Susan Cooke Cook Books

Outdoor Cooking Equipment, 20 Tips: Getting Things Right For The Coming Bbq Season

Some people just love eating and some people just love cooking; but when it comes to cooking and eating outside most people say, hey, I love it; but having the right outdoor cooking equipment is essential

So lets get to it.  Summer will soon be upon us and the outdoor season beckons. Its now the ideal time to think about those barbecues you’ll be having. Whether those meals will be on the patio or in the outback its now the time to ensure that you’ve got all your outdoor cooking equipment to hand and that you’ve got a good idea about how best to go about things.

Outdoor cooking comes in many guises. You and your family may prefer to use wood or charcoal because of those wonderful flavours that come from the charcoal and the smoke; or, you may prefer the cleanliness, control and  convenience of cooking with propane gas.  Whatever you prefer the market is now awash with great outdoor cooking equipment to make your cooking experience enjoyable and the results fabulous.

Now when it comes to choosing your outdoor cooking equipment a little thought is necessary as you can easily miss a trick or two and fall short when the time comes to perform!  So, here are 20 great tips to help you make the right decisions when planning this season’s outdoor cooking:

1. Firstly you must decide will it be gas or charcoal; don’t fudge this one as its important; if you want ease and convenience go for gas grills; if you don’t mind a little extra trouble & time and your family loves the flavours that are picked up from the smoke then go for charcoal;
2. If you go for charcoal always start the fire naturally, never use lighter fuels; let me say that again, never use lighter fuels! Why? Because no matter how long it is before you bring your food to the grill you’ll pick up those chemical smells…Yuk!;
3. Ask yourself, are you making an investment for the future of just for the coming summer season; because thats how long cheap ’stuff’ is going to last!  I recommend making an investment in the future, therefore go for quality; as you know in your heart, you pay for what you get! Don’t go cheap if you can afford better; for example: stainless steel looks better and lasts longer than aluminium and cleans up much better and easier; although it has to be said heat distributes more evenly and quickly with aluminium so the arguments are not always so clear cut; portable pick up and go grills are going to be great for tailgating and inpromtu stops but they’ll be a disappointment on the patio when cooking for a group of  friends & family;
4. There are many styles & sizes of outdoor grills, picking the right one to meet your needs and of course your budget is important, but remember that quality counts; you don’t want to be regretting your purchase half way through the summer! Go for the best you can; we recommend Bayou Classic as their product quality and the value for money is exceptional; take a look at the outdoor cooking equipment store as the prices are great there
5. Think about where you’re going to be doing your cooking and buy your kit appropriately. Ask yourself, will we be cooking on the patio, or will you be tailgating or then again will we be going outback; this makes a big difference to your choice of kit; indeed you may decide that you need quite separate cooking equipment for the patio as opposed to when you’re getting out and about. Gas grills are heavier and bulkier than charcoal, on the patio that’s a bonus in the outback its a chore; gas barbeque grills cook quicker than the charcoal grills; some people hate gas grills by comparison because they love the flavors that wood bestows; gas grills are more expensive than charcoal ones etc. etc.
6. Decide what style of cooking best suits you because the kit you’ll need will change with your preferred style of cooking. If you’re into Jambalaya cooking then you should buy Jambalaya pots, if your going to be frying whole turkeys then a turkey fryer kit will be ideal; do you prefer cast iron stove ware for cooking, Dutch ovens are great for simple outdoor cooking or do you prefer open grills;? The questions go on and on and only you know what the family are going to prefer. Its not as hard to think things through as you might think,  I suggest that you go to a store that sells the full range of equipment and ask yourself what’s going to work best for us?
7. When cooking with propane check the level of gaz in the cylinder and whenever possible have a second one in reserve. There’s nothing worse with friends and family hovering, the meal is half ready and the gaz goes out!!! If you’ve a replacement, no problem, but if  you’ve not, just how bad can things get?
8. Don’t forget basic safety advice when cooking outdoors; remember salmonella is just as happy and active outdoors as it is inside. So what to do? Keep those fresh meat  plates and your cooking utensils away from any plates and cooking utensils that you’ll be using for eating off. Yes i know its obvious but this is important and its easily forgotten especially by the kids if they take a hand;
9. Will you betaking your cooking kit out in the outback or to the beach where there are safety regulations preventing the use of certain cooking methods; how annoying is it to arrive and then find your kit isn’t appropriate. And don’t think you’ll be okay they’ll never know. have you seen the recent damage that’s been caused by fires that get out of control; think safety first. Its important to remember that usually you find restrictions at picnic areas and on beaches & camping zones;
10. When you find a great recipe that cooks well outside share it with family; especially the simple tips that made it work out so well. Many people are apprehensive about cooking out doors and even when they do they make simple errors that you could help them avoid making. Simple tips need passing on;
11. Never pierce food on a BBQ or the juices will run out and it will dry out very quickly: most people who say they don’t like BBQs do so because they hate dried out tasteless food that so often arises from a smoldering BBQ
12. Never cook meat too long as again it dries out
13. Always make sure that meat is fully defrosted before starting cooking on your grill, not only is this dangerous to your health but the food will burn on the outside before you’ve cooked it in the inside!
14. Try to cook slower rather than faster when cooking outdoors, except with you steaks of course, they need searing and a minimum of time is preferred for however well you like them cooked; [yes I know this goes against what conventional wisdom says and your desire to tuck ij but the rewards of slower cooked foods great exceed the extra time it takes; believe me
15. Always let your meat rest after cooking without cutting it up. This allows the juices to settle and the full flavour to come out, it also means all the juices don’t run away across the serving plate; 7-10 minutes is all you need to wait and whilst the time is short the difference in flavour can be huge; try it.
16. Try marinating your meats before barbecuing, and remember, the longer the better, overnight if you can. If you do the flavors of your cooking will be greatly enhanced and your friends will marvel;
17. If you use a grill with a lid, keep it closed as much as possible. This improves the consistency of cooking due to the retention of the heat which otherwise is lost each time you open the grill; stop worrying and go and have a chat;
18. Try some of the many free recipes you’ll find online; there are so many and some are really good. Don’t get hooked on complication though; keeping things simple and experiment are the keys. But equally don’t get into the ideas of those that say quick and easy is best go for things that cook quickly! NO. Marinades are simple and add tremendous flavour, cook slower than quickly and you’ll retain more flavours;
19. Try out Dutch cooking; its easy and straightforward and the flavors are great; look for Dutch cooking recipes on the web;
20. Keep your outdoor cooking fun; share the joy of the cooking with friends & family. Try to get the kids involved; if you do you’ll develop in them a lifetime passion for cooking, which is often hard to do in the kitchen. Better still you’ll have a laugh and if you involve your friends you’ll start appreciate them in totally different ways than before; its like a new way of bonding. You’ll start to see them in a totally different light…… interesting! … Oh, just one quick point, but take care the opposite can work out too.

