Koncocoo

Best Meat & Game

Meathead: The Science of Great Barbecue and Grilling
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; 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. * Myth: You should sear first, then cook.
Reviews
"For years I have bought book after book to learn every secret I can about BBQ."
"I am an old BBQ cook, a certified BBQ Judge, and a reader of Meathead's columns."
"I tried three of his recipes in the past three days and they were all fantastic, and better than my usual outdoor cooking results. All of the usual suspects are in this volume, but then there are surprising entries like a French Rotisserie Chicken which is fantastic, and loaded with tasty produce, and Baha Tacos that are killer! I love to make ridiculous amounts of it, so that I can have lots of 1-2 cup baggies of leftovers in the freezer for killer pizza, nachos, migas…. 5) Migas with the leftover brisket. 6-7) Touchdown Tailgate Brat Tub – p 279. Totally leftover smoked meat worthy!"
"So while I wait (6 degrees F as I write this review) until a little warmer weather I thought I should look for a book that would provide me with rubs, sauces, and recipes plus some how to do it best methods for smoking. After reading the reviews on this book I downloaded and began looking through it....boy, do I have a lot to learn about grilling and smoking. Well, after reading the science behind cooking meat I took two 2 in thick beef filets out of the freezer and used Meathead's indirect cooking method in my oven. If you really want to up your game in the grilling department or you have a husband who thinks he knows all there is about grilling or smoking (but you know it isn't true) get this book."
"I am old school, so it is nice to have the info at your fingertips, rather than searching and clicking through a website to get a great recipe or quick reference for a cooking technique."
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Franklin Barbecue: A Meat-Smoking Manifesto
Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness.
Reviews
"He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn't and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it's the same story. It's hard work, it's not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. You won't buy this book and then suddenly be able to cook the best BBQ on the planet, but you'll have a deeper understanding of the craft and you'll know where you should experiment and where you should learn from his mistakes."
"Franklin Barbecue: A Meat Smoking Manifesto. This is not a cookbook. ;) He walks you through the smoking of 4 meats, then goes on to recipes for a few sauces and a few sides."
"It is a great book on how Aaron Franklin does his BBQ, his history and the path of an individual to obtain goals."
"Not a ton of recipes but so much information on technique, philosophy, food prep, seasoning, equipment and smoke it will make your head spin."
"I have followed his instruction for brisket to the letter and even though I've never eaten at Franklin Barbecue (yet), it was the best brisket I had ever eaten."
"I bought this as a gift for my BBQ smoker friend."
"Giving the reasons to why makes it a truly helpful book for learning the art of BBQ."
"If you want to try something totally simple, yet totally awesome, try cooking beef ribs first if anything else -- it's simple and just pain good."
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The Bob's Burgers Burger Book: Real Recipes for Joke Burgers
With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob’s Burgers has become one of the most acclaimed and popular animated series on television, winning the 2014 Emmy Award for Outstanding Animated Program and inspiring a hit ongoing comic book and original sound track album. "Now fans can get the ultimate Bob’s Burgers experience at home with seventy-five straight from the show but actually edible Burgers of the Day. "[ The Bob’s Burgers Burger Book ] offers more than 70 recipes based on the puns from the show, often paired with cartoons featuring the characters interpreting the themes of the burgers. …The Bob’s Burgers Burger Book is what a good media tie-in should be . [ The Bob's Burgers Burger Book ] is a real cookbook that should inspire you to do some real cooking. [ The Bob's Burgers Burger Book ] is an absolute must for any culinary inclined Bob's Burgers fan ." "Now anyone can create their own Burger of the Day from the award-winning show, Bob's Burgers . "With colorful character illustrations, easy to follow directions and recipes like 'Bleu is the Warmest Cheese Burger,' 'Bruschetta-Bout-It Burger' and 'I Know Why the Cajun Burger Sings,' [ The Bob's Burgers Burger Book ] is half cookbook, half memorabilia and 100 percent bad dad joke ." Even if it does, you can make all of Bob's recipes yourself from The Bob's Burgers Burger Book: Real Recipes for Joke Burgers ." "[ The Bob's Burgers Burger Book is] dedicated to recipes inspired by the puckish imaginary names given to Burgers of the Day in the Fox animated series 'Bob's Burgers,' featuring burger-slinging Bob Belcher and his family trying to run a mom-and-pop fast-food operation. The Bob's Burgers Burger Book manages to do just tha t, probably because it was written by creator Loren Bouchard and the writers of the Fox cartoon, which centers around the adventures of a family that runs a small-town burger restaurant. " The Bob’s Burgers Burger Book gives hungry fans their best chance to eat one of Bob Belcher’s beloved specialty Burgers of the Day in seventy-five original, practical recipes . Serve the 'Sweaty Palms Burger (comes with Hearts of Palm)' to your ultimate crush, just like Tina Belcher, or ponder modern American literature with the 'I Know Why the Cajun Burger Sings Burger.'. Featuring 75 original recipes and illustrated in the style of the show, [ The Bob's Burgers Burger Book ] compiles recipes from blog 'The Bob's Burgers Experiment,' including the Bleu is the Warmest Cheese Burger, the Bruschetta-Bout-It Burger and more." "The recipes in [ The Bob's Burgers Burger Book ] are easy to follow and delicious!
Reviews
"This cookbook is better than it has any right to beef."
"This is an adorable little cook book full of lots of interesting ideas for different ways to make hamburgers."
"Unfortunately, I bought this as a gift so I have not gotten the full benefits of this cook book."
"Bought as a birthday gift for a friend and to amp u p their grilling season."
"Excellent book with fun recipes and calls to jokes on the show, it's definitely for fans of the series above all."
"Bought for a gift and the recipient loved it!"
"I am extremely excited to try out these recipes."
"This is an awesome book."
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Best Game Cooking

