Bob Garner’s Book of Barbecue: North Carolina’s Favorite Food

In 1994, Bob Garner began doing short features about barbecue for UNC-TV’s statewide public-television magazine program, North Carolina Now.

In 1996, he published North Carolina Barbecue: Flavored by Time, taking readers on a delectable journey across the state in search of the best examples of this distinctive North Carolina delicacy. After Garner produced a one-hour television special based on his book, he quickly became known throughout North Carolina as “the barbecue man.”

In 2002, he published Bob Garner’s Guide to North Carolina Barbecue, which describes the 100 best barbecue restaurants from the mountains to the sea.

Now, both books are combined, updated, and expanded into one volume, creating the ultimate authoritative reference to every aspect of North Carolina barbecue. Bob Garner’s Book of Barbecue: North Carolina’s Favorite Food preserves the heritage and tradition of a disappearing rural lifestyle while showing how barbecue continues to evolve. Packed full of recipes for barbecue and popular side dishes (above and beyond the traditional hush puppies, slaw, and ‘nana pudding); sidebars with useful tips, barbecue-related news, and features; and profiles of past and present influential pit masters and barbecue aficionados, this tome is the definitive guide to anything and everything pertaining to North Carolina’s favorite food.


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Marlboro Cook Like a Man Cookbook: The Last Male Art Form: Grill it, Smoke it, BBQ the Heck out of It.

Great cook book that gives man-pleasing recipes that men love to cook.

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Pig: King of the Southern Table

A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas

Though beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest—the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villas’s Pig: King of the Southern Table presents the pride of the South in all its glory. 300 mouth-watering recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles.

A North Carolina native, Villas doesn’t just provide great pork recipes but also brings the spirit of Southern cooking alive with tasty cultural and historical tidbits and favorite recipes from beloved restaurants like Louis Osteen’s on Pawley’s Island and Crook’s Corner in Chapel Hill. With gorgeous full-color photography and recipes from Maryland to Louisiana and everywhere in between, Pig is the definitive take on the South’s favorite animal.

  • Includes 300 recipes for pork dishes of all kinds, including appetizers, soups, sides, rice dishes, and even breads
  • Features recipes like Cajun Boudin Rice Sausage, Bacon-Wrapped Pork Loin with Dates and Walnuts, Mississippi Spice-Stuffed Baked Ham, and Collard Greens with Pork Belly
  • Offers more than just recipes—the book includes a pig-parts primer, a glossary of pig cooking terms, and cooking tips and sidebars throughout
  • Written by James Villas, winner of two James Beard Journalism Awards and former food and wine editor of Town & Country magazine for 27 years

Whether you’re planning the perfect summer barbecue or just looking for new ideas for family dinners, Pig shares the secrets of great Southern cooking with every corner of the nation.


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The Barbecue! Bible: Over 500 Recipes

Argentinean Veal and Chicken Kebabs. Balinese Prawn SatSs and Grilled Sweet Potatoes with Sesame Dipping Sauce. Mexico’s Yucatan-Style Grilled Fish, Italy’s famous Bistecca alla Fiorentina, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork ever. Plus grilled sides, grilled starters, grilled desserts, The Ten Secrets of Perfect Grilling, and master recipes for steak, chicken, fish, and vegetables.

Written by Steven Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world’s best grilled food, The Barbeque Bible! (over 310,000 copies in print) is a 512-page celebration of sizzle, smoke, secret sauces, and everything we love about cooking over fire. Main Selection of the Book-of-the-Month Club’s Good Cook Club. Winner of a 1998 IACP/Julia Child Cookbook Award.

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Marinades, Rubs, Brines, Cures and Glazes

In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including:Apple Cider Brine • Zesty Jalapeño Lime Glaze • Tapenade Marinade • Ancho-Espresso Dry Rub • Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce • Vietnamese Grilled Lobster SaladMARINADES, RUBS, BRINES, CURES & GLAZES provides home cooks with a diverse repertoire of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.Hundreds of marinades, rubs, brines, cures, glazes, bastes, mops, sops, dipping sauces, spice mixes, caramels, and more.Delicious dishes. Recipes for marinated main courses and sides with a tantalizing array of global flavors, from the deep South to the South Pacific.In-depth info. The know-how you need to understand how marinades react with meats and vegetables, with detailed marinating charts.Indispensable ingredients. Lists of essential foodstuffs to stock your pantry for a full repertoire of recipes and endless culinary improvisation.Tips & tricks for the kitchen & the grill. How to cure and brine seafood, smoke meat to perfection, get creative with jerky, and tons of other useful techniques.

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Blocks, Borders, Quilts!: A Mix-and-Match Workbook for Designing Your Own Quilts

This is not your typical patchwork-block book. Now, everyone from confident beginners to experts can design a quilt with mix-and-match blocks in both the quilt center and the borders. With borders that fit beautifully, these quilts are perfect for round-robin groups!

  • Choose from almost 100 quilt blocks, dozens of pieced borders, and seven sample quilt layouts–a great value
  • Create original designs using 3″, 4″, 6″, and 12″ traditionally pieced and paper-pieced quilt blocks
  • Get your creativity flowing with a vast selection of ideas and design options


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Cooked: A Natural History of Transformation

“Important, possibly life-altering, reading for every living, breathing human being.” Boston Globe

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.


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Korean Cooking Made Easy: Simple Meals in Minutes (Learn to Cook Series)

Flavorful and satisfying, Korean cuisine is a tantalizing balance of tastes and textures–fiery peppers are a counterpoint to mild rice, fragrant sesame oil adds a hint of sweetness to meat and vegetables, and pickled kimchi adds zest with its tanginess and crunch. And, best of all, Korean food emphasizes vegetables and grains, making it as healthy as it is delicious.

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Bitsy’s Bait & BBQ

“I just bought us a B & B on eBay!”

Free-spirited Katy Dodson is already fantasizing about the perfect small-town life she’ll share with her five-year-old son, Josh. But her sister Emma wonders who in their right mind would use her hard-won divorce settlement to purchase Bitsy’s B & B down in the Ozarks.

And, as usual, Emma is right—because in Warbler Lake, Missouri, B & B stands for Bait and BBQ!

With their money and future sunk into a run-down, roadside rattletrap, the girls have no choice but to roll up their sleeves. Soon they know the difference between night crawlers and shiners, and Warbler Lake begins to feel like a place to build a home.

But trouble arrives when Katy’s ex-husband declares he wants custody of Josh. Katy thought that getting Bitsy’s B & B up and running was the biggest challenge she’d ever face. But now, with Emma’s help, she’s determined to keep her son—and the future she’s worked so hard to create.

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Getting Things Done: The Art of Stress-Free Productivity

In today’s world, yesterday’s methods just don’t work. In Getting Things Done, veteran coach and management consultant David Allen shares the breakthrough methods for stress-free performance that he has introduced to tens of thousands of people across the country. Allen’s premise is simple: our productivity is directly proportional to our ability to relax. Only when our minds are clear and our thoughts are organized can we achieve effective productivity and unleash our creative potential. In Getting Things Done Allen shows how to:

* Apply the “do it, delegate it, defer it, drop it” rule to get your in-box to empty
* Reassess goals and stay focused in changing situations
* Plan projects as well as get them unstuck
* Overcome feelings of confusion, anxiety, and being overwhelmed
* Feel fine about what you’re not doing

From core principles to proven tricks, Getting Things Done can transform the way you work, showing you how to pick up the pace without wearing yourself down.

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