Download and read online Project Smoke in PDF and EPUB From America’s “master griller” (Esquire), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts. Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding. Illustrated throughout with full-color photographs, it’s a book that inspires hunger at every glance, and satisfies with every recipe tried.
Download and read online Project Smoke in PDF and EPUB "Published simultaneously in Canada by Thomas Allen & Son Limited"--Title page verso.
Download and read online Project Smoke in PDF and EPUB From America's "master griller" (Esquire), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts. Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Raichlen's seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken--even Smoked Chocolate Bread Pudding. Illustrated throughout with full-color photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried.
Download and read online Can It Bottle It Smoke It in PDF and EPUB Have you ever wanted to . . . Bottle your own soda? Press your own tofu? Smoke your own cheese? Boil your own bagels? Ferment your own miso? Can your own tomatoes? Roast your own coffee? Can It, Bottle It, Smoke It walks you through a slew of satisfying culinary projects to stock your larder and shower your friends with artisan foods and drinks, kitchen staples, and utterly addictive snacks. Karen Solomon—veteran food writer, kitchen explorer, and author of Jam It, Pickle It, Cure It—brings forth a new collection of 75-plus recipes for condiments (Plum Catsup), cereals (Cornflakes), crunchy snacks (Tortilla Chips), beverages (Soy Milk), and more. Whether you’re a beginning or seasoned home cook, you’ll be inspired to pump up the power of your pantry. With detailed instruction on essential techniques, time commitments for each project (from 20 minutes to 2 hours to a weekend), and labeling and wrapping tips, Can It, Bottle It, Smoke It will help you get creative in the kitchen. So leave the grocery aisle’s mass-produced packaging and mystery ingredients behind and join the urban homesteading revolution as you whip up a bevy of jars, bottles, and bags full of outstanding hand-labeled eats. From the Hardcover edition.
Download and read online Planet Barbecue in PDF and EPUB The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled." In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.
Download and read online The Barbecue Bible in PDF and EPUB Redesigned inside and out for it's tenth anniversary edition, "The Barbecue! Bible" now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and, of course, those irresistible finished dishes.
Download and read online Applied Software Project Management in PDF and EPUB "If you're looking for solid, easy-to-follow advice on estimation, requirements gathering, managing change, and more, you can stop now: this is the book for you."--Scott Berkun, Author of The Art of Project Management What makes software projects succeed? It takes more than a good idea and a team of talented programmers. A project manager needs to know how to guide the team through the entire software project. There are common pitfalls that plague all software projects and rookie mistakes that are made repeatedly--sometimes by the same people! Avoiding these pitfalls is not hard, but it is not necessarily intuitive. Luckily, there are tried and true techniques that can help any project manager. In Applied Software Project Management, Andrew Stellman and Jennifer Greene provide you with tools, techniques, and practices that you can use on your own projects right away. This book supplies you with the information you need to diagnose your team's situation and presents practical advice to help you achieve your goal of building better software. Topics include: Planning a software project Helping a team estimate its workload Building a schedule Gathering software requirements and creating use cases Improving programming with refactoring, unit testing, and version control Managing an outsourced project Testing software Jennifer Greene and Andrew Stellman have been building software together since 1998. Andrew comes from a programming background and has managed teams of requirements analysts, designers, and developers. Jennifer has a testing background and has managed teams of architects, developers, and testers. She has led multiple large-scale outsourced projects. Between the two of them, they have managed every aspect of software development. They have worked in a wide range of industries, including finance, telecommunications, media, nonprofit, entertainment, natural-language processing, science, and academia. For more information about them and this book, visit stellman-greene.com
Download and read online Buxton Hall Barbecue s Book of Smoke in PDF and EPUB Named one of bon appetit's 10 America's Best New Restaurants 2016! Smoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina. In an age of bulk-bought brisket and set-it-and-forget-it electric smokers, Buxton Hall Barbecue stands apart from the average restaurant. With three pits at the heart of an open kitchen and hogs sourced from local farmers that raise them right, chef Elliott Moss is smoking meat in accordance with time-honored traditions. In Buxton Hall Barbecue's Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you're not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food. The recipes include all of the Buxton Hall favorites. Learn how to make their deep-fried smoked catfish, smoky pimento cheese, turnip soup with charred onions, or slow-cooked collards. Other recipes give the inside scoop on how a barbecue restaurant makes use of a whole hog with a waste-nothing approach: Brussels sprouts with crispy cracklin', classic South-Carolina style hash, chicken bog, and much more. Finish the meal with Buxton's take on classic southern desserts like banana pudding pie, grape hull pie, or s'mores with homemade marshmallows.
