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Helou A: Lebanon

Lebanon

Cooking the Foods of My Homeland

"Best known for putting out ... cooking videos of bussin recipes to his more than 15 million followers online, Newt actually comes from very humble beginnings. His journey, from his tiny mobile-home kitchen, equipped with just a plug-in toaster oven and gas burner, to becoming a major TikTok sensation, is a testament to his unwavering belief: everyone, regardless of kitchen size, budget, or culinary experience, [can] cook a mouthwatering masterpiece. If you're not already following Newt, you're missing out--but you can catch up with his cookbook of more than 75 flavor-packed recipes. You'll find some of Newt's favorites and greatest and most viral hits, all shared with Newt's signature humor and constant encouragement"--

Newt's relatable charm and uproarious cooking videos have taken the internet by storm and now, he invites you to step into his world, where cooking is an adventure. His debut cookbook is for everyone, with&nbsp;more than 75 beginner friendly, hugely satisfying recipes.Best known for putting out hilarious cooking videos of bussin recipes to his more than 15 million followers online,&nbsp;Newt&nbsp;actually comes from very humble beginnings. His journey, from his tiny mobile-home kitchen, equipped with just a plug-in toaster oven and gas burner, to becoming a major TikTok sensation, is a testament to his unwavering belief: everyone, regardless of kitchen size, budget, or culinary experience, cook a mouthwatering masterpiece.&nbsp;If you're not already following&nbsp;Newt, you're missing out—but you can catch up with his cookbook of more than 75 flavor-packed recipes. You’ll find not some of&nbsp;Newt’s favorites and greatest and most viral hits, all shared with&nbsp;Newt’s signature humor and constant encouragement:&nbsp;<ul><li>Opening Acts:&nbsp;Starters and sides, like Bang-Bang Shrimp, Cheesy Garlic Bread</li><li>Fine, I’ll Eat My Vegetables:&nbsp;For the nutrition, like Chili Oil Broccolini</li><li>Fried Chimken:&nbsp;A chapter dedicated to&nbsp;Newt’s first love, fried chicken.</li><li>Put Down the Chopsticks:&nbsp;Foods you can eat without any utensils, like Spam Musubi or Quesabirria Tacos</li><li>Me Hangry:&nbsp;Quick yet filling meals, like Chicken Adobo and Beef Udon&nbsp;</li><li>Kiss the Chef:&nbsp;Rizzed up date-worthy fare, including Red Wine Braised Shortribs&nbsp;</li><li>Missing Home:&nbsp;Vietnamese dishes&nbsp;Newt&nbsp;grew up eating, like Pho and Braised Fish (Ca Kho To).</li><li>Room for Dessert: “Not too sweet” ends to the meal, like Vietnamese Coffee Tiramisu&nbsp;</li><li>Justice for the Support:&nbsp;Basic kitchen staples no one should go without, like Garlic Confit and Orange Salsa (Very Spicy)</li></ul>As&nbsp;Newt&nbsp;instructs, instead of relying on cup ramen to survive, take his hand. Walk through these recipes with him and learn how to cook.

A Cookbook for All

Newt

"We are not all super athletes, but we all perform in one way or another, every single day. Whether we're training for a marathon, smashing that big presentation, or chasing after kids, we need energy and focus for a healthy mind and body. To be our best, we need to feel our best, and what we eat makes the difference. Dan Churchill, The Healthy Chef, has spent more than a decade coaching high performers--everyone from professional hockey greats to famously fit celebrities like Chris Hemsworth or Lindsay Vonn to 100-mile runners-to be "legendary eaters." Churchill's philosophy and methods are simple--ditch the complicated science of performance nutrition and focus on five fundamental values: Eat good. Eat easy. Eat more. Eat deliberately. Eat special. Written in his fun and friendly voice, Eat Like a Legend provides recipes for food you can actually cook--food that's packed with fiber, nutrients, and other good stuff calibrated to enhance focus, determination, gut health, muscle mass, and endurance, no matter what you do. In this lifestyle cookbook, Churchill gathers the best of the best food with simple, step-by-step instructions--the tastiest dishes in his repertoire that will provide the energy you need to perform in your daily life, including: acai bowls (that are actually good for you), chicken alfredo you can eat every day, crispy sticky salmon on sesame greens, one-skillet apple pie, sexy tofu scramble with avo-dill salsa, legendary baked ziti with a kale pesto, game-day (and work-day) shrimp tikka masala, pad thai in a flash with sunny-side up eggs, gooiest brownies ever (you'll never guess how). All of these recipes go from pantry and fridge to plate quickly and Churchill includes tips for when to eat them relative to exercise for optimum health. Many of the recipes are interactive, featuring a QR code which can be scanned to instantly drop you into his studio kitchen, where he prepares the meal at hand and answers common questions about the ingredients and cooking method. Featuring dozens of full color photographs, Eat Like a Legend is balanced, delicious, accessible nutrition for everyone"--

