Sizzle And Smoke

Three siblings tell the stories of their very different childhoods in Vancouver's Chinatown before and during World War II.

This new title from the authors of The Gardener and the Grill is backyard grilling like never before, with an emphasis on the fruits and vegetables usually neglected in favor of steak or barbecued chicken. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, bacon, blackberries, country ham, maple syrup, pomegranates, craft beer, pecans, and sweet onions. In the winter, you can make Ember-Roasted Brussels Sprouts basted with browned butter or Barbecuer's White Bean Cassoulet, and in the warmer months, Planked Chicken Breasts with Chile Lime Sofrito, Root Beer Ribs, and Grilled Banana Splits. And with inventive techniques such as ember roasting and flavored wood smoke, each recipe is perfect for date nights, family dinners, and tailgate parties. Celebrate the magic of flame-kissed food on the grill all year round, with vegetables straight from the American garden.

Presents biographical sketches of New Mexican children from different cultures, races, and classes who represent the strength and diversity of this state's heritage.

The most compelling, insightful, and white-knuckled journey behind the restaurant curtain since Anthony Bourdain’s Kitchen Confidential. Mark H. Brezinski is a forty-five-year veteran of the dynamic restaurant industry. A graduate of the famed School of Hotel Administration at Cornell University, Mark went on to create or co-create multiple nationally acclaimed restaurant companies. His experiences span the globe in search of culinary discoveries and inspirations with industry icons like the late Norman Brinker, Paul Fleming, Phil Romano, and chefs Michael Mina and Mark Miller. Mark’s restaurants have featured an international buffet of foods that include Indian, Italian, French, and Vietnamese. His travels have taken him from Tokyo to Tuscany, from San Francisco to Shanghai, from Mumbai to Maui. This book takes you to all of these places and more, while telling behind-the-scenes stories—sometimes funny, often heartbreaking, and never without lessons learned. The journey is a remarkable tag-along to the highs and lows of being an entrepreneur and the self-discovery that comes with each stop. Mark resides in Dallas and, never one to leave a stone unturned, is currently founder of his latest concept, Bizzy, which features his vision of better fast food.

Coming of age in the rugged and unforgiving Southwest may not suit the faint-of-heart, but it is the perfect landscape for a compelling and humorous memoir of a lad who endured a mid-1900s cowboy upbringing in rural Arizona and New Mexico. Growing Up Cowboy chronicles the foibles and fortunes of its author, Ralph Reynolds (a.k.a. Luna Kid), in an engaging and heartfelt fashion. From wrangling ornery critters to finding first love, the Luna Kid confesses all and regales the reader with vivid stories imparted with an abundance of wit and humility. So saddle up and ride along as the Luna Kid introduces you to a helping of the Southwests fascinating terrain and colorful characters. And along the way shows you the irreverent side of adolescence adventure and the human side of growing up cowboy. Growing Up Cowboy can be found on the shelves of the National Cowboy Museum Library, and selections from the book have been reprinted by the National Cowboy Hall of Fame.

Anyone with a grill can flip a burger... But if you want to take it to the next level, you need these essential techniques and recipes! Picture a summer's day, the kids playing and the sun beating down on the backyard. You're surrounded by friends, the beer's flowing, and the smell of grilled meat wafts through the air... You only need a grill to make this happen... But there's grilling... and then there's grilling. You don't just want a hasty burger or the kids' favorite sausages thrown on the grill... You want artfully grilled meat with delectable flavor - the kind of fare that leaves your friends asking when you're next firing the grill up and reminiscing about that time you wowed them with honey-glazed grilled pork chops paired with the perfect side dish. And you know there's more to outdoor cooking than the grill... What about smoked meats? Smoked fish and cheese? Show-stopping sides and perfect marinades? Outdoor cooking is as old as cooking itself, but with the modern understanding of flavor combinations and techniques - not to mention the wide availability of ingredients - you can turn what was once a basic necessity into an art form. Smoking and grilling give you the opportunity to shine - and with a solid foundation to build on, you can grow your repertoire and develop your skills until you're certain that your backyard is the place everyone wants to be when the sun's out. This sizzling guide of delicious recipes and clear guidance is everything you need to sharpen your skills and get to work on that foundation. Inside, you'll discover: The full range of grills and smokers explained clearly - so you can pick your trusty sidekick with confidence Essential safety and maintenance tips to see you through every cookout How to choose the perfect ingredients and create rubs and marinades that will bring every dish to life The grilling techniques that will take you from novice to expert (we're not talking "cooked"... we're talking "beautifully cooked") Why your choice of wood is the most important decision to make before you smoke a thing - and how to choose wisely for each food you add to the smoker Mouthwatering sides that go beyond the perfunctory salad and really make your main dishes sing (smoked mac and cheese, anyone?) A tantalizing crop of delicious grill and smoker recipes - complete with precise grilling and smoking instructions Everything from the classic cheeseburger to garlic and herb marinated tenderloin - find recipes to suit every taste and occasion The art of producing succulent fish every time (no more dry filets or chewy shrimp!) A beautiful collection of vegetarian grills that will steal the show and convince even the most diehard of carnivores that it's not all about the meat All the things you didn't know you could smoke made simple and tempting (fish... cheese... vegetables... you name it!) And much more.

A bewitching collection of magical tales by the world's best-loved storyteller. Perfect for children aged 5 and up! From witches and wizards to spells and enchantments, there's a spellbinding story for everyone in this short story collection by Enid Blyton! These traditional tales are ideal for younger children being read to and for newly confident readers to read alone. Each story stands alone and is the perfect length for reading at bedtime or in the classroom. Enid Blyton remains one of Britain's favourite children's authors and her bumper short story collections are perfect for introducing her to the latest generation of readers. Read all of Enid Blyton's bumper short story collections. New in 2023: Five-Minute Stories Stories of Tails and Whiskers Spellbinding Stories Stories for Christmas *** Enid Blyton® and Enid Blyton's signature are registered trade marks of Hodder & Stoughton Limited. No trade mark or copyrighted material may be reproduced without the express written permission of the trade mark and copyright owner.

Now in an omnibus edition, the Lambda Award-nominated supernatural Smoke series presents contemporary fantasy with a gothic twist. When Tony Foster relocated to Vancouver with his vampire Henry Fitzroy, he knew it was his chance to get his act together. In an example of art echoing life, Tony landed a job as production assistant for the syndicated TV show, Darkest Night, a series about a vampire detective. And except for his unrequited crush on the show's handsome co-star, Lee Nicholas, Tony was pretty content. Until everything started to fall apart on the set. It began with shadows­­--shadows where they didn't belong, that almost had an existence of their own. Tony tried to ignore it--until he found Nikki Waugh's body, and felt the shadow's touch, and a stunt crash went wrong for no discernible reason--and Tony knew that he had to find out what was threatening everyone on the set.