Browne, Rick & Bettridge, Jack. The barbecue American cookbook; America's best barbecue recipes from coast to coast - Book Review

Kliatt, Nov, 2002 by Shirley Reis

Globe Pequot The Lyons Press. 216p. illus. index. c2002. 1-58574-689-4. $19.95. JSA

This is a book for those cooks who have been using standard supermarket barbecue sauces. It ties in with the 13-part series that appeared on PBS celebrating the diversity of barbecue throughout our country. True aficionados of barbecue claim that they can smoke anything that walks--and then some. This amazing book reads like a well-written novel. It is chock-full of basic information about barbecue's history, lore, and contests, and of course recipes for dry rubs, marinades, and side dishes associated with barbecue. Bring on the grill and prepare: Beer Butt Bird, Foggy City Meat Loaf, North Carolina Pork Butt, Salmon Steaks a la Roger, Ol' Man Catfish, Know Gud Rice, Uncle Grant's Sweet Taters and many more treats. The photos add to the appeal of the recipes. Loads of additional information is included in this comprehensive book--the best places to eat "Q," "Q" associations and festivals. This is sure to become one of the most used books in your collection. Shirley Reis, IMC Dir., Lake Shore M.S., Mequon, WI