Barbecue: A Savor the South cookbook
Here is a very good cookbook on Southern barbecue. Even if you own several on the subject, Barbecue is a good addition. Recipe instructions and writing by J.S. Reed are different—he doesn’t follow the standard cookbook format yet the writing is so good, and with such good humor, you can simply read and enjoy this book without trying any of the recipes. The recipe instructions are easy to follow (though may be a little lengthy). His humor, e.g., comes through under a recipe’s serving size for hog snoots: “1 snoot serves 1-2 people (more if they find it disgusting).”
Reed writes like he is reciting a story and handing down a recipe from his grandmother’s collection. He includes no unnecessary fillers, not even illustrations (although at times a sketch or photo would help to visualize). The recipes are for the standard barbecue meats but he adds some unusual ones: Barbecued Baloney Sandwiches, Barbecue Pizza and Spaghetti. Of course, the typical rubs, sauces and mops, and slaws are included. Under Breads we find the classic Southern baking powder breads with cornmeal. Under Drinks, just one item: Sweet Tea, and desserts are simple like Nilla Wafers.
Chris Hayden has been working at City Book Review since 2012, so that makes him the keeper of knowledge. He manages the office and book reviewers (all 200 of them!), which is no small feat. If you’re looking at the book reviews here, you’re seeing them because he sent the books out for review. Without him, this place would fall apart, because no one else in the office knows how to use the postage machine. Two words: job security.
|Author||John Shelton Reed|
|Page Count||114 pages|
|Publisher||The University of North Carolina Press|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|