PDF Download The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog, by Rien Fertel
PDF Download The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog, by Rien Fertel
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The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog, by Rien Fertel
PDF Download The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog, by Rien Fertel
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Review
“With an anthropologist's eye and a glutton's appetite, Rien Fertel crisscrossed the American South on a pilgrimage to collect the wisdom of the great pitmasters, practitioners of the vanishing art of whole-hog barbecuing. Like all great food travelogues, you'll be tempted to consume this one in a single sitting." (Mark Adams, author of Turn Right at Machu Picchu)“I devoured this book the same way I do good barbecue—in one big sitting with enough left over for the next day. The One True Barbecue takes hog as its subject but is much more: history, sociology, race relations, economics,and land. Read this for a view into the South, then and now. It'll make your mouth water for more.” (Chris Offutt, author of My Father, the Pornographer)"Some barbecue cooks who still cook whole hogs the old way are just stubbornly doing what their people have always done. Others have studied the tradition and are reviving it in unexpected places. Not surprisingly, all are interesting characters, as Rien Fertel shows us in this fascinating book. A superb documentarian with a wry sense of humor, Fertel also offers some thoughtful observations about authenticity, gentrification, and celebrity. This book should be read by anyone who thinks barbecue is about sticky red sauce." (John Shelton Reed, co-founder of The Campaign for Real Barbecue (TrueCue.org) and co-author of Holy Smoke: The Big Book of North Carolina Barbecue)"The One True Barbecue is the whole hog of storytelling-- sharp and witty prose, thoughtful interviews, and deep, humane insights into what makes these pitmasters cook." (Jami Attenberg, author of Saint Mazie)"Crackling with southern culture and history, Fertel's love for barbecue--from the pitmasters to the culinary traditions--is alive on every page. A joy to read and hog heaven for anyone who appreciates the nuances and delights of barbecue at its finest." (Gilbert King, author of Devil in the Grove)"It is the stories of the pit masters and their predecessors, told with a sympathetic and fastidious eye, that give this hog its wings." (Publishers Weekly)Race relations, religion, the New South versus the Old: These are just a smattering of the heavy issues James Beard Award nominee Rien Fertel writes about through the lens of—well—smoked meat in his new book, The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog. And, while you might be thinking, "Oh, man, another book about barbecue?", this one stands out from the crowd thanks to Fertel's superb writing and storytelling skills. In a book that's part culinary history, part personal narrative, and part tale of an American road trip (via RV, no less), Fertel travels throughout the South, documenting the men who have long stood behind the fires practicing the time-consuming pursuit of whole hog barbecue—the ones who have been keeping alive the embers of what once seemed like a dying art, and the ones who are inspiring a new generation of pitmasters today, even as far north as Brooklyn. (Serious Eats)
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About the Author
Rien Fertel is a Louisiana-born and based writer, historian, and teacher. He grew up in his family’s chain of restaurants across the country, and, after graduating from college, ran a grocery-deli in downtown New Orleans. Hurricane Katrina exiled him to New York, where he started writing about food. His work has appeared in Oxford American, Garden & Gun, Southern Living, Spirit, Saveur, The Local Palate, and many other publications. He holds a PhD in History, teaches in New Orleans, and divides his time between the banks of the Mississippi River and a 100-plus year old church in St. Martinville, Louisiana.
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Product details
Hardcover: 288 pages
Publisher: Atria Books (May 10, 2016)
Language: English
ISBN-10: 1476793972
ISBN-13: 978-1476793979
Product Dimensions:
6 x 0.9 x 9 inches
Shipping Weight: 1 pounds
Average Customer Review:
4.0 out of 5 stars
12 customer reviews
Amazon Best Sellers Rank:
#805,650 in Books (See Top 100 in Books)
A very solid, well written book. If you are into the "topic" of BBQ, a must read. Have already made a pilgrimage based on one of the stories within the book. Gets behind the restaurant (public) portion of each location and brings to life the real story (sometimes good, bad or ugly). Good balance of history, current status and story telling. Only critique(s) is that it can be a little hard to follow at times and is somewhat Messianic in approach (but given the topic, largely forgiven)!!
I really enjoyed this book. I come from a barbecue cooking family and this tells it like it is...very hard work...very satisfying result. The author did a great job of really covering the topic. To read this you MUST be really interested in the topic.
Great book
This was a gift to a local pit master.RM
Enjoyed very much. I am a barbeque cook myself
awesome book. very well researched and reads well. incredibly informative on the ins, outs, and history of the traditional whole hog cooking methods and the men who have made that passion a lifestyle.
Great book if you're interested in the art and history of whole hog barbecue. Well written for BBQ lovers
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