Market Fresh Mixology or Barbecue Biscuits and Beans

Market-Fresh Mixology: Great Seasonal Cocktails

Author: Bridget Albert

The cocktail is back, and today's diners and drinkers are seeking a bold new integration of culinary art and cocktail culture. With this wide range of cocktails for all tastes and seasons, award-winning master mixologist Bridget Albert will help you raise the bar when it comes to the freshest, most delicious drinks you can prepare at home. Her unique cocktails are inspired and inspiring, and infused by her passion for the pure and simple.

Market-Fresh Mixology shows you how to integrate terrific fresh ingredients from your farmers market, pantry, or garden in great seasonal cocktails. It's a simple, clean, and contemporary approach to the idea of seasonal cocktails, with recipes appropriate for any time of year.

Market-Fresh Mixology includes both innovative and time-tested cocktail recipes using fresh, seasonal ingredients mixed with fine spirits. Hot day? Snowbound? Blustery night? For whatever season, weather, or occasion, Market-Fresh Mixology offers a recipe for a great cocktail-from the refreshing summer Blueberry Lavender Mojito to the cozy, warming Hot Buttered Rum.

These recipes are as easy to follow as they are delicious, and all of them are based on using seasonal fruits, herbs, and other market-fresh ingredients. If you're looking for great cocktails designed to complement fresh seasonal cooking, this is the book for you.

About the Author:
Bridget Albert (LEFT) is master mixologist at Southern Wine and Spirits of Illinois and director of the Academy of Spirits and Fine Service, a program for bartenders that covers the history of spirits and pre-Prohibition cocktails

About the Author:
Mary Barranco (RIGHT) is a trained educator with acareer spanning 20 years in the adult beverage industry

Books about economics: Feast or How to Be a Domestic Goddess

Barbecue, Biscuits and Beans: Chuck Wagon Cooking

Author: Bill Caubl

Recipes and preparation secrets for all-time favorite chuck wagon dishes—from trailside to elegant—are featured in this cookbook. Tasty dishes include a bounty of beef and game, vegetables, homemade breads, and delectable desserts.

Southern Living

"Worthy of a place in any modern kitchen."

Texas Monthly

"a cookbook... worthy of a place in any modern kitchen."

HippoPress - Manchester - Amy Diaz

You don't have to herd cattle to eat high on the hog.

Publishers Weekly

Cauble and Teinert are serious about turning chuck wagon cooking into a regional art form. Together, they helped found the Western Chuck Wagon Association. Teinert runs a catering service; Cauble cooked for a working ranch. In the introduction to the 180 recipes rounded up for this collection, Cauble identifies the challenges of his craft: "Cowboys like meat, beans, potatoes and bread. They like corn. Some will eat a green vegetable, especially if it's fried. They want Ranch dressing, even if it's from a bottle." Thus, ingredients for these dishes are always hearty and often abundant, with the quirky exceptions of Mountain Oysters and Baked Dove in Gravy. Cookware, when needed, is preferably cast iron. Part of the fun here is the enormous portion sizes: Roasted Suckling Pig calls for a 15- to 25-pound oinker ("scalded and scraped") and a coffee can to support its body cavity; it serves 15 to 20. SOB Stew uses up all the innards of a suckling calf, and the recipe ends with, "Add brains 15 minutes before serving." Saner classics abound, too: Chicken Fried Steak, Chili, Buttermilk Biscuits and Vanilla Ice Cream. Sauces, mops and rubs are essential for many of the entrees and the authors provide plenty of suggestions, including a complex Jalape o Raspberry Sauce with mango nectar, as well as a basic Barbecue Mop with Worcestershire sauce, vinegar sugar and spices. The brief foreword by Tommy Lee Jones is somewhat lackluster, but the book's photos are wildly Western without being clich . (Apr.) Forecast: The authors are negotiating for a TV series with PBS and the Food Network; if that happens, expect their book to take off. Copyright 2004 Reed Business Information.

Table of Contents:

	Foreword	10
	Chuck Wagon History	12
	About the Authors	16
	Simply Black Tie	20
	Breakfast	22
	Breads	36
	Main Dishes	52
	Sauces	118
	Veggies, Sides & Salads	124
	Dressings	159
	Desserts	164
	Index	187
	Acknowledgments	192