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Chargement... America's best BBQ : 100 recipes from America's best smokehouses, pits, shacks, rib joints, roadhouses, and restaurants (original 2009; édition 2009)par Ardie A. Davis, Paul Kirk
Information sur l'oeuvreAmerica's Best BBQ: Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants par Ardie A. Davis (2009)
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Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. What a delicious experience! This book is more than a cookbook. It's an experience of the quintessential American culinary experience: barbecue. The discussion of barbecue pits (no pun intended!) region against region, neighbor against neighbor, father against son, brother against brother, and barbecue fanatic against barbecue fanatic. This book is for anyone who loves the barbecue experience. Rather than just present page after page of esoteric specialty recipes (of which a goodly number are indeed included), the authors take you inside over a hundred barbecue joints, haunts, eateries, and restaurants across America. They capture the magic, the smell, the lip-smacking taste of the American obsession with the slow smoked, savory and sweet rubbed, lovingly cooked and much sought after barbecue. You will find yourself turning page after page, your pulse quickening and your mouth watering, unable to stop fantasizing about the delights of this all-American food. I dare you to read this book and NOT seek out the nearest local BBQ joint for just a little fix! For the adventurous among us, there is a state-by-state index of the BBQ joints visited as well as those simply mentioned in this fascinating guide. Highly recommended! When I found out that I was getting this book from Member Giveaway, I was very excited. I love everything BBQ. Expecting to receive a book with (hopefully) some new and tasty recipes, was I ever surprised when I received this book! Not only does it contain mouth-watering bbq recipes, there are recipes for appetizers, sides and deserts. The book highlights some of the most popular "BBQ Joints" in America. In addition to your normal bbq and sides, the book contains recipes for gumbo, barbecued baloney, smoked catfish, rattlesnake and barbecue spaghetti. I have picked out the recipes that I want to try first. Now to find the time to try them. The ones I plan to try out first are: Jalapeno Hushpuppies, BBQ shrimp, barbecue pork butt, Memphis-Style barbecued ribs, peach cobbler and apple dumplings. The book also includes BBQ trivia and little known facts. Such as how "Texas Pete" hot sauce got its name. It was first made by a family in Winston-Salem, NC. The book is very colorful and the pictures are mouth-watering. Some of the recipes may be a little too much for the BBQ novice, but it is a fun book overall even if you don't plan to try the recipes. I plan to play around with some of these recipes and see if I can get them to turn out as good as they sound. I was fortunate to have received this book as part of the LT Member Giveaway. And I've been horribly late in posting my review of it. But I had a good reason. I didn't just want to say it's a beautiful book full of pretty pictures (which it is). I actually wanted to cook some of the recipes. There are only two of us in my household so I wanted an occasion to invite family over to help us eat all this food; and also to form a well-rounded response. As I mentioned, this is a beautiful book. Every page is in color and its glossy pages are filled with pictures. But don't get me wrong, it's not ostentatious. I think captures the BBQ culture very well. It is a very comprehensive book, featuring information on how best to grill on either charcoal or gas and also what to look for when purchasing a grill (or grill accessories). It even has sage advice for those entertaining the notion of opening their own restaurant. My husband and I read the entire book through twice before deciding which recipes to choose. In fact, my husband said the only thing wrong with the book was that "it was not Scratch-n-Sniff". He did have another complaint, though. Some recipes are not what we consider 'complete' recipes at all because they instruct you to purchase so-and-so's trademarked rub or sauce and slather it on the meat. Recipe over. To us, that's not a fair recipe, it's more like filler and that's why it did not earn a full five stars. But this book certainly earned the four stars we gave it. We decided to fix the Pork Butt recipe on pages 57 and 58, which includes a homemade spice rub, a basting sauce and BBQ sauce. My husband commented "It seemed a bit involved with dust (rub), mop sauce, and finishing sauce; but I can't argue with the results!" The Pork Butt will continue to be talked about at family gatherings for years to come. This, as they say, was fine eating! The spice rub was called Magic Dust. My father-in-law said it was "aptly named. The rub is not too hot or too sweet, making an excellent preamble to the main sauce." And the BBQ sauce! I have made two batches of it so far and I think it's better than anything I've had - store bought or from a restaurant. My father-in-law said "the sauce is so good I'd eat it plain on chips or bread." My mother-in-law said "The barbeque sauce was a definite hit. The sweetness and smoky bacon flavors made the pork sing. I could eat the sauce on other meat it was so flavorful. I would recommend the sauce for any contest. It would win first place every time." We also fixed the cole slaw (page 139) and apple pie (page 163). None of us cared for the cole slaw. It was not sweet enough for our tastes, even after I doubled the sugar. The apple pie was serviceable. My husband said "The pie filling tasted very good, yet the topping, while visually interesting was bland. Also needs some clearer instructions on apple size or measured volume." We had about a third of the apple-pie filling left over once our pie crust was full. Our family thoroughly enjoyed cooking from this book. Thanks for the opportunity! This book is a fine resource for those who want to do some bbq this summer! The best recipes from some of the best barbecue places are presented. The recipes are pretty easy to follow, and you can imagine quite easily the process of preparing the dishes here. The book is divided into 4 parts--Starters, Main dishes, Sides and condiments, and desserts. Other features. . . . A listing of the authors' favorite BBQ joints, some legacy recipes, barbecue basics, and so on. I'm looking forward to playing around with some of these recipes during the grilling season. Worth a look if you like using your grill! aucune critique | ajouter une critique
Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. * Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes. * Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine. * Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.76Technology Home and family management Food And Drink Cooking Techniques Grill, BarbequeClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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The text is straightforward, not lyrical, but also not instructive. Some of it is awfully like advertising pitch for the highlighted joints. Quite a bit of the text is brainless, like the recommendation to drink what tastes good with BBQ, or to make another batch of breading mix if you run out. Obvious stuff like meat should be cooked to the proper degree of doneness.
The book design is somewhat garish, with harsh colors, and a lot of graphics in a rusty red that is color-tuned to the sauce photos. Some of the photos are a bit out of focus
There are lots of better barbecue cookery books out there.
I received a review copy of "America's Best BBQ (revised edition)" by Ardie A. Davis and Chef Paul Kirk (Andrews McMeel) through NetGalley.com. ( )