{"title":"Cooking - Methods - Barbecue \u0026 Grilling","description":"\u003cp\u003eChoose our collection of BBQ recipe books and grilling cookbooks to master outdoor cooking techniques. Find the best cooking books, from Mediterranean to vegan recipes, at our online bookstore.\u003c\/p\u003e","products":[{"product_id":"arnietex-over-100-recipes-for-mexican-american-cooking-and-texas-style-bbq-9780593958643","title":"Arnietex: Over 100 Recipes for Mexican-American Cooking and Texas-Style BBQ","description":"\u003cb\u003eCooking authentic Mexican-American comfort food is simple with YouTube sensation Arnie \"ArnieTex\" Segovia\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eArnie Segovia is a Texas guy with Mexican roots, and his cooking is a blend of Texas and Mexican cuisines in the \u003ci\u003ecomdia casera\u003c\/i\u003e (comfort food) and \u003ci\u003ecarne asada\u003c\/i\u003e (Mexican grilling) styles. His creations are a traditional blend of Southwest, Texas, and Norteño cooking techniques, both in the kitchen and over open fire. For authentic Mexican cooking combined with a little bit of Texas and open-fire barbecue, look no further than ArnieTex! Here's what you'll find inside: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTraditional Mexican and Texas-Mexican favorites like \u003cb\u003eMexican-Spanish rice\u003c\/b\u003e, \u003cb\u003etamales\u003c\/b\u003e, \u003cb\u003efajitas\u003c\/b\u003e, \u003cb\u003etacos al pastor\u003c\/b\u003e, \u003cb\u003erefried beans\u003c\/b\u003e, \u003cb\u003emigas con huevo\u003c\/b\u003e, and \u003cb\u003etaqueria-style salsas\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eTexas staples like \u003cb\u003esmoked brisket\u003c\/b\u003e, \u003cb\u003eauthentic Texas chili\u003c\/b\u003e, and \u003cb\u003eparrillada tejana\u003c\/b\u003e (a Texas-size carne asada feast)\u003c\/li\u003e\n\u003cli\u003eDozens of cooking tips and tricks for cooking on both on the stove and over an open fire\u003c\/li\u003e\n\u003cli\u003eStunning photography that captures the essence of Arnie's cooking the beauty of South Texas\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eAs a champion pitmaster and cook with deep knowledge of Mexican-American cuisine, Arnie has built a following of millions of loyal fans who love cooking with Arnie each week. 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He's known for his authentic Texas-Mexican recipes and his traditional blend of Southwest, Texas, and Norteño cooking techniques. Arnie is one of the most decorated cooks in the Texas competition barbecue circuit, amassing over 100 combined Grand Champion and Reserve Grand Champion wins in his 20-year career. He loves sharing his recipes and passion for cooking with his 3 million followers across his @arnietex social media accounts. 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Combining her love of cooking and design, Eliza develops recipes and styles cuisine for corporate photo shoots. She blogs about saving money, good food and organic gardening at HappySimpleLiving.com, and is the founder of the bacon enthusiasts' society BENSA. 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He has penned hundreds of articles about food and drink for the \u003cem\u003eWashington Post\u003c\/em\u003e, the \u003cem\u003eChicago Tribune, \u003c\/em\u003eamong others, and his photos have appeared in such publications as \u003cem\u003eTime\u003c\/em\u003e and \u003cem\u003ePlayboy\u003c\/em\u003e. He has judged food and drink from Kansas City to Italy. 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TFTI BBQ recipes are known for their unique but approachable flavor combinations and techniques that sometimes bend the barbeque \"rules.\" Tony has partnered with a variety of major brands from Chargriller and Camp Chef to Miller Lite and Nomad, and is beloved in the live fire barbeque community--frequently appearing with other high-level creators. 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Encouraged by his teenage daughter to show off his love of cooking with a TikTok video in October 2020, he now has over 3 million social media followers. For the last six years, Darryl has served as senior vice president of sales for the creative promotions firm Opia. Prior to that, he spent 15 years at Microsoft Corporation, joining them in 2000 as director of sales to launch the first Xbox platform. Darryl also worked for Yahoo!, The Walt Disney Company's Buena Vista Home Entertainment, and the pharmaceutical giant GlaxoSmithKline. He earned a Bachelor of Science in marketing from Northern Illinois University. 