Celebrating Barbecue : The Ultimate Guide to America's 4 Regional Styles of 'Cue
Editorial Reviews
Amazon.com
"Barbecue is the most American of foods; to hell with apple pie," says Dotty Griffith, author of Celebrating Barbecue. Her book serves up a mildly interesting and informative look at America's four regional styles of 'cue: Carolina, known for its shredded pork and vinegar-based sauce; Memphis, whose ribs are "the real signature of Southern barbecue"; Texas, where beef brisket rules the range; and Kansas City, whose hot, sticky, tomatoey sauce was the prototype for the bottled commercial sauces now found in supermarkets everywhere. Each regional chapter offers recipes, a complete sample menu, and, handy for travelers, a list of legendary regional barbecue joints. Notable recipes include Carolina-Style Barbecued Whole Hog, for which a 75- to 80-pound pig is cooked up to 12 hours; Kansas City-Style Sticky Ribs, a "pièce de résistance"; and, for hardcore carnivores, South Texas Cabrito: tortillas filled with shredded barbecue goat. The book also contains directions for sauces and rubs; sections on appetizers, sides, and desserts; a calendar of barbecue cook-offs and festivals; and sources for ingredients and equipment. --Andy Boynton
Review
W. Park Kerr
founder, El Paso Chile Company, and distiller, Tequila Nacional
BBQ: it's not about a food, it's about a lifestyle. In Celebrating Barbecue, Dotty tempts, teases, torments, and slow-cooks us through the world of 'cue. She leaves me with four questions: Memphis or Kansas City ribs, Old-Fashioned Banana Pudding or Fried Fruit Pies for dessert, how soon can I get the grill going, and does she offer home delivery?
John F. Mariani
food and travel columnist for Esquire magazine; author of The Encyclopedia of American Food & Drink and coauthor of Grilling for Dummies
A lot of grilling books have gotten away from where the real focus on outdoor cooking should be -- celebrating barbecue -- which just happens to be the title and great appeal of Dotty Griffith's delectably comprehensive and rigorously authentic book on America's greatest contribution to the culinary arts.
Paul Kirk
author of Paul Kirk's Championship Barbecue Sauces
Celebrating Barbecue has what I look for in a cookbook. It's not just a barbecue cookbook, it's history and tradition. It's a celebration of some great food and gives you the means and direction to achieve great barbecue yourself. It will be one of my prized cookbooks in my collection of over two thousand.
John Egerton
author of Southern Food: At Home, on the Road, in History
Dotty Griffith deserves the Nobel Peace Prize for attempting to bring the warring tribes of American barbecue into a demilitarized pit zone for a serious exchange of meats and sauces. Only the most narrow-minded true believer could resist her ecumenical appeal to the higher virtues of pan-American 'cue.
Michael LeMaster of the Pit
Sonny Bryan's Smokehouse
Yee-haw! Celebrating Barbecue is a hoot and holler!
Celebrating Barbecue : The Ultimate Guide to America's 4 Regional Styles of 'Cue
Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles of 'Cue,Dotty Griffith,Simon & Schuster,074321210X,Barbecue cookery,Barbecue cooking,Cookery, American,Cooking,Cooking / Wine,Methods - Barbecue & Grilling,Methods - Outdoor,Regional & Ethnic - American - General,United States,Cooking / Barbecue,General cookery,National & regional cuisine,USA
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