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  America's Best Ribs

  Paul Kirk, Ardie A. Davis

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  “A collection of recipes, tips and stories about ribs of nearly every meat variety” from the bestselling authors of America’s Best BBQ (The Pitch). 
   
  There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they’re a core part of the championship circuit and one of America’s most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America’s barbecue scene at its best. 
   
  Now everyone can make championship-caliber ribs at home—whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It’s a must-have for the libraries of professional and amateur barbecuers—as well as an appetizing armchair read for people who may not tend to the pit but do love to eat ‘cue. 
   
  “Whatever your level of cooking experience, however you prefer your ribs, you’ll learn how to make them better than ever before . . . Dig into more than 100 tried and true recipes for incredibly tasty ribs, side dishes and desserts, along with techniques to better do-it-yourself, whether you’re a backyard beginner or accomplished grill king or queen.” —Cooking Up a Story 
   
  “There are recipes for pork, beef and bison, as well as lamb and mutton. I have to say, these recipes sound phenomenal . . . Regardless of your experience level, America’s Best Ribs has something for everyone.” —Top Ribs

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  British Food - An Extraordinary...

  Colin Spencer

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  A masterful and witty account of Britain’s culinary heritage.   This a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day.   There has been a recent wave of interest in food culture and history and Colin Spencer’s masterful, readable account of Britain’s culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine.   “A breathtakingly comprehensive, wide-ranging and fascinating food history.” —Daily Mail  

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  200 Casseroles

  Stephanie Ashcraft, Janet Eyring

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  From the New York Times-bestselling author: A wonderfully wide variety of satisfying, super easy one-dish meals!   With 200 scrumptious varieties of easy oven, stovetop, and slow cooker casseroles, this collection of recipes will bring the family home for dinner! Here are comfort dishes for meat-and-potato lovers, for finicky kids, and for company alike—there’s something for everyone.   Ideal for kids away at college or busy parents who need to whip together meals quickly, this cookbook offers enough tasty options to keep you satisfied, including: Sausage-Hash Brown Breakfast BakeIncredible Cheeseburger CasseroleBlack Bean Tortilla PieBaked Ravioli AlfredoCorn Bread Chicken-Vegetable Casserole and many more

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  How D'ya Like Them Apples

  Madge Baird

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  75 recipes from fresh salads to creative soups, sides, main dishes, and sweet treats. These easy-to-make recipes show what a versatile, exciting food apples can be.  

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  The Heart of the Plate -...

  Mollie Katzen

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  Delightfully unfussy meatless meals from the author of Moosewood Cookbook!   With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream. In The Heart of the Plate, she completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes—her “absolutely most loved.” Her new cuisine is light, sharp, simple, and modular; her inimitable voice is as personal, helpful, clear, and funny as ever. Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. They feature layered dishes that juxtapose colors and textures: orange rice with black beans, or tiny buttermilk corn cakes on a Peruvian potato stew. Suppers from the oven, like vegetable pizza and mushroom popover pie, are comforting but never stodgy. Burgers and savory pancakes—from eggplant Parmesan burgers to zucchini ricotta cloud cakes—make weeknight dinners fresh and exciting. “Optional Enhancements” allow cooks to customize every recipe. The Heart of the Plate is vibrantly illustrated with photographs and original watercolors by the author herself.

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  The Dirty Guide to Wine -...

  Alice Feiring

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  Still drinking Cabernet after that one bottle you liked five years ago? It can be overwhelming if not intimidating to branch out from your go-to grape, but everyone wants their next wine to be new and exciting. How to choose the right one? Award-winning wine critic Alice Feiring presents an all-new way to look at the world of wine. While grape variety is important, a lot can be learned about wine by looking at the source: the ground in which it grows. A surprising amount of information about a wine's flavor and composition can be gleaned from a region's soil, and this guide makes it simple to find the wines you'll love.Featuring a foreword by Master Sommelier Pascaline Lepeltier, who contributed her vast knowledge throughout the book, The Dirty Guide to Wine organizes wines not by grape, not by region, not by New or Old World, but by soil. If you enjoy a Chardonnay from Burgundy, you might find the same winning qualities in a deep, red Rioja. Feiring also provides a clarifying account of the traditions and techniques of wine-tasting, demystifying the practice and introducing a whole new way to enjoy wine to sommeliers and novice drinkers alike.

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