The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game
This invaluable book includes. • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons. • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting. • how to effectively use decoys and calling for big game. • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using. • how and when to scout hunting locations for maximum effectiveness. • basic information on procuring hunting tags, including limited-entry “draw” tags. • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species. • how to plan and pack for backcountry hunts. • instructions on how to break down any big-game animal and transport it from your hunting site. • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks. • cooking techniques and recipes, for both outdoor and indoor preparation of wild game. Steven Rinella is the author of Meat Eater: Adventures from the Life of an American Hunter, American Buffalo: In Search of a Lost Icon, and The Scavenger’s Guide to Haute Cuisine.
Reviews
"I was blown away with the detailed, even scientific approach to hunting big game animals."
"Unparalleled intro to Big Game hunting, especially those looking to get into US Western pursuits or looking for a refresher/new perspective."
"As a noob and looking to get my feet wet in hunting this book is very informational yet well organized so it's not overwhelming."
"I recommend this book to anyone interested in hunting."
"As a hunter (and MeatEater fan) I was already familiar with some of the hunting concepts and the guest authors in the book and this helped to further that knowledge."
"This book breaks down hunting into three parts - gear, the hunt and cooking."
"Lots of general info but covers a lot of material including recipes and I like cooking more than gutting wild game."
"I enjoy watching his shows as well as reading his books."
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Best Meat Cooking

Franklin Barbecue: A Meat-Smoking Manifesto
Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness.
Reviews
"He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn't and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it's the same story. It's hard work, it's not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. You won't buy this book and then suddenly be able to cook the best BBQ on the planet, but you'll have a deeper understanding of the craft and you'll know where you should experiment and where you should learn from his mistakes."
"Franklin Barbecue: A Meat Smoking Manifesto. This is not a cookbook. ;) He walks you through the smoking of 4 meats, then goes on to recipes for a few sauces and a few sides."
"It is a great book on how Aaron Franklin does his BBQ, his history and the path of an individual to obtain goals."
"Not a ton of recipes but so much information on technique, philosophy, food prep, seasoning, equipment and smoke it will make your head spin."
"I have followed his instruction for brisket to the letter and even though I've never eaten at Franklin Barbecue (yet), it was the best brisket I had ever eaten."
"I bought this as a gift for my BBQ smoker friend."
"Giving the reasons to why makes it a truly helpful book for learning the art of BBQ."
"If you want to try something totally simple, yet totally awesome, try cooking beef ribs first if anything else -- it's simple and just pain good."
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Best Rice & Grains Cooking

