Explains how to select equipment and utensils, flavor smoke with mesquite and wood chips, and season poultry, beef, lamb, pork, seafood, and vegetables cooked on the grill

Product Description: ALMOST GOLDEN is the collaborative memoir of two third-generation Italian-American brothers who grew up in the section of the North Bronx known as “Country Club” during the 1940’s and early ‘50’s. It revisits a bucolic Bronx on the shores of Pelham Bay—a Bronx with snowy white Christmases, swashbuckling uncles, 25-cent movie serials, egg creams, loopy aunts, even cowboys...read more

Celebrating the culinary diversity of Houston, Texas, this collection of 150 recipes from one of the great restaurant capitals of America features Southern, Cajun, Creole, Mexican, French, Southwestern, Greek, Italian, Spanish, and even Australian dishes.

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Shares recipes for raw and cooked marinated fish and seafood dishes prepared in the Latin American style known as ceviche, along with appropriate side dishes, sauces, and beverages. (view table of contents)

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Product Description: Here is an extraordinary combination: a young French chef, trained in the traditional kitchens of France, who came to the Southwest and found his culinary place in the sun. A James Beard Regional Award winner, Vincent Guerithault has created almost 200 recipes that will thrill fans of both the Southwest and the best of French cooking, transporting them beyond the traditions of either cuisine to create a new splendid synthesis...read more