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Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling Kindle Edition
- LanguageEnglish
- PublisherArtisan
- Publication dateMay 12, 2015
- File size27310 KB
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Editorial Reviews
Review
—The New York Times
“Joe Carroll . . . speaks the language of every home cook.”
—USA Today, “Summer’s Tastiest Titles”
“How to barbecue no matter what your equipment. . . . Packs big, bold flavor.”
—Associated Press
“This book takes all the guesswork out of cooking with a grill.”
—House Beautiful
“This cookbook is a master class in minimal and well-prepared barbecue.”
—Library Journal
“With Carroll’s 20 in-depth lessons, high quality meat, fish or vegetables and the right choice of wood, anyone can achieve barbecue nirvana.”
—BookPage, “Our Favorite Cookbooks of the Year”
“If you’re going to tackle the flames, you’re going to need some sound, time-tested advice, and that’s what Carroll gifts this world in this stunning book.”
—FoodRepublic
“For those who are serious about stepping up their barbecue and grilling game.”
—Publishers Weekly, Top 10 Cookbooks for Spring 2015
“Whether it’s redefining the chophouse at St. Anselm or tearing down the historic North/South barbecued brisket wall at Fette Sau, no one else does what Joe Carroll does with fire and smoke. I read this book fast and got so hungry I wanted to eat its pages.”
—John Hodgman, author, actor, and humorist
“Joe Carroll shares 20 very important lessons every grill master should know; Feeding the Fire is a must-buy for your cookbook collection.”
—Adam Perry Lang, chef, restaurateur, and author of Serious Barbecue, BBQ 25, and Charred & Scruffed
“Using Fette Sau’s dry rub and a nice low fire, I could probably eat this book . . . and come back for seconds.”
—Peter Kaminsky, author of Pig Perfect
“If smoked meats and smooth-sipping whiskey are your religion, Feeding the Fire is your prayer book. Come worship at the altar of smoke and fire with Brooklyn’s high priest of barbecue, Joe Carroll.”
—Steven Raichlen, author of the Barbecue! Bible book series
“Managing fire is the key to good barbecue, and Joe Carroll is the master. The best books inspire you to start cooking right now, and this is one of them. Feeding the Fire is essential reading for anyone who likes to play with fire.”
—Mike Mills and Amy Mills, 17th Street Barbecue
About the Author
Product details
- ASIN : B00N2A6HO8
- Publisher : Artisan; Illustrated edition (May 12, 2015)
- Publication date : May 12, 2015
- Language : English
- File size : 27310 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Sticky notes : On Kindle Scribe
- Print length : 265 pages
- Best Sellers Rank: #935,037 in Kindle Store (See Top 100 in Kindle Store)
- #108 in Hawaiian Cooking, Food & Wine
- #417 in Barbecuing & Grilling eBooks
- #421 in Wine Tasting
- Customer Reviews:
About the author
Nick Fauchald is a Twin Cities-based writer, editor and publisher. He's worked as an editor at Food & Wine, Wine Spectator and Every Day with Rachael Ray magazines, and was the editor in chief of TastingTable.com from its launch 2008 until 2011. He's also the publisher of Short Stack Editions, a series of small-format cookbooks about inspiring ingredients, which launched in 2013, and the founding publisher of Dovetail Press, a publishing company that pairs impactful books with original products. He's the author of several books about cooking and cocktails, including Cocktail Codex, which was named the 2019 "Book of the Year" by the James Beard Foundation.
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Unpretentious approach to outdoor cooking and its joys.
Along with the Thrill of the Grill, it may become a classic.