The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread
In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice , Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peter’s years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.” —LORA BRODY, author of Basic Baking. Peter Reinhart’s explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success.” —FLO BRAKER, author of The Simple Art of Perfect Baking.
Reviews
"I had the opportunity to bake the original challah recipe immediately followed by the new & improved 15th anniversary updated recipe. After baking, I found that the original recipe yielded a nice dark golden brown crust, while the improved recipe was a beautiful deep mahogany tone more consistent with professionally made challah loaves that I have seen elsewhere. Reinhart has updated his method for this book, and it now includes an adaptation of the pineapple juice solution from his book “Whole-Grain Breads.” This is a positive step for the 15th anniversary edition. Since the original edition of this book, Reinhart has always taught two baker’s percentage methods, but it would seem that he originally had a preference for the method which expressed the pre-ferment as an ingredient. I am happy to say that Reinhart has edited the 15th anniversary edition to include both methods simultaneously. Reinhart writes, “No two ovens bake the same, so all baking times are approximate and based on conventional radiant-heat ovens (p. 38).” When I have rented a vacation home, I have enjoyed bringing this book along with me because Reinhart’s bake temperatures and times do well in an oven that I am not very familiar with. In the original edition of this book, Reinhart teaches the double-steaming method—but he does have a prominent note about La Cloche, noting that “these are fun to use and do a great job of trapping moisture for a big oven spring and shine (p. 94).” I think there are a good many home bakers, including myself, who have come to the conclusion that La Cloche bakers (along with Dutch Ovens and inverted hotel pans on a baking stone) do a much superior job of trapping steam than any other techniques, including Reinhart’s method. Reinhart writes, “Although most of the instructions in this book provide the temperature for the liquid, feel free to calculate it yourself using this formula and adjust the liquid temperature as needed based on your temperature conditions and the mixing method you are using (p. 53).” Reinhart’s temperatures have worked well for me, so I don’t know how necessary this new information will be, but many other books include similar formulas. I don't think that these three recipes in and of themselves would be enough justification for someone with the first edition to purchase the book anew. I treasure baking enough of these recipes that having the latest edition of the recipes is worth it to me. The first edition only specified 1 tablespoon of cinnamon, but the 15th anniversary edition was edited to also include the weight in both ounces and grams. By using a tablespoon to measure the cinnamon--instead of using the weights--I've successfully made the Cinnamon Raisin Bagels, and my wife is quite fond of this recipe. In the 15th anniversary edition (p. 274), the ground aniseed is still listed as one teaspoon but the weight has changed to three times as much from the first edition! Pictures: I have uploaded eight pictures, although they have not always displayed properly due to technical difficulties: Celebration Challah Loaf (p. 140); Knotted Roll made from White Bread, variation #2 (p. 286); Hot Dog Buns made from White Bread, variation #2 (p. 286); Cinnamon Raisin Walnut Bread with a cinnamon swirl and cinnamon sugar crust pan loaf (p. 154); pan loaf of Vienna Bread with special Dutch Crunch / Mottled topping (p. 280); the picture with the three slices are from left to right: 100% naturally-leavened Pain au Levain with raisins (a variation of Basic Sourdough Bread, p. 246), Whole-Wheat Bread (p. 288), and 100% naturally-leavened Poilane-Style Miche (p. 256); a slice of Marbled Rye Bread (p. 191); and a Bagel (p. 121) next to a Bialys (p. 294)."
"Can't wait to add my own adjustments to them, as well as try some more of the more technical pre-ferments, poolish, biga, etc."
"The books from King Arthur and a smattering of lesser known bread baking books have been my education until I got this one. This book is well written with a 12 step bread baking process that gives a great framework in which to think as you go about baking bread."
"Made the stollen Christmas eve and served Christmas morning; the family kept sneaking in for more."
"It was my first bread book; I live in a location with a small, small oven and small, small kitchen, but using this book, I have been baking very good bread for about 4 years."
"This is a masterpiece from the Master himself."
"This is an excellent, excellent book, hands down the best bread book I've ever read. The more one thinks in terms of making bread and the more often one does it, the easier this becomes."
"I love this book."
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Best Pasta & Noodle Cooking

Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta . Through author and chef Aliza Green’s pasta expertise and encyclopedic knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you’ll never look at the supermarket pasta aisle the same way again. He resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice and Making Artisan Pasta(Quarry Books, 2012),The Fishmonger's Apprentice(Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier.ÿA former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. For more information about Aliza's books and tours or to send her a message, visit her website at http://www.alizagreen.com.Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising.
Reviews
"I have other pasta books, such as the joy of pasta, and usually they are maybe 25% actual pasta recipes, and the rest is sauce or soup or casseroles using the pasta. There is nothing wrong with that, but Making Artisan Pasta is a book about the pasta, about what ingredients to use, how to use them, how to make the pasta, form the pasta, and tons and tons of ideas and tips on making amazing pasta. There are some pastas that simply call for special gadgets to make them, it's the nature of the pasta, but if you don't want to spend a penny on new fun equipment there are still plenty of pasta recipes you can easily make."
"It is a pasta and noodle making book with recipe suggestions as to what flavors would go well with the pasta ingredients."
"Once you try the pasta recipies in this book you will never eat store bought again."
"all kinds of great recipes....already gained 2 pounds."
"I love the fact it gives you various instructions whether making or cutting it by hand or with a machine."
"There are recipes for white or red wines pasta dough; porcini mushroom dough; CHOCOLATE pasta dough; matzo balls, ravioli gnudi, spaetzle, passatelli, laminated pastas, Siberian pelmeni, pot stickers, and numerous others."
"The instructions are simple and clear-there are photos of each recipe, and they are unique...something you would actually use."
"Illustrations are very helpful and photos of finished dishes always make a cookbook enjoyable."
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Best Chocolate Baking

Chocolate-Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You
When Katie's sugar habit went too far in college and left her lacking energy, she knew something needed to change. Now, in her first cookbook, Katie shares over 80 never-before-seen recipes, such as Chocolate Obsession Cake, Peanut Butter Pudding Pops, and Ultimate Unbaked Brownies, that use only real ingredients, without any unnecessary fats, sugars, or empty calories. Delicious desserts filled with whole grain flours, healthy fats, and sinful flavors to satiate your cravings! "She had me at the Secretly Healthy Brownies... when it comes to creating guiltless desserts, no one's quite as good as Katie. "― Lori Lange, creator of RecipeGirl.com and author of The Recipe Girl Cookbook.
Reviews
"When I first became vegan two years ago next month, Chocolate Covered Katie was one of the first blogs that I discovered, and her recipes (and those from Angela Liddon's blog and now cookbook, The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out) completely transformed the way I cooked and ate. Over these last two years, I've turned many (non-vegetarian) friends onto Katie's blog and healthy treats by re-posting her recipes on Facebook, and all of my friends who have tasted or tried her recipes have told me how amazing they are. Since Amazon doesn't yet have the "Look Inside" feature available, I wanted to give a breakdown of the chapters, along with a little "taste" of some of the recipes in each one so you get an idea of the mouth-watering delicacies in store for you: * The Chocolate-Covered Kitchen -- provides a rundown of what you might want to keep on-hand in your pantry, and some general tips for the recipes. * Cookies, Brownies, and Bars -- contains recipes for things like Sinless Peanut Butter Cookies, Chocolate-Covered Thin Mintz (the featured recipe on the cover), Chocolate Raspberry Crumble Bars. * Dessert for Breakfast -- recipes include Chocolate Brownie Waffles, Pumpkin Breakfast Pudding (which I've made from her blog; it's easy and delish! ), Elvis PB Pancakes, Chocoholic Glazed Donuts, and Midnight Chocolate Crunch Granola. * Ice Cream, Milkshakes, and Smoothies --contains about five different ice cream/sorbet recipes, along with things like PB Pudding Pops and a Chocolate Mudslide Smoothie. * Pies, Cakes, and Cupcakes -- includes the Chocolate Obsession Cake, Cashew Cream Mini-Tarts, and lots of cupcakes. * Puddings, Dips, Frostings, & More -- this chapter contains some of her wonderful dips, including the number one recipe from her blog, the Cookie Dough Dip, along with things like Healthy Notella and two different pie crust recipes. There is also a Stevia Conversation Chart and a Metric Conversion Chart in the back, along with a comprehensive Index. None of Katie's recipes (on her blog or in this book) take very long to make at all, so it's easy to whip together something yummy and healthy for dessert. She also includes a few favorite recipes (such as her Cookie Dough Dip I mentioned above -- which is one of the most amazing recipes ever -- and you'd never know that there are chickpeas in it!)."
"My husband loves her recipes and he hates any kind of “healthy desserts” (shhh He doesn’t always know what he’s eating is healthy)."
"The chocolate infinity pie recipe is worth the purchase of the book."
"Easy to understand, great explanations, wonderful recipes!"
"I love this book, especially on the recipe for the thin mints!"
"Love this cookbook!"
"I really like chocolate covered Katie recipes, bought one Cook book for my daughter and one for myself."
"Huge fan of Katie's website and work."
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Best Cheese & Dairy Cooking