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Join him in becoming a \"serial griller\" and embrace the endless possibilities that barbecuing has to offer! \u003cp\u003e\u003c\/p\u003e In his debut cookbook, you'll discover: \u003cbr\u003e \u003cul\u003e Cooking methods: from direct and indirect grilling, to hot and cold smoking Barbecue types: including gas, charcoal, pellet, Kamado, plancha, and smoker Practical insights: on heat control, fuel selection, fire maintenance, cleanliness, food temperatures, wood types, and essential accessories Classic recipes: Like sausages, ribeye steak, and duck breast Unique creations: Such as pumpkin fondue, Cajun-style sardines, braised leek toast, crusted ribeye, and maple syrup-roasted mango \u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Cornuet\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Tra Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/01\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.40h x 8.10w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781962098212\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 05\/01\/2025 pg. 105\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eThierry \"Big T\" Cornuet is a pit and grill master with a childhood passion for fire. 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Originally from Quebec, he currently resides in Nice.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Cornuet \/ Hardcover \/ English","offer_id":47283955171485,"sku":"9781962098212","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_bd664755-cff3-40aa-a2c7-ac82789ada7d.jpg?v=1759976787"},{"product_id":"pizza-on-a-plank-make-wood-fired-pizza-on-your-grill-9781523524983","title":"Pizza on a Plank: Make Wood-Fired Pizza on Your Grill!","description":"\u003cp\u003e\u003cb\u003eLearn how to make the perfect pizza with an underused method that will convince your tastebuds that you're at a fancy pizzeria.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Pizza is one of the most popular foods in the world. But homemade pizza rarely hits the crispy-chewy-charred trifecta--and that's because many of us don't own a wood-burning oven. 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In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eRodney Scott's World of BBQ\u003c\/i\u003e is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage--and of unforgettable barbecue.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Rodney Scott,Lolis Eric Elie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/16\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.10w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984826930\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 12\/21\/2020\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/01\/2021 pg. 88\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRodney Scott \u003c\/b\u003eis the chef and coowner of Rodney Scott's BBQ in Charleston, South Carolina, Birmingham, Alabama, and Atlanta, Georgia. 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Also included are 50 championship-winning recipes from the International Chili Society's World Champion Chili Cook-Off spanning from 1967 to present day, a foreword by fellow \u003ci\u003eThe Office\u003c\/i\u003e co-star, Oscar Nunez, and a bonus recipe of the official \"Kevin's Famous Chili\" from \u003ci\u003eThe Office\u003c\/i\u003e! So strap on your apron, grab a spoon, and dig in with Brian Baumgartner as your ultimate chili guide!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Brian Baumgartner\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Fox Chapel Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/13\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 252\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.38lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.89h x 9.21w x 0.81d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781497102019\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eBrian Baumgartner became a household name as one of Dunder Mifflin's accountants \"Kevin Malone\" on NBC's Emmy-winning TV series, \u003ci\u003eThe Office\u003c\/i\u003e. Just like his fictional character, Brian is equally passionate about chili. Brian continues his partnership with BUSH'S(R) Beans as an official spokesperson for the company, who also takes chili seriously. Additionally, Brian was invited by the International Chili Society to be one of their World Championship Chili Cook-Off judges in 2021. \u003ci\u003eSeriously Good Chili Cookbook\u003c\/i\u003e is Brian's first published cookbook that reflects his deep-rooted love for this classic comfort food, features his very own \"Perfect Pot of Chili\" recipe, and contains the world's best chili recipes contributed by celebrity chefs, restaurant owners, industry leaders, and chili cook-off champions. Brian is also a New York Times best-selling author of his latest book, \u003ci\u003eWelcome to Dunder Mifflin\u003c\/i\u003e, as well as host of the hit podcasts, \u003ci\u003eThe Office Deep Dive with Brian Baumgartner\u003c\/i\u003e and \u003ci\u003eOff The Beat with Brian Baumgartner\u003c\/i\u003e.