Handcrafted Bitters: Simple Recipes for Artisanal Bitters and the Cocktails That Love Them [PDF]

Handcrafted Bitters: Simple Recipes for Artisanal Bitters and the Cocktails That Love Them [PDF]
Handcrafted Bitters: Simple Recipes for Artisanal Bitters and the Cocktails That Love Them by William Budiaman
2015 | PDF | 54.84MB

With more bitters recipes than any other book--and twice as many cocktail recipes to try them out--Handcrafted Bitters belongs on the shelf of every cocktail enthusiast, kitchen crafter, foodie, and happy drunk.

An expert at simplifying professional techniques for the DIYer, Will Budiaman has created an easy-to-use and adventurous guide that provides all the tools needed to craft your own bitters and take your cocktails to the next level. Seasonal bitters and cocktail recipes, professional tips and tricks, and plenty of cocktail lore and wisdom demystify the art of making bitters at home.

Complete with a foreword by Doug Dalton, owner of Future Bars--including San Francisco's Bourbon & Branch, Local Edition, and Swig--and expert advice from the founders of Scrappy's Bitters and Hella Bitters, Handcrafted Bitters is your complete guide to making your own bitters...and the cocktails that love them.

Recipes include: Orange-Fennel Bitters, Habanero Bitters, Lemongrass Bitters, Rhubarb Bitters, Chocolate Bitters, Grapefruit Bitters, and more!

Be the BBQ Pitmaster: A Regional Smoker Cookbook Celebrating America's Best Barbecue [PDF]

Be the BBQ Pitmaster: A Regional Smoker Cookbook Celebrating America's Best Barbecue [PDF]
Be the BBQ Pitmaster: A Regional Smoker Cookbook Celebrating America's Best Barbecue by Will Budiaman
2016 | PDF | 148.7MB

You can pick the protein, switch the sides, and even swap the sauce―but when it comes to being a barbecue pitmaster there are three ingredients that you just can’t do without: Meat. Smoke. And, most importantly, time.

Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America’s best barbecue, not just any ol’ cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City’s Brisket to the Smoked Pork Shoulder of the Carolinas.

Prep time, cook time, serving size…a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat.

  • 125+ authentic barbecue recipes deliver the classic smoked barbecue flavor you love alongside creative sides, sauces, and desserts
  • Regional barbecue style overviews and must-have barbecue basics
  • Smoking recipes that range in difficulty so you can build your barbecue skill set
  • Cook-off FAQs for upping your game and entering amateur competition
  • Insider secrets from top pitmasters to develop your barbecue chops including: Memphis’s own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel's "American Grilled” and three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar

The Eat Like a Man Guide to Feeding a Crowd: How to Cook for Family, Friends, and Spontaneous Parties [EPUB]

The Eat Like a Man Guide to Feeding a Crowd: How to Cook for Family, Friends, and Spontaneous Parties [EPUB]
The Eat Like a Man Guide to Feeding a Crowd: How to Cook for Family, Friends, and Spontaneous Parties edited by Ryan D'Agostino
2015 | EPUB | 14.47MB

This welcome follow-up to Esquire's wildly popular Eat Like a Man cookbook is the ultimate resource for guys who want to host big crowds and need the scaled-up recipes, logistical advice, and mojo to pull it off whether they're cooking breakfast for a houseful of weekend guests, producing an epic spread for the playoffs, or planning the backyard BBQ that trumps all.

With tantalizing photos and about 100 recipes for lazy breakfasts, afternoon noshing, dinner spreads, and late-night binges—including loads of favorites from chefs who know how to satisfy a crowd, such as Linton Hopkins, Edward Lee, and Michael Symon—this is the only cookbook a man will ever need when the party is at his place.

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