Ben & Jerry's Homemade Ice Cream & Dessert Book
In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. MORE CHUNKS LESS BUNK. Despite a philosophical disagreement over chunk size-Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones-together Ben and Jerry are good friends who make great ice cream. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. There's no such thing as an unredeemingly bad batch of homemade ice cream. Ben Cohen has been a Pinkerton Guard, a garbage man, and a short-order cook. Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.
Reviews
"I have tried 4 recipes in this book so far and they were easy adn DELICIOUS!!"
"Best book for ice cream making you can get."
"Fun read, great ice cream receipts..."
"This book is worth 5 stars just for the sweet cream vanilla recipe."
"You can make ice-cream that tastes just as good or better than most premium ice-cream sold in supermarket."
"wasn't really fond of the recipes in this book."
"I have owned a KA ice cream maker for several years, and lucky to use it once or twice a year, but now am using it more often. Its base is normally 2 cups of heavy cream or whipping cream, and that makes the ice cream more expensive than store brand ice cream... but the taste is wonderful."
"Cool book with amazing recipes."
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Best Potato Cooking

The Everything Gluten-Free Slow Cooker Cookbook: Includes Butternut Squash with Walnuts and Vanilla, Peruvian Roast Chicken with Red Potatoes, Lamb ... Pumpkin Spice Lattes...and hundreds more!
All you need to make simple, delicious, and naturally gluten-free meals Slow cookers are lifesavers for busy cooks. Carrie S. Forbes created GingerLemonGirl.com, a popular gluten-free food blog.
Reviews
"Slow cooking can be a challenge for those who eat gluten free since many thickeners are off-limits, but this cookbook offers tips and recipes to make slow cooking accessible once again. This book takes slow cooking beyond dinner with a variety of recipes for every meal of the day. Kid-friendly meals, holiday recipes, and breads and desserts take slow cooking to a new level with approachable yet innovative recipes for the traditional slow cooker. With two chapters of advice for adjusting to a gluten free lifestyle and techniques for successful slow cooking, there's something here for cooks of all levels of expertise."
"Have had to go on a Gluten free diet and found this book to have some great recipes."
"Lots of fun recipes."
"Chalk full of really delicious GF recipes!"
"This has been excellent for us, every recipe we make has been tasty."
"Love this book, I love to use my crockpot so I love this cookbook and the easy recipes inside."
"This is a great cookbook."
"This book has some really great recipes, but in the couple of years I have had it, I have only made two items, because the light green print is so difficult to read that I have to have someone read it to me."
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Best Fruit Cooking

