Checkered Flag Cooking: An Insider's Guide to Tailgating at the Races by Kent Whitaker
From NASCAR to your local dirt track, Kent "The Deck Chef" Whitaker has combined his love for great cooking with his passion for motor sports to bring you this complete insider�s guide to tailgating, grilling, race day cookouts and more. Kent combines his weekend, race-day-party-at-home recipes with his tried and true onsite tailgate tricks to bring to bring every race fan the ultimate guide to STOCKCAR tailgating and cooking. The Deck Chef gives you the inside track on easy cooking in a cookbook that will hang tight in turn four so you can power your way down the front stretch to the checkered flag---deliciously!
From the Starting Grid to the Final Lap, the recipes cover a full day at the track. Honey Pecan French Toast and Zip Close Messy Omelets start the day...Bristol Beef Bites and Speedway Cheese Ball make great snacks to munch on before, during and after the race. Oven-Style Beef Ribs, Grilled Meatloaf, and Pit Stop Bratwurst take you through the Green Flag, or Hit the Pits with French Fried Carrots, Corn Chili and a Homey Pork Chop Sandwich. Pancake Mix Cookie Bars, Pina Colada Cake and Wacky Cake will make the final lap even sweeter.
The book will include:
� Recipes from tracks across the country from everyone who is anyone in the racing industry including sponsors, track chefs, team chefs, even engine builders, and, of course, the fans
� Page profiles on drivers, teams, crew members, officials, tracks, and race fans.
� Tailgating tips, tricks from the racing industry, & info on the best tracks to tailgate
� Top Ten lists on the Best Tracks to Tailgate, Best Foods for Tailgating, Tailgating Essentials, and more
� Fun information on select tracks-from dirt tracks to Super Speedways-and on the major Stock racing series including NASCAR, BUSCH, ARCA, ASA, SAS and CASCAR.
� LOTS of great photos of cars, fans, food, races and more
� Plus, more fun stuff like: Race Words to Know, Track Facts, Blurbs from fans, and tailgating tips from Jake