From chef, athlete, and performance coach Dan Churchill, a cutting-edge cookbook filled with protein-packed, healthy recipes for fueling up, feeling right, and living like a legend.We are not all super athletes, but we all perform in one way or another, every single day. Whether we’re training for a marathon, smashing that big presentation, or chasing after kids, we need energy and focus for a healthy mind and body. To be our best, we need to feel our best, and what we eat makes the difference.Dan Churchill, The Healthy Chef, has spent more than a decade coaching high performers—everyone from professional hockey greats to famously fit celebrities like Chris Hemsworth or Lindsey Vonn to 100-mile runners—to be “legendary eaters.” Churchill’s philosophy and methods are simple—ditch the complicated science of performance nutrition and focus on five fundamental values: Eat good. Eat easy. Eat more. Eat deliberately. Eat special.Written in his fun and friendly voice, Eat Like a Legend provides recipes for food you can actually cook—food that’s packed with fiber, nutrients, and other good stuff calibrated to enhance focus, determination, gut health, muscle mass, and endurance, no matter what you do. In this lifestyle cookbook, Churchill gathers the best of the best food with simple, step-by-step instructions—the tastiest dishes in his repertoire that will provide the energy you need to perform in your daily life, including:<ul><li>Acai Bowls (That Are Actually Good For You)</li><li>Chicken Alfredo You Can Eat Every Day</li><li>Crispy Sticky Salmon on Sesame Greens</li><li>One-Skillet Apple Pie</li><li>Sexy Tofu Scramble with Avo-Dill Salsa</li><li>Legendary Baked Ziti with a Kale Pesto</li><li>Game-Day (and Work-Day) Shrimp Tikka Masala</li><li>Pad Thai in a Flash with Sunny-Side Up Eggs</li><li>Gooiest Brownies Ever (You’ll Never Guess How)</li></ul>All of these recipes go from pantry and fridge to plate quickly and Churchill includes tips for when to eat them relative to exercise for optimum health. Many of the recipes are&nbsp;interactive, featuring a QR code which can be scanned to instantly drop you into his studio kitchen, where he prepares the meal at hand and answers common questions about the ingredients and cooking method.Featuring dozens of full color photographs, Eat Like a Legend is balanced, delicious, accessible nutrition for everyone.

Delicious, Super Easy Recipes to Perform at Your Peak

Eat Like a Legend

The #1 bestselling author and Food Network personality at last answers that age-old question—“What's for Dinner?”—bringing together more than 125 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love.For families juggling school, work, and a host of other time-consuming daily obligations, the idea of making dinner from scratch can be daunting. Ree Drummond makes it easy for families to make simple, scrumptious, homemade meals with minimum fuss and maximum enjoyment.&nbsp;The Pioneer Woman Cooks: Dinnertime&nbsp;includes delicious, easy-to-make recipes for comfort classics, 16-minute meals, freezer-friendly food, as well as soups, main dish salads, and a favorite of her own family: breakfast for dinner.You’ll find more than 125 fast-and-delicious recipes that combine pantry staples with fresh ingredients, including Beef Stroganoff, Chicken Taco Salad, Pasta Puttanesca, Ready-to-go freezer Meatballs (and many dinners you can make with them!), Oven Barbecue Chicken, Mexican Tortilla Casserole, Veggie Chili, Beef with Snow Peas, and many, many more. Included is a section of mouthwatering quick desserts—literally the icing on the cake. Filled with Ree’s signature step-by-step photos, relatable humor, and irresistible, folksy charm,&nbsp;The Pioneer Woman Cooks: Dinnertime&nbsp;is the go-to cookbook every home cook can rely on for any—and every—night of the week.

