Peter Kaminsky
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Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle´s, braises to bread pudding.
Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect-a paean to the noble swine-and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well....
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From trout to carp and catfish to bonefish, the tips in Fishing For Dummies, 3rd Edition help anglers prepare for what awaits beyond the shore. Featuring new and updated content on kayak fishing, advanced sonar equipment, GPS, and technology integration, this revised edition delivers the latest and greatest in fishing enjoyment and how-to. Listeners will discover how to choose the right gear, the right spots, and the right times for fishing.
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Between Thanksgiving and the Super Bowl, it's party season in America. During these months, many of us invite friends and family into our homes to celebrate with foods that entertain, satisfy, and impress. Great appetizers can help break the ice and jumpstart a party. In The Party Begins with Bacon, bacon masters Peter Kaminsky and Marie Rama have selected fifteen fabulous party recipes from Bacon Nation to kick off your next great gathering. Because,...
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A trailblazing chef reinvents the art of cooking over fire.
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann-born in Patagonia and trained in France's top restaurants, abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including...
6) Green fire: extraordinary ways to grill fruits and vegetables, from the master of live-fire cooking
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"Francis Mallmann is an Argentine grill master. Author of Seven Fires and Mallmann on Fire, he is known for his primal style of live-fire meat cookery-and until recently, he treated vegetables as a condiment or side dish. Now, in the highly anticipated The Green Fire, Mallmann shares his recipes and secrets for perfect grilled vegetables and fruits, creating dishes with the same elemental, rugged style for which he is world-renowned. With the goal...
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Senator Chuck Hagel has long been admired by his colleagues on both sides of the Senate floor for his honesty, integrity, and common-sense approach to the challenges of our times. The Los Angeles Times has praised his "bold positions on foreign policy and national security" and wondered, "What's not to like?" In America: Our Next Chapter, Nebraska-born Hagel offers a hard-hitting examination of the current state of our nation and provides substantial,...
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Long before award-winning chef Michel Richardmade his first côte de boeuf or prepared hisfirst foie gras terrine, he was a pastry chef. InLos Angeles, pastry lovers lined up outside his bakeshopon Wilshire Boulevard, waiting to enjoy the breadsand treats they'd heard were the best in town, maybeeven better than anything in Paris. Now, in this outstandingcollection, the superstar chef returns to hisfirst love, the food that made him famous-desserts.
Here...
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STELLAR COOKOUT SIDES
Move the meat from the center of the table and let these innovative side dishes steal the spotlight. Written by celebrated pitmaster Adam Perry Lang, Barbecue Sides includes a dozen-plus recipes for melting, creamy, and crispy dishes like Bubbling Bacon Butter Beans, Smoked-Corn Flan, and Scruffed Carbonara Potatoes that temper the strength of brawny barbecue mains without getting in the way of flavor. The menu is rounded out...