Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles

Dotty Griffith (Author)
Available

Product Details

Price
$13.99
Publisher
Simon & Schuster
Publish Date
November 08, 2010
Pages
192
Dimensions
7.5 X 9.25 X 0.41 inches | 0.01 pounds
Language
English
Type
Paperback
EAN/UPC
9781451627640

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About the Author

Dotty Griffith is the dining editor and restaurant critic of The Dallas Morning News, and has judged numerous recipe contests. She is the author of nine cookbooks, including The Texas Holiday Cookbook, and has written for magazines, including Gourmet and Travel & Leisure. She lives in Dallas, Texas.

Reviews

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!
Smoky Hale author of "The Great American Barbecue & Grilling Manual""Celebrating Barbecue" reeks of barbecue aromas and of Dotty Griffith's reportorial skill and writing expertise. Her enthusiasm for barbecue glistens and gleams like the glaze on a gorgeous goody from a gourmet's grill.
Jim "Trim" Tabb of Tabby's Dotty Griffith very effectively blows aside the smoke of barbecue to show how eclectic this old and controversial subject can be.
Jim White "CBS Radio Dallas, The KRLD Restaurant Show with Jim White""Celebrating Barbecue" is filled with great recipes and 'cue rivalries. Get ready to take a delicious journey of discovery across America for the best barbecue you ever wrapped your lips around!
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?
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 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.