Check out the latest outdoor cooking kit at the outdoor cooking equipment store; you’ll find a wide range of outdoor cooking equipment meeting all levels of budget and there’s a long list of really tasty, simply to cook recipes, ideal for the grill, for the stove, for the boiling pot, for the fryer or for the Dutch oven; its your choice.

Happy outdoor cooking and good luck getting your outdoor cooking equipment into shape.

About the Author

Stephen Kember is President of Transform your Life. He is devoted to helping people to enjoy outdoor life and outdoor cooking. His latest enterprise is the promotion of great quality, great value outdoor cooking equipment from his site at: http://www.outdoorcookingequipemtstore.com

Vegan Baking: Tips for Cooking Without Eggs

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Craft of Cooking $26.98 From Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York’s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over-the-top presentations, back to the simple magic of great food. Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much “fancy food”), Colicchio set out to prove that the finest food didn’t have to be the most complicated. From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like.Craft of Cooking leads you through Colicchio’s thought process in choosing raw materials—like what to look for in fresh fish, or how to choose the perfect mushroom—to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features “Day-in-the-Life-of-Craft” portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow the reader to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York’s colorful visitors and foodies.And then there are the recipes. Craft of Cooking presents 140 recipes that range from the simplest dish of spring peas to roasted fish; from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give the reader a “fly-on-the-wall” experience of visiting the Craft kitchen for themselves. Dishes are divided–like the Craft menu itself–into categories of meat, fish, vegetables, potatoes, grains, desserts, and pantry, and then further delineated by technique–roasting, braising, sautéing, etc.–with abundant suggestions and technical tips. Using Tom’s straightforward and friendly voice, Craft of Cooking offers recipes suited to any purpose—from a quick family meal to a festive dinner party for twelve.As he did in his James Beard award-winning book, Think Like a Chef, Colicchio uses Craft of Cooking to teach, tell his story, and offer inspiration to cooks of any skill level. With more than 100 full-color and black-and-white photographs, Craft of Cooking is destined to become a staple of home cooks everywhere—the one “restaurant cookbook” they can’t live without.

