The Runners Cookbook
August 11, 2009 by Outdoor Cooking · Leave a Comment
The Runner’s Cookbook includes 100 recipes submitted by some of the world’s greatest distance runners. The book contains recipes that can be used for maximizing performance and recovery, as well as recipes for simply indulging yourself after a hard training session. All of the proceeds from this book will be donated to the Ryan Shay Memorial Fund and the Jenny Crain “Make It Happen” Fund.
User Ratings and Reviews
5 Stars A Must Have
This is a fun cookbook for anyone you know who is a runner and the proceeds go to worthy causes. It makes a great gift!
5 Stars Not your usual cookbook
I can imagine, in the big corporate publishing cubicles, someone saying, “We need a cookbook for runners. What athletes’ pictures can we put next to these recipes?” And that’s nothing whatever like The Runner’s Cookbook, which might be the most honest cookbook you’ll meet about runners. It’s a hundred-plus pages of athletes telling us about their favorite “real” food (one recipe by an Olympian who will remain un-named by me includes the instructions, “follow the directions on the box”, and another recipe is purposefully vague about how much of a bottle of beer goes in the recipe and how much is consumed by the cook). The athletes included range from Olympic medalists and national record holders all over the world (at least two former World Record holders that I remember) to American up-and-comers.
The proceeds go to the Jenny Crain Make It Happen fund and the Ryan Shay Memorial Fund, but that shouldn’t be the reason you get the book; it’s just evidence that the editor was more interested in sharing this book than lining her pocket. You could write those organizations a check. Get the book because it’s worth it, and see a side of professional athletes you otherwise might not.
5 Stars Eat like the elites, run like the elites
I enjoy this really cute and quirky book, it’s unlike anything you can find online, and it’s neat to see what your favorite elites eat. And it benefits a great cause!
Lipsmackin Backpackin Lightweight Trail tested Recipes for Backcountry Trips
May 28, 2009 by Outdoor Cooking · Leave a Comment
Lipsmackin Backpackin Lightweight Trail tested Recipes for Backcountry Trips
User Ratings and Reviews
5 Stars Great new ideas for backcountry meals
Admittedly - haven’t used this book yet. Not even sure how or why I aquired it. But it’s in my cookbook collection… I’ve read through it many times… and can’t wait till my kids are old enough that we can attempt our first family backpacking trip. Will put some of these recipes to use then - especially looking forward to trying “Oriental Take Out.”
What I like about this book is it is a bunch of recipes contributed by a bunch of different people - so they’re all tested and proven and not all the ideas of one person (with the likes and dislikes of just one person). Most of the recipes have a bit of a story with them - I love a cookbook you can read. More entertaining when it’s just recipes. It also neatly breaks down what to do at home and what to do at camp, which may seem like a needless issue but let me say - I’m one of those idiots who wouldn’t have thought of this and would have just packed everything serperately!
Yes - you will need a dehydrator. I’m puzzled by the disdain in this fact. If you want to eat a lot of interesting meals in the woods, you’re either going to have to dehydrate stuff at home or shell out the big bucks for the pre dried stuff. OR you can have a satisfactory and affordable - but limited - rotation of things you can put together with cheaply had bulk dried items and canned chicken - have to bring a can opener but oh well.
This last choice is what we used to do. We had our list of meals that we always had. It worked, but boy does reading this book open up a world of interesting possibilities. (Even if you just use it to dry that canned chicken you always use - less weight for the food, no can opener, no smelly can to pack out - where’s the downside?)
The only other camping cookbook I have is the NOLS one. It is well reviewed but I never cared for it. First of all the first half is blather about cooking skills. Then the recipes have no little stories with them. A lot of the recipes call for “base” - I could never figure out what “base” is. And just very few of the recipes really seem that appealing to me.
Lipsmacking Backpackin has a lot that looks good. If you’re tired of Fantastic Foods vegetarian chili, Lipton noodles, and canned chicken - this will really help you branch out. I never would have imagined such healthy and balanced meals in the woods - who knew?
5 Stars Lipsmackin’ Backpackin’
I’m not a backpacker. I wanted the recipes to use when we travel in our RV. I found the recipes to be just what I was looking for.
