Ed Mitchell's Barbeque

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Product Details

$37.50  $34.88
Ecco Press
Publish Date
8.26 X 10.27 X 0.99 inches | 2.38 pounds

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About the Author

Zella Palmer, educator, food historian, author, and filmmaker, serves as the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture. Palmer is committed to preserving the legacy of African-American, Native American, and Latino culinary history in New Orleans and the South. Palmer curated The Story of New Orleans Creole Cooking: The Black Hand in the Pot academic conference and documentary, the Nellie Murray Feast, and the Dr. Rudy Joseph Lombard: Black Hand in the Pot Lecture Series.
Ryan Mitchell is a senior software engineer at GLG, as well as a speaker and author.

An expert in web scraping, web security, and data science, Ryan has hosted workshops and spoken at many events, including Data Day and DEF CON. She has also taught web programming and data science and consulted on coursework at a variety of institutions. Ryan holds a master's degree in software engineering from Harvard University Extension School and is currently a senior software engineer at GLG where she creates data analysis tools. Ryan is the author of Web Scraping with Python (O'Reilly), as well as Instant Web Scraping with Java (Packt Publishing).


"Photos reflect place, people, and food pairing, all pairing perfectly with the wealth of personal stories that create the Mitchell food heritage. Barbeque enthusiasts will love learning to master the pit, while everyone else will enjoy the heritage and flavors of down-home Carolina cooking." -- Booklist

"[A] tasty and enlightening debut...Whether readers are looking to cook the whole hog, beef brisket, or bbq chicken, Mitchell has it covered. This is an unrivaled guide to traditional barbecue." -- Publishers Weekly (starred review)

"In this long-awaited cookbook-meets-essay-collection, Mitchell and a slew of contributors including historian Dr. Howard J. Conyers and scholar and curator Zella Palmer among others, painstakingly place dishes, techniques, equipment, and rituals back into their historical context in order to give barbecue's overlooked originators and practitioners their proper due, making every bite all the richer for it." -- Food & Wine

"Gorgeous environmental and still-life photography, historic snapshots and lively oral histories ensure that the conversation Mitchell stoked about Black pitmasters' contributions to the food world continues to burn bright." -- Atlanta Journal-Constitution