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Baker started out as a pomologist -- one who studies fruit and fruit growing -- but in 1957 he was hired at Cornell University to teach poultry science, and chicken became his passion. To help promote chicken he developed a barbecue sauce recipe that's still regarded as terrific*, and then he helped develop the chicken "nugget". "When the nuggets came out in the 1950s," he admitted later, "they weren't too popular." But they are now, thanks to Baker's development of a better way to keep the breading on the meat. In 1970 Baker founded, and was the first director, of Cornell's Institute of Food Science and Marketing, and in 2004 he was inducted into the American Poultry Hall of Fame. He died March 13 from a heart attack. He was 84. Baker's "Cornell" Barbeque Sauce: 1 cup salad oil
Beat the egg, then add the oil and beat again. Add other ingredients and stir. Keeps refrigerated for several weeks. From This is True for 12 March 2006 Suggestions for further reading:
 By: Steven Raichlen List Price: $20.95 Amazon Price: $16.42 Editorial Review: HOW TO GRILL: The Complete Illustrated Book Of Barbecue Techniques, A Barbecue Bible! Cookbook by Steven Raichlen"Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and B  By: Mario BataliJudith Sutton List Price: $29.95 Amazon Price: $19.77 Editorial Review: Italian Grill By Mario Batali, Judith Sutton"From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers."Easy to use and filled with si  By: Bobby FlayStephanie BanyasSally Jackson List Price: $35.00 Amazon Price: $23.10 Editorial Review: Bobby Flay's Grill It! Written by Bobby Flay , Stephanie Banyas and Sally Jackson"Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book."Whether y  By: Steven Raichlen List Price: $22.95 Amazon Price: $15.61 Editorial Review: Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more. And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.
Featured Recipes from The Barbecue! Bible
Lamb and Eggplant Kebabs Lemon-Ginger Crème Brûlée
The Barbecue! Bible 10th Anniversary Edition By Steven Raichlen"Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Ju  By: Cheryl Alters JamisonBill Jamison List Price: $16.95 Amazon Price: $11.53 Editorial Review: Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket. The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend. |
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