You’ve taken the plunge and invested in a wood-fired oven. You’re ready to cook delicious cuts of fire-kissed meat, but the wood-fired oven is a tough piece of equipment to master. They lack perfect temperature control, like a kitchen oven. And working with thick cuts of meat is something new to gas and charcoal grill veterans. A. Cort Sinnes, author of five books on outdoor cooking and a longtime patio living expert at Sunset magazine, unravels the secrets of using a wood-fired oven in 25 techniques, each of which is accompanied by a delectably recipe--from a leg of lamb to a side of salmon to a whole roast turkey and beyond. His book is a reliable and useful primer for new owners of wood-fired ovens.
Cooking on a plank is the simplest way to infuse your food with the subtle taste and aroma of smoke. You don't need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and this book. You'll learn 25 essential techniques, including "Plank-Roasting Fish," "Center-Planking Fish with a Slather," "Smoke-Planking Poultry," "Planking Whole Tenderloin," and "Planking Chops over Indirect Heat." This book features tempting fare such as Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve, Plank-Roasted Pears with Blue Cheese, Cheese- and Herb-Stuffed Planked Portobello Mushrooms, and Garlic and Rosemary-Slathered Planked Pork Chops. Techniques for Planking will have you planking like a pro in no time!
Rotisserie grilling is full of hurdles and pitfalls, but The Rotisserie Grilling Cookbook is full of helpful advice While you can grill a burger or steak without a cookbook, rotisserie grilling is tricky. With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats are done just by looking at them. Try something bigger, like a leg of lamb, a whole turkey, or a full pork shoulder, and they have a problem--most grills will completely char the outside long before the inside is cooked to a safe temperature. The solution, of course, is a rotisserie. The Rotisserie Grilling Cookbook shows how to set up, maintain, use and troubleshoot a rotisserie spit. It includes 105 recipes will expand your outdoor cooking repertoire, including a dry-brined Thanksgiving turkey, a whole country ham for other holidays, a whole chicken, duck, game hens, and big cuts like a beef ribeye roast or a leg of lamb. Beyond the meat recipes that are the core of the book, it includes rubs, glazes, and mops that are specifically crafted for long, slow cooking over a rotisserie, and even some ideas, like a spit-roasted whole pineapple, from beyond the world of poultry and meats.
Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
Essentials of Business Statistics presents basic statistic concepts, including descriptive statistics, probability, and elementary inferential statistics in a student oriented style. All concepts are developed with support of unique three part examples: problem, solution, and interpretation, which give students the full picture. Applications are drawn from all areas of business and economics. This book is a refocused and shortened version of APPLIED STATISTICS FOR BUSINESS AND ECONOMICS 2/e by Webster. This briefer book concentrates on the core topics in business statistics. It is important to retain 2/e Webster users by presenting this 1/e as a "shortened" book. It is also very important to present it as a "new" alternative to the Mason level market, to replace any brief text, e.g. Mason, Levin/Rubin, Mann, Trioloa/Franklin and Anderson/Sweeney/Williams Essentials.