What are some of your favorites? (the Franklin book I had already had.) But, will read it over and over.
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BBQ related I only have Meathead's book. Nothing BBQ in our bookstores other than Weber's BBQ bible and an adapted version for South African way of "Braai-ing.
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Potkettleblack don't think you would find anything extraordinary, we don't even use thermometers. I do have an old book (89) hardcover with SA recipes for "potjiekos" which has some interesting cast iron pot recipes. I would gladly pass on if you want. Not sure how much CI cooking you do.
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Club Member
- Nov 2017
- 7090
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Richard Chrz Great variety of reading material there! I sense a theme though! Food and drink!
I've only got the 2nd edition of How to Brew. I've thought of updating to the latest, but then again... I know how to brew now, so I would only be doing it to help out John Palmer and Amazon...
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I can not recommend the book "The Bread Baker's Apprentice" enough. This is my bread baking bible.
​​​​​​https://www.amazon.com/Bread-Bakers-...a-406163962233
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I've been perusing Steve Raichlen's "Project Smoke" and "Project Fire". "Mycophilia" by Eugenia Bone and "A Cook's Book of Mushrooms" by Jack Czarnecki. (I want to try the pressed mushroom steak on the main site) Eagerly awaiting "Smoke and Pickles" by Edward Lee as "The Noma Guide To Fermentation" blew my mind and opened me up to quicker methods of fermentation (also more complicated longer methods) and their application to bbq.
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Club Member
- Mar 2019
- 171
- Weirton, West Virginia
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From the Northern Panhandle of West Virginia
i have done brisket, ribs, pulled pork, cheese, pastrami, turkey and chicken. my goal this spring and summer is trout (if i can catch a few) and salmon.
looks like a trip to the library is in my near future. unfortunately, none are in my local library so I will have to wait a few days until they get shipped from another branch.
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Jaque Pepin's "New Complete Techniques" is a good one...I would say a MUST for any cook. Knife skills, stocks, and hundreds of basics that can help any cook make better dishes.
"Root to Leaf", and "The Vegetable Butcher," for those of us that aren't afraid to eat vegetables. Root to Leaf is by a chef here in the south that cooks seasonally, and how to get the most of what's currently in season. Really helps to elevate side dishes.
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Four books from my shelves....
The Geeks book takes a technical approach to the science of cooking, interaction of ingredients, etc.
The Cowboy Cookbook is fun, with eclectic recipes from both the famous and obscure.
The Chili Pepper book is a good resource with recipes. My copy is older and doesn't have the latest "stupid hot" varietals.
Finally, Elena's classic book (mine is the 1968 version) is a treasure trove on the fundamentals of Mexican cooking with loads of traditional, old-school recipes. Mole anyone?
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Club Member
- Apr 2018
- 4865
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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