Biker Billy's Hog Wild on a Harley Cookbook: 200 Fiercely Flavorful Recipes to Kick-Start Your Home Cooking from Harley Riders Across the USA

$19.87
by Bill Hufnagle

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Harley-Davidson riders are a close-knit community that loves good food. The official motto of Harley riders may be "Live to Ride, Ride to Live,” but the unofficial motto is "Eat to Ride, Ride to Eat.” To help celebrate the 100th anniversary of Harley-Davidson in 2003, Bill Hufnagle, aka Biker Billy, collected 200 righteous recipes from HOG (Harley Owners Group) members and other Harley enthusiasts from sea to shining sea whose close-second passion is a fantastic, stick-to-your-ribs meal with no holds barred. There are plenty of Billy's own favorites included, too. Here and only here are recipes for Nana's Famous Horseradish Cheese Spread, Grandpa's Oil Can Stew, Penne with Crankcase Vodka Sauce, Black Leather Tostadas, and John's Prison Break Cake. This is torqued-up-tasty food from a bunch of adventure-loving riders that's certain to appeal to the more than five million Harley riders across the U.S.A. Macho cooks who've conquered the outdoor barbecue but are hesitant to move forward may be attracted to the indoor stove by the recipes in Bill Hufnagle's Biker Billy's Hog Wild on a Harley Cookbook. Few symbols offer the macho rush of a big motorcycle, so these recipes collected from Harley enthusiasts threaten no male self-image. Biker Billy begins with breakfast recipes: some, such as the oven-roasted Dine and Dash Potatoes, are useful in anyone's kitchen; others, such as his well-liquored eggnog, are for mature adults only. No sissified vegetarian fare here--the author's favorite vegetable dish is ratatouille-filled pie infused with smoky chipotle pepper and dubbed Machine Gun Pie. Thailand's pad thai makes an appearance. Despite the title's appeal to a niche audience, Hufnagle has plenty of attractive recipes for all appetites to relish. Mark Knoblauch Copyright © American Library Association. All rights reserved Bill Huffnagle is a columnist and the gastronomic editor for Cruising Rider magazine and the author of Biker Billy's Freway-a-Fire Cookbook and Biker Billy Cooks with Fire. When he's not riding his 1996 fuel-injected Harley-Davidson Road King Police Bike (FLHP-I) or his 2000 Buel S3T, Billy's in Asheville, North Carolina. www.bikerbilly.com Great product!

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