Biker Billy Cooks with Fire: Robust Recipes from America's Most Outrageous Television Chef

List Price: $16.95 Our Price: $11.36 You Save: $5.59 (33%)

Item # MB-13507  ISBN: 1884313507




Availability: Usually ships the next business day.

Each week thousands of viewers tune in to watch Bill Hufnagle (aka Biker Billy) roar around the kitchen in his black T-shirt and shades, tossing peppers over his shoulder and lobbing eggshells toward the trash.

In this new paperback edition of his first book, Billy invites you to climb aboard for a culinary road trip as he gets the lead out with a sizzling collection of recipes for every meal of the day.

These quick, full-flavored recipes are loaded with "fire" (a code word for some of the hottest peppers available), but Biker Billys cuisine is not about torturing the tongue—instead he creates snappy, memorable dishes, such as Lucifers Angel Pasta, Spanokopita Diablo, Stuffed Shells from Hell, Blender Blaster Pie, and others that provide a real adventure for the taste buds.

Rounding out this unique cookbook is a liberal sprinkling of biker banter, motorcycle tips, and ultrahip photographs that bring the joy and gusto of the open road into your kitchen.

Table of Contents

• Foreword
• Preface
• Introduction: How to cook like a biker
• A peek behind the dark glasses: Hot peppers | Glossary of hot peppers | Biker tips and techniques | Hot peppers and a few other ingredients
• Biker party treats: Appetizers
• Salsas and dips
• Condiments and sauces
• Breakfast and brunch
• Lunch and other handy foods
• Soups
• Pasta and more
• Big bikes: Main dishes
• Sidecar: Side dishes
• Biker breads
• The ride's end: Desserts
• Sources
• Index
• Acnowledgments

About the Author

Bill Hufnagle is the gastronomic editor for Cruising Rider magazine. He frequently brings his famous free-wheeling kitchen demeanor to national television. When he's not riding his Harley Road King Police bike or Buell S3T, Billy is at home in Asheville, North Carolina.

Biker Billy Cooks with Fire: Robust Recipes from America's Most Outrageous Television Chef