Barbecue: a Savor the South cookbook (Savor the South Cookbooks)

Love this little book. Being from the south and a family that loves barbecue, how could I not? The author shares some of the history of barbecue, some of the best places to eat barbecue, and recipes for all styles and types of barbecue. LOVE the recipes!

Great writing and wonderful recipes. If you like to grill, and you can never have enough BBQ ideas, this is for you. Also a little history and background info. John Shelton Reed writes about this well.

Really an enjoyable book. Very well written and informative. The historical and regional types of Barbecue presented by Reed were right on point, and providing the specific recipes of each was super! It's a great asset to all barbecue enthusiasts!

nice recipes now if i can only learn how to cook......

Gave it to my son as a gift :-)

John Shelton Reed is a Renaissance southern writer. And he is at his best when he is writing about southern barbeque. His most recent book, Barbeque, combines his love of writing about southern history and culture and intertwines it with traditional barbeque recipes. The first few pages of the book are a short course in the arrival of barbeque to the States from the Carribean and its growth in popularity and influence as the United States takes form and grows. The book then turns into a delightful journey exploring the recipes of meat, drinks, sauces, rubs and the “sides” that make up the culture of barbeque. He presents exceptional traditional recipes while putting them in context of people, events and culinary influences from the immigrants settling America. These short vignettes introduce the recipes that have long since been dissociated with their original creator and have become standards across time. Some recipes are more contemporary and he discusses their need for inclusion in this book while giving personal comments about the friends who love John and shared their recipes with him. Other recipes are trade secrets from cooks who will give you the shirt off their back but would cut you if they caught you trying to steal their recipe (called shiggin on the BBQ circuit). With these, John provides a recipe that is an approximation of the closely-held secret one. Your only dilemma is whether to add it to you history, southern culture or cookbook section of your library.