Soaked Slathered And Seasoned

Presents recipes for marinades, sauces, glazes, salsas, relishes, and jellies which can be used either to prepare foods for grilling or for dipping, along with advice on grilling basics and techniques.

A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

Just when you thought you couldn’t handle one more quinoa salad or cold-pressed juice, here comes a cookbook devoted to the best meal ever—a char-crusted, luscious steak, followed by the kind of homemade cake that wears its butter, eggs, sugar, and love proudly. Steak and Cake is a paean to pleasure from Elizabeth Karmel, who’s both America’s leading female pitmaster and a gifted baker who grew up in the South’s cake belt. Now she’s put her two passions together in a unique cookbook of more than 100 recipes. Why not Cowboy Steak with Whiskey Butter followed by a Whiskey Buttermilk Bundt Cake? Or a Porterhouse for Two with Wild Mushroom Sauté, followed by My Mother’s Freshly Grated Coconut Cake? Or have fun by doing your own mixing and matching of steaks with cakes. Along the way you’ll gain a butcher’s knowledge of steak—foolproof techniques for cooking steak on the grill, in the oven, in a cast-iron pan. There are steaks whole, cut up in kebobs and tacos, and ground in burgers. Recipes for the sauces and great steakhouse sides are included, plus a lifetime’s worth of tips that take the intimidation out of baking from scratch. Julia Child once said, “The only time to eat diet food is while you’re waiting for the steak to cook.” This book would have made her very proud.

"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse." —Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time "Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk." —Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS "Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you." —Sara Moultonhost, Food Network's Sara's Secrets, and executive chef, Gourmet magazine "Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here!" —Chef Charlie Trotter, Chicago "Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves." —Mike Mills four-time World Champion, Memphis in May BBQ competition

A woman faces danger on the high seas of another planet—and a mystery that will change her world—in this adventure by the bestselling author of Startide Rising. On Planet Stratos, clans of genetically identical females dominate society. Natural conceptions are permitted, but only in summertime. Girls born this way—known for their despised uniqueness as ‘vars’—must leave their clan homes to pursue their own distinct and hazardous fortunes in this world owned by clones. That time has come for Maia and her sister, Leie, but as variants, they have limited prospects. Worse, when the sisters do find work on trading vessels, Leie is lost at sea. And hence, Maia’s arduous journey commences, accompanied by rumors that something . . . someone . . . has arrived from across the stars, perhaps ending the isolation of Stratos from the rest of humanity. Who would predict that a lonely var might stumble into a powerful secret? One that will challenge everything Maia knows about her society—and threatens the scientifically-engineered balance that holds it all together. “One of the most important SF novels of the year.” —The Washington Post Book World “A rousing adventure story . . . brimming with surprises both wonderful and harrowing.” —The San Diego Union-Tribune “Glory Season offers thrills, chills, political intrigue, and other good scientifictional fun, along with yet another round in the battle of the sexes.” —Locus “Brin’s prose echoes the influence of Asimov, Frank Herbert, and Aldous Huxley. . . . His world is so painstakingly drawn and is splashed with such radiant and varied hues.” —The Christian Science Monitor

Not your average best-of-American-home-cooking cookbook. A new season of great recipes from the hit TV show Cook's Country. Take a recipe road trip across America with Cook's Country at the wheel and cook along with the TV show. Discover recipes that are foolproof recreations of classic and regional favorites--from small towns to big cities. Season 12 recipes include American classics like Cast Iron Baked Chicken and Grilled Bacon Burgers with Caramelized Onion as well as newly re-created recipes for Monroe County-Style Pork Chops and Drop Meatballs. And revel in 3 chapters of desserts, including Gooey Butter Cake Bars and Blueberry Jam Cake. In addition to more than 450 recipes for great American food, you'll get information on the origins and inspiration behind many of the dishes. A comprehensive shopping guide lists all of the winning products featured on the TV show.

Newsweek's Middle East bureau chief offers an unparalleled--and balanced--insider's perspective on the Palestinian intifada between 2000 and 2002.

In the Callilibong, the vampires arent shiny, and they arent brimming with teen angst or swimming in oceans of drama. Here in the Callilibong they arent even called Vampires, and this book isnt really about themmores the pity because I hear theyre really big at the moment. What you are holding in your hot little hands is a story about a boy named Evan, two men called Pleth and Falco, and all the various troubles they get into in their roles as Tradesmen, the protectors of The Valley Between the Mountains the Callilibong, in the old Mahoot tongue. Now this is what Callilibong means. Now before you pass on this opportunity in an undue fit of pique, understand that there are vampires inside (though we call them night folk here) and werewolves and a number of other nasty creatures collectively known as creatures of the dusk world. And they are always up to trouble of some sort. Thats why we have tradesmen, and thats where Evans story (which is also Pleth and Falcos story) begins. So pick it up, drop a bit of thread on the pay counter, and have yourself an enjoyable experience in the nooks and crannies of a truly original fantasy world.