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you, dear reader, when I say that I have always enjoyed books on tailgating and have included them here from the very beginning of this space. The first tailgating book re- viewed here was “John Madden’s Ultimate Tailgating” and I’m pretty sure it was back when he was better known as an on-air personality rather than a video game. There have been dozens of like books reviewed here since then but I have to admit that I’m not sure how many of those were authored by someone who were actually members of an NFL team. You may recall – if you’re as old as I am – that Madden had a career previous to TV football punditry as the head coach of the Oakland Raiders. So now skip ahead to this latest tailgating book, which is authored by a former player. Eddie Jackson spent five seasons playing cornerback in the NFL and that came after he played in the SEC for the Arkansas Razor- backs. When he fi- nally hung up the cleats he went into the food truck busi- ness which led to a spot in the 2013 MasterChef compe- tition and then to winning season eleven of the “Food Network Star”, which in turn has placed him in sev- eral roles on various Food Network shows. So with that combination of experi- ence, Jackson has now authored “Game-Day Eats: 100 Recipes for Homegating Like a Pro” ($29.99, Harper Design, 224 pp.). Yep, he said “homegating” and includes the blurb on the back of his book saying, “Bring your tailgate party into the comforts of your living room...”. I was puzzled for a bit be- cause I thought taking the whole cooking process on the road was most of the fun of tail- gating but I figured I’d keep an open mind and I was glad I did. There’s a load of great recipe ideas and they’re adaptable to the grill, such as Pineap- ple-Gochujang Short Ribs, Blistered Shishitos, Barbacoa Bites, Sichuan Turkey Legs and plenty more. An added bonus was that each recipe comes with a guide bar across the top of the page that includes information on prep time, cook time and how many it serves. I also particularly liked his chapter titled Pre-Game that covered rubs, marinades, sauces and condi- ments. So if you’re looking to shake up your tailgating – or homegating – game plan, this book is an excellent choice for new ideas. Bond. James Bond. Those words have been repeated in a se- ries of movies spanning an amazing seven decades that will soon see its 27th edition. It’s the introductory catchphrase and that famous guitar twang that usually accompanies it means there is a debonair British spy on screen. Bond’s choice of cocktail has also been the same through all the years – vodka martini, shaken not stirred – so it may come as a bit of a surprise that there is a new book on cock- tails just released that is themed to the spy movies. How- ever, this book draws its inspiration from the whole series of movies rather than focusing on just that one drink. “Shaken: Drinking with James Bond & Ian Fleming” by Ed- mund Weil, Bobby Hiddleston and Mia Johansson ($29.99, Harper Design, 224 pp.) is a book that is as stylishly cool as Bond himself and is must-have for Bond fans. The book has several connections to Ian Fleming himself, the creator of Bond and inspiration behind the continuing tales. Edmund Weil is a relative to the author and Fleming’s nephew Fergus wrote the introduction. The book’s cocktail recipes are mostly named for characters in the books and movies, albeit with more named for villains and villainous organizations (SPECTRE, SMERSH, Dr. No, Drax, Scara- manga, Blofeld, Le Chiffre, Goldfinger, Oddjob, Mr. Big) than are named for the Bond girls (Honeychile, Mon- eypenny, Pussy Galore, Kissy Suzuki) and friends (Tiger Tanaka, Felix and That Old Devil M). This book is a treasure trove a James Bond lore. Even some- one who is just enjoys the stories will love this book. It is well written and researched and the cocktail recipes are pretty good as well. You will no doubt be as suave as Bond himself when you have this book in hand. OCTOBER 2019 BarbecueNews.com - 13