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Alzheimer's Through the Stages: A Caregiver's Guide
by Mary MollerHow to stay strong, together—through all the stages of Alzheimer'sAlzheimers books should help everyone involved through this incredibly difficult time. That's why Alzheimer's Through the Stages shows you what you can do for your loved one—and yourself—every step of the way. This book's detailed descriptions of all seven stages of the disease are both helpful and comforting.With each section divided into three parts—what to expect, what to say, and what to do—this is one of the easiest to use Alzheimers books for caregivers.Alzheimer's Through the Stages includes:A COMPLETE GUIDE—Go beyond other Alzheimers books as you learn what's happening and what you should do during all 7 stages of the disease.EASY-TO-USE ADVICE—Detailed guides and sample dialogues help you handle everything from doctor visits to mood swings—making this one of the most useful Alzheimers books.SELF-CARE FOR CAREGIVERS—Discover the importance of your own wellbeing and how taking care of yourself is critical to successful caregiving.Discover one of the only Alzheimers books that lets you concentrate on what matters most—caring for both your loved one and yourself.
Ama: A Modern Tex-Mex Kitchen
by Josef Centeno Betty HallockThe chef behind LA&’s beloved Tex-Mex restaurant shares 100+ creative recipes inspired by regional Mexican cuisine and global flavors. Hailing from San Antonio, chef Josef Centeno drew on traditional family recipes for his acclaimed restaurant Bar Ama. Starting with a foundation of regional Mexican cuisine, he ventured far and wide, with influences from the American South, Germany, Poland, and Morocco. Now, with this irresistible collection of recipes, he helps you bring the same diverse and delicious flavors into your kitchen. With more than 100 recipes, Ama is divided into chapters on breakfast, vegetables, and main courses as well as desserts and even a super nacho party. Full color photos throughout capture the mouthwatering dishes as well as the incomparable atmosphere of Bar Ama. An Eating the West Award Finalist 2020
Amalia y sus primeras tortillas
by Jerry Tello Chon BribiescasCuando la abeulita de Amalia se queda a pasar la noche, siempre prepara tortillas frescas. Hoy su abeuelita le enseñará como prepararlas. ¡Ven y aprende tú también!
Amara's Farm (Where In the Garden? #1)
by JaNay Brown-WoodAmara searches for pumpkins on her farm in this vibrant exploration of gardening and healthy eating, from the Where in the Garden? series.Amara is hosting a potluck for friends on her farm, and she needs help finding her pumpkins to serve a tasty dish. What do we know about pumpkins? They're large, round, and orange—and, wait a minute, is that a pumpkin? No, that's an apple. Where, oh, where could those pumpkins be? Can you help Amara find them in time for her potluck?The first title in the Where in the Garden? picture book series stars Amara, a young Black girl who explores the crops growing on her family's intergenerational farm. Playful text guides young readers to hunt for visual clues and compare and contrast the unique characteristics of pumpkins against okra, cauliflower, eggplant, and other produce that grows on Amara's farm.Artist Samara Hardy brings this multi-layered story to life with vivid, cheerful illustrations created from layers of hand painted ink and watercolor texture. Back matter includes a yummy molasses pumpkin bread recipe for little chefs and their adult helpers to try together.
