Published by Favorite Recipes Press, 2004, Hardback (Spiral Bound).
Condition: Near Fine.
7th Reprint. [First: 1996] From the introduction: Barbeque is a passionate subject. It is the only food group that has a Society, two trade organizations, an annual convention and trade show, seven competition cooking circuits, two newspapers and eight newsletters. It is, after all, the original cooking technique. It is coming into its own in the United States. As best articulated by Mason Steinberg, Old Mill Barbecue, Weve gone through all these ethnic foods, and now, all of a sudden were discovering our own roots. These roots happen to be barbecue. It is Americas Cuisine.
The Kansas City Barbeque Society is the worlds largest organization of barbeque enthusiasts. Its members come from all fifty states, most Canadian provinces, and ten foreign countries. They are blue collar workers and professionals. They are men and women. They cross all racial, religious, and socio-economic segments of society. They are competition barbeque cooks and backyarders, whose common denominator is barbeque. They are truly a cultural melting pot.
Barbequers are a generous lot. Because of their passion for barbeque, they are dedicated to promoting their favorite food. They are willing to share their cooking techniques and secrets for great smoked and grilled foods. They are “foodies” who regard their favorite pastime as fun with food. They are the best barbeque cooks in the world. And now, they are ready to share their favorite recipes with you.
If the smell of barbeque sparks a passionate fire in your belly for the taste of real barbeque, this is YOUR book. Keep it at hand, along with your other antidotes for passion. It is user-friendly. It is meant to be used.
As you develop your own great barbeque recipes, wed love to have you share them with us. Also welcome are techniques, stories, and new products. We will be publishing future editions.
Welcome to the delectable World of Barbeque. Were glad to have you as a part of our family.
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