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Brian Baumgartner \/ Hardcover \/ English","offer_id":47351464460445,"sku":"9781497102019","price":42.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_e1109660-939d-4b0e-920e-47387b6bc7fb.jpg?v=1761689758"},{"product_id":"project-smoke-seven-steps-to-smoked-food-nirvana-plus-100-irresistible-recipes-from-classic-slam-dunk-brisket-to-adventurous-smoked-bacon-bourbon-9780761181866","title":"Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon","description":"\u003cb\u003eFrom \"America's master griller,\" (\u003ci\u003eEsquire\u003c\/i\u003e) and author of \u003ci\u003eProject Griddle \u003c\/i\u003ecomes a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, with 100 innovative recipes for every kind of food from starters to desserts that will make your plates roar with flavor. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay--try it with fresh mozzarella. 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Even I found new ground covered in this smart, accessible book.\" \u003cbr\u003e --Myron Mixon, author and host of \u003ci\u003eBBQ Pitmasters\u003c\/i\u003e, \u003ci\u003eSmoked\u003c\/i\u003e, and \u003ci\u003eBBQ Rules\u003c\/i\u003e\"\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Steven Raichlen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/10\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 336\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.85lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 7.90w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780761181866\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 05\/02\/2016\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 06\/01\/2016 pg. 19\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eSteven Raichlen is the author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling Barbecue! Bible(R) cookbook series, which includes the new \u003ci\u003eBrisket Chronicles;\u003c\/i\u003e \u003ci\u003eProject Fire;\u003c\/i\u003e \u003ci\u003eBarbecue Sauces, Rubs, and Marinades\u003c\/i\u003e; \u003ci\u003eProject Smoke\u003c\/i\u003e; \u003ci\u003eThe Barbecue Bible\u003c\/i\u003e; and \u003ci\u003eHow to Grill\u003c\/i\u003e. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series \u003ci\u003eSteven Raichlen's Project Fire, Project Smoke\u003c\/i\u003e; \u003ci\u003ePrimal Grill\u003c\/i\u003e; and \u003ci\u003eBarbecue University\u003c\/i\u003e; the French language series \u003ci\u003eLe Maitre du Grill\u003c\/i\u003e, and the Italian series \u003ci\u003eSteven Raichlen Grills Italy\u003c\/i\u003e. Raichlen has written for the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eEsquire, \u003c\/i\u003e and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Steven Raichlen \/ Paperback \/ English","offer_id":47351507189917,"sku":"9780761181866","price":29.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_2e38d1d4-dd8d-4639-b3e9-5c8597300393.jpg?v=1761690315"},{"product_id":"bludsos-bbq-cookbook-a-family-affair-in-smoke-and-soul-9781984859556","title":"Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul","description":"\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER - \u003c\/b\u003eThis is low and slow Texas BBQ done right: a family affair in smoke and soul, told through 75 recipes and stories from the founder of famous Los Angeles-based Bludso's BBQ.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, Bon Appétit, Los Angeles Times\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eKevin Bludso was born and raised in Compton, California, by a Black Panther-supporting mother and a police officer father. To stay out of trouble, he spent his summers in Corsicana, Texas, where he was schooled on the art of barbecue and worked long, hot hours on the pits at his granny's legendary BBQ stand. In 2008, Kevin opened his own Bludso's BBQ, a small walk-up stand in the heart of Compton that has led to multiple locations in California, Texas, and even Australia. \u003cp\u003e\u003c\/p\u003eIn this honest and engaging cookbook, Kevin teaches you everything you need to know about BBQ: from choosing, seasoning, and cleaning your pit to selecting your brisket, ribs, and sausages, plus all the rubs and sauces you could need. Kevin also shares seventy-five delicious recipes for main meats such as BBQ Lamb