Book Profiles

Cure, Smoke, and Stuff

Title: River Cottage Handbook No. 13; Curing & Smoking Author: Steven Lamb Published: Bloomsbury Publishing; 2014 River Cottage is a Cooking school in rural southwest England that focuses on the use of local and ethically raised meat. In England, River Cottage’s chef Hugh Fearnley-Whittingstall has been the host of several food related television shows and the group has published a number of focused handbooks on subjects ranging from mushrooms to booze. The latest in these…

Book Profile – Charcuteria: The Soul of Spain

Title: Charcutería: The Soul of Spain Author: Jeffrey Weiss Published: Surrey Books, 2014 In recent years we’ve seen the publication of several high profile books on charcuterie and salumi. From them you can learn the finer points of curing meats in the French or Italian traditions, but recipes from Spain were hard to come by. Now, American chef Jeffery Weiss has chosen to introduce these unique recipes for Spanish cured meats – charcutería – to an American audience…

BBQ Cookbooks

To say Melissa Cookston has been successful on the barbecue competition circuit is an understatement. As she describes in the introduction of her new cookbook “I am the winningest woman in barbecue, and frankly, it’s not even close.” But, as she also points out, there isn’t a female BBQ circuit. She competes against the big boys, and beats them regularly, especially when it comes to whole hog. She has won that category at Memphis in…

Book Profile: The Salt Lick Cookbook

Title: The Salt Lick Cookbook Author: Scott Roberts and Jessica Dupuy Published: The Salt Lick, 2012 This is not a a barbecue cookbook. It’s a family history told through food and recipes. That may be surprising to fans of the Salt Lick, but barbecue comprises less than twenty percent of this very thick collection. It is merely the most recent chapter in a rich family history that began in North Carolina. The story of Scott Roberts’s family was…

Book Profile – Barbecue Crossroads

Title: Barbecue Crossroads: Notes and Recipes from a Southern Odyssey Author: Robb Walsh Published: University of Texas Press, 2013 If you’re familiar with Robb Walsh through his decade-old book Legends of Texas Barbecue, then you’ll likely enjoy the great writing in Barbecue Crossroads. You’ll also get more of it. They’re both recipe books with some narrative mixed in, but the road trip accounts in Crossroads are more in depth and really provide a feel for…

Book Profile – Smoke: New Firewood Cooking

Title: Smoke: New Firewood Cooking Author: Tim Byres Published: Rizzoli, 2013 Tim Byres and I have known one another for a few years now. Before I knew him the owners of Smoke, a restaurant in Dallas where Byres is the chef, asked me to come in and try their barbecue. They were going to open the following week and wanted some feedback on the smoked meats. I offered a full written critique. When I came…

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