{"title":"Cookbooks","description":"","products":[{"product_id":"a-southern-gentlemans-kitchen-adventures-in-cooking-eating-and-living-in-the-new-south-by-matt-moore","title":"A Southern Gentleman's Kitchen: Adventures in Cooking, Eating, and Living in the New South by Matt Moore","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eToday, in addition to being chivalrous, honest, and generous, a Southern gentleman is socially connected, well-traveled, and has an appetite for life. In this part-cookbook and part-guidebook, Matt Moore embraces a fresh perspective on what it means to cook, eat, and live as a true Southern Gentleman in the 21st century. Gorgeous full-color photography graces this culinary update on authentic Southern cuisine. 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Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. 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One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBig Game:\u003c\/strong\u003e Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. \u003cbr\u003e\u003cstrong\u003eSmall Game:\u003c\/strong\u003e How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. \u003cbr\u003e\u003cstrong\u003eWaterfowl:\u003c\/strong\u003e How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. \u003cbr\u003e\u003cstrong\u003eUpland Birds:\u003c\/strong\u003e A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. \u003cbr\u003e\u003cstrong\u003eFreshwater Fish:\u003c\/strong\u003e Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. \u003cbr\u003e\u003cstrong\u003eSaltwater Fish:\u003c\/strong\u003e Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. \u003cbr\u003e\u003cstrong\u003eEverything else:\u003c\/strong\u003e How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. \u003cbr\u003e\u003cbr\u003eWhether you are cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":32088420909145,"sku":"32088420909145","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/8799\/products\/2a7b77206439e741b9c925c394758e97.jpg?v=1611868013"},{"product_id":"the-souths-best-butts-pitmaster-secrets-for-southern-barbecue-perfection-by-matt-moore","title":"The Souths Best Butts - Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore","description":"\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eThe South’s Best Butts\u003c\/i\u003e\u003cb\u003e\u003ci\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003efood writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt’s most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig—the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without “all the fixin’s” to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. 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Whether you’re an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.\u003cbr\u003e\u003cbr\u003eFeaturing detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFranklin Smoke\u003c\/span\u003e\u003cspan\u003e answers all of your burning questions—from “How do I smoke a whole turkey?” to \"What kind of wood should I use?”—while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":44730586202344,"sku":"44730586202344","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/8799\/files\/FranklinSmoke.jpg?v=1716235304"},{"product_id":"southern-global-cooking","title":"Southern Global Cooking","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eDrawing on his experiences cooking around the world, a celebrated chef revisits his Southern cooking roots by reimagining iconic dishes of the American South with bold international flavors.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eLearn to cook favorite traditional Southern dishes, adding variety and spice through the use of different techniques and ingredients. Each of ten chapters offers an iconic Southern dish and then international variations, with, for example, Korean or Chinese or Indian ingredients and flavors.\u003cbr\u003e\u003cbr\u003eShowing his full range, chef Kenny Gilbert shares other dishes: the “Ribs and Slaw” chapter includes jerk-spiced spareribs with habanero-mango BBQ sauce and coconut-guava slaw; the “Fish and Grits” chapter features grouper Francese with truffle-gouda grits; and the “Meatloaf and Mashed Potatoes” chapter includes shawarma-spiced lamb meatloaf with feta and kalamata-olive mashed potatoes.\u003cbr\u003e\u003cbr\u003eThrough more than 100 recipes, as well as tips and techniques in Gilbert’s own words, this book connects people to the great potential of Southern cuisine in today’s global culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":44730608943336,"sku":"44730608943336","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/8799\/files\/SouthernGlobalcooking.jpg?v=1716235405"},{"product_id":"butcher-on-the-block","title":"Butcher On The Block Cookbook","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFrom the author of \u003cem data-mce-fragment=\"1\"\u003eSerial Griller\u003c\/em\u003e and \u003cem data-mce-fragment=\"1\"\u003eSouth’s Best Butts\u003c\/em\u003e, a cookbook of more than 125 everyday specialty recipes plus meaty stories and secret tips from butchers everywhere.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSometimes, the best way to get the best recipes is to just talk to your butcher. It’s an age-old adage that Matt Moore, author of \u003cem data-mce-fragment=\"1\"\u003eSerial Griller \u003c\/em\u003eand \u003cem data-mce-fragment=\"1\"\u003eSouth's Best Butts\u003c\/em\u003e and grandson of a butcher\u003cem data-mce-fragment=\"1\"\u003e, \u003c\/em\u003etook to heart—he’s traveled around the country and beyond to do just that. In \u003cem data-mce-fragment=\"1\"\u003eButcher on the Block\u003c\/em\u003e, he shares stories, coveted family recipes, and expert tips from the people behind the counter who sell your meats, poultry, fish, vegetables, and trimmings.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis all-inclusive book is carved into three separate sections:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eButchering Primer\u003c\/strong\u003e, a quick prep of what a home cook might need to begin butchering at home, including step-by-step photographs of how to break down a chicken, fillet a fish, prep a bone-in pork chop, and slice up a beef tenderloin.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eButcher Profiles\u003c\/strong\u003e, with behind-the-counter access and specialty recipes from renowned butchers and butcher shops around the world, including Hing Lung Company in San Francisco; Cara Mangini, author of \u003cem data-mce-fragment=\"1\"\u003eThe Vegetable Butcher\u003c\/em\u003e; Red’s Best in Boston; Maison Mallard in France; and Tommie Kelly—the butcher at Matt’s own local Kroger’s. 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Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.\u003cbr\u003e \u003cbr\u003eIn this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFranklin Barbecue\u003c\/span\u003e\u003cspan\u003e is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":46094554202344,"sku":"46094554202344","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/8799\/files\/FRANKILNBBQ.jpg?v=1716235270"},{"product_id":"the-meateater-outdoor-cookbook","title":"The MeatEater Outdoor Cookbook","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn his previous books, outdoorsman and hunter Steven Rinella brought wild game into the kitchen, teaching readers how to butcher and cook wild fish and game to create standout dishes with reliable results. Now, Rinella is hauling the kitchen outdoors, with a cookbook that celebrates the possibilities of open-air wild game cooking. Because food just tastes better when it’s caught, cooked, and eaten outside.  \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEach chapter covers a different outdoor cooking method—grilling, smoking, cooking over coals. Throughout, recipes are tagged for backyard cooking, car camping, or backpacking. There’s something here for everyone who loves the outdoors, from backyard grill masters to backcountry big game hunters. \u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":46094583202024,"sku":"46094583202024","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/8799\/files\/Themeateroutdoorcookbookgame.jpg?v=1716235363"},{"product_id":"franklin-steak-dry-aged-live-fired-pure-beef","title":"Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. \u003cbr\u003e \u003cbr\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFranklin Steak\u003c\/span\u003e\u003cspan\u003e, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eFranklin Steak \u003c\/span\u003e\u003cspan\u003ehas you covered.\u003cbr\u003e \u003cbr\u003eFor any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":46094603354344,"sku":"46094603354344","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/8799\/files\/FRanklinSteak.jpg?v=1716235252"}],"url":"https:\/\/flowgoodsstore.shop\/collections\/cookbooks.oembed","provider":"Flowgoodsstore","version":"1.0","type":"link"}