Leg, Spicy Curried Oxtails, Buffalo Rib Tips, Blackened Catfish, and Grilled Mojo Shrimp; sides such as Creole Cabbage, Pinto Beans, and Down Home Mac \u0026amp; Cheese; and even desserts such as Mom's Banana Pudding, Buttermilk Pie, and Kevin's famous Hennessy on the Rocks, along with mouthwatering photographs to accompany them. But \u003ci\u003eBludso's BBQ Cookbook\u003c\/i\u003e is also a story about Kevin's family and community. It's a love letter to the often misunderstood city of Compton, and the story of how Kevin has fed and supported his own community while teaching everyone the art of barbecue. \u003cp\u003e\u003c\/p\u003eThis is more than a cookbook; it's Kevin's incredibly personal story of family, food, and how following your passion sometimes leads you back home.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kevin Bludso\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/12\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.29h x 7.83w x 1.01d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984859556\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 03\/21\/2022\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eKevin Bludso\u003c\/b\u003e is a chef, television personality, and two-time Steve Harvey Neighborhood Award winner. In 2008, he opened Bludso's BBQ in Compton, California, and it has since grown into an international empire, with a flagship restaurant, Bludso's Bar \u0026amp; Que, in Hollywood, a concession stand at the LAFC soccer stadium, a location in Proud Bird by LAX, and a sprawling restaurant and bar called San Antone by Bludso's BBQ in the Crown Casino in Melbourne, Australia. He is returning for a second season as a the star of Netflix's hit BBQ competition show \u003ci\u003eThe American Barbecue Showdown, \u003c\/i\u003e and has multiple television appearances on shows such as \u003ci\u003eDiners, Drive-Ins and Dives\u003c\/i\u003e and \u003ci\u003eBong Appétit, \u003c\/i\u003eand as a recurring guest judge on \u003ci\u003eBar Rescue.\u003c\/i\u003e Kevin currently resides in Corsicana, Texas, regularly traveling both nationally and internationally for his pop-up events and television appearances. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNoah Galuten\u003c\/b\u003e is a chef, restaurant consultant, and James Beard Award-nominated cookbook author. After working as a food writer, he trained in Compton under Kevin Bludso and became the chef of the ever-popular Bludso's Bar \u0026amp; Que in Los Angeles. Noah went on to work on the launches of beloved Los Angeles restaurants Cofax Coffee, Prime Pizza (now with four locations), and Yojimbo. He also co-authored \u003ci\u003ePhaidon's On Vegetables: Modern Recipes for the Home Kitchen\u003c\/i\u003e with Jeremy Fox--and his debut solo cookbook, \u003ci\u003eThe Don't Panic Pantry Cookbook\u003c\/i\u003e, is coming out in the fall of 2022. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eEric Wolfinger\u003c\/b\u003e is a James Beard Award-winning photographer whose idea of a good time always involves fire and food. When not shooting photos, he works as a short-order cook for his partner and their two kids in San Diego. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eDemetrius Smith \u003c\/b\u003eis a wedding, portrait, sports, and event photographer who lives in the West Valley of Arizona. He is inspired by his beautiful wife, Aunjel Smith, from both sides of the lens.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Kevin Bludso \/ Hardcover \/ English","offer_id":47392870596765,"sku":"9781984859556","price":47.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_08c098af-ce96-4355-b56c-cef36eb34c63.jpg?v=1762563799"},{"product_id":"black-smoke-african-americans-and-the-united-states-of-barbecue-9781469662800","title":"Black Smoke: African Americans and the United States of Barbecue","description":"\u003cp\u003eAcross America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller--admitted 'cuehead and longtime certified barbecue judge--that in today's barbecue culture African Americans don't get much love?\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eBlack Smoke\u003c\/i\u003e, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. 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A consultant on Netflix's \u003ci\u003eChef's Table BBQ\u003c\/i\u003e, Miller's most recent book is \u003ci\u003eThe President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas\u003c\/i\u003e.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Adrian Miller \/ Hardcover \/ English","offer_id":47430077841565,"sku":"9781469662800","price":50.