UNIQUE RECIPES THAT UTILIZE THE KAMADO'S AMAZING ABILITY TO ENHANCE THE FLAVOR OF EVERYTHING FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODS Impress your guests with these creatively delicious dishes you can only make on the amazing kamado ceramic grill. This book’s recipes and techniques take wood-fired cooking to the next level, including: Mouthwatering Meats •Hickory-Smoked Beef Tri-Tip •Chimichurri Spiced Ribs Show Stopping Seafood •Blackened Salmon •Salt Block Grilled Bass Delicious Veggies •Prosciutto-Wrapped Asparagus •Grilled Stuffed Artichokes Baked Delights •Brie in Puff Pastry •Shrimp Scampi Pizza
Tips, tricks, and secrets for using a wood pellet smoker to enhance the flavor of everything, from meats and seafood to veggies and baked goods. What’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including: Cajun Spatchcock Chicken Teriyaki Smoked Drumsticks Hickory New York Strip Roast Texas-Style Brisket Alder Wood-Smoked Trout St. Louis-Style Baby Back Ribs Cured Turkey Drumsticks Bacon Cordon Bleu Applewood-Smoked Cheese Peach Blueberry Cobbler
Japan was the only non-Western nation to industrialize before 1900 and its leap into the modern era has stimulated vigorous debates among historians and social scientists. In an innovative discussion that posits the importance of physical well-being as a key indicator of living standards, Susan B. Hanley considers daily life in the three centuries leading up to the modern era in Japan. She concludes that people lived much better than has been previously understood—at levels equal or superior to their Western contemporaries. She goes on to illustrate how this high level of physical well-being had important consequences for Japan's ability to industrialize rapidly and for the comparatively smooth transition to a modern, industrial society. While others have used income levels to conclude that the Japanese household was relatively poor in those centuries, Hanley examines the material culture—food, sanitation, housing, and transportation. How did ordinary people conserve the limited resources available in this small island country? What foods made up the daily diet and how were they prepared? How were human wastes disposed of? How long did people live? Hanley answers all these questions and more in an accessible style and with frequent comparisons with Western lifestyles. Her methods allow for cross-cultural comparisons between Japan and the West as well as Japan and the rest of Asia. They will be useful to anyone interested in the effects of modernization on daily life.
With its distinctive egg or oval shape, heat-insulating ceramics, and airtight seal, the kamado is a smoker's dream, able to maintain low and slow temperatures for up to 12 hours with no additional charcoal needed. It's the "set it and forget it" of smokers! In addition to smoking, grillmaster Fred Thompson has discovered that the kamado is a wonderful all-round grill. Its ability to maintain precise temperatures means it can take on most any task--grilling, roasting, braising, steaming, even baking--guaranteeing a succulent result infused with delicious smoke flavor. • The Kamado Grill Cookbook contains 193 lip-smackin'-good recipes for everything from brisket and pork shoulder to seafood, poultry, lamb, vegetables, and more. • Explore the reaches of what the kamado can do: smoke your own bacon and sausage; fire it up for Bourbon-Glazed Bone-in Ribeye Steaks; feed friends and family with an Old-Fashioned Oyster Roast; or end a meal with a kamado-baked Pig-Picking Fudge Cake. • Fred will get you started on the right track with Kamado Basics, a primer chapter on everything you need to know to get the very best results from your kamado grill.
First published in 2001. The history of Japan is usually divided into ages and periods corresponding to changes in government. The ancient age, marked by the central authority of the imperial court and its bureaucracy, gave way in the twelfth century to the medieval age of warrior governments. The early modern age began in the sixteenth century with reunification and the emergence of the Tokugawa shogunate, and the modern age dates from the Meiji Restoration of 1868. Rather than the periodization used by historians, this book adopts an original system conceived by the author as a practical framework for investigating the dietary history of the Japanese.
Over 160 recipes designed specifically for the ceramic kamado cooker, the Big Green Egg, for searing, grilling, smoking, roasting, and baking. The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.