Cooking on the Lam $13.99 Like The Mafia Cookbook , this is a cookbook with a story. It’s about how Joe Dogs, whose testimony sent more high-ranking mafiosi to the slammer than that of any other federal witness, set out on a trip through small-town America, a million miles from Vegas, Miami Beach, Rao’s Restaurant, Little Italy, and Tony Soprano country, trying to keep one step ahead of the Gambino crime family members who were determined to whack him and causing confusion, heartache (but never heartburn), and dismay to the federal marshals who were in charge of relocating him in the heartland and who didn’t think Joe should be cooking up Italian food for all sorts of strangers or identifying himself with his beloved Yorkie or visiting New York City or enjoying himself with attractive women. Joe Dogs, being who he is, did all these things and more and writes about them with wit, savage humor, and an unerring eye for detail and the good story, even when the joke is on him. Along the way, he teaches the reader how to cook such mob favorites as Veal Francese, Tuscan Bean Crostini, Broccoli Rabe, Chicken a la Andrea, Fettuccine Alfredo, Filet Mignon Oscar, Insalata con Genoa, Clams Oregano, Filet of Red Snapper Italian Style, Linguine with White Clam Sauce, Mushrooms Stuffed with Crabmeat, Pasta Primavera with Shrimp, plus a meat loaf to die for, and many non-Italian dishes and desserts, all of them based on food you can buy at any supermarket anywhere in the United States. You don’t know how to cook? Fuhgedaboutit! These recipes are foolproof. What’s more, they’re quick — you can cook up these meals in a hurry with one eye on the driveway just in case a black late-model SUV with tinted windows happens to turn up and you have to eat and run. If you want to eat like Tony Soprano at home, without fuss or shopping in specialty stores or taking a course in Italian cooking, Joe Dogs is your man. This is the book to have on hand, in which Joe Dogs Iannuzzi, former Gambino cri

Cooking for a Crowd $6.48 Susan Wyler’s indispensable classic is back in print-now better than ever, with more than a dozen new menus, over 70 new recipes, and a wealth of updated strategiesThe original edition of Cooking for a Crowd won great praise all around: Florence Fabricant named it one of the New York Times best books of the season. Perla Meyers, author of How to Peel a Peach, advised, "Keep this book as a reference whenever you are entertaining." And Rose Levy Berenbaum, author of The Cake Bible, declared, "She puts together the components of a dinner with the passion, perfection, and ease of a master painter. The game plans . . . enable any cook to impress without risk."This new edition builds on the premise of the original-that many a home cook can manage the occasional dinner party for 4 to 6, but when it comes to entertaining a crowd of 10 or more, the logistics become exponentially more complicated. Wyler’s ingeniously user-friendly combination of creative menus, do-ahead game plans, and crowd-pleasing recipes makes it possible for any home cook to entertain on a large scale.Wyler has expanded the volume to include over 225 recipes and 35 menus for a variety of sizes and occasions-such as Tuscan Lunch for 12 to 16, Black and Orange Halloween Party for 24, even a Wedding Supper for 50.A perfect balance of inspiring and instructive, Cooking for a Crowd is a must-have for all home cooks who want to bring large groups of family and friends together at the table.

Cooking Free $16.99 Now you can enjoy your favorite recipes with creative alternatives to gluten, dairy, eggs, and sugar. Does wheat sensitivity keep you from eating hearty breads? Or lactose intolerance mean the end of ice cream? Not anymore! Nutrition expert Carol Fenster has spent years developing recipes free of the food allergens that wreak havoc on your health, but full of the flavors you love. Because so many of the 6 to 7 million Americans with food allergies have sensitivities to more than just one food, Fenster has created dishes that remove five of the most common allergens-gluten, dairy, eggs, and sugar-providing one book full of delicious recipes for you and your entire family, no matter what your individual dietary needs. Complete with tips on cooking without traditional ingredients and conversion tables that will show you how to substitute alternative ingredients in your own recipes, this book can help keep you healthy while allowing you to indulge in delectable breads, entrées, and desserts.

Marijuana Cooking $12.98 Increasing awareness of the therapeutic properties of marijuana — to ease muscle tension, relieve pain, promote appetite, and induce overall relaxation — has generated widespread interest in its use as a medicine. Without question, the best and safest medicinal application of marijuana is through ingestion. In Marijuana Cooking: Good Medicine Made Easy, authors Bliss Cameron and Veronica Green guide would-be chefs through the process of making their own tasty and healthy home remedies using marijuana as the main ingredient. Five different methods of preparing pot for use in the kitchen are provided with step-by-step instructions, as well as advice on personalizing dosage and substituting ingredients to account for different tastes and medical conditions. The recipes include Bliss Balls, Butterscotch Blondies, Honey Chocolate Brownies, Honey Whole Wheat Banana Bread, and Honey Pumpkin Bread. Lush, high-quality photographs of actual marijuana dishes grace nearly every page, making the book a delight for the eyes as well as the body.

