Cookin' It with Kix
The country music icon and radio/TV host shows how we all can celebrate cooking outdoors, bringing people together, and the joy of good food. We’re talking tailgating, barbecues, and parties on the patio for two or twenty. Country music icon and radio/TV host Kix Brooks showcases the All-American pastime of celebration and cooking outdoors for family and friends. With his Southern sense of humor and good-natured personality, Kix breaks down the art of a perfect steak or chop, the proper Southern side dishes, and amazing desserts and drinks that will make your mouth water and your stomach smile. With easy-to-understand recipes, Kix Tips, and tons of ideas, his Louisiana heritage shines through as he shares some of his treasured family recipes and the stories behind them. In Cookin’ It with Kix, Kix highlights some of his favorite delicacies such as: D-Daddy’s Fried Fish, Big Ol’ Mess Jambalaya, Grilled and Smothered Strip Steak, Revved-Up Brussels Sprouts Slaw and more Cookin’ It with Kix will give you what you need so you can throw down a delicious meal off the grill for you and your family or be the king at your next party.
Cookin' It with Kix
The country music icon and radio/TV host shows how we all can celebrate cooking outdoors, bringing people together, and the joy of good food. We’re talking tailgating, barbecues, and parties on the patio for two or twenty. Country music icon and radio/TV host Kix Brooks showcases the All-American pastime of celebration and cooking outdoors for family and friends. With his Southern sense of humor and good-natured personality, Kix breaks down the art of a perfect steak or chop, the proper Southern side dishes, and amazing desserts and drinks that will make your mouth water and your stomach smile. With easy-to-understand recipes, Kix Tips, and tons of ideas, his Louisiana heritage shines through as he shares some of his treasured family recipes and the stories behind them. In Cookin’ It with Kix, Kix highlights some of his favorite delicacies such as: D-Daddy’s Fried Fish, Big Ol’ Mess Jambalaya, Grilled and Smothered Strip Steak, Revved-Up Brussels Sprouts Slaw and more Cookin’ It with Kix will give you what you need so you can throw down a delicious meal off the grill for you and your family or be the king at your next party.
Not That Fancy
NEW YORK TIMES BESTSELLER | WALL STREET JOURNAL BESTSELLER | USA TODAY BESTSELLER The best things in life are really not that fancy. This photo-driven book featuring all-things-Reba invites you to get back to the basics of life: fun, food, friends, and family. In her first book in over two decades, actress and country music legend Reba McEntire takes you behind the scenes and shares the stories, recipes, and Oklahoma-style truths that guide her life. FROM REBA: "To me, there's nothing better than sitting on the back porch looking out at the land that goes on for miles. A beautiful sunset and then me, just sipping on a glass of iced tea (or whiskey and Sprite) with my friends and family. I don't know what heaven's going to look like, but I hope it feels like Oklahoma. Throw in some beans and cornbread, and I'm all set. "Okies know that the secret to a good life is to keep things simple and be thankful for what the good Lord's given you. That's what I want to get back to. Simple fun, hard work, good food, and laughing with those you love. Everything I'm doing in my life from here on out—personal or professional, doesn't matter—I'm going to have fun. "That’s what I'm sharing in this book—some simple, not-that-fancy truths I live by and a bunch of good stories, photos, and recipes that go along with them. So if you're looking to slow down, get back to basics, and have a heckuva lot of fun, I think we're going to have a good time together in these pages. Come on in, kick off your boots (or leave them on, I don’t care), and learn how to bring a little bit of my downhome-inspired life into your own." FROM THE PUBLISHER: Not That Fancy includes: Nearly 200 photographs from Reba's childhood, career, and personal life—many of which are straight from Reba's phone Never-before-told stories from rodeoing with her family to pranks with Brooks & Dunn to falling in love over a plate of tater tots Behind-the-scenes anecdotes from her music and acting career, with inspiration on how to follow your passion, trust your gut, and take a chance on yourself More than 60 recipes of appetizers, mains, sides, desserts, and cocktails from Reba's personal kitchen, from friends and family, and from her restaurant, Reba's Place Lighthearted lifestyle tips on how to achieve Reba's signature hairstyle, plan a down-to-earth date night, throw an effortless dinner party, and more Not That Fancy is the perfect deluxe gift for Christmas, birthdays, Mother's Day, Father's Day, and special occasions. This keepsake book is ideal for Reba fans, country music lovers, or anyone who enjoys an easygoing Western lifestyle.
Contemporary Cowboys
This volume offers new critical insights into the increasingly mythological figure of the American cowboy and “The West” in the 21st century while seeking to explain how these components of American identity continue to fit into our shared culture narrative.
Cookin' with Coolio
THERE'S ONLY ONE THING THAT COOLIO'S BEEN DOING LONGER THAN RAPPING: COOKING Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. His recipes are built around solid comfort foods with a healthy twist that don't break the bank. Start your Ghetto Gourmet adventure with some "Soul Rolls," follow-up with "Finger-Lickin', Rib-Stickin', Fall-Off-the-Bone-and-into-Your-Mouth Chicken," and fi nish off with "Banana Ba-ba-ba-bread" sweetened with golden honey. Chapters such as "How to Become a Kitchen Pimp," "Chillin' and Grillin'," and "Pasta Like a Rasta" will guide you through creating 5 star meals at a 1 star price. You can't fi nd fusions like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout. As Coolio says, "All you need is a little bit of food, and a little bit of know-how."
