The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue Review

Average Reviews:

(More customer reviews)Are you looking to buy The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue? Here is the right place to find the great deals. we can offer discounts of up to 90% on The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue ReviewI first heard about this book in the Kansas City Star's "Star Magazine" that came out June 3, 2001. There was an article in it called "Pioneers of Q" by Doug Worgul. It was really interesting. Then a couple of days later I was talking to Carolyn Wells of the Kansas City Barbeque Society and she was praising this book. So a few days ago I got my copy of the book and the companion video.
When I opened the package and saw the book for the first time I was disappointed. I really didn't like the cover and I thought the book should be thicker. Now I am sure a lot of people will love the cover. However, in my case, I really shouldn't judge a book by it cover. Once I opened up the book I knew that my first impression was wrong and there was plenty of content there. After reading the book it has become one of my prized possessions. The book is printed beautifully and loaded with some great pictures. The content of this book is well organized. It takes you from the early beginnings of BBQ to BBQ today. The journey is fun and very interesting.
You will find many names mentioned that will instantly be familiar to people who love BBQ. I was impressed by the list of names listed in the acknowledgments that the author says: "without whose reporting, hard work and dedication I could not have completed this book." These are big names in BBQ he mentions and he even gave a special thanks to Fast Eddy for his lead on the "Smoky" Joe Armato story and more. So I knew the author had done his homework.
This is a must buy for anyone really interested in BBQ. Sure the book is about Kansas City Barbecue, but it's more that that, its about barbecue. Anyone in any part of the country should enjoy owning and reading this book.
I guarantee you one thing the book will make you hungry. The pictures and information about a lot of the restaurants in Kansas City will get to you. If you are from Kansas City you will be proud and hungry. If you live somewhere other than Kansas City you will be hungry and want to go there.The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue OverviewIncrease your Kansas City Barbecue IQ with The Grand Barbecue, the most definitive book yet on Kansas City barbecue.Featuring : How Kansas City became Barbecue Capital of the World?Who were Kansas City's first barbecue "Kings"?The story of the original "Smoky Joe".How Ernest Hemingway bought seven Kansas City barbecue sandwiches for one dollar!PLUS! Profiles of many Kansas City's barbecue masters.Recipes and do-it-yourself techniques.Great barbecue writing and photography from The Kansas City Star.Part history book, part cookbook, part family album, The Grand Barbecue is packed with fun facts and photos.

Want to learn more information about The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition Review

Average Reviews:

(More customer reviews)Are you looking to buy The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition? Here is the right place to find the great deals. we can offer discounts of up to 90% on The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition ReviewAs I see reviews, gentle reader, the reason is to help you to decide whether or not to part with some hard earned dinero to buy this book. In this case, the answer is a resounding "YES'!! There are two major reaons for this: first, the recipies are many, varied and uniformly good. Second (and this is very subjective), there is a real sense of who the folks are that helped generate this relatively recent interst in "barbeque" as the American cuisine.
As to the recipies ... there are over 200, and they range from entree dishes to appetizers to sides to desserts. Now in our house, each week we pick the entree (and which of us will cook it (and we are competitive on that issue, because we are both pretty good cooks), but each night we look at each other and wonder what we will serve with the entree. It's a constant "oops!" This book has the most varied number of "sides" I have seen in a barbeque book: I think that there are ten recipies for baked beans alone. The term "side" has a kind of negative connotation to me: it's what to put on the plate with the 'que or whatever else comes off the grill. The "sides" in this book are rightious indeed. And so are the entrees: they include recipies and tips for the standard "low and slows", but also include everything from poultry to game. And desserts ... many and all high on the yummy scale. Oh, yes: there are recipies for neat rubs and sauces, as well as tips for the cooking process. And a whole lot of good veggie dishes, too.
The second reason I recommend this book is personal and may not be shared by some. I've been cooking over live fire for a bit more than fifty years. "Back in the day", you had to wing it. There were no books like this, no pre made rubs or sauces, and "barbeque" was known in the South, but not here in Michigan. Yet, this kind of cooking over live fire has been with us since the beginning. And once in a while, when I fire up, I think on that continuity. This book celebrates the folks who brought barbeque to the forefront; the pioneers, if you will. I like the anecdotes and the sense of history, much as I like Mike Mills ("Peace, Love & Barbecue"), Chris Lilly ("Big Bob Gibson's Barbecue Book") and Paul Kirk ("Championship Barbecue") because it reminds me that we can plate extremely deilicious foods on a pretty routine basis because some folks got the recipies and the techniques that make it possible.
To me a cookbook is "good" if it enables me to put a consistant and varied series of dishes in front of family and friends. In that sense at least, this is a "good" cookbook. And you get to see the pictures of the folks who made it so. Incidentally and concidentally, I got my KCBS membership packet two days before I got this book. One of the goals of the Society is to promote Barbeque as the American national cuisine. I happen to think that anything cooked over live fire beats the indoor version hands down! Now I can feel patriotic about it!The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition OverviewTo celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk, and Carolyn Wells.Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs.The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the KCBS in 1996. This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequers--as well as an appetizing read for people who may not tend to the grill but do love to eat 'que.

