Great Firehouse Cooks Of Texas

The McAdoos' chatty, folksy style gives us an endearing glimpse into the lives of some of Texas's courageous firefighters and a peek into firehouse kitchens across the state.

A unique collection of recipes for some of the greatest grub to come out of a firehouse kitchen...or any kitchen!

Recipes from from firefighters of every state and beyond including Round Rock, Texas.

The recipes and stories in Cooking with the Firehouse Chef are linked by a common thread: the joy of cooking and sharing good food with family and friends. In this special cookbook, New York Midwood Brooklyn Fire Department's firehouse chef, Keith Young, shares his favourite recipes - nourishing, comforting dishes he made for his family and firehouse colleagues - updated by his family with some new favourite recipes.

This is a collection of firefighter recipes from the firefighter chefs themselves. Taken from every state and several foreign countries, readers are given an intimate look into the life of a firefighter. From small volunteer responders to some of the largest departments in the nation, every recipe is a proven favorite for the firefighters. Along with the history of each organization, full-color photos of the firefighers in action, and interesting factiods and quotes about the fire service, Playing With Fires is the authentic snapshot of the life of a firefighter. Proceeds from the sale of every book benefit the National Fallen Firefighters Foundation.

A cookbook for the house or the firehouse, comprised of recipes developed over a 25+ year career as a Firefighter. My first several years I was on the department I had the good fortune to work with some of the best cooks our department has seen. I was able to learn from them a style of cooking I was not familiar with, cooking from scratch with some short cuts along the way. For a number of years, I was the designated cook for the various stations I was assigned to. Once I became the designated cook, I developed themes for each day for one of the meals. I then left the other meal open for whatever was on sale, or whatever I felt like cooking that day. Sunday became Sugo Sunday (Sugo being the Italian for gravy, American Italian for tomato sauce), followed by Meatloaf Monday, Taco Tuesday, Wing Wednesday, Tot Waffle Thursday, Fish Friday (or Fajita Friday when I worked with someone that didn't like seafood), and Pizza Saturday. I have multiple recipes for each day's theme, making the decisions at the store easier first thing in the morning while keeping a variety for the guys (and gals) that I was feeding. Although I greatly enjoy cooking, I don't like to do recipes that are too complicated, so my recipes are very simple to make.

Some of the law officers who served the West during the last half of the nineteenth century drifted from one side of the law to the other and sold their talents to whichever side offered the most advantage. Others used their positions as cover for their criminal activities. The lawmen in this book were serious offenders against the laws they had at one time sworn to uphold. Their skills were honed in range wars and family feuds and polished along the cattle trails, in the saloons and banks, and on the trains of the West. Some of them did good work enforcing the law when that was their job. Others had equally successful careers on the other side of the law. More than one kicked out their lives at the end of ropes strung up by citizens who were outraged by their abuse of the trust that went along with the badge they wore. These are their stories.

Robert Medina was raised in New Orleans around family and friends where cooking is a way of life. They still get together to watch their beloved New Orleans Saints and have tailgate cook-a-thons that would rival anything, anywhere. Every sporting event, family event, or even a non-event is turned into an excuse for a party. It's the New Orleans way! Robert spent nearly twenty-four years as a firefighter in New Orleans, where he took over duties as the firehouse cook after honing skills he learned from his predecessors. To this day, he sticks with the credo that if you can satisfy a firefighter's palate, you can satisfy anyone's. If You Can't Stand the Heat...a New Orleans Firefighter's Cookbook brings you into the firehouse kitchen. It contains recipes for classic New Orleans fare as well as many original firefighter recipes from this culinary capital. If you've ever wanted to cook a gumbo, make an etouffee, or just master a basic roux, this book is for you. If You Can't Stand the Heat goes a step beyond the typical cookbook by including as many details as possible. Should the pot be covered while cooking? Should the ingredient be hot or cold when mixed in? These step-by-step instructions take all the guessing out of cooking. If you have ever had the desire to try Southern, Louisiana, or in particular, New Orleans-style cooking, Robert Medina breaks it down into easy-to-follow steps that will turn you into a great firehouse cook practically overnight. It is truly Big Easy cooking made easy!