The #1 bestselling author and Food Network personality at last answers that age-old question—“What's for Dinner?”—bringing together more than 125 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love.For families juggling school, work, and a host of other time-consuming daily obligations, the idea of making dinner from scratch can be daunting. Ree Drummond makes it easy for families to make simple, scrumptious, homemade meals with minimum fuss and maximum enjoyment. The Pioneer Woman Cooks: Dinnertime&nbsp;includes delicious, easy-to-make recipes for comfort classics, 16-minute meals, freezer-friendly food, as well as soups, main dish salads, and a favorite of her own family: breakfast for dinner.You’ll find more than 125 fast-and-delicious recipes that combine pantry staples with fresh ingredients, including Beef Stroganoff, Chicken Taco Salad, Pasta Puttanesca, Ready-to-go freezer Meatballs (and many dinners you can make with them!), Oven Barbecue Chicken, Mexican Tortilla Casserole, Veggie Chili, Beef with Snow Peas, and many, many more. Included is a section of mouthwatering quick desserts—literally the icing on the cake. Filled with Ree’s signature step-by-step photos, relatable humor, and irresistible, folksy charm, The Pioneer Woman Cooks: Dinnertime&nbsp;is the go-to cookbook every home cook can rely on for any—and every—night of the week.

Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper!

The Pioneer Woman Cooks—Dinnertime

Kardea Brown, the breakout star of Food Network’s hit show&nbsp;Delicious Miss Brown&nbsp;celebrates the Gullah/Geechee culinary traditions of her family in this spectacular cookbook featuring 125 original mouthwatering recipes and gorgeous four-color photos.The Way Home&nbsp;brings a taste of the Lowcountry South home, offering flavor-packed dishes everyone will enjoy such as:She-Crab SoupSeafood Potato SaladCrabcake BenedictSmoked Pasta SaladSavory Bread PuddingPeach Dump CakeBlood Orange SalmonSmothered ChickenLow Country SpaghettiSweet Potato CheesecakeKardea shares her multi-generational “passed down” recipes and innovative takes on Gullah classics with home cooks everywhere. “Gullah” and “GeeChee” refer to a distinct group of African Americans living in the coastal areas of South Carolina and Georgia who have preserved much of their West African language, culture, and cuisine.&nbsp;The Way Home&nbsp;is an unabashed love letter to her family’s roots, packed with dishes that combine West African herbs, spices, and grains with traditional Southern cooking. “Gullah people laid the foundation for Southern cooking. Before farm-to-table was a fad, it was what Gullah people did,” Kardea explains. “I want to show the world that soul food is not monolithic. It’s so much more than fried chicken and vegetables cooked in pork. It’s seasonal, fresh and delicious! ”Flavoring her recipes with cherished family anecdotes, memories, and helpful tips, The Way Home&nbsp;is a perfect blend of the modern and the traditional. Kardea honors her proud heritage and shows off her own signature class and sass. The result is a marvelous, big-hearted collection of recipes and stories that will nourish you, body and soul.

Kardea Brown, the breakout star of Food Network’s hit show&nbsp;Delicious Miss Brown&nbsp;celebrates the Gullah/Geechee culinary traditions of her family in this spectacular cookbook featuring 125 original mouthwatering recipes and gorgeous four-color photos.The Way Home&nbsp;brings a taste of the Lowcountry South home, offering flavor-packed dishes everyone will enjoy such as:She-Crab SoupSeafood Potato SaladCrabcake BenedictSmoked Pasta SaladSavory Bread PuddingPeach Dump CakeBlood Orange SalmonSmothered ChickenLow Country SpaghettiSweet Potato CheesecakeKardea shares her multi-generational “passed down” recipes and innovative takes on Gullah classics with home cooks everywhere. “Gullah” and “GeeChee” refer to a distinct group of African Americans living in the coastal areas of South Carolina and Georgia who have preserved much of their West African language, culture, and cuisine.&nbsp;The Way Home&nbsp;is an unabashed love letter to her family’s roots, packed with dishes that combine West African herbs, spices, and grains with traditional Southern cooking. “Gullah people laid the foundation for Southern cooking. Before farm-to-table was a fad, it was what Gullah people did,” Kardea explains. “I want to show the world that soul food is not monolithic. It’s so much more than fried chicken and vegetables cooked in pork. It’s seasonal, fresh and delicious! ”Flavoring her recipes with cherished family anecdotes, memories, and helpful tips, The Way Home&nbsp;is a perfect blend of the modern and the traditional. Kardea honors her proud heritage and shows off her own signature class and sass. The result is a marvelous, big-hearted collection of recipes and stories that will nourish you, body and soul.