2 Stars Dehydrators
I should have paid more attention to the other reviewers. This book is devoted to dehydration techniques and may be life changing in that respect. If that is what you want, go for it. If you don’t plan on using a dehydrator, you won’t find much to use in this book.
4 Stars Good book!
I ordered this book for my Dad only to find he already owned it. When I received it I refused the order and Amazon still charged me shipping, even after I called within hours of my order to cancel and they could not help me. BUt I would recommend this book if you are looking for some good trail food?
Casey
5 Stars Good Eats Oh Yeah
I purchased this book along with a few others and am pleased with the quality of grub. I am aKayak camper for the most part but these recipes work for all aspects of the camping arena. YUMM YUMM. This is a must for anyone who enjoys the outdoors but still like a tasty meal GET IT
Revolutionary Chinese Cookbook Recipes from Hunan Province
May 27, 2009 by Outdoor Cooking · Leave a Comment
Revolutionary Chinese Cookbook Recipes from Hunan Province
Authentic recipes and fascinating tales from one of China’s most vibrant culinary regions. Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, which won the British Guild of Food Writers’ Jeremy Round Award for best first book and which critic John Thorne called “a seminal exploration of one of China’s great regional cuisines.” Now, with Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao’s home province.
Hunan is renowned for the fiery spirit of its people, its beautiful scenery, and its hearty peasant cooking. In a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Dunlop brings to life this vibrant culinary region. Look for late imperial recipes like Numbing-and-Hot Chicken, Chairman Mao’s favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries.
User Ratings and Reviews
4 Stars Great Chinese cook book
The few recipes that I’ve tried from this book turned out very good. I’m starting to understand the different Chinese region cooking. I’m looking forward to trying several recipes from this cookbook.
4 Stars Valuable Hunanese Resource
I have been a fan of cooking Hunanese food since the 1970’s, when I learned what I know from Henry Chung and the cooks at the Hunan restaurant in San Francisco.
This book is very true to what I have learned about Hunanese food, and contains quite a number of really good recipes. It is also very attractively presented. As far as I know, it is by far the best currently available source of information on this wonderful regional cuisine.
As an aside, I would like to suggest that, if you can find a copy of Henry’s book, which is long out of print, it is an excellent companion to this one.
5 Stars The most authentic Hunan style recipes I’ve find - and okay, the only ones too
I lived in Hunan Province for one year and returned to the states missing all the delicious Hunan food since it’s so hard to come by in restaurants. Now my stomach is happy once again. It has so many of my old favorites and english language explanations for the ingredients and directions. I’m thrilled to have this book and to be able to use the recipies. Thank you Fuschia!
4 Stars Yummy
We enjoyed eating and making the recipes in this book.
A warning though, the food is very much like what you would find in the homes of those in China. Do not expect it to taste like the food found in an American Chinese restaurant.
5 Stars This Is The Credited Response
I am originally from Hunan and loved its food when I was there. The recipes here are (brace for cliche) AUTHENTIC, insofar as reading these pages brings me to these very dishes experientially.
Dr BBQs Big Time Barbecue Cookbook A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard
May 25, 2009 by Outdoor Cooking · Leave a Comment
A champion from the barbecue circuit shares his secrets for perfect barbecue in a book that will win a blue ribbon from backyard chefs Authentic slow-cooked barbecue is the great star-spangled specialty and home barbecuing is the new craze taking America’s backyard cookouts by storm. In Dr. BBQ’s Big-Time Barbecue Cookbook, Ray Lampe, a former Chicago truck driver turned barbecue chef champion, and teacher, serves over 200 of the best recipes he’s developed for barbecued and grilled classics including smoky rubs and marinades, championship ribs, smoked chicken and turkey, pulled pork, brisket, barbecued lamb, home-smoked salmon, and much more, including all you need to know to slow smoke an entire pig for a feast that family and friends will never forget. There’s also a long list of specialty recipes like jalapeno bris-ket, and green chile enchiladas with smoked chicken, and answers to questions any backyard chef might have: - What is the difference between grilling and barbecuing? - What’s the best barbecue smoker to buy and how do I use it ? - What are the best cuts of meat and fish to cook on a smoker? - What are the secrets to becoming a barbecue champion?
