Cherry Smoke


Book Description

"In Cherry Smoke, Fish, a club fighter who has spent most of his life in and out of jail, is a ticking time bomb. Despite his constant struggle to change and lead a decent life, his violent outbursts and hair trigger temper result in countless confrontations with the law. His girlfriend, Cherry, a runaway fortune teller who has been on her own since the age of ten, longs for a more simple life like the one Fish's brother, Duffy, and Duffy's wife, Bug, lead. When Cherry becomes pregnant, Fish fears he will become the type of father that his dad was to him ... unavailable and violent. The all consuming love Fish and Cherry have for each other is put to the test in this poetic and visceral drama."--Publisher's website.




Good Drinks


Book Description

A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee. “Julia Bainbridge resets our expectations for what a ‘drink’ can mean from now on.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • Los Angeles Times • Wired • Esquire • Garden & Gun Blackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm’s Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: “Yes.” With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country—including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider—Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.




Smoke and Pickles


Book Description

Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.




Project Smoke


Book Description

How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules




Food and Fire


Book Description

65 recipes for grilling, smoking and roasting with fire. Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Cooking with Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.




The Kentucky Barbecue Book


Book Description

Kentucky's culinary fame may have been built on bourbon and fried chicken, but the Commonwealth has much to offer the barbecue thrill-seeker. The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hit the trail in search of the best smoke, the best flavor, and the best pitmasters he could find. This handy guide presents the most succulent menus and colorful personalities in Kentucky. While other states are better known for their 'cue, the Kentucky style is distinct because of its use of mutton and traditional cooking methods. Many of the establishments featured in this book are dedicated to the time-honored craft of cooking over hot hardwood coals inside cinderblock pits. Time intensive and dangerous, these traditions are disappearing as methods requiring less manpower, less wood, and less skill gain ground. Pick up a copy of this book and hit the road before these great places are gone.




Cool Smoke


Book Description

A collection of recipes from the world champion pitmaster features such dishes as coffee-rubbed cowboy steaks and spareribs with mustard sauce, along with tips covering everything from choosing the right equipment to the best way to trim meat.




The Water Hole


Book Description

It would seem that the end of every war has been followed in the United States by social and moral changes, mostly for the worse. Zane Grey certainly felt that way about the effects of the Great War, and to show these changes and how to cope with them became the impulse behind what he called The Water Hole. However, before magazine publication, changes were made in his text, including the names of all the characters. Fortunately Grey's original handwritten manuscript has survived, so now this story can be told with his characters named and presented as he intended them to be. In 1925 widowed businessman Elijah Winters brings his daughter, Cherry, from Long Island to stay at a trading post in a remote area some distance from Flagstaff, Arizona. Removed from the country clubs and speakeasies, Cherry is at first bored with simple ranch life, and to entertain herself she flirts with several of the cowboys, not realizing they are very different from the young men she knew back east. Also very different is Stephen Heftral, a young archaeologist who is searching for an ancient and lost kiva of a primitive Indian tribe that disappeared centuries before in what became the land of the Navajos. Heftral believes that this lost kiva is most probably in a desert fastness called Beckyshibeta, the Navajo word for water hole. Elijah colludes with Heftral to awaken Cherry to a new and healthier way of life by taking her, by force if necessary, to the site. Cherry resents being kidnapped but comes to forget the luxury of her past in the beauty and dangers of the canyons—and in the thrill of making an important archaeological discovery.







Jamaica Anansi Stories


Book Description