloaf on a Plank and Artichoke, Sun Dried Tomato and Feta Stuffed Flank Steak, you'll find a recipe for almost every occasion. This isn't a book about low and slow barbecue, and you won't find overnight marinades or complicated recipes either. Ly aims to encourage easy, accessible grilling that you look forward to doing on a weeknight because, quite simply, food just tastes better outside.
Whether you're a seasoned home cook or a novice on the grill, The Backyard Fire Cookbook will help you make the backyard your new kitchen.
Whiskey Master Class by Lew Bryson and Bill Lumsden ($26.99): Go beyond the glass and discover the secrets behind your favorite style of whiskey. Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey - a longtime editor of Whiskey Advocate and author of the definitive guide Tasting Whiskey. In this book, Lew shares everything he's learned on his journey through the world's of Bourbon, Scotch, Rye, Japanese Whiskey and more. And yes, there are tasty Canadian and Irish whiskeys as well! In this book, you'll find it all.
You'll find an overview of the different types of whiskeys, including the rules and identities of each. He also includes information on craft whiskeys, which tend to be more creative and freewheeling than the styles made by traditional producers.
Explore the key whiskey ingredients, with a close look at the flavor contributions of malt, peat, corn, rye and wheat. Even water matters.
Learn about the distillation for non-distillers and the beauty of barrels. Whiskey is both an art and a science, and what's in the glass is affected by things like pot stills vs. column stills, barrel char and of course time.
There are numerous interviews with master distillers, still makers and other artisans at the top of their fields.
There are tasting notes included throughout so you can identify the whiskeys you might want to try next.
Every chapter contains a variety of unique and often behind the scenes photography. And with whiskey as the subject, this is a class where you'll want to do the homework!
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