Amarcord
by Marcella HazanWidely credited with introducing proper Italian food to the English-speaking world, Marcella Hazan is known as America's godmother of Italian cooking. Raised in Cesentatico, a quiet fishing town on the northern Adriatic Sea, she'd eventually have her own cooking schools in New York, Bologna, and Venice, where she would teach students from around the world to appreciate-and produce-the homemade pasta, rustic soups, deeply satisfying roasts and stews, pure seafood dishes, and the fresh vegetables dressed with olive oil that Italians eat. She'd write bestselling and award-winning cookbooks, and collect invitations to cook at top restaurants around the world. She would have thousands of loyal students, and readers so devoted they'd name their daughters Marcella. Her fans will be as surprised and delighted b how all this came to be as Marcella herself has been. Marcella's story begins not in Italy but in Alexandria, Egypt, where she spent her early childhood and where she fell on the beach and broke her arm-an accident that would hardly register for a child today, but which altered the course of her life. After nearly losing her arm to poor medical treatment, she was taken back to her father's native Italy for surgery. There the family would remain. Her teenage year coincided with World War II and the family relocated temporarily to Lake Garada, which they, not they, not anticipating that it would become one of war's greatest targets when both Mussolini and German High Command established their headquarters there, thought would be a safe haven. After years of privation and nightly bombings, Marcella was finally Fulfilling her ambition to become a doctor and professor of science when she Victor, the love of life. After their marriage, they moved to America, where Marcella knew not a word of English or-what's more surprising-a single recipe. She began to recall and attempt to re-create the flavours of her homeland. After women with whom she took a Chinese cooking class in the early sixties asked her to teach them Italian cooking, she began to give them lessons in her tiny New York kitchen. Soon after, Craig Claiborne invited himself to lunch, and the rest is history. Amacord means 'I remember' in Marcella's native Romangolo dialect. In these pages, Marcella, now eighty-four, looks back on the adventures of a life lived for pleasure and a love of teaching. Throughout, she entertains the reader with stories of the humorous, sometimes bizarre, twists and turns that brought her love, fame, and a change to forever change the way we eat.
Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas
by Brad Thomas ParsonsThe European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country's best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available--from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro. Amaro is the first book to demystify this ever-expanding, bittersweet world, and a must-have for any home cocktail enthusiast or industry professional. Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, amaro's spiritual home, Brad Thomas Parsons--author of the James Beard and IACP Award-winner Bitters--will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you'll be living (and drinking) la dolce vita.From the Hardcover edition.
Amaze-Balls: Sweet and Savoury Recipes for Energy Balls and Healthy Bite-Sized Snacks
by Karen DaleWelcome to the round-food revolution!The recipes in this book will prove once and for all that ball-shaped foods reign supreme: from quick and easy energy-boosting health heroes to decadent sweet and savoury snacks, this book has vegetarian and vegan treats to satisfy every craving. Whether you fancy some nutritious energy balls you can whizz together in seconds or you want to impress your friends with some impressive cake pops, mini doughnuts or other indulgent goodies, these tasty recipes are all you need to keep your hunger pangs at bay.matcha and cacao buzz ballsplum and poppy seed dumplingsmac and cheese ballslemon and coconut delightsmoringa flower frittersdough balls with garlic buttersummer fruit burstscheese and mustard arancini
Amazing (Mostly) Edible Science: A Family Guide to Fun Experiments in the Kitchen
by Andrew SchlossTeaching your kids science just got better--and tastier!With the awe-inspiring and accessible recipes and projects in Amazing (Mostly) Edible Science, uniting science and cooking has never been easier.Introduce your children to the wonders of science by creating projects and experiments in your very own kitchen. Entertaining to make and spectacular to behold, not only will your child learn important scientific principles about the chemistry of cooking, but they can even enjoy the delicious final product. Almost everything made in this book is edible. Learn and appreciate projects like classic exploding volcano cakes, glow-in-the-dark Jell-O, singing cakes, and bouncy eggs. Food expert Andrew Schloss provides you and your kids with practical and humorous projects that include step by step instructions, illustrated with fun full-color photos sure to appeal to kids of all ages.* All recipes/projects in this book are non-toxic and safe for consumption; some just to taste (slime, ectoplasm) and many you will love, such as molten chocolate cupcakes, disappearing peppermint pillows, and amber maple syrup crystals! Each project contains a "How did that happen?" section which explains the science behind the fun. Amazing (Mostly) Edible Science is an AAAS/Subaru SB&F Prize for Excellence in Science Books Finalist. The AAAS/Subaru SB&F Prize for Excellence in Science Books celebrates outstanding science writing and illustration for children and young adults.
