Dr. BBQ's Barbecue All Year Long! Cookbook
Author: Ray Lamp
Dr. BBQ says, "Barbecue's not just for summer anymore!" Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans. Dr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event "barbecue style". With over 200 hundred recipes, Ray's menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate menu, if he sees his shadow, and a tropical one, if he doesn't), the opening of the Daytona 500, Elvis's Birthday and more. It's another finger lickin' book, hot off the grill from the king of 'cue, Dr. BBQ.
Publishers Weekly
It's time to break out of the barbecue box: according to Lampe-a barbecue chef who's won numerous awards at cooking competitions nationwide-outdoor grilling isn't just for summertime. With a little creativity and warm clothing, he says, barbecuing can be enjoyed year-round, from Florida to Alaska. The book's four season-centric sections offer menus and recipes for a range of holidays both traditional (New Year's Eve, Valentine's Day) and offbeat (Daytona 500 Day, Jack Daniel's Birthday). Each menu features barbecued, grilled or smoked food, with sides and desserts that can be cooked indoors. Lampe's voice is knowledgeable and saucy; he includes histories of each of the featured holidays, and his hilarious comments make the book fun to read. Unusual entr es include Grilled Cabbage and Onions with Beer for St. Patrick's Day, and a selection of faux meats (including tofu and seitan) and Fake Sugar Cupcakes (made with Splenda) for April Fool's Day. A "Drawers, Patio, and Pantry" section includes recommendations for tools, grills, fuels and sauces, while shoutouts to (and photos of) other barbecue chefs make readers feel welcomed into the boisterous barbecue community. (May) Copyright 2006 Reed Business Information.
See also: Coping with International Conflict or The Managers Guide to Business Writing
Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island
Author: Eula Mae Dor
Cajun cooking is the spicy intersection of French and Southern culinary traditions. Eula Mae Dore has been cooking Cajun food on Avery Island, home of the McIlhenny family and their Tabasco pepper sauce, for more than half a century. Food writer Marcelle Bienvenu has spent hundreds of hours in the kitchen by Eula Mae's side capturing the fine flavors of her self-taught cooking. This book is organized into menus reflecting the rhythm of life on Louisiana's Avery Island, such as Mardi Gras, A Summer Fishing Trip, and Halloween Bonfire. More than 100 traditional Cajun dishes, from Sausage and Shrimp Gumbo to Blackberry Patch Cobbler, are complemented with Eula Mae's reminiscences of her family and her years on Avery Island.
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