{"title":"Cooking - Methods - Outdoor","description":"\u003cp\u003eChoose the top cooking method books, outdoor cooking techniques, and picnic cookbooks. Shop outdoor gas griddle cookbooks, vegan recipe books, and more at our best-selling online bookstore!\u003c\/p\u003e","products":[{"product_id":"symons-dinners-cooking-out-100-recipes-that-redefine-outdoor-cooking-9780593797648","title":"Symon's Dinners Cooking Out: 100 Recipes That Redefine Outdoor Cooking","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - Go beyond the basics with 100 recipes for showstopping mains, salads, even desserts--all cooked outside--from the host of \u003ci\u003eSymon's Dinners Cooking Out \u003c\/i\u003eon the Food Network.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eSymon's Dinners Cooking Out, \u003c\/i\u003eMichael Symon offers 100 recipes for outdoor cooking including desserts and drinks too. Featuring fan-favorite recipes from his popular Food Network show, \u003ci\u003eSymon's Dinners Cooking Out, \u003c\/i\u003eand brand new recipes, this cookbook is sure to excite budding and expert grillers alike. From live-fire classics like \u003cb\u003eBacon-Cheddar Smash Burgers\u003c\/b\u003e to unexpected dishes like \u003cb\u003eFettuccine with Smoked Tomato Sauce\u003c\/b\u003e, cooks who take it outside will find all kinds of creative ways to use their grills year-round. \u003cp\u003e\u003c\/p\u003eShowstopping mains are divided into three chapters: \u003cb\u003eQuick \u0026amp; Easy \u003c\/b\u003e(\u003cb\u003eGrilled Swordfish with Salsa Fresca)\u003c\/b\u003e, \u003cb\u003eFeed a Crowd \u003c\/b\u003e(\u003cb\u003eGrilled Eggplant Parmesan\u003c\/b\u003e), and \u003cb\u003eA Bit Fancy \u003c\/b\u003e(\u003cb\u003ePork Porterhouse with Chimichurri\u003c\/b\u003e). Round out the meal with sides like \u003cb\u003eStuffed Squash Blossoms\u003c\/b\u003e, \u003cb\u003eDuck Fat-Fried Potatoes\u003c\/b\u003e, and \u003cb\u003eBlue Cornbread with Honey Butter\u003c\/b\u003e, and serve up fresh and fast salads like \u003cb\u003eShaved Carrots with Yogurt Dressing\u003c\/b\u003e, \u003cb\u003eGrilled Greens with Lime Vinaigrette\u003c\/b\u003e, or \u003cb\u003eAvocado, Orange, and Jicama Salad\u003c\/b\u003e. And of course there are a few cocktails and desserts, too from \u003cb\u003eFrozen Strawberry Salty Dog\u003c\/b\u003e to \u003cb\u003eChocolate Chip Cookie Bars--\u003c\/b\u003eall cooked outside.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Michael Symon,Douglas Trattner\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/25\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.80h x 7.80w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593797648\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 01\/01\/2025 pg. 21\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMichael Symon\u003c\/b\u003e is a James Beard Award-winning chef and restaurateur with restaurants in Cleveland, Las Vegas, and Atlantic City, an Emmy-winning television personality, and a bestselling author. He is the host of \u003ci\u003eSymon's Dinners Cooking Out\u003c\/i\u003e and a cohost of \u003ci\u003eBBQ USA, BBQ Brawl\u003c\/i\u003e, and \u003ci\u003e24 in 24: Last Chef Standing, \u003c\/i\u003eand is working with Frontgate on an outdoor kitchen and lifestyle line. This is his ninth cookbook.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Michael Symon \/ Hardcover \/ English","offer_id":47279289467037,"sku":"9780593797648","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_6d62e750-a2f1-4890-979c-feec301d156f.jpg?v=1759867698"},{"product_id":"the-meathead-method-a-bbq-hall-of-famers-secrets-and-science-on-bbq-grilling-and-outdoor-cooking-with-114-recipes-9780063272842","title":"The Meathead Method: A BBQ Hall of Famer's Secrets and Science on Bbq, Grilling, and Outdoor Cooking with 114 Recipes","description":"\u003cp\u003e\u003cstrong\u003e\"The only book on outdoor cookery you'll ever need.\" --Alton Brown\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAmazon May 2025 Best of the Month Pick\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe Meathead Method \u003c\/em\u003eis where barbecue goes next.\u003c\/strong\u003e In the follow-up to his\u003cem\u003e New York Times\u003c\/em\u003e bestseller \u003cem\u003eMeathead\u003c\/em\u003e: \u003cem\u003eThe Science of Great Barbecue and Grilling, \u003c\/em\u003e BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. \u003cem\u003eThe Meathead Method\u003c\/em\u003e is a toolbox to elevate all your cooking, outdoors and indoors.\u003c\/p\u003e\u003cp\u003eLearn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!