A Celebration of Sea Islands Food and Family with over 100 Recipes

The Way Home

In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the week Let's Do Dinner is an invitation into Antoni's easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum. Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes-it's all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the week Let’s Do Dinner&nbsp;is an invitation into Antoni’s easy kitchen.&nbsp;Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special.&nbsp;Antoni keeps shopping lists short and steps and pans to a minimum.&nbsp; Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it’s all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

Antoni: Let's Do Dinner Signed Edition

¡Se acabaron las dietas! Por fin vas a chuparte los dedos comiendo sano. Porque comer sano es más fácil que nunca.Si el espíritu zombi se apodera de ti y caminas sin pensar hacia la publicidad engañosa, los bulos y las dietas milagro, es que necesitas este libro. Aquí descubrirás que tomar fruta por la noche no es malo o que el pan no engorda. La nutricionista y ganadora de MasterChef, Marta Verona, nos enseña a hacer la compra, a leer las etiquetas y a cocinar de forma sencilla y sana. En No comas como un zombi, nutrición y cocina se dan la mano para conseguir una vida activa, organizada y saludable. Y como una de las claves para cuidarse es meter las manos en la masa, ¡te esperan 60 deliciosas recetas! Empanadillas japonesas rellenas de verduras, hummus de zanahoria, tacos vegetales de atún o tiramisú de mango.

No comas como un zombi (Don't Eat Like a Zombie - Spanish Edition)

The Pioneer Woman Cooks

"A new cookbook on fast dinners by author Ree Drummond"--

NEW YORK TIMES BESTSELLERThe #1 New York Times bestselling author and Food Network favorite The Pioneer Woman Ree Drummond returns with an exciting new cookbook filled with no-fuss family recipes for dinners, desserts, and more.Cook&nbsp;smarter,&nbsp;not&nbsp;harder!After seventeen years of sharing recipes in my&nbsp;cookbooks, on my website, and on my&nbsp;cooking show, I still absolutely love&nbsp;cooking! That said, while I enjoy making a slow-cooked meat sauce or long-braised pork roast, life is just too busy these days to devote that much time to getting dinner on the table day after day. Heck, even if I have the time to whip up a complicated recipe, for some reason I just don’t seem to have the patience. If you find yourself in the same dinner boat, here’s a collection of flavorful and fast recipes to breathe speedy new scrumptiousness into your&nbsp;cooking.In&nbsp;The Pioneer Woman&nbsp;Cooks—Dinner’s Ready!&nbsp;you’ll find lots of new dishes to fit your schedule, whether you’re in a hurry to get supper made or simply want to get out of the kitchen quicker to spend time doing other things you enjoy (even if that’s curling up in front of the TV for the night)! Every occasion is covered, from hosting company, with my mom’s Seafood Casserole from the ’70s and Pork Marsala with Mushrooms, to pizza night, with my classic Cast-Iron Hamburger Pizza and gorgeous Rainbow Pizza, to teenager-friendly fun food like Pretzel Dogs and Pickle Chicken Bites. You’ll also enjoy tasty new pasta dishes, chicken dinners, and fuss-free sides like Crispy Parmesan Potatoes and Pimento Cheese Grits, as well as delicious desserts like Blackberry Lime Whip and Chuckwagon Brownies. As a delicious bonus, there’s a whole chapter of easy-to-make Fridge Grabs—from Refrigerator Pickles to Garlic Confit—that are great to have on hand for adding even more flavor and zip to the recipes!These low-stress, fuss-free, big-on-flavor recipes are sure to be new family faves. You’ll be able to holler “Dinner’s ready!” faster than ever.

112 Fast and Fabulous Recipes for Slightly Impatient Home Cooks

The Pioneer Woman Cooks—Dinner's Ready!

From Annie's Homegrown, the #1 national organic kids' food brand, a joyful cookbook of 70 easy, comforting, yummy recipes for breakfast, snacks, lunch, or dinner and even dessert that the whole family will love. Annie's Homegrown has a mission to cultivate a healthier, happier world by spreading goodness through nourishing foods, like their Mac &amp; Cheese and Bunny Grahams?and now in this cookbook of 70 yummy and comforting recipes. Chapters include fun dishes that are sure to be beloved by every bunny?kids and adults alike:<ul><li>Fruity Bunny Cinnamon Rolls</li><li>Skillet Breakfast Mac &amp; Cheese Bake</li><li>Watermelon Birthday Cake Shakes</li><li>Veggie Nuggets with Barbecue-Hummus Dipping Sauce</li><li>Beef and Veggie Lasagna</li><li>Mac &amp; Double Cheese Sticks</li><li>Frozen Cocoa Bunny-Banana Pops</li><li>Raspberry-Banana Split Parfaits</li><li>Bunny and Carrot Brownies</li></ul>Each chapter includes a feature to add more joy to cooking and eating, including Making Breakfast Together, Bento Boxes for Joyful Lunch Surprises, Yummy Ways to Change Up Mac &amp; Cheese, and Fun Things to Do Between Dinner and Dessert. And throughout, you'll find Farm to Fork Facts that chronicle healthfully grown food and its journey from the farmers who grow our ingredients to the dishes on our table.