Want to learn more information about The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

The Venison Sausage Cookbook: A Complete Guide, from Field to Table Review

Average Reviews:

(More customer reviews)Are you looking to buy The Venison Sausage Cookbook: A Complete Guide, from Field to Table? Here is the right place to find the great deals. we can offer discounts of up to 90% on The Venison Sausage Cookbook: A Complete Guide, from Field to Table. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

The Venison Sausage Cookbook: A Complete Guide, from Field to Table ReviewI decided to start processing my own deer & I love venison sausage, so...I bought this book. Now I'm Mr. Sausage! Lots of recipes and plenty of information to get started even if you don't know anything about sausage.The Venison Sausage Cookbook: A Complete Guide, from Field to Table Overview

Want to learn more information about The Venison Sausage Cookbook: A Complete Guide, from Field to Table?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

Sausage: Over 100 Delicious Recipes for Sausages and Sausage Dishes (A. D. Livingston Cookbook) Review

Average Reviews:

(More customer reviews)Are you looking to buy Sausage: Over 100 Delicious Recipes for Sausages and Sausage Dishes (A. D. Livingston Cookbook)? Here is the right place to find the great deals. we can offer discounts of up to 90% on Sausage: Over 100 Delicious Recipes for Sausages and Sausage Dishes (A. D. Livingston Cookbook). Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

Sausage: Over 100 Delicious Recipes for Sausages and Sausage Dishes (A. D. Livingston Cookbook) ReviewVery infomative book on the art of sausage making.Covers ethnic sausages from around the world, plus all of the popular American types of sausage.Sausage: Over 100 Delicious Recipes for Sausages and Sausage Dishes (A. D. Livingston Cookbook) OverviewDelicious sausages can be made easily and inexpensively in your own kitchen by following the recipes and advice found here. Sausage takes you through the steps of choosing the right equipment and preparing such meats as pork, venison, beef, chicken, and fish to create sausages of many flavors. A. D. Livingston offers recipes for country sausages, more exotic flavors from Thailand and even ancient Rome, as well as a full round of instruction for dried and cured sausages. There is also a section on making deli-style cold cuts. All country cooks, sportsmen in particular, will treasure this down-to-earth sausage cookbook. "It's been said that no one should look too closely into how sausages or laws are made. The legislative system may still be in unspeakable shape, but A. D. Livingston has rescued sausages for our contemplation and delectation. More great chow from an American master." -Christopher Camuto, author of A Fly Fisherman's Blue Ridge, Another Country, and Hunting from Home

Want to learn more information about Sausage: Over 100 Delicious Recipes for Sausages and Sausage Dishes (A. D. Livingston Cookbook)?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

The Sausage Book: The ultimate sausage resource for beginners and experts Review

Average Reviews:

(More customer reviews)Are you looking to buy The Sausage Book: The ultimate sausage resource for beginners and experts? Here is the right place to find the great deals. we can offer discounts of up to 90% on The Sausage Book: The ultimate sausage resource for beginners and experts. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

The Sausage Book: The ultimate sausage resource for beginners and experts ReviewThis book was written and published in England, so unless you are used to buying your meat by the kilogram, adding ingredients by the gram, setting your cooking temperature in Celsius and buying your herbs and spices in Scotland, it is almost totally useless.The Sausage Book: The ultimate sausage resource for beginners and experts OverviewWhether you simply want to rustle up a few pounds of sausages on your kitchen table for the freezer or plan to develop your own commercial range, 'The Sausage Book' provides complete step-by-step instructions, enabling you to go forth and make sausages with confidence as well as, hopefully, a few laughs along the way. Now in its 2nd edition and considerably extended from 152 to 192 pages.