\u003c\/p\u003e\u003cp\u003eYou'll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methods, including: \u003c\/p\u003e\u003cul\u003eThe secret recipes of competition championsThe Ultimate Prime RibPho with Leftover Brisket and Smoked Bone BrothMussels on Smoked FettucineMiso Maple Black Cod à la NobuVichyssoiseImproved Nashville Hot ChickenRed Pepper RisottoPineapple Foster\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Meathead\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/13\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 432\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.16h x 8.34w x 1.19d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780063272842\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 03\/01\/2025 pg. 112\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eMeathead:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eMeathead \u003c\/strong\u003eis the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author of \u003cem\u003eMeathead: The Science of Great Barbecue and Grilling\u003c\/em\u003e, named \"One of the 100 Best Cookbooks of All Time\" by \u003cem\u003eSouthern Living Magazine\u003c\/em\u003e, and called an \"indispensable guide\" by \u003cem\u003eThe New Yorker. \u003c\/em\u003eHe\u003cem\u003e \u003c\/em\u003ehas taken 10 years to publish this valuable companion, \u003cem\u003eThe Meathead Method.\u003c\/em\u003e Meathead is the founder of AmazingRibs.com, the world's largest and most popular barbecue and grilling website, and one of only 40 living members of the BBQ Hall of Fame. 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. The \u003cem\u003eChicago Tribune\u003c\/em\u003e called him \"as brainy as Food Network's Alton Brown.\"\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Meathead \/ Hardcover \/ English","offer_id":47279574450333,"sku":"9780063272842","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_b893eedb-3371-4ab8-b1b7-5a901676adcb.jpg?v=1759873604"},{"product_id":"the-meateater-fish-and-game-cookbook-recipes-and-techniques-for-every-hunter-and-angler-9780399590078","title":"The Meateater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler","description":"\u003cb\u003eFrom the #1 \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author and host of the television series and podcast \u003ci\u003eMeatEater\u003c\/i\u003e, the definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"As a \u003ci\u003eMeatEater\u003c\/i\u003e fan who loves to cook, I can tell you that this book is a must-have.\"--Andrew Zimmern\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWhen Steven Rinella hears from fans of his \u003ci\u003eMeatEater\u003c\/i\u003e show and podcast, it's often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e- Big Game\u003c\/b\u003e Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. \u003cbr\u003e\u003cb\u003e- Small Game\u003c\/b\u003e How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. \u003cbr\u003e\u003cb\u003e- Waterfowl\u003c\/b\u003e How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. \u003cbr\u003e\u003cb\u003e- Upland Birds\u003c\/b\u003e A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. \u003cbr\u003e\u003cb\u003e- Freshwater Fish\u003c\/b\u003e Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. \u003cbr\u003e\u003cb\u003e- Saltwater Fish\u003c\/b\u003e Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. \u003cbr\u003e\u003cb\u003e- Everything else\u003c\/b\u003e How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. \u003cp\u003e\u003c\/p\u003eWhether you're cooking outdoors or in the kitchen, at the campfire or on the grill, \u003ci\u003eThe MeatEater Fish and Game Cookbook \u003c\/i\u003eis an indispensable guide for both novices and expert chefs.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Steven Rinella\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Random House\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/20\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 368\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.15lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.40w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399590078\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/17\/2018\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eIn addition to being an expert chef known for working with wild game, \u003cb\u003eSteven\u003c\/b\u003e \u003cb\u003eRinella\u003c\/b\u003e is an outdoorsman, writer, and television and podcast personality with an exceptional ability to communicate the hunting lifestyle to a wide