Amazing 7 Minute Meals: Over 100 Recipes Ready in Less Than 7 Minutes Cooking Time
by Yvonne StephensWe're all strapped for time. More often than not, there's just not enough time in the day to spend hours putting together a meal. Fast food is no longer the answer. Amazing 7-Minute Meals gives you the tools to create a variety of healthy dishes that can be tailored to anyone's taste buds, giving you more free time in the process.Professional chef Yvonne Stephens is on a mission to prove that healthy eating is much faster, easier, and cheaper than you think. Her recipes create complete meals in a fraction of the time you're used to spending in the kitchen. Ranging from Chinese and Vietnamese to Caribbean and South American, the variety of flavors and culinary techniques found here is astounding for such a compact collection.Organized in an easy-to-follow manner and categorized by main ingredient, there's a meal to everyone's liking in this groundbreaking book that is half recipe collection, half philosophical and dietary bible. More than just a collection of great meals, Stephens's book shows you how to budget your time and money when it comes to the kitchen, and will transform the way you think about cooking and eating.
Amazing Cake Pops: 85 Advanced Designs to Delight Friends and Family
by Noel MunizIn this follow-up book to The Art of Cake Pops, Noel Muniz brings you even more challenging and fun designs for the little treats that are still the hottest confections in bakeries everywhere. From football helmets to corn dogs, polar bears, party hats, meatballs, beehives, and castles, Amazing Cake Pops is jam-packed with incredible designs that will spruce up any party or occasion.Along with the basics of making cake pops, more advanced tips and tricks are included for anyone wishing to bring their cake pop-making skills to another level. You'll learn how to: Create colored cakes and designs Shape pops using cookie cutters Decorate and paint pops with precision Prepare pops ahead of time and store them properly Ship them safely And much moreAside from basic cake flavors, you'll learn how to make carrot cake, coconut, cookies and cream, almond, and peanut butter cake, as well as different types of frosting, ganache, and fondant so that each cake pop tastes as delicious as it looks. You'll truly impress anyone with your creations.
Amazing Cakes: Recipes for the World's Most Unusual, Creative, and Customizable Cakes
by Instructables. Com Sarah JamesRubik’s cubes, fire-breathing dragons, and jack-o-lanterns.Pirate ships, pianos, and Star Wars figurines. With Instructables.com’s Amazing Cakes, you’ll be able to make cakes shaped like animals, mythical creatures, and vehicles. They may light up, breathe fire, or blow bubbles or smoke. They may be 3D or they may be animated, seeming to move of their own free will. Whether they’re cute and cuddly (like a penguin) or sticky and gross (like a human brain!), these cakes have two things in common: They’re (mostly) edible and they’re amazing! Instructables.com authors walk you through each step of the process as you cut plywood for cake bases, hardwire figurines for automation, and mix nontoxic chemicals for explosions and eruptions. The photos accompanying the step-by-step directions provide additional information about the processes and enable you to compare your final products with the originals created by the expert cake artists of Instructables.com. In addition to the cakes mentioned above, you’ll also learn how to make cakes shaped like: Yoda Helicopters 3D dinosaurs Moving tanks Pi signs (p) Bass fish Zombie heads Swimming pools Ladybugs Evil clowns And more!
Amazing Food Hacks: 75 Incredibly Easy Tips, Tricks, and Recipes to Amp Up Flavor: A Cookbook
by Peggy WangTrick out your foodMacGyver your way to a killer meal with the clever ideas, simple tricks, and lightning-fast food fixes in Amazing Food Hacks. If you don't have time to cook, don't like to cook, or don't know how to turn on your oven but love to eat stuff that tastes good, you're in the right place. Now you have 75 crazy-brilliant ways to eat awesome anytime. Boom.
Amazing Grains
by James GhillieGrains have always played an important part in a healthy diet, but not everyone knows how to cook with them. Ghillie not only discusses all the grains - their provenance, nutritional benefit, how best to cook them - but showcases 120 international recipes that celebrate them. Start the day with Breakfast Quinoa with Raisins and Honey, take Maki and California Rolls to work for lunch, bake some Lazy Courgette & Sundried Tomato Cornbread at the weekend, create a feast of Fragrant Vegetable Biryani for friends, knock up a bulgar wheat Tabbouleh or Fennel Freekeh Pilav for a quick midweek supper or indulge in a Polenta and Ricotta Berry Torte. Everyone should be eating more of these grains rather than relying on staples like pasta and this book is here to inspire and excite.
