Angebote zu "Guide" (8 Treffer)

Kategorien

Shops

The Best of Car Talk (USA), 30 Years of the Nor...
9,95 € *
ggf. zzgl. Versand

This week, we continue celebrating (and apologizing for) Car Talk's 30th Anniversary on NPR, with some of our all-time favorite "out there" calls. Our roster includes space shuttle astronaut John, whose government vehicle had a slight hesitation problem at 17,000 miles per hour; Gail, the Most Wanted Tollbooth fugitive at the Betsy Ross Bridge; Dave from Bemidji, MN, whose road trip from Alaska included using a campfire grill to fix his catalytic converter; Will, whose old dog Moses "blew beets"; and the saga of one of our heroes, lawn chair pilot Larry Walters. All this and more, this week on The Best of Car Talk's Field Guide to the North American Wacko. [Broadcast Date: September 16, 2017] 1. Language: English. Narrator: Tom Magliozzi, Ray Magliozzi. Audio sample: http://samples.audible.de/rt/cart/170916/rt_cart_170916_sample.mp3. Digital audiobook in aax.

Anbieter: Audible
Stand: 29.03.2020
Zum Angebot
Meathead: The Science of Great Barbecue and Gri...
43,90 CHF *
ggf. zzgl. Versand

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.

Anbieter: Orell Fuessli CH
Stand: 29.03.2020
Zum Angebot
Big Small Plates
6,40 CHF *
ggf. zzgl. Versand

Fans of Cindy Pawlcyn'¬?s Mustards Grill have been making meals out of her sampler-size starters for years. In BIG SMALL PLATES, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavors than traditional appetizers. The wide-ranging collection of universally appealing recipes spans soups, finger foods, salads, scoopables, and even sweets designed to satisfy big appetites as well as grazers. An alternative to conventional, varietyless main-course cooking, Cindy's small plate recipes deliver the inspiration and reliability that make this new way of eating-and entertaining-practical at home. A cookbook of 150 sampler-size recipes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's home repertoire, in her signature all-American style with Californian and global influences. Includes 150 gorgeous food, ingredient, and location photos. Pawlcyn's previous book MUSTARDS has sold more than 60,000 copies. MUSTARDS won the James Beard award for Best American Cookbook in 2002 and was nominated for the IACP Cookbook of the Year Award. Reviews 'Cindy Pawlcyn is all about big fun and big flavors.'-San Jose Mercury News 'Cindy Pawlcyn's rollicking Big Small Plates has a cornucopia of brightly flavored small dishes.' -Boston Globe 'As a basic guide to the wonderful fare served at Mustards and Cindy's Backstreet Kitchen, Big Small Plates has more than enough to go around.' -Wine News 'The kind of cookbook I just can't resist.' -Oakland Tribune '[A]n ample selection of some of the more delicious tidbits you'll ever taste.' -Sacramento Bee 'Pawlcyn's new book focuses on small plates-tapas-in a grand way.' -Baltimore Sun 'Buy this book because the recipes are flavorful, diverse, and conducive to infinite applications.' -ChefTalk.com 'The Napa Valley super chef and entrepreneur's praiseworthy-and successful-attempt to bring the small-plates trend into the home kitchen.'-San Francisco Chronicle'Anyone looking for first courses or cocktail party food recipes will find no lack of inspiration here.'-Booklist'An enormously appealing book full of heart, and food that's refreshingly real and often adventurous.'-Portland Oregonian

Anbieter: Orell Fuessli CH
Stand: 29.03.2020
Zum Angebot
Mustards Grill Napa Valley Cookbook
21,90 CHF *
ggf. zzgl. Versand

This James Beard award-winning cookbook brings chef-owner Cindy Pawlcyn's Midwestern sensibility and flair for reinventing American food to Napa Valley with over 150 recipes. Mustards Grill is an institution in the wine country-the friendly restaurant where locals first started going for a full plate of inventive, delicious food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, and ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. This cookbook is full of the best, most enduring recipes from Mustards Grill-ones people consistently ask for and ones to enhance any home cook's experience in the kitchen. 'Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle.' -FOOD LOVER'S GUIDE TO SAN FRANCISCO

Anbieter: Orell Fuessli CH
Stand: 29.03.2020
Zum Angebot
Meathead: The Science of Great Barbecue and Gri...
33,99 € *
ggf. zzgl. Versand

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.

Anbieter: Thalia AT
Stand: 29.03.2020
Zum Angebot
Big Small Plates
5,70 € *
ggf. zzgl. Versand

Fans of Cindy Pawlcyn'¬?s Mustards Grill have been making meals out of her sampler-size starters for years. In BIG SMALL PLATES, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavors than traditional appetizers. The wide-ranging collection of universally appealing recipes spans soups, finger foods, salads, scoopables, and even sweets designed to satisfy big appetites as well as grazers. An alternative to conventional, varietyless main-course cooking, Cindy's small plate recipes deliver the inspiration and reliability that make this new way of eating-and entertaining-practical at home. A cookbook of 150 sampler-size recipes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's home repertoire, in her signature all-American style with Californian and global influences. Includes 150 gorgeous food, ingredient, and location photos. Pawlcyn's previous book MUSTARDS has sold more than 60,000 copies. MUSTARDS won the James Beard award for Best American Cookbook in 2002 and was nominated for the IACP Cookbook of the Year Award. Reviews 'Cindy Pawlcyn is all about big fun and big flavors.'-San Jose Mercury News 'Cindy Pawlcyn's rollicking Big Small Plates has a cornucopia of brightly flavored small dishes.' -Boston Globe 'As a basic guide to the wonderful fare served at Mustards and Cindy's Backstreet Kitchen, Big Small Plates has more than enough to go around.' -Wine News 'The kind of cookbook I just can't resist.' -Oakland Tribune '[A]n ample selection of some of the more delicious tidbits you'll ever taste.' -Sacramento Bee 'Pawlcyn's new book focuses on small plates-tapas-in a grand way.' -Baltimore Sun 'Buy this book because the recipes are flavorful, diverse, and conducive to infinite applications.' -ChefTalk.com 'The Napa Valley super chef and entrepreneur's praiseworthy-and successful-attempt to bring the small-plates trend into the home kitchen.'-San Francisco Chronicle'Anyone looking for first courses or cocktail party food recipes will find no lack of inspiration here.'-Booklist'An enormously appealing book full of heart, and food that's refreshingly real and often adventurous.'-Portland Oregonian

Anbieter: Thalia AT
Stand: 29.03.2020
Zum Angebot
Mustards Grill Napa Valley Cookbook
19,10 € *
ggf. zzgl. Versand

This James Beard award-winning cookbook brings chef-owner Cindy Pawlcyn's Midwestern sensibility and flair for reinventing American food to Napa Valley with over 150 recipes. Mustards Grill is an institution in the wine country-the friendly restaurant where locals first started going for a full plate of inventive, delicious food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, and ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. This cookbook is full of the best, most enduring recipes from Mustards Grill-ones people consistently ask for and ones to enhance any home cook's experience in the kitchen. 'Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle.' -FOOD LOVER'S GUIDE TO SAN FRANCISCO

Anbieter: Thalia AT
Stand: 29.03.2020
Zum Angebot