Download and read online Beyond Smoke and Mirrors in PDF and EPUB Migration between Mexico and the United States is part of a historical process of increasing North American integration. This process acquired new momentum with the passage of the North American Free Trade Agreement in 1994, which lowered barriers to the movement of goods, capital, services, and information. But rather than include labor in this new regime, the United States continues to resist the integration of the labor markets of the two countries. Instead of easing restrictions on Mexican labor, the United States has militarized its border and adopted restrictive new policies of immigrant disenfranchisement. Beyond Smoke and Mirrors examines the devastating impact of these immigration policies on the social and economic fabric of the Mexico and the United States, and calls for a sweeping reform of the current system. Beyond Smoke and Mirrors shows how U.S. immigration policies enacted between 1986–1996—largely for symbolic domestic political purposes—harm the interests of Mexico, the United States, and the people who migrate between them. The costs have been high. The book documents how the massive expansion of border enforcement has wasted billions of dollars and hundreds of lives, yet has not deterred increasing numbers of undocumented immigrants from heading north. The authors also show how the new policies unleashed a host of unintended consequences: a shift away from seasonal, circular migration toward permanent settlement; the creation of a black market for Mexican labor; the transformation of Mexican immigration from a regional phenomenon into a broad social movement touching every region of the country; and even the lowering of wages for legal U.S. residents. What had been a relatively open and benign labor process before 1986 was transformed into an exploitative underground system of labor coercion, one that lowered wages and working conditions of undocumented migrants, legal immigrants, and American citizens alike. Beyond Smoke and Mirrors offers specific proposals for repairing the damage. Rather than denying the reality of labor migration, the authors recommend regularizing it and working to manage it so as to promote economic development in Mexico, minimize costs and disruptions for the United States, and maximize benefits for all concerned. This book provides an essential "user's manual" for readers seeking a historical, theoretical, and substantive understanding of how U.S. policy on Mexican immigration evolved to its current dysfunctional state, as well as how it might be fixed.
Download and read online Franklin Barbecue in PDF and EPUB A New York Times best selling complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. 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. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible. From the Hardcover edition.
Download and read online Smoke in PDF and EPUB Shares recipes for imbuing foods with smoky flavors, including vegetables, seafood, poultry, meats, and sweets, and discusses techniques for stovetop smoking, grilling with wood planks, and building firepits and spit roasts.
Download and read online Southern Living Ultimate Book of BBQ in PDF and EPUB The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.
Download and read online Home Book of Smoke cooking Meat Fish Game in PDF and EPUB How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.
Download and read online Weber s Smoke in PDF and EPUB If you can grill, you can smoke! Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours. You'll learn: Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood Weber's Top Ten Smoking Tips for getting the best possible results on any grill
Download and read online Smoke It Like a Pro on the Big Green Egg Other Ceramic Cookers in PDF and EPUB Make the Best Barbecue Out There In Smoke It Like a Pro, barbecue pitmaster, Eric Mitchell, teaches you how to smoke, grill, roast, cure, fry and sear unbelievable, melt-in-your-mouth barbecue dishes that will blow your competition out of the water and make you the talk of the block. He is a certified Kansas City Barbeque Society judge and was the director of the New England Barbecue Society for three terms. He has competed at both the Jack Daniel's World Championship Barbecue Invitational and the American Royal Invitational using his seven Big Green Eggs®. With his help, you'll learn to make barbecue staples like a perfectly seared steak and competition-worthy smoked pulled pork. Plus, you'll get one-of-a-kind showstoppers, like Eric's MarylandStyle Pit Beef, Coffee-Encrusted Lamb Chops and Bourbon Moxie® Meatballs. Along the way, Eric walks you through the ins-and-outs of the Big Green Egg® and other ceramic cookers, sharing lessons that will improve every meal you cook outdoors.