Amazing Magical Jello Desserts
by General Foods CorporationThis is a book about magic and making magic--the magic of your family having fun together, building memories and traditions. And, we know you'll agree that it's fun to make magic both for and with your children with the exciting Jell-O brand dessert recipes in this book. Do you remember the first thing that you cooked and what fun it was? Maybe it was cookies or popcorn. Probably it was Jell-O brand gelatin. Remember stirring the red powder very carefully with your wooden spoon until it was all dissolved? What magic! Millions of children first cooked by helping their mothers make Jell-O brand gelatin and pudding. Now, you find yourself teaching many of the same things to your children. This book was written to help you carry on that tradition.
Amazing Malaysian: Recipes for Vibrant Malaysian Home-Cooking
by Norman MusaMalaysian food is incredible. Think vibrant, healthy dishes with dazzling flavours and textures. With over 100 recipes - using ingredients that you can find in any supermarket - this is the ultimate guide to cooking Malaysian food at home. Try an authentic satay, an aromatic curry, a laksa, or simply the perfect fluffy coconut rice.
Amazing Recipe Makeovers: 200 Classic Dishes at 1/2 the Fat, Calories, Salt, or Sugar
by The Editors of Cooking LightCooking Light's best recipes for healthier versions of your favorite foods!In Amazing Recipe Makeovers, the experts at Cooking Light start with deliciously decadent dishes, then reduce the calories, sodium, fat, or sugar by half. Discover 200 tested-and-perfected recipes, including:Radically Revamped Comfort Foods - Biscuit-Topped Chicken Potpie, All-American Meatloaf, breakfast and dinner casseroles, plus a standout Macaroni and Cheese recipe with three cheeses for flavor, fat-free Greek yogurt for creaminess, and panko for some crunch.Takeout Favorites - easy homemade Pad Thai, pan-seared Chimichangas, and freezer-friendly Pork and Shitake Pot Stickers to keep on hand for busy nights.Classics Takeover - one-pot Pasta Alla Carbonara, better-for-you Spinach-Bacon Quiche, French Onion Soup with a fraction of the sodium, and a fresh mozzarella-topped Eggplant Parmesan with less than 350 calories and 9g of saturated fat per serving.Less-Loaded Party Starters - baked chips, diet-smart dips including Grilled Vegetable Guacamole, and low-calorie cocktails for a crowd.Succulent Side Dishes - seasonal flavors such as Lemony Roasted Cauliflower with Breadcrumbs alongside family favorites like Twice-Baked Potatoes and Stovetop Creamed Spinach (only 25 calories per serving!).Dreamy Desserts - Gluten-Free Tiramisu, fresh Blueberry Cobbler, and irresistible 250-calorie Chocolate Molten Lava Cakes.You'll also find complete nutritional information for each recipe, full-color photographs, and Cooking Light's time-tested tips and tricks for slimming down every meal, so you can enjoy the food you love to eat - and feel good doing so!
Ambient Mass Spectroscopy Techniques in Food and the Environment (Food Analysis & Properties)
by Leo M.L. Nollet Basil K. MunjanjaAmbient mass spectrometry—that is the use of mass spec but in the atmospheric environment—has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the benefits and pitfalls of ambient mass spectrometry, as well as the latest developments of the technique, in the analysis of food and environmental parameters. It describes methods that enable the detection of surface materials like waxes, alkaloids, flavors, or pesticides by plainly exposing the corresponding items to the ionization region of the interface, without harm to samples. Features: Explains the theoretical aspects of ambient mass spectrometry Describes how to use ambient MS techniques for food safety, authenticity, and traceability screening Lists the benefits of ambient MS in analysis of food and environmental parameters Covers recent developments of ambient MS in analysis of food and environmental parameters The specialized work provides insight to professionals practicing in food and the environment, including food scientists, food engineers, food biotechnologists, chemical engineers, and those working in research labs, universities, and government regulatory agencies.
