Man Made MealsMan Made Meals
by Steven Raichlen

Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure.

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How to GrillHow to Grill
by Steven Raichlen

Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes – one to illustrate each technique – with memorably delicious results!

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Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and GlazesBarbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
by Steven Raichlen

Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes is an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built.

Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces. In all, 200 recipes cover the gamut. And this cookbook aims even higher, offering a serious education in flavor. Put it all together, and you’ll really have your barbecue mojo working.

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BBQ USABBQ USA
by Steven Raichlen

Steven Raichlen embarks on a quest to find the soul of American barbecue, from barbecue-belt classics to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It’s a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

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