8 POWERFUL WAYS TO INSPIRE TODAY’S TOUGH CUSTOMERS IN TOUGH TIMES AND MAKE THEM STICK! “With Jim Champy’s well-proven gift for keen management analysis, today’s essential notions of business transparency, channel and customer alignment, and enduring cultural values become palpable, memorable, and—most important—usable.” Alan Spoon, Managing General Partner, Polaris Venture Partners “If you love the game of business, you’d be hard pressed to find a book with more ‘good moves’ per page than INSPIRE!” Paal Gisholt, President and CEO, SmartPak “Full of insightful ideas, this book is for those who like winning, who embrace innovation, and who wish to transform how they lead. It is not for the defenders of the status quo.” Michael Dowling, President and CEO, North Shore-Long Island Jewish Health System “INSPIRE! provides ‘food for thought’ and insightful guidance for all companies. This is particularly important in today’s economy where even established companies are looking for ways to maintain the growth they have enjoyed in better times.” Chiquita White, Section Head, Product Development, Procter & Gamble Jim Champy revolutionized business with Reengineering the Corporation. Now, in Inspire!, the second book in a series about what’s new and really works in business, he takes on the challenge of inspiring customers–even in tough times. In an era of commoditization and ever less loyal customers, this book shows how to keep customers coming back. Drawing on dozens of original case studies from companies in a variety of industries, new and old, Champy reveals how to define a consistent value proposition your customers will be passionate about–and will stay passionate about. You’ll learn how to engage a new generation of customers who value transparency and authenticity above all...how to reinvigorate your company in the face of brutally tough and creative competition...how to go beyond mere marketing campaigns to lead crusades customers want to join. Once again, Jim Champy has given businesses actionable solutions to one of the most challenging problems they currently face: making customers stick. How to reignite customer loyalty by… • Bringing authenticity to everything you do • Creating new products that reflect the best of what you really are • Delivering new value based on convenience, simplicity, and honesty • Nurturing your mystique • Choosing the right channel partners • Doing well by doing good Want more? Check out the e-book collection, Jim Champy on What's Really Working in Business. This brand new collection contains state-of-the-art business insights from world-renowned expert Jim Champy…now in a convenient e-format, at a great price!
The Simplest Way to Cook Better BBQ With Techniques for Traeger®, Weber® and Big Green Egg® Smokers For many, learning how to cook great BBQ is a journey that spans years and even decades—often including cooking a lot of bad BBQ along the way. Wouldn’t it be nice to have a pit master right there in your backyard to coach you through each cook to achieve perfectly tender, juicy meat every single time? Chris Sussman is here to help. During his own BBQ journey, Chris discovered that four fundamental principles have the most impact on whether the meat comes out tasting succulent, tender and pleasantly smokey, or dry, rubbery and bland. These are 1) building the right fire with the right fuel; 2) controlling humidity to infuse smoke flavor throughout the meat; 3) managing the ideal “BBQ Zone” temperature range on the three most popular brands of smokers and 4) recognizing the visual and touch cues that indicate when the meat is ready to pull from the smoker (hint: it’s about way more than cooking to a certain internal temperature). Understand and properly execute the nuances of each step, and you will be able to get the results you want with each cook. Chris will show you how. Packed with photographs, tutorials, pro tips, helpful reference charts and a complete illustrated tutorial that walks you step by step through a whole packer brisket, this book has the answers to all of your BBQ questions. Chris also shares 50 simple yet unique recipes (and a full-page photograph for each one) to showcase these principles at work in delicious ways. Featured recipes include Bourbon-Glazed Smoked Baby Back Ribs, North Carolina–Style Pulled Pork, Pork Belly Burnt Ends Sichuan-Style, “No Wrap” Smoked Beef Short Ribs and Habanero and Mango–Glazed Chicken Wings. Bring this book out to your smoker, and enjoy the journey.