Want to learn more information about The Sausage Book: The ultimate sausage resource for beginners and experts?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization Review

Average Reviews:

(More customer reviews)Are you looking to buy Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization? Here is the right place to find the great deals. we can offer discounts of up to 90% on Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization ReviewThis is an excellent reference for every kitchen. Written for the profession, but very useful in the home kitchen as well. You can buy large cuts of meat and cut them in to smaller portions of roasts, chops, braising meat, etc. The photos will guide you through to identify different cuts, where to run your knife and how to fabricate meat.Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization OverviewKitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America's Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book.

Want to learn more information about Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

Sausage-Making Cookbook, The Review

Average Reviews:

(More customer reviews)Are you looking to buy Sausage-Making Cookbook, The? Here is the right place to find the great deals. we can offer discounts of up to 90% on Sausage-Making Cookbook, The. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

Sausage-Making Cookbook, The ReviewThe ratings seem to be waffling around on this one so maybe I can help. I own this book and love it but you may or may not depending on what you really want this for.
If you want a book that is jammed full of recipes of different sorts and help you come up with some on your own this thing is a treasure.
If you want a hard core how-to on sausage making, then you need to look somewhere else. This book is pretty light in my opinion on the technical details.
The most complete book bar none is Rytek Kutas's book. I've seen that book selling second hand for $165. You don't need to pay anything near that amount though.
Here's a tip though. If you want to make "fresh sausage" let me tell you, it ain't rocket science. You grind the meat and stuff it in a casing. Let it sit in the fridge for a day and fry up what you want and freeze the rest. The finer points will come to you I promise. Cured sausage is a little different though. You can make yourself mighty dang sick if you don't do it right. If you want to try "fresh sausage" making, don't get wrapped around the axel on the technical details. With practice you will get it right and it doesn't take long. Buy this book for the recipes alone.Sausage-Making Cookbook, The Overview230 sausage-making recipes from around the world, including tips on equipment and techniques.

Want to learn more information about Sausage-Making Cookbook, The?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

Mastering the Craft of Making Sausage Review

Average Reviews:

(More customer reviews)Are you looking to buy Mastering the Craft of Making Sausage? Here is the right place to find the great deals. we can offer discounts of up to 90% on Mastering the Craft of Making Sausage. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

Mastering the Craft of Making Sausage ReviewWarren R. Anderson draws upon his many years of experience and expertise in "Mastering the Craft of Making Sausage" to compile an authoritative 320-page compendium of instruction on the culinary art and science of making sausages in a diversity of forms including bratwurst, loukanika, kielbasa, chorizo, salami, Vienna sausage, knockwurst, bologna, and more! Every aspect of the process is thoroughly covered including: the selection of equipment and supplies; grinding, mixing and stuffing; cooking and smoking. The making of fresh sausage, cured sausage, emulsified sausage, and fermented-style sausage are covered in detail. Thoroughly 'user friendly', "Mastering the Craft of Making Sausage" is a superbly written and presented instructional guide and a highly recommended addition to personal and community library reference collections.
Mastering the Craft of Making Sausage OverviewComplete instructions for making 100 sausages at home, of all types, from the author of MASTERING THE CRAFT OF SMOKING FOOD.

Want to learn more information about Mastering the Craft of Making Sausage?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker Review

Average Reviews:

(More customer reviews)Are you looking to buy Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker? Here is the right place to find the great deals. we can offer discounts of up to 90% on Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker Review`Bruce Aidells' Complete Sausage Book' by meat and sausage experts Aidells and Denis Kelly is the third book by Aidells I have reviewed and it easily maintains the consistently high quality I have come to expect from this writing team on the subject of meat. Along with the team of Schlesinger and Willoughby, they seem to be the reigning kings among culinary writers on the subject of meat, more especially on the subject of pork and sausage.
For starters, I strongly recommend this book for all people interested in reading about food and in cooking, even if you have no interest in making sausage yourself. In many ways, it is as good as the recently published book `Charcuterie' by the team of culinary journalist Michael Ruhlman and charcuterie expert and chef, Brian Poleyn, if only because Aidells and Kelly are better at staying focused on their primary topic. `Charcuterie' is very good, but if what you really want to know about is sausage, Aidells and Kelly are much better.
One thing these two books do for me is to completely reassess my opinion of Emeril Lagasse and his `Pork Fat Rules' mantra. It is so easy to take this as bluster, yet both books in one voice say that pork fat is the cream of the crop when it comes to animal fats. Beef suet is too grainy and chicken fat melts at too low a temperature to be useful for a lot of cooking applications for which pork fat is so good.
It is important to note that while this book does touch on the subjects of smoked and cured sausages, its primary subject by far is fresh sausage that you can make at home. Next to the affirmation of pork fat, I was most pleasantly surprised by the great variety of fresh sausage recipes and in the antiquity of so many of these varieties. It is easy to believe that hot and sweet Italian sausage and German bratwurst and Spanish chorizo and Polish Kielbasa have been around a long time and it is not unexpected to find that the Cajun specialties boudin and andouille are pretty old. However, it is surprising to find that ingredients such as apples and dried tomatoes are not modern foodie concoctions, but easily as old as fennel and garlic as sausage ingredients.
Another major epiphany I take from this book is the fact that along with pasta, canned tomatoes, olive oil, onions, garlic, parsley, anchovies, eggs, flour, milk and capers, sausage is one of the most versatile items one can have on hand in your pantry, as it can be used as a flavorful addition to a really wide variety of dishes. The only caveat is that fresh sausage must be frozen in order to keep it safe and it's frozen shelf life may not be much more than two months. Even so, this book will give you more than enough good ideas for using that sausage to keep you from forgetting about the stash of charcuterie goodness.
The book is divided up by three major topics. The first and shortest is on basic fresh sausage making techniques and the methods for hot and cold smoking fresh sausage. Even if you never use these techniques, the interested foodie should really know how these techniques work and what they do, so you are in a better position to make the best use of products of these two techniques. My biggest criticism with this book comes in this section which would have been much better done with a few good diagrams of various types of smoking devices. Most of this material would have been harder for me to appreciate had I not seen Alton Brown's popular `Good Eats' parody of `Iron Chef' where he cold smokes bacon with one of his typically McGyveresque contraptions.
The authors make simple sausage making sound easy, and with the right precautions, it really is. All you really need to convince yourself of this fact is to realize it is not much more than making meatloaf. The main concerns come with the care and sanitation involved in grinding the meat, as a dirty meat grinder is an open invitation to unwanted microbial beasties. And, while the book supplies sources for sausage making tools, I suggest you do the Martha Stewart routine of searching out tag sales for solid metal meat grinders you can probably get for a song.
The second major section covers recipes for making a wide variety of sausages. The chapters within this part cover:
American Sausages:
American Farmhouse Sausage with 10 recipes, including smoked sausage and chicken and apple sausage.
Southern Sausages with 9 recipes, including Boudin, Andouille, Chaurice, Tasso, and Pickled Pork.
Midwestern Sausages with 14 recipes influenced by Germany, Scandinavia, and Eastern Europe.
Southwestern Sausages with 6 recipes influenced by Spain, including chorizo and poultry sausage.
Mediterranean Sausages with 13 recipes including Italian, Spanish, and Greek sausages.
Asian Style Sausages with 5 recipes including mushrooms, chicken, and shrimp.
Game and Seafood sausages with 12 recipes including salmon, duck, crawfish, buffalo, and venison.
The third major section (Part II) covers recipes for using sausage in dishes. Recipes are organized in ten (10) chapters on:
Breakfast All Day
Sausage Starters: Appetizers and Salads
Sausage Based Soups
Sausage Sandwiches and Pizzas
Lotta Pasta (and Sausage)
Better Beans and Grains
Sausage with Fish and Seafood
Cacklers and Gobblers: Poultry and Sausages
Red Meat and Sausage
Sausage Spiked Side Dishes
This is more than enough evidence to convince me to have sausage on hand on a regular basis. And, one piece of very good news is the fact that nitrites in sausage are no longer considered a health risk and by making your own sausage, you can avoid almost all the unwanted chemicals put into commercial sausage.
This is a foodie `must have' book!
Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker Overview

Want to learn more information about Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...

Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home Review

Average Reviews:

(More customer reviews)Are you looking to buy Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home? Here is the right place to find the great deals. we can offer discounts of up to 90% on Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home. Check out the link below:

>> Click Here to See Compare Prices and Get the Best Offers

Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home ReviewThis is an excellent introduction to sausage making. It has tips on technique, ingredients and equipment and is also chock full of recipes, many of which have been geared to the production of "healthy" product--including sections on fish and poultry. It's only weakness is that it doesn't discuss any particular topic in great depth--but that can (most likely) be forgiven in a text designed to be an introduction, albeit a complete one. If you're going to make sausage on an occasional basis, this would be an excellent book to have as your only text on sausage making.Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home Overview

Want to learn more information about Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home?

>> Click Here to See All Customer Reviews & Ratings Now

Read More...