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_ff4a58e3-152e-468a-a00b-ed36dec890bc.jpg?v=1763762337"},{"product_id":"primal-cuts-a-butchers-guide-to-selecting-preparing-and-perfecting-beef-a-cookbook-9781628605990","title":"Primal Cuts: A Butcher's Guide to Selecting, Preparing, and Perfecting Beef [A Cookbook]","description":"\u003cb\u003eMeat lovers, rejoice! Master the art of choosing the perfect cuts and creating unforgettable, flavor-packed beef dishes that will wow every time. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eWith 100 high-protein recipes, budget-friendly options, and expert tips! \u003cp\u003e\u003c\/p\u003eWhether you're a keto or carnivore diet enthusiast, a backyard pitmaster, or simply looking to elevate your cooking skills, \u003ci\u003ePrimal Cuts \u003c\/i\u003eis the ultimate guide to selecting, preparing, and cooking beef with confidence. Packed with expert advice on butchery and cooking techniques, this all-in-one resource makes it easy to create mouthwatering meat dishes that will impress every time. \u003cp\u003e\u003c\/p\u003eWritten by chef Brad Baych, known online as the \"Butcher Wizard,\" \u003ci\u003ePrimal Cuts\u003c\/i\u003e draws on his extensive expertise in beef and butchery. Brad guides you through each step, from selecting premium cuts like Angus, Kobe, and Wagyu to mastering dry aging, seasoning, and cooking techniques. With his insider knowledge, you will learn how to choose the best cuts for maximum flavor and tenderness, bringing your meat-centric meals to the next level. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIn \u003ci\u003ePrimal Cuts\u003c\/i\u003e, you will learn: \u003c\/b\u003e\u003cbr\u003e- \u003cb\u003eBeef Basics: \u003c\/b\u003e Understand beef grading and aging and how feeding practices (grass-fed, grain-fed, organic) affect flavor and quality.\u003cbr\u003e- \u003cb\u003eButchering Basics: \u003c\/b\u003e Learn how a cow is broken down into primal, subprimal, and retail cuts, plus the tools and techniques the pros use to butcher meat.\u003cbr\u003e- \u003cb\u003eCooking Techniques: \u003c\/b\u003e Perfect methods like searing, grilling, braising, and smoking with foolproof, step-by-step instructions for consistently incredible results.\u003cbr\u003e- \u003cb\u003eEssential Tools: \u003c\/b\u003e Discover which knives, thermometers, grinders, and cookware are must-haves to get the best from each cut.\u003cbr\u003e- \u003cb\u003eRecipes for Every Primal Cut: \u003c\/b\u003e From simply perfect steaks and homemade pastrami to dishes like Beef Wellington, \u003ci\u003ePrimal Cuts\u003c\/i\u003e offers a versatile array of recipes for every occasion.\u003cbr\u003e- \u003cb\u003eComplementary Sauces and Sides: \u003c\/b\u003e Enhance meat-based meals with sauces like Bordelaise, Mushroom Demi-glace, and Bearnaise, along with sides like Twice-Baked Potatoes and Cowboy Beans.\u003cbr\u003e- \u003cb\u003eBudget-Friendly Tips\u003c\/b\u003e Maximize the value of each cut without sacrificing flavor or quality, making it easy to eat well on any budget. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eSample Chapters and Recipes: \u003c\/b\u003e\u003cbr\u003e- Chuck: Open-Fire Chuck Eye Steak, Beef Stew, Birria Tacos\u003cbr\u003e- Brisket: Smoked Brisket, Pastrami, Deli-Style Reuben Sandwich\u003cbr\u003e- Rib: Grilled Rib Eye, Bone-In Prime Rib, Philly Cheesesteak\u003cbr\u003e- Short Loin: Bistecca alla Fiorentina, Filet Mignon, Steak Diane\u003cbr\u003e- Sirloin: Cast-Iron Sirloin Steak, Beef Stroganoff, Picanha\u003cbr\u003e- Flank: Flank Steak with Chimichurri, London Broil, Street Tacos\u003cbr\u003e- Round: Roast Beef, Pot Roast, Chicken Fried Steak\u003cbr\u003e- Ground Beef: Smash Burgers, Meatloaf, Spaghetti and Meatballs \u003cp\u003e\u003c\/p\u003eComplete with infographics and visual guides, full-color recipe photos, shopping lists, and Brad's expert tips, \u003ci\u003ePrimal Cuts\u003c\/i\u003e is the ultimate resource for meat lovers at any skill level. Whether you are a seasoned chef or a beginner, this book will serve as the go-to guide for carnivore cooking!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Brad Baych\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Victory Belt Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/11\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 8.10w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781628605990\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eBrad Baych, creator of the Butcher Wizard YouTube channel, began his culinary journey at the age of nineteen as a sauté cook at a steak restaurant in Oklahoma. Deciding to pursue his passion for food, he moved to Chicago to attend culinary school. 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