variety of audiences. The host of the television show and podcast \u003ci\u003eMeatEater, \u003c\/i\u003ehe is also the author of two volumes of \u003ci\u003eThe Complete Guide to Hunting, Butchering, and Cooking Wild Game;\u003c\/i\u003e \u003ci\u003eMeat Eater: Adventures from the Life of an American Hunter\u003c\/i\u003e; \u003ci\u003eAmerican Buffalo: In Search of a Lost Icon;\u003c\/i\u003e and \u003ci\u003eThe Scavenger's Guide to Haute Cuisine\u003c\/i\u003e. His writing has appeared in many publications, including \u003ci\u003eOutside, Field \u0026amp; Stream, The New Yorker, Glamour, The New York Times, Men's Journal, Salon, O: The Oprah Magazine, Bowhunter, \u003c\/i\u003eand the anthologies \u003ci\u003eBest American Travel Writing \u003c\/i\u003eand\u003ci\u003e Best Food Writing\u003c\/i\u003e.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Steven Rinella \/ Hardcover \/ English","offer_id":47280829268125,"sku":"9780399590078","price":45.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_44402650-1096-4389-9958-239818592c9d.jpg?v=1759922038"},{"product_id":"webers-greatest-hits-125-classic-recipes-for-every-grill-9780544952379","title":"Weber's Greatest Hits: 125 Classic Recipes for Every Grill","description":"\u003cstrong\u003eAll Killer, No Filler: The Absolute Best Weber Recipes Ever Published, in One Amazing Collection\u003c\/strong\u003e \u003cp\u003e\u003c\/p\u003e For decades, Weber grills have set the standard for backyard grills, and Weber's cookbooks have delighted grilling enthusiasts. 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Here in one gorgeous package are the ultimate go-to recipes for every occasion. \u003cp\u003e\u003c\/p\u003e The book includes all-new photography, fun stories from Weber's rich and often hilarious history, and special features such as the Top Ten Grilling Dos and Don'ts. \u003cp\u003e\u003c\/p\u003e Whether building a better burger or smoking competition-worthy ribs, Weber fans will delight in these classic standards and contemporary inspirations.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jamie Purviance\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/25\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.42lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.90h x 8.60w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780544952379\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 03\/06\/2017\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 03\/15\/2017 pg. 135\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eJAMIE PURVIANCE is the master griller and recipe authority for Weber. 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He demystifies the process for first-time grillers, and his recipes open up new avenues for more experienced cooks.\" (Alice Waters)\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tyler Florence\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Abrams Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/28\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419769955\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eTyler Florence\u003c\/b\u003e is the bestselling author of numerous cookbooks, including \u003ci\u003eTyler Florence Family Meal, Tyler Florence: Fresh, Inside the Test Kitchen, and Tyler's Ultimate\u003c\/i\u003e, and the star of Food Network's\u003ci\u003e Tyler's Ultimate\u003c\/i\u003e. 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And when you are stuck at home between adventures, you can easily adapt these recipes for your home kitchen. \u003cp\u003e\u003c\/p\u003eFor day trippers, adventurers, campers, glampers, and anyone who enjoys cooking outdoors, \u003ci\u003eThe New Camp Cookbook\u003c\/i\u003e is your guide to gourmet cooking in the wild.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Linda Ly\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voyageur Press (MN)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/01\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.25h x 9.25w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780760352014\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLinda Ly\u003c\/b\u003e is the author of \u003ci\u003eThe New Camp Cookbook\u003c\/i\u003e, \u003ci\u003eThe Backyard Fire Cookbook\u003c\/i\u003e, \u003ci\u003eThe CSA Cookbook\u003c\/i\u003e, \u003ci\u003eThe No-Waste Vegetable Cookbook\u003c\/i\u003e, and \u003ci\u003eThe National Parks Cookbook\u003c\/i\u003e and the blogger behind the award-winning gardenbetty.com, a lifestyle site devoted to modern homesteading, green living, and adventure traveling. Nearly two million visitors turn to the blog every year for inspiration, tips, and tricks for eating well and living well, both in their backyards and in the great outdoors. Linda has been featured in national and regional media including \u003ci\u003eCountry Living\u003c\/i\u003e, HGTV, \u003ci\u003eBetter Homes \u0026amp; Gardens\u003c\/i\u003e, and Heritage Radio Network. Her passion for camping and cooking has taken her all over the American West, but she calls Bend, Oregon, home.