User Ratings and Reviews
5 Stars Green Egg Lover
This cookbook is GREAT!!!!!!!!!!!! The recipes are great and perfect for grilling and smoking.
5 Stars Dr. BBQ rocks!!
If your interested in learning the art of low and slow then Ray is the man! He can teach you everything you need to know about making good bbq. I am the head cook of a award winning competition BBQ team and I can tell you he helped a LOT!! This book has so many great recipes it would be ashame for you not to buy it! Ray also has three other fabulous books, make sure you check the out!! Dr. BBQ’s “Barbecue All Year Long!” CookbookDr. BBQ’s Big-Time Barbecue Road Trip!Dr. BBQ’s Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your BackyardThe NFL Gameday Cookbook
5 Stars This book has become my BBQ bible!
I love this cookbook! I’ve had one for a couple years and bought this one as a gift. It is my first choice when cooking on my Big Green Egg smoker grill
1 Star You can find this stuff on the internet. Skip the book.
The book is ok, but there isn’t anything here that you can’t find on any good BBQ website. There are lots of them on the web. Save your money.
4 Stars Well worth the money
Easy to follow, good recipes and good instructions. Great for the beginning BBQ’er as well!
Legends of Texas Barbecue Cookbook Recipes and Recollections from the Pit Bosses
May 24, 2009 by Outdoor Cooking · Leave a Comment
Legends of Texas Barbecue Cookbook Recipes and Recollections from the Pit Bosses
Not every cookbook would include a recipe that begins, Dig a pit 3-feet-deep, 4-feet-wide, and 40-feet-long. But this is Texas and, given 300 pounds of brisket, there is no more invigorating an experience than this kind of open pit barbecuing as championed by Walsh in his collection of barbecue memoirs, trivia and history. A newspaperman at heart, Walsh interviews the top pit bosses across the state and shares their secrets: Harley Goerlitz instructs beginners on a simple Pork Shoulder while Bubba Hodges offers Egypt Brisket with a mop sauce of vinegar, ranch dressing and Lone Star beer. For the politically astute, there are Barbecue Sauce offerings from both Lady Bird Johnson and Barbara Bush, not to mention Senator Lloyd Bentsen Highway Rice Salad, a democratic blend of Texmati rice, chopped vegetables, yogurt, pecans and cilantro. Most interesting is the exploration of cultural influences across the prairie, including a surprising look at the German and Czech political radicals who landed in Texas in the mid-1800s, and the smoked meats they brought with them. For those who prefer motoring to grilling, Walsh includes a fine list of barbecue joints all along the Barbecue Belt, as well as different meat markets and a calendar of some of the major cook-offs held throughout the state.
Copyright 2002 Cahners Business Information, Inc.
User Ratings and Reviews
5 Stars Great Book
The recipes are honest and simple enough for every level of BBQ er’s. Have used a few recipes so far. My husband, with his new super grill, and I are both extremely happy with this item.
We are going to purchase additional copies for family and friends. Experts or not.
5 Stars Fantastic combination of BBQ history, culture and recipes
I can’t speak highly enough about the book content & the writing. Robb did a great job of allowing the culture of Texas barbecue to come through. And, for anyone passionate about learning new techniques & recipes for brisket, ribs or any barbecue, buy this book!
5 Stars Loved it
I’m a Texan living in CA and it made me homesick. Beautifully designed and well written. Many BBQ books are full of impossible recipes but this book seems mangeable. I love the history he explains, which I didn’t know, and I’m a BBQ nut! Thoroughly recommended.
5 Stars Pure BBQ spirit
Years ago I visited Texas and learned learned how delicious BBQ is.
Unfortunately there are no BBQ restaurants in Germany, so I have to cook the food for myself. With this book its no problem to cook authentic BBQ, the book tells you everything you have to know…
5 Stars Fun history
I enjoyed the history as much as the recipes, although the recipes are good. Lots of cool pictures and a real flavor of downhome BBQ.