Ambitious Brew: The Story of American Beer
by Maureen OgleFrom the Book Jacket: In this first-ever history of American beer, Maureen Ogle tells its epic story, from the German immigrants who invented it to the upstart microbrewers who revived it. Beer might seem as American as baseball, but that has not always been true: Rum and whiskey were the drinks of choice in the 1830s, with only a few breweries making heavy, yeasty English ale. When a wave of Germans arrived in the middle of the nineteenth century, they promptly set about re-creating the pleasures of the biergartens they had left behind. Just fifty years later, the American-style lager beer that they invented was the nation's most popular beverage-and brewing was the nation's fifth-largest industry, ruled by fabulously wealthy titans Frederick Pabst and Adolphus Busch. But anti-German sentiments aroused by World War I inflamed an already aggressive anti-drink campaign (one activist even declared that "the worst of all our German enemies are Pabst, Schlitz, Blatz, and Miller"), and Prohibition ended brewing's first golden age. In the wake of its repeal, brewers replaced flavor with innovations like marketing and lite beer, setting the stage for a generation of microbrewers whose ambitions reshaped the drink. With panoramic scope and sweep, Maureen Ogle creates a portrait of the innovators and entrepreneurs behind our familiar brews and restores an essential piece of our American story. MAUREEN OGLE is a historian and the author of two previous books, All the Modern Conveniences and Key West. She lives in Ames, Iowa, a town of fifty thousand whose only stand-alone liquor store stocks nearly six hundred different beers.
Amboy: Recipes from the Filipino-American Dream
by Alvin Cailan Alexandra CuerdoFilipino recipes from the the creator of the legendary Eggslut in LA, host of the hit online series The Burger Show, and the most prominent Filipino chef in the US. Alvin Cailan has risen to become arguably the most high-profile chef in America's Filipino food movement. He took the food scene by storm when he opened the now-legendary Eggslut in Los Angeles, a foodie cult favorite specializing in affordable but sophisticated egg sandwiches. Alvin also hosts the popular The Burger Show on First We Feast's YouTube channel, with many episodes exceeding 1 million views and guests such as Seth Rogen and Padma Lakshmi. Alvin's story of success, however, is an unlikely one. He emerged from his youth spent as part of an immigrant family in East LA feeling like he wasn't Filipino enough to be Filipino and not American enough to be an American, thus amboy, the term for a Filipino raised in America. He had to first overcome cultural traditions and family expectations to find his own path to success, and this unique cookbook tells that story through his recipes.
Amelia Bedelia Bakes Off (I Can Read! #26)
by Herman ParishWhen Amelia Bedelia gets involved with the school bake sale, it's a recipe for hilarious disaster, in this 24th entry of the bestselling series. Picture descriptions present.
Amelia Bedelia Takes the Cake (I Can Read Level 1)
by Herman ParishLearn to read with young Amelia Bedelia! Amelia Bedelia has been loved by readers for more than fifty years, and it turns out that her childhood is full of silly mix-ups, too! The star of the best-selling picture book series now has her own Level 1 I Can Read series that will keep newly independent readers laughing, reading, and expanding their vocabularies. In this sweet story, Amelia Bedelia and her friends organize a bake sale at school and learn the importance of giving back.Amelia Bedelia and her friends are hosting a bake sale. All the proceeds from the sale will go to their school library. But Amelia Bedelia doesn’t understand why she should take the cake. She’d much rather eat it! Amelia Bedelia and her friends learn about the basic concepts of brownies, business, and the importance of giving back, in this Level 1 I Can Read full of friendship, community, and yummy desserts!
