Cookbooks, Food Books, And Magazine Reviews

Every year there is a new trunkload of books stuffed with knowledge and recipes. We read a lot of them and I have more than 100 books on barbecue and grilling alone, and at least 200 other cookbooks. Here are some of our faves.

The picture here is the potato gratin by Kenji Lopez-Alt from his superb book, The Food Lab. Also there are more of our favorite food books, magazines, newsletters, and periodicals. Click the orange buttons to see the current prices on Amazon.com and other retailers. Click here for a complete list of all of the barbecue books on Amazon.com. Click here for a complete list of all of the cooking books on Amazon.com. They also offer many books in audio form and they gift wrap. If you have others to recommend, please share in the comments on these pages.

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With “Barbecue Chicken Made Easy: Everything You Need To Know About Amazing Chicken On the Grill & Smoker” by Meathead and Brigit Binns, you can master the art of perfectly grilled and smoked chicken. Say goodbye forever to charred skin, burnt sauce and undercooked meat. Explore chicken recipes, tips, and so much more. read more
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With 400 pages and more than 400 of my photographs plus color illustrations, there is new material and new recipes not on this website, and the whole thing is organized so that you can sit down in an easy chair and flow from start to finish. read more
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By marriage of water and fire, sous vide with the grill and smoker, we can achieve extraordinary results, in some cases, better than with either cooking method on its own. You can get extraordinarily tender, juicy, safe, and flavorful foods. With this exclusive book you will learn all the basics of sous vide que. read more
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Discover everything you need to know for preparing America's favorite food, pork ribs, with this comprehensive book. In it you'll find several tasty recipes, a glossary of rib terminology, a guide to prepping ribs including how to remove the membrane and trim them, recommended smokers and grills, and so much more. read more
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From the country's foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. read more
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This book is great story telling as we follow an inquisitive writer on his quest for great steak. read more
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A fun, beautifully photographed cross country visit with some of the top grillers in the nation including Meathead read more
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So you're asking yourself "how many steak recipes are there?" Well, far more than even I dreamed. In this case, about 50 steaks and 50 cakes, each paired. This is the definition of indulgent. read more
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Check out our review of Thin Blue Smoke by Doug Worgul. It's the first novel we've ever reviewed on this site. If you're a fan of good writing, good barbecue, and good stories, we highly recommend pulling up a chair, pouring a couple fingers of your favorite libation, and settling into this book. read more
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Shewchuk is a Vancouver based competitor who really knows his stuff. This is a good beginner's guide to serious barbecue with many of his competition recipes. read more
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AmazingRibs.com is run by some of the best BBQ experts in the business. Between us, we have written and collaborated on dozens of books, mostly on barbecue and grilling, but also on things like food science and wood oven cooking. Click to read brief reviews and check prices on these expert BBQ books. read more
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The authors explain what ingredients are made of, how they behave when cooked, and how various methods work. A very thorough A to Z encyclopedia of food science. read more
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Beautifully photographed in color, this book won a Julia Child Cookbook Award. Raichlen's most recent book, it is the best of his five barbecue books. read more
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This is the best cookbook I own. It has also won the Cookbook of the Year from the International Association of Culinary Professionals, and a James Beard Award. read more
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I own several bartending guides and I've seen many others, but I have never seen anything like this. read more

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Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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