\u003cp\u003e\u003cb\u003eWill Taylor\u003c\/b\u003e's lifelong devotion to photography began in grammar school when he started building 110 kit cameras. His love for that clicking shutter never abated. He is now an award-winning commercial and editorial fashion photographer, shooting magazine covers and celebrities for clients worldwide. Still, Will lives for all types of photography--from nature photography to cookbooks--and focusing on the art behind every shot. When not hiding behind his lens or computer screen, Will enjoys escaping into nature with his wife and friends, searching for that next bluebird powder day, glassy peeling wave, or meandering river.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Linda Ly \/ Hardcover \/ English","offer_id":47351084482717,"sku":"9780760352014","price":46.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_edf6cd7c-4fe9-4411-8b34-edc53f5ace4c.jpg?v=1761685597"},{"product_id":"wood-fire-smoke-recipes-and-techniques-for-wood-fired-cooking-9780735247222","title":"Wood, Fire \u0026 Smoke: Recipes and Techniques for Wood-Fired Cooking","description":"\u003cb\u003eOver 80 innovative recipes and techniques for grilling, smoking, spit-roasting, cooking over coals, and more, from award-winning chef and master of wood-fired cooking Michael Smith.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eHaving spent a lifetime cooking with a passion for the flame, Michael Smith has mastered the many miraculous ways that wood, fire, and smoke go beyond merely cooking food, elevating it instead to crave-worthy meals. Gathering wood, building a fire, tending it, and cooking delicious food with it also offers us a connection to the primal art of cooking over fire. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eWood, Fire \u0026amp; Smoke\u003c\/i\u003e is a celebration of the intoxicating power of live-fire cooking. In over 80 recipes, the book explores the many ways to cook with fire--methods include wood-grilled, wood-smoked, wood oven-roasted (or baked), pit-smoked, plancha-seared, fire-kissed, barbecued, and charcoal-cooked. Cooking fires, each with its own purpose, are featured throughout and include wood ovens, offset smokers, rotisserie rigs, grills, campfires, wood candles, and more. \u003cp\u003e\u003c\/p\u003eInside, Smith shares his knowledge and cooking techniques for building and tending every type of cooking fire as well as how to harness the magical power of smoke--hard-earned experience cooking over a myriad of fires at the award-winning wood-fired culinary experience at the picturesque Inn at Bay Fortune. The cookbook features flavour-packed recipes for every backyard cook, including Smoked Cracked Ribs with Old-School Dry Rub; Wood-Roasted Pork Loin with Roasted Sweet Potatoes and Apples, and Wilted Arugula; Smoke-Roasted Chicken Wings with Ancho Spice Rub and Blue Cheese Aioli; Ember-Roasted Caveman Ribeye Steaks with Board Sauce; Hay-Smoked Salmon with Maritime Mustard Pickles; Iron-Steamed Mussels with Tomato Basil Broth and Fire Toast, Wood Oven-Fired Pizza; Fire-Kissed Broccoli Salad with Broccoli Hummus; Garlic Thyme Campfire Potatoes; Ember-Roasted Acorn Squash with Tarragon Applesauce; and Rum Creamsicle Campfire Marshmallows. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eWood, Fire \u0026amp; Smoke\u003c\/i\u003e is for \u003ci\u003eeveryone\u003c\/i\u003e who wants to cook over fire--novice and experienced cooks alike.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Michael Smith\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Penguin Books Canada\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/13\/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 2.46lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.08h x 8.27w x 1.10d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780735247222\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eChef MICHAEL SMITH and his wife, Chastity, are the proprietors of The Inn at Bay Fortune and the award-winning restaurant FireWorks in Bay Fortune, Prince Edward Island. Michael is the bestselling author of twelve cookbooks, most recently \u003ci\u003eFarmhouse Vegetables\u003c\/i\u003e and \u003ci\u003eFarm, Fire \u0026amp; Feast\u003c\/i\u003e. He has hosted several TV shows on Food Network Canada, appeared as a judge on \u003ci\u003eChopped Canada, \u003c\/i\u003eand is a member of the Order of Canada. Michael lives on Prince Edward Island with his wife and their children, Gabe, Ariella, and Camille.