America I AM Pass It Down Cookbook: Over 130 Soul-filled Recipes
by Jeff HendersonThe smells in the kitchen, the unforgettable flavors-these powerful memories of food, family, and tradition are intertwined and have traveled down from generations past to help make us the people we are today. Now, Tavis Smiley's America I AM exhibit has joined forces with Chef Jeff Henderson and Ramin Ganeshram to create the America I AM Pass It Down Cookbook. This special keepsake preserves African Americans' collective food history through touching essays, celebratory menus, and over 130 soul-filled and soul-inspired recipes. There's something for everyone-from traditional southern cooking like Apryle's Seafood Gumbo, Craig Robinson's Mom's Buttermilk Fried Chicken, and Russel Honoré's Barbecued Boston Pork Butt, to healthy new millennium twists, including the Duo Dishes' Honey Dijon Spiced Pecan Coleslaw, Ron Johnson's Crunchy Collards, and Scott Alves Barton's Fragrant Jerk Chicken. Irresistible desserts like Mama Mabel's Apple Dumplings and Saporous Strawberry Cheesecake, and beverages like Very Exciting Fruit Punch and Tom Bullock's classic Lemonade Apollinaris are sure to delight. As you read this book, you'll discover the voices of real cooks and their triumphs in the kitchen, and the ways in which African Americans have impacted the way the whole nation eats. You'll learn healthy cooking variations filled with heart and soul, and how to make cooking with kids fun. There's even a section for you to add your own family recipes and "pass it down" to the next generation. It's time to turn the pages and join us at the table. After all, our shared experience is the greatest feast of all. Be the first to review this product! EBOOK EDITIONS Amazon Kindle Store iTunes iBookstore Share this product with friends
America the Edible: A Hungry History, from Sea to Dining Sea
by Adam RichmanGet ready to devour America. Adam Richman, the exuberant host of Travel Channel's Man v. Food and Man v. Food Nation, has made it his business to root out unique dining experiences from coast to coast. Now, he zeroes in on some of his top-favorite cities—from Portland, Maine, to Savannah, Georgia—to share his uproariously entertaining food travel stories, top finds, and some invaluable (and hilarious) cautionary tales. America the Edible also tells the story behind the menu, revealing the little-known reason why San Francisco's sourdough bread couldn't exist without San Francisco's fog; why Cleveland just might have some of the country's best Asian cuisine; and how to eat like a native on the Hawaiian island of Oahu. Unflaggingly funny, curious, and, of course, hungry, Richman captures the spectacular melting pot of American cuisine as only a true foodie and insatiable storyteller can.
America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis&“Covering styles from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and beyond, this book is your go-to for barbecue of all stripes.&” —Taste of the South, &“Best Barbecue Books for Dad&” Only Ardie A. Davis and Paul Kirk, the renowned sources on barbecue, can earn the trust and the recipes from the nation&’s barbecue legends—from the tried-and-true locales to even a few joints outside of the traditional barbecue belt. Tasty sides include tips, tricks, techniques, fun memorabilia, 365 full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started. With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.&“As much a cookbook as it is a travel guide for the country&’s best rib joints, smokehouses and barbecue shacks. Davis and Kirk are the deans of American barbecue; this is their classroom textbook.&” —The Columbus Dispatch&“[Takes] readers on a journey across the country to try a variety of American barbecue dishes . . . this version includes a few more Texas joints, and the personal Top ten lists of each author shows how much quality time they spent in the Lone Star State.&” —Texas Monthly
America's Best BBQ—Homestyle: What the Champions Cook in Their Own Backyards
by Ardie A. Davis Chef Paul KirkTake your backyard cookouts to a new level. “Davis and Kirk explore the world of competition barbecue and share tips and recipes straight from the champs.” —The Edwardsville IntelligencerIt began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry? With more than thirty years of barbecue contest experience apiece, Ardie A. Davis, professional barbecue judge and barbecue historian extraordinaire, and KC Baron of Barbeque Paul Kirk, with a slew of awards under his belt—including seven world championships—were just the guys to ask it.America’s Best BBQ—Homestyle collects the best backyard cookout recipes from people who have gone pro. Some of the recipes are former competition winners that have earned a constant place at the family table. Others are foods that teams like to make (and share) while they tend their fires on contest day. A few are old family recipes passed down for generations. And some are even the result of ingenious experiments in the kitchen and at the grill. Most are easy. All are sure to win the hearts of friends and neighbors at your next family cookout.Also included are tips and advice on everything from meal prep to gadgets, some basics to get you started, a few tall tales from the pits, and tons of photos of the dishes and the pitmasters who make them. This is the only book you need to become “the envy of the subdivision, the pride of the campground, and the host with the most at the next tailgate party” (The Self Taught Cook).