Juicing for Beginners: The Essential Guide to Juicing Recipes and Juicing for Weight Loss
100 Tasty and Creative Recipes: quick and easy juicing recipes to prepare fruit, vegetable, and green-based juices, accompanied by the nutritional benefits of every ingredient Weight Loss Plans: guidelines that explain the benefits of juicing diets such as fasting, cleansing, and detoxing Handy Hacks: tips ranging from how to buy the right juicer to how you can combat health problems with juicing. Juicing for Beginners brings you original recipes such as: Mango Watermelon Juice, Blueberry Beet Juice, Black Cherry and Almond Juice, Ginger Beet Juice, Cool Cilantro Coconut Juice, Get-up-and-go Juice, Green Good Morning Juice, and many more!
Reviews
"While the book certainly delves into the idea of juicing for weight loss, it also offers a healthier perspective on juicing, one focused on providing yourself a way to take in more fruits and vegetables than you may normally ingest."
"Great book to get you going."
"Juicing for Beginners is truly a great book for those who want to get in on the juicing craze, yet know nothing about it."
"Juicing for beginners is a good recipe resource."
"If you're a newcomer to the world of fruit and vegetable juicing and considering giving it a try, this book's sure to provide the information you'll need to get started, as well as all the persuasion you'll need to want to."
"For those who know little to nothing about juicing, this is a great buy."
"It's easy to customize your juice diet with these lists and the helpful chart in the back (which includes the calorie, protein, carb, fat and fiber content of different ingredients)."
"Great recipes and information!"
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Best Vegetable Cooking

The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out
A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans from all over the world. The Oh She Glows Cookbook also includes many allergy-friendly recipes — with more than 90 gluten-free recipes — and many recipes free of soy, nuts, sugar, and grains, too! Whether you are a vegan, "vegan-curious," or you simply want to eat delicious food that just happens to be healthy, too, this cookbook is a must-have for anyone who longs to eat well, feel great, and simply glow! Her first cookbook, The Oh She Glows Cookbook , is an international bestseller.
Reviews
"I made that recipe, and truly loved it - loved it enough that it joined the ranks of my all-time favorites - but it wasn't until I read a review for this very cookbook, accompanied by a different recipe (Thai peanut noodle bowl) that sounded fairly delicious, that I started to consider buying a cookbook new when then only cookbooks I buy ever are used and cheap. Smoothies, Juice, and Tea - 11 recipes - probably the biggest disappointment for me in the book; I'm not big on smoothies, juice, or tea...and when I want something like that, I don't need a recipe to make it. Salads - 8 recipes - I'm good with the smaller number of salads included here; I've got salad recipes coming out the wazoo, and never mind that I'm usually pretty good at coming up with a salad all on my own. Soup - 7 recipes - A couple of these sound a bit weird, but there are two for sure that I want to make as soon as I get to the grocery store again. Sides - 9 recipes - some of these feel a bit like cheating (baked fries needed a recipe? Power Snacks - 9 recipes - two roasted chickpea recipes is probably pushing it, but I possibly would have bought this book just for the peanut butter cookie dough bites. Homemade Staples - 27 recipes - this chapter almost made me knock the book down to four stars - it's totally cheating to call things like oat flour and roasted garlic "recipes," and by my count there's only 88 recipes before this chapter, not "over 100" - but I think the others made up for it. Now that you've grown old reading this, I'll just summarize by saying that although I haven't made all the recipes in this book, the ones I've made all deserve five stars...and I'm looking forward to trying most of the rest of them."
"I definitely don't hate it and I haven't had any total disasters, but overall I just haven't found it inspiring or any of the recipes particularly phenomenal. However, the apple crumble was okay but I wouldn't serve it to guests; the orange-miso dressing for the soba noodle bowls was gross (and I'm a huge fan of miso); the tofu scramble was not particularly great and I think I'll stick to my own recipe for that one. The savory sections have a gross-looking nacho dip, tex-mex casserole and "fiesta bites" (all of which are heavy on the oil and processed ingredients) but few simple vegetable-rich dishes."
"This book has EVERYTHING you can imagine : from simple 5 minutes recipes for a delicious overnight cold oatmeal (my favorite to prepare at night for a healthy awakening) to incredibly complex and delicious recipes that make take a couple of hours to make, but OH MY Do I glow when I eat them? This books makes me even happier I became vegan and it is a MUST for the beginning vegan that is unsure about taste and that especially wants to stay away from the overly processed vegan alternatives on the market. Make your own delicious vegan sour cream?"
"I recently changed my lifestyle and eating habits in January 2016, and this book has really inspired me to be more creative with plant based recipes."
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Best Fish & Seafood Cooking

Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish
2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards). ForeWord Reviews 2012 Book of the Year Award Finalist (TBA). 2013 James Beard Foundation Book Awards, Nominee Finalist. Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. "Griffiths may be an ideologue, but his recipes adapt well to the work of the unarmed home cook hoping simply to feed friends beautiful, flavorful food in the chill of early winter. — Sam Sifton, "How to Tame a Wild Pork Chop" featured in The New York Times Magazine "I don't really see myself plucking doves anytime soon—rather I tend to feed them—but I greatly admire Jesse Griffiths and his work, especially Afield. —Martin Picard aka "The Wild Chef," author of Au Pied de Cochon Sugar Shack. "A kindred spirit and fellow hunter, angler and cook, Jesse Griffiths has created a book that not only highlights the glories of Texas' abundant game and fish, but is also just as relevant and as useful wherever you can find doves and deer, crabs and crappies. —Hank Shaw, author of Hunt, Gather, Cook "Jesse Griffiths practices what most of us only preach when it comes to sustainable eating. Gracefully teaching sustainability and holistic cooking in Texas, he has become the young grandaddy to a new generation of chefs and butchers. Hunting is not for all of us, but this book has much to teach about working with meat, cooking game well, and for some us, it offers a gentle, thoughtful introduction to a way with food that seemed foreign in the past. Jesse Griffiths is an omnivore's inspiration — one of Texas' greatest supporters of and educators on local foods of every kind — he's just as good with vegetables as he is with game . “Griffiths takes you inside the moment with him, into his head, as he searches for a downed doe or sets the hook in a catfish’s mouth. It’s impossible to miss Griffiths’ reverence for the lives he literally consumes.” —Kim Pierce, Dallas Morning News “Everything you want to know about hyper-locavorism can be found in this book of stories, recipes and how-tos that will take you from couch potato to wild boar hunter in no time. Half of [the photographs] will inspire you to never eat anything processed again, while the other half will make you want to grab your rod or gun and head out into the wild right away.” — Bearings: A Southern Lifestyle for Men “ Afield is at once anecdotal and educational… In a country where gun ownership is more associated with NRA zealots than food sourcing, Griffiths wants to open up people’s minds to living off the land once again.” —Veronica Meewes, CultureMap Austin “Afield will inspire you to do—to roll up your sleeves and catch a flounder, clean a rabbit, field dress a feral hog, butcher a deer, cook up a squirrel, and make your own sausage—all in the name of a good meal.” —Sarah Hebbel-Stone, FarmPlate “Part recipe collection, part Hemingway-esque adventure read, [Afield] comes from one of Austin’s fiercest talents.” —Paula Disbrowe, Daily South “Yes, it’s a cookbook, but more specifically, it’s an impeccably written, extensively photographed manual that takes people through the hunting process from land, lake, and sea and right back into the home kitchen.” —Layne Lynch, Texas Monthly "For a reader who knows the magic of a duck blind at sunrise, the writing is evocative; for the novice, it offers additional insight into why hunting and fishing are favored pastimes for millions in this country." —Kerry Luft, Chicago Tribune "Griffiths forges a new approach to the sustainable movement through a compelling narrative on the benefits, both mental and physical, to catching your own dinner." “A practitioner of the new hunting-cooking movement, Griffiths also happens to be a gifted writer who captures the drama and romance of moving through a creek slowly so as not to spook the fish or gutting and scaling whiting directly into Gulf waves while surf fishing… [It’s] Hemingway-esque.” —Greg Morago, Houston Chronicle “[Afield] is one of the better game cookbooks in recent years, equally accessible to avid hunters and fishermen and those who are just starting out, as well as those who are debating whether to begin.” —Kerry Luft, Latino Times “We have come a long way from our days as hunter-gatherers, yet there is still deep satisfaction in catching a fish and cooking it yourself…Jesse Griffiths has tapped into that primordial urge.” —Michael Hoinski, Texas Monthly.
Reviews
"Gave it to a friend as a gift..."
"Every hunger/outdoorsman should buy this book!"
"This is beyond just a cookbook - Jesse Griffiths writes about the hunt before each section (the book is divided into types of game) so that you really get a feel for what it is like, not just hunting but being there, the people, the places."
"It's a very good book, and it covers a wide variety of game."
"Wonderful book for the sportsman!"
"To start, its a beautiful high quality cook book with incredible recipes for fish and game."
"This is an excellent book that is part cookbook, beautiful coffee table book, and field guide for the hunter in your life."
"This truly is a great book (it is far more than a cookbook)... Part manifesto for the "locavore" movement / part practical guide for hunting, cleaning and preparing local game."
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Best Poultry Cooking

