Steven Raichlen's Barbecue! Bible

Posts Tagged ‘book’

Eat Your Words

A Thousand Hills to Heaven

A Thousand Hills to Heaven

Josh Ruxin (right) with Heaven cook Patrick Mazimpaka The plot line is simple. High school boy has crush on girl and follows her to an African famine relief meeting. The boy embarks on a mission to Ethiopia, where he decides to devote his life to ending poverty. Boy gets a BA from Yale, Masters degree from Columbia, PhD as a Marshall Scholar in London, winning a Fulbright for a year in Bolivia for good measure. The newly minted PhD rubs elbows with presidents and...

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Hot Stuff

A Handful of Smoke & Pickles

A Handful of Smoke & Pickles

Everyone has a story and a recipe. We cherish them because they are our reinventions. Our recipes convey who we were, are, and want to be. And this is reflected in the food of the best cooks across America, in homes, restaurants, and backyards and at county fairs and tailgates. We are redefining the landscape of how we grow, harvest, name, and eat our very own sustenance. There is a rich diversity in our cuisine — this thing that, for lack of a better term, we call American Cuisine...

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Eat Your Words

High on the Hog — Make that Sheep!

High on the Hog — Make that Sheep!

“Memphis, Tennessee” evokes visions of dry rub baby backs. North Carolina makes mouths water for its pulled pork (whole hog in the eastern part of the state; pork shoulder in the west). Texas is ground zero for barbecued brisket, while the Pacific Northwest gave us the salmon roast. But Kentucky? If you’re like most Americans, you suspect they serve barbecue in Kentucky, but you’d probably be hard pressed to name a single Kentuckian barbecue specialty. This...

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Eat Your Words

The Philosopher of Barbecue: Michael Pollan & His New Book Cooked

The Philosopher of Barbecue: Michael Pollan & His New Book Cooked

Every once in a while, you encounter a book that gives you a radical new perspective on a familiar subject. Case in point: Michael Pollan’s brilliant new Cooked: A Story of Transformation (Penguin Press)—especially the first 121 pages, which are devoted to a topic near and dear to this community’s hearts: barbecue. Spoiler alert: This is not a cookbook (although it does conclude with four iconic recipes). It’s a profound meditation on what cooking means—technologically,...

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Sad News: Remembering Peter Workman

Sad News: Remembering Peter Workman

The literary and publishing world, and our own Barbecue Bible community, lost a great friend yesterday with the death of Workman Publishing founder Peter Workman. Peter is the man responsible for such amazing international blockbusters as What to Expect When You’re Expecting, A Thousand Places to Visit Before You Die, The Silver Palate Cookbook, The New Basics, the French Laundry Cookbook—and closer to home, The...

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The Brave New World of Barbecue

The Brave New World of Barbecue "They trap deer and pigs with branches and traps made of nets, into which the animals fall. At times they hunt and beat them out, and with a great number of people they attack them and take those that they can kill with arrows and spears. After they have killed the animals, since they do not have knives with which to skin them, they quarter them and cut them into pieces with stones and flints. They roast the flesh...

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ISLAND APART 2

IT'S OFFICIAL: ISLAND APART LAUNCHES TODAY! You've been hearing about my new novel for months. Island Apart officially launches today! It's a story of love, loss, redemption, and really good food, set on the island of Martha's Vineyard. (As many of you know, I live there part of the year.) No, there's no barbecue in the book, but there is an awesome bourbon and maple brined turkey served at a Thanksgiving dinner on Chappaquiddick. Like me on Facebook...

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BOOK TOUR – MARTHA STEWART

BOOK TOUR CHRONICLES: NEW YORK CITY This year's Best Ribs Ever book tour began with an appearance at Martha Stewart Radio with guest host Rick Rodgers. Grilled octopus and coq au vin at one of our favorite Greenwich Village French restaurants, La Bouvette. Barbecue Michelin 3-Star style--at 11 Madison Park, where sturgeon was smoked right at the table in a bell jar to be eaten on an "everything" bagel.

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BACON EXPLOSION

BOOK TOUR CHRONICLES - KANSAS CITY So I'm at the Smoke and Fire Fundraiser in Kansas City, and who should show up? Jason Day, that's who. In case you've been hibernating a few years, Jason is the dude who rocked the internet and barbecue worlds with a diabolical creation called "Bacon Explosion". Basically, you stuff pork sausage with fried bacon, then cover it with a basket weave of raw bacon, then cook it on a smoker. What results is perhaps...

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BOOK TOUR CHRONICLES

BOOK TOUR CHRONICLES - TULSA Oklahoma. Oil country. Route 66. It was a short day in Tulsa, but we sure packed a lot in. No trip to this oil-centric town would be complete without a photo with the Tulsa oil man! It's not every day that you get a craft beer made in your honor. Here I am at the Marshall Brewery with brew master-in-chief Eric Marshall (left). He created a bacon-flavored Steven Raichlen porter. Serve it with...what else? ribs!...

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