"A great introduction to the kamado grill, with excellent recipes not just for grilling, smoking, and smoke-roasting but also for baking and braising." —Chris Schlesinger, coauthor of The Thrill of the GrillWith its distinctive egg or oval shape, heat-insulating ceramics, and airtight seal, the kamado is a smoker's dream, able to maintain low and slow temperatures for up to twelve hours with no additional charco...

Bangkok, 1994. Fifty-two hours. No memory. No explanation.At twenty-something, Fred Thompson was doing what thousands of young Australians did — backpacking through Southeast Asia, chasing adventure, living freely. Then Bangkok swallowed him whole.For fifty-two hours, Fred simply vanished from his own life. No recollection of where he went, what happened, or who he was with. Just a gap in time that has never been fully explained.52 Hours is...

Fire up the flavor—150 sizzling recipes designed specifically for gas grills.Grillin' with Gas: 150 Mouthwatering Recipes for Great Grilled Food by Fred Thompson is the ultimate cookbook for backyard chefs who love the convenience and control of gas grilling. With juicy steaks, plump burgers, sizzling sausages, and dozens of fish, lamb, and pork dishes, this Taunton Press favorite delivers bold flavor without the fuss. Thompson's expert tips and "Top Ten Ke...

The ultimate arsenal of back-to-basics recipes for the grill, featuring popular dishes that are delicious and easy-to-prepare.Head outside, fire up the grill, and earn the title of Grill Master among your friends and family with this ultimate grilling companion. Over 100 back-to-basics recipes that will have you not only turning out everyone's favorite grilled recipes, like thick porterhouse steaks rubbed with Italian herbs, smoky bacon-wrapped prawns, and garlicky ...

From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts — notably, bacon — became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient’s regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability...

Fred Thompson has enjoyed a remarkable career in Hollywood and politics, but when he sat down to write a memoir about how he got to be the person he is, he discovered that his best stories all seemed to come out of the years he spent growing up in and around his hometown of Lawrenceburg, Tennessee. It was a small town but not the smallest—after all, it was the county seat and it did have a courthouse, a couple of movie theaters, and its own Davy Crockett statue. For truly small, you had to...

Since its introduction at the 1904 World's Fair in St. Louis, iced tea has been a favorite American beverage showing up at every family gathering, backyard barbecue, 4th of July picnic, and on every restaurant menu. In fact, each day, 120 million Americans reach for a frosty glass of iced tea. Fred Thompson shows us how easy it is to make a wide variety of iced teas right at home: from classics (Southern Style Ice Tea, Solar Tea) to infusions (Iced Mango Tea, Berry Spice Iced Tea), from sp...

Linda Abernathy of the Arkansas Times exclaims, "Homemade lemonade tastes like sun sparkling across a lake on a summer morning. Compared to its fresh, natural lemon flavor, the instant stuff might as well be lemon-flavored dishwater." Lemonade is as American as apple pie. In Lemonade, Fred Thompson creates 50 diverse recipes that will take you far beyond the basic lemonade-stand fare of childhood. Ranging from simple to sophisticated, the recipes include such classics as Old-Fashioned Lemo...

Barbecue Nation is a culinary mosaic of what 14 million Americans like to do most when it comes to cooking—make dinner at the grill.Author Fred Thompson has searched across the U.S. for America's best backyard cooks and their favorite recipes—not chefs' fancy interpretations of barbecue classics or pitmasters' ways with barbecue that the reader can't reproduce at home, but 350 recipes that are easy to re-create in anybody's backyard.The book reflec...

Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux’s Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson’s 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson’s Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes.E...

In the annals of history, there have been countless tales of individuals who, despite facing insurmountable challenges, managed to rise above adversity and leave an indelible mark on the world! This is the life story of Fred Thomas!

In Crazy for Crab Fred Thompson begins with a comprehensive chapter on the basics of crab varieties and how to cook them, then launches into chapters of delectable recipes. His chapter devoted to the glorious variety of crab cakes includes Fred's Pretty Darn Close to Perfect Crab Cakes, with scallions and bell pepper, as well as the more adventurous Thai Crab Cakes with Chili-Garlic Sauce. The chapter on soft-shell crab includes such preparations as Pan-Fried Soft-Shell Crabs with Warm Tom...