Cooking 1-2-3 $26.98 This comprehensive volume contains the very best recipes from Gold’s award-winning 1-2-3 cookbook series, featuring exquisitely simple dishes, each made with only three ingredients. Designed to make everyday cooking effortless, this definitive tome contains 500 recipes, including 150 brand new ones and hundreds of new recipe ideas. Gold is known as the "diva of simplicity," and her singular approach focuses on ingredients of uncompromising quality. The result is food that bursts with fresh, clean, resounding flavors. Each recipe features concise, easy-to-follow directions, and all are organized by category-vegetables, fish, meat, pasta and grains, soups and simple breads, eggs and cheese, and more-making shopping and meal preparation easy as 1-2-3. As Bon Appétit "Entertaining Made Easy" columnist, Gold knows how to entertain simply and with great style. She includes special sections on drinks and party food and hors d’oeuvres, and has created 30 delicious menus that provide the promise of abundance without the burden of hours of preparation. This is the "Gold standard" for simple, original, and satisfying food-perfect for the way we live today.

Off the Shelf Cooking $6.98 It’s a brand-new series for today’s busy cooks from your trusted source in cooking!Off the Shelf provides convenience-based recipes for quick-fix meals. Each recipe is by the Better Homes and Gardens Test Kitchen and features the best quality step-saving convenience foods such as prepared sauces, seasoning packets, prepackaged rice and pasta mixes, and more allowing dinner to be ready in minutes!Dozen of helpful hints, cooking tips and special icons make cooking easy, fun and fast without sacrificing taste.

Pressure Cooking for Everyone $15.98 Pressure Cooking for Everyone By Rick Rodgers and Arlene Ward Photographs by Kathryn Russell"The pressure’s on! These days who isn’t looking to get a great meal on the table without a lot of time in the kitchen? Fast, foolproof, and extremely versatile, P

Vegetarian Cooking for Healthy Living $11.98 Recipient of the Benjamin Franklin Best New Voice Award for Excellence! This ideal, to-the-point guide describes how to remain healthy without eating red meat, fish or poultry. Over 130 recipes that are creative and easy-to-follow, are ultra low-fat, require no exotic ingredients, and follow the heart-disease prevention guidelines advocated by Dean Ornish, MD., Offering invaluable advice on changing to a vegetarian lifestyle, Vegetarian Cooking for Healthy Living covers the basics of successful fat-free cooking, shopping right, stocking the vegetarian kitchen, cooking smart, and choosing the best fat-free products available.

Solar Cooking for Home and Camp $11.98 Quickly toss together the ingredients for Cashew Curry, place it in the solar cooker, point the cooker to the midday sun, and head to work. You ll come home to a ready-to-eat hot meal. Solar cooking is a simple and easy way to prepare a meal without heating up the kitchen, simply by using the sun s heat.Perfect for dishes requiring delicate cooking like Cheese Strata and Solar Baked Custard, and fish cooks up moist. Eliminate parboiling and marinating–it s done all in one step.

Cooking Well – Beautiful Skin $9.99 Thousands of skincare products promise beautiful skin without providing real results, and it’s time for a practical and effective way of achieving healthier skin. Cooking Well: Beautiful Skin harnesses the scientifically proven benefits of antioxidants for skin health, providing you with the tools necessary for achieving glowing, radiant skin from the inside out.

Healthy Homestyle Cooking $6.98 Inside Healthy Homestyle Cooking you’ll find more than 200 family favorite recipes dramatically reduced in fat, calories, cholesterol, and sodium without sacrificing taste or texture. It also includes a complete guide to transforming any dish into a healthier irrestible version.

Vegetarian Cooking for Everyone $13.48 What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking.  At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime.  But after her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.  Now, in a landmark cookbook that has been six years in the making, Madison teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today.Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published.  The 1,400 recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting.  Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans.  At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them.  "Becoming a Cook" teaches cooking basics, from holding a knife to planning a menu, and "Foundations of Flavor" discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes.  In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions.  And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians: It’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.  The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations.  Some are simple, others more complex, but all are written with an eye toward the seasonality of produce.  And Madison’s joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm.  Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.

Cooking $24.12 Buy and sell [Cooking] at great prices.

On Cooking $56.19 Buy and sell [On Cooking] at great prices.

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