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Michael Smith \/ Hardcover \/ English","offer_id":47351316414621,"sku":"9780735247222","price":50.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_84b7fc77-92d8-4e9d-a25f-16c58d931f0c.jpg?v=1761687987"},{"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. There are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eUSA Today\u003c\/i\u003e says, \"Where there's smoke, there's Steven Raichlen.\" Steven Raichlen says, \"Where there's brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.\" Time to go forth and smoke. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"If your version of heaven has smoked meats waiting beyond the pearly gates, then \u003ci\u003eProject Smoke\u003c\/i\u003e is your bible.\" \u003cbr\u003e --Tom Colicchio, author, chef\/owner of Crafted Hospitality, and host of \u003ci\u003eTop Chef\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"Steven Raichlen really nails everything you need to know. 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. 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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. 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This year we also started our own line of BBQ sauces and rubs. My desire is to help people with all things BBQ. 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Featuring full-color cooking photos and easy-to-follow grilling instructions, this cookbook will have you making everyone's favorite griddle classics like a pro, including: \u003cp\u003e\u003c\/p\u003e- Classic Diner Omelet\u003cbr\u003e - Fluffy Buttermilk Pancakes\u003cbr\u003e - Smashed Cheeseburgers\u003cbr\u003e - Philly Cheesesteak Hoagie\u003cbr\u003e - Griddled Chicken Fajita Sandwich\u003cbr\u003e - Green Chile Turkey Melt\u003cbr\u003e - Griddled Bacon-Jalapeño Corn\u003cbr\u003e - Seared Scallops with Asparagus\u003cbr\u003e - Asian-Inspired Griddle Salmon\u003cbr\u003e - Grilled Pineapple Dessert with Ice Cream\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Paul Sidoriak\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ulysses Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/05\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 144\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.75lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.20h x 7.50w x 0.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781612437989\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003ePaul Sidoriak\u003c\/b\u003e is a grillmaster who loves everything about outdoor cooking, grilling, and barbecue. Paul started cooking outside at a young age and shares what he is making at his website GrillingMontana.com. He is a Kansas City Barbecue Society certified barbecue judge and is EAT(TM) certified for judging World Food Championship events. Paul has been cooking on a griddle grill on and off for almost thirty years, and loves the challenge of creating recipes specifically for the flat-top griddle. This is Paul's second cookbook and his recipes has been featured in a variety of websites and online magazines. Follow along with what Paul is cooking on Instagram and Twitter @GrillingMontana.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Paul Sidoriak \/ Paperback \/ English","offer_id":47503270772893,"sku":"9781612437989","price":37.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_d50c844c-ec4f-4b6c-a107-186fc72b3e2b.jpg?v=1766553043"},{"product_id":"national-geographic-national-parks-cookbook-dishes-inspired-by-americas-great-outdoors-9781426224058","title":"National Geographic National Parks Cookbook: Dishes Inspired by America's Great Outdoors","description":"\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Nina Elder,Melissa Knific\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e National Geographic Society\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/03\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\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 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781426224058\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eNina Elder is an editor and writer with more than 20 years of experience. 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