Feature: Summer BBQ Books

Appealing to everyone from the household cook to the meat buyer to the five-star chef, this reference contains comprehensive information on beef from the feedlot to the table, breaking down the cuts of meat from each section of the animal with knowledgeable purchasing information. With helpful illustrations, as well as instructions on ageing and cooking beef, grinding meat, protecting food from freezer burn, and keeping knives sharp, this premier educational guide is a must-have for all culinary artists. More...

From 1936, the perfect guide to reliving the lost art of decadent al fresco dining  Perfect picnic food is simple, elegant, and delicious, based around much-loved classics. Hilda Leyel was extraordinarily before her time, influencing generations of foodies with inventive recipes where retro meets modern, such as egg mayonnaise on crusty bread; watercress, beetroot and nasturtium salad; chicken and leek pie; and spiced plum cake and salted almonds. She championed local, seasonal ingredients like watercress and asparagus; she promoted traditional recipes from raised pies to strawberries and cream; and she set a benchmark of refinement with crab soufflé and spaghetti and truffles. More...

illed with historical and culinary lore as well as more than 100 recipes, this gourmet celebration of the pig and all its parts is a must-have for every pork fan, bacon-sandwich supporter, and sausage addict Much more than a cookbook, this is a celebration of all things porcine—a unique blend of historical, geographical, and culinary interest, together with clear explanations of how to cook the different cuts of pork and delicious recipes. The idea of being able to "cook everything but the oink" of a pig permeates the recipes which are informed by the traditions covered in the main text. More...

Aimed at the home cook, this is fresh food, simply prepared, from the youngest Michelin-starred chef Tom Kitchin's unique marriage of seasonal Scottish produce with the classical French technique has universal application. He is totally committed to fresh, seasonal ingredients cooked simply. His sumptuous cookbook is divided into four sections: Spring, Summer, Autumn, and Winter and showcases the ingredients that are available and at their best each month of the calendar year. Recipes range from the simple Gnocchi with Blue Cheese, to the epic: his signature Boned and Rolled Pig's Head with Langostines and a Crispy Ear Salad. More...

With ideas for barbecues, rainy-day baking, "booze bites," and more, this is the perfect cookbook for RV lovers For many people food is one of the most enjoyable elements of a vacation, but no RV traveler wants to feel that they've spent hours slaving in a hot, small kitchen. Delicious, uncomplicated, and simple to prepare recipes that will satisfy family and friends are the perfect solution. Part of the fun of travel is shopping for ingredients in local markets and supermarkets, and the recipes here make the most of fresh produce that can be sourced anywhere, as well as giving guidance on the best essentials to bring from home. More...

Many cultures have claimed the invention of ices as their own, but gelati, sorbette, granite, and many more sweet treats from the icebox were all developed to perfection in Italy. As well as providing classic and modern recipes for everything from a divinely delicate pear sorbetto to an intense espresso gelato to the most indulgent zuccotto (a confection of alcohol-soaked sponge filled with chocolate and hazelnut gelato), this celebration of the world's greatest chilled dessert explores some of the fascinating history, people, and places that make the Italian gelato experience unique. More...