Paul
Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops
and Salsas
Paul Kirk
Paul Kirk has been participating in barbecue competitions
for 15 years. He has been named World Barbecue Champion seven times. If
you are really serious about barbecuing, Paul Kirk's Championship
Barbecue Sauces will help you learn about slow-cooking meat over smoke
and teach what you need to know to start approaching barbecuing like a
pro. Along with teaching about all the ingredients useful in making
rubs, marinades, sauces, and salsas to accompany barbecued meat, Kirk's
approach gives a sense of what barbecue competitions are all about. (One
of Kirk's goals for this book is to help those who are interested join
in and compete.) Recipes are bold and bursting with flavor.
The
Mayo Clinic Williams-Sonoma Cookbook: Simple Solutions for Eating Well
John Phillip Carroll, Chris Shorten (Photographer)
Easy, because it uses familiar ingredients and keeps them
to a minimum. Delicious, because the flavors are intense and exciting,
and all without adding any salt! Healthy, because it features
vegetables, fruits, and grains and gives all nutritional information for
each recipe. Each finished dish looks like the picture. A few fabulous
recipes are Mustard greens and macaroni, Provencal chicken and fennel,
Rosemary lamb and white beans, and Teriyaki vegetable and beef kabobs.
5.
Regional
Italian Cuisine: Typical Recipes and Culinary Impressions from All Regions
Reinhardt Hess, Sabine Salzer, Elisabetta A. G. Castleman, Susanne Eising (Photographer)
This book is an excellent way to learn about the regions
of Italy and the styles of cooking done in those regions. There are
maps, essays, recipes and pictures to teach you about the cuisines from
the various regions. There are color photos of every recipe! The recipes
give you a sense of the essence of each region's cuisine. Plus each
region has an introductory essay describing its chief culinary products
and styles. It is a beautiful book.
6.
The
Whole Chile Pepper Book
Nancy Dave, Gerlach Dewitt
This book has everything for the pepper-lover. Not only
some tasty and unique recipes, but also history, interesting pepper
facts, and information about cultures throughout the world that enjoy
peppers. Plus, many of the recipes are not blazing-hot. Even includes
recipes from Africa and Asia for a change of pace. The "Field Guide
to Chiles" (with some color photos) is also very interesting. Think
of this as the Food Network meets the Discovery Channel
7.
Asian
Noodles: Deliciously Simple Dishes to Twirl, Slurp, and Savor
Nina Simonds, Christopher Hersheimer (Photographer), Ann Field (Photographer)
The recipes are quick and easy and have some reasonably
authentic flavors. If you are looking for quick, flavorful meals and are
a bit bewildered by the astonishing variety of Asian noodles, this is an
excellent book. The instructions are clear, the recipes are excellent
and the pictures are beautiful.
8.
The
Heaven on Seven Cookbook: Where It's Mardi Gras All the Time!
Jimmy Bannos, John DeMers Anyone who's eaten at Heaven on Seven
in Chicago has had some of the best Cajun food anywhere. Jimmy Bannos
has expanded his Heaven on Seven empire from its tiny Loop birthplace to
a growing chain of Chicago restaurants. These recipes are not easy, but
the resulting meals are nothing short of amazing.
9.
Chef
Paul Prudhomme's Louisiana Kitchen
Paul Prudhomme, Tom Jimison (Illustrator)
This is THE Cajun cookbook. Anyone looking for a primer
on Cajun cooking need look no farther. Chef Paul takes the reader by the
hand and opens up a world that includes four kinds of roux, Jalapeno and
Cheese Rolls, Shrimp Étouffée, and the to-die-for Cajun Meatloaf. Good
old-fashioned Red Beans and Rice and Sweet Potato Pecan Pie are not
forgotten either. Again, not easy recipes, but it's all here! Also try Chef
Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State That Cooks