Fifty Shades of Chicken: A Parody in a Cookbook
Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)— Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner. Ingredients 1 pound boneless, skinless chicken thighs, patted dry with paper towels 2 garlic cloves, finely chopped 1 teaspoon plus pinch coarse kosher salt ½ teaspoon freshly ground black pepper 1 sweet onion, thinly sliced 1 cup white wine 1 bay leaf 1 cinnamon stick 2 tablespoons unsalted butter 1 tablespoon honey. Directions Preheat the oven to 450 degrees F. In a large bowl, toss the chicken, garlic, 1 teaspoon salt, and pepper together. In a small saucepan, simmer together onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Bake until chicken is no longer pink and onions are meltingly tender and caramelized, about 25 minutes.
Reviews
"I bought this for a Christmas gift exchange."
"This is a great book to have out on the kitchen shelf, its also good as a gift for the fans of the original book series."
"I purchased this book for my boss at work since she is a fan of the movies and her diet only allows her to eat chicken, but anyway, I looked through it before giving it as a gift and the content is great!"
"Well written recipes, fun pictures and a great cheeky gift."
"The perfect gift for a bachelorette party!"
"I gave this as part of a bridal shower gift."
"This is a funny book with actual pictures of the chicken dishes....it is based on 50 Shades of Grey."
"I wrapped a bow around the book with a note saying to be opened by final recipient only....didnt want to reveal it's juicy contents ahead of time."
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Best Natural Food Cooking

Jerusalem: A Cookbook
With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. The book’s leisurely pace picks up with the introduction of dishes, some familiar but many not, that include fattoush, latkes, mejadra, clear chicken soup with knaidlach, pan-fried mackerel with golden beetroot and orange salsa, and helbeh (fenugreek cake).
Reviews
"This cookbook is approachable and the recipes are actually something you will make...and then make again. ****Edit****I would just like to say, that one of the reasons, I think, that this is so doable for a Middle Eastern cookbook, is these are the recipes that regular people make."
"We ended up getting it for my father in law for Christmas and I think he read the whole thing cover to cover on Christmas Day."
"This cookbook offers both; the recipes work (I should note I have the UK edition without US conversions)--many of the techniques are new to me and they work well--and the flavors are amazing. The first recipes I made from this book were the roasted cauliflower salad with celery, hazelnuts and pomegranate and the sofrito chicken. I am adding this cookbook to my top 10 list because a) it's a beautiful, well-written book, b) the recipes work very well when followed to the letter, but there's lots of room for improvisation, c) the flavor and texture combinations are complex, subtle and well-balanced, and d) the dishes are delicious."
"The recipes are well described so you can successfully create a great diverse table full of beautiful plated food."
"I have it both as a book and on Kindle -- I usually don't buy cookbooks like this one on Kindle because I love the real book -- but I knew I would want to show off some of these recipes when I am visiting family and friends so I have them portable, too."
"Such a wonderful cookbook!"
"Some of these recipes were more beautiful on the pages of this book than in reality...some odd preparations but a good creative source for cooks looking to expand their usual fare."
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Best Herb, Spice & Condiment Cooking

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. An alphabetical index of flavors and ingredients, the book allows readers to search complimentary combinations for a particular ingredient (over 70 flavors go well with chickpeas; over 100 are listed for oranges), emphasizing the classics (chives with eggs, nutmeg with cream, sardines and olive oil, etc.).
Reviews
"A must have book for anyone who enjoys cooking."
"The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs. Amazing book, always fun to experiment with different ingredients."
"It's really the Bible of cooking I like this book."
"I don't know why I didn't buy this book before."
"If you know how to cook, this may be the best cookbook out there."
"Purchased this for my mother for Christmas, if you are looking for a cookbook this does not have a bunch of recipes its more of a guide on how to use specific flavor profiles."
"A must have for cooking lovers."
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