From Annie’s Homegrown, the #1 national organic kids' food brand, a joyful cookbook of 70 easy, comforting, yummy recipes for breakfast, snacks, lunch, or dinner and even dessert that the whole family will love. Annie’s Homegrown has a mission to cultivate a healthier, happier world by spreading goodness through nourishing foods, like their Mac &amp; Cheese and Bunny Grahams—and now in this cookbook of 70 yummy and comforting recipes. Chapters include fun dishes that are sure to be beloved by every bunny—kids and adults alike:<ul><li>Fruity Bunny Cinnamon Rolls</li><li>Skillet Breakfast Mac &amp; Cheese Bake</li><li>Watermelon Birthday Cake Shakes</li><li>Veggie Nuggets with Barbecue-Hummus Dipping Sauce</li><li>Beef and Veggie Lasagna</li><li>Mac &amp; Double Cheese Sticks</li><li>Frozen Cocoa Bunny-Banana Pops</li><li>Raspberry-Banana Split Parfaits</li><li>Bunny and Carrot Brownies</li></ul>Each chapter includes a feature to add more joy to cooking and eating, including Making Breakfast Together, Bento Boxes for Joyful Lunch Surprises, Yummy Ways to Change Up Mac &amp; Cheese, and Fun Things to Do Between Dinner and Dessert. And throughout, you’ll find Farm to Fork Facts that chronicle healthfully grown food and its journey from the farmers who grow our ingredients to the dishes on our table.

Recipes Everybunny Will Love

Annie's The Cookbook

"From the chef and owner of Agi's Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation"--

From the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation.Growing up a second-generation Hungarian Jew meant Jeremy Salamon spent a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.In&nbsp;Second Generation, traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twenty-first-century point of view. Agi’s Counter staples like the Tuna Melt, Caraway Caesar Salad, and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremy’s reinventions like Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms reimagine Hungarian flavors for the forward-thinking cook.Second Generation&nbsp;covers not just main and side dishes, but desserts, drinks, noshes, pantry staples, and remedies—the secret recipes to reach for in times of need. With tips from a professional chef curated for the home cook, these recipes are streamlined and accessible for all levels of expertise in the kitchen. This book is made for anyone, whether you hold Eastern-European flavors near or are looking to expand your weekly rotation.&nbsp;Second Generation&nbsp;is a testament to a grandmother’s wisdom, cooking from the heart, and sharing it with the next generation.

Hungarian and Jewish Classics Reimagined for the Modern Table

Second Generation

Seasonal Home Cooking from South Asia's Best Spice Farms

The Diaspora Spice Co. Cookbook

I'm Pioneer Woman. And I love to cook.Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself. The Pioneer Woman Cooks: Food from My Frontier is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Perfect Pancakes, Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way.In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.)I hope you enjoy, devour, and love this book. I sure did love making it for you.

#1 New York Times&nbsp;Bestseller“Drummond invites fans into her world with irresistible recipes and photos.” —PeopleAccidental ranch wife, beloved multiple Bloggie Award-winning blogger, and #1 New York Times bestselling author of The Pioneer Woman Cooks, Ree Drummond is back with a second helping of 109 irresistible recipes, down home wit, and warm remembrances. With The Pioneer Woman Cooks: Food from My Frontier, Ree serves up a feast of delicious, soul-satisfying, cowboy-approved comfort food that the whole family will enjoy—from glazed doughnuts to restaurant-style salsa to spicy Dr. Pepper pulled pork to the best grilled cheese ever!

The Pioneer Woman Cooks—Food from My Frontier

A celebration of the history and tradition of whole-hog barbeque from the ?most famous? pitmaster in North CarolinaEd Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig?that's a small one?and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as ?The Pitmaster? in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It's a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell's Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque?mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken?all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.

James Beard Finalist A celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North CarolinaNamed one of the Best Cookbooks of the Year by NPR, Publishers Weekly and The Local Palate: Food Culture of the SouthEd Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It’s a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell’s Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, Ed Mitchell’s Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell’s Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.&nbsp;

Ed Mitchell's Barbeque

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