MHL will be closed on Monday, 5/29 in observance of Memorial Day. However we will be open our regular hours on Saturday and Sunday, so stop by to pick up these great cookbooks to prepare for your next cookout! (Or borrow a bocce ball or cornhole set from our Library of Things!)
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Chiles and smoke : BBQ, grilling, and other fire-friendly recipes with spice and flavor
by Brad Prose In Chiles and Smoke, pitmaster and professional recipe developer Brad Prose turns up the heat for smoky and savory barbecued meats, seafood, and vegetables |
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Grilling with Golic and Hays : Operation BBQ Relief cookbook
by Mike Golic Champion pitmaster and CEO and co-founder of Operation BBQ Relief Stan Hays joins forces with NFL veteran and former ESPN Radio host Mike Golic in this celebration of the connection of BBQ and sports. Good for the stomach, better for the soul-quality comfort barbecue and side dishes that reflect the character and warmth of the national nonprofit Operation BBQ Relief. Each of the 80+ comforting recipes-from appetizers to ribs, and from seafood to desserts-will include a short biography of each sports star or chef contributor. |
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The green barbecue : vegan & vegetarian recipes to cook outdoors & in
by Rukmini Iyer If you thought "meat-free" and "barbecue" were opposing concepts, think again: Rukmini Iyer's collection of delicious grill recipes is delightfully plant-based. As a vegetarian, Iyer is always crafting knockout veggie-centered dishes that highlight the unique flavors and textures of plant-based cooking. At the grill, her creativity comes to life, from appetizers and salads to hearty mains and sweet treats. Whether you're looking for light bites, barbecuing on the go, preparing a flexitarian feast, or simply broadening your BBQ horizons, these recipes are simple and simply fantastic. Iyer's menu includes: Griddled Cherries with Warm Goat Cheese, Crispy Barbecue Tofu Lettuce Wraps, Simple Sage & Onion Cannellini Burgers, Cinnamon Griddled Pineapple, and more. Complete with vibrant photos and inventive tips for using leftovers, this is a must-have for the plant-obsessed home cook. |
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Green fire
by Francis Mallmann A world-famous chef and Argentine grill master known for cooking meat over a live fire, turns his attention to fruits and vegetables that are slathered, seared, baked, blackened or fried into main dishes, desserts and cocktails. |
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How to grill everything : simple recipes for great flame-cooked food
by Mark Bittman The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series. Here's how to grill absolutely everything--from the perfect steak to cedar-plank salmon to pizza--explained in Mark Bittman's trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman's practical advice on all the grilling basics, this book is an exploration of the grill's nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. You'll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises--like how to cook paella or bake a whole loaf of bread on the grill--to get the most out of every fire. |
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How to grill vegetables : the new bible for barbecuing vegetables over live fire
by Steven Raichlen The author of the New York Times best-selling Barbecue! Bible series offers a primer on how to grill vegetables with creative flavors and techniques including Spicy Smoked Chickpeas, Padron Pepper Poppers and Wood-Grilled Bruschetta with Fire Blistered Tomatoes and Ricotta. |
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Korean BBQ : master your grill in seven sauces
by Bill Kim Offers recipes from the chef that combine flavors and sauces from Korea and grilling, along with suitable substitutions for hard-to-find ingredients, including such dishes as spicy grilled crabs, lemongrass chicken, and kimchi potato salad. |
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Life of fire : mastering the grill, pit, and smoker
by Pat Martin One of the South's most acclaimed pitmasters reveals all he knows about the art of barbecue and open-flame cooking, in all the stages of a fires life. |
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Master of the grill : foolproof recipes, top-rated gadgets, gear, and ingredients plus clever test kitchen tips and fascinating food science
by America's Test Kitchen A guide to grilling and barbecuing features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, and pizza, including such regional specialties as Texas smoked sausages, Alabama BBQ chicken, and Kansas City sticky ribs. |
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Michael Symon's playing with fire : BBQ and more from the grill, smoker, and fireplace
by Michael Symon A collection of barbecue recipes from the celebrity chef, inspired by his travels across America, features such options as dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City. |
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Rodney Scott's world of BBQ : every day is a good day
by Rodney Scott The chef and co-owner of Rodney Scott’s BBQ in Charleston, South Carolina, shares home-state traditions and tips on building a barbeque pit to make pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’. |