Party Party Party or Where Theres Smoke Theres Flavor

Party Party Party!: Over 50 Eats and Treats for the Perfect Party

Author: Martin Knowlden

Fantastic food makes any party better, and Party Party Party! serves up ideas for all occasions--from a tasty range of canapés for a cocktail party to cooling concoctions to sip in the garden on a lazy summer afternoon. Here are dips, finger foods, drinks, and sweet treats, like Avocado and Chorizo Blinis, Eggplant Caviar, Lemon and Pistachio Biscotti, and Apricot Cooler. Tips on preparing food ahead of time, freezing and reheating, and presentation will help you organize the perfect party. Whether you're planning an intimate dinner or a big bash, these dishes and drinks are sure to please.

Book about: Surveillance :Concepts et Construction de l'habileté

Where There's Smoke There's Flavor: Real Barbecue - The Tastier Alternative to Grilling, Vol. 1

Author: Richard W Langer

In this comprehensive book for people who love grilling, Richard Langer introduces a whole new world of flavorful barbecued food - from meat, poultry, and fish to vegetables, accompaniments, and appetizers. Langer assesses smoking equipment from the classic multilevel silo cooker to the modified Weber, and offers a simple trick for converting your gas or electric grill to a true slow-cooking barbecue machine. And he covers such techniques as how to gauge and achieve the correct temperature for smoking as well as how to choose varieties of wood for the enhancement of different flavors. Langer includes a source guide for commercial sauces, exotic woods and chips, a selection of smokers, and handy smoking tools and gadgets.

Publishers Weekly

Langer, who has authored three bread machine cookbooks (which will be combined in Little, Brown's August hardcover, The Complete Bread Machine Bakery Book) steps outdoors to the backyard smoker, latest darling of patient alfresco chefs. He finds much to extol: the ease of the slow BBQ process (requiring up to 10 hours or more for beef brisket); the succulence attained by cooking above a pan of water in smoky indirect heat; and the depth of flavor derived from marinades, dry rubs, bastingand, most of all, smoke. Before launching into his 120 recipes, Langer analyzes smokers (including the venerable Brinkmann), explains how to adapt Weber and gas grills and identifies tastes imparted by various woods. The heart of American barbecuing is ribs, says Langer, offering a dozen recipes including Gilroy's Garlic-Galore Ribs (calling for two heads of garlic) and Kimchi Ribs marinated in juice from Korean preserved cabbage. Bold barbecuers will encounter seductively unusual fare: Portabella-Stuffed Steak, Buffalo Roast, Linguica-Stuffed Chicken Thighs, Skewered Octopus and Smoked Broccoli Parmigiana. Ten sauces round out a book that may convince nonsmokers to light up. (July)