Buy The Book
August 10, 2011
Cookbooks are the “go to” resource for many of us backyard cooks when we’re thinking of trying something new. But as the owner of tens of dozens of cookbooks I found myself wondering which one I’d take if I had to leave all the others behind. Here’s what a few of our VIP bloggers had to say…
John Dawson of Patio Daddio BBQ: This may be somewhat surprising, but I don’t really use cookbooks for recipes. I read a lot of them, but it’s mainly for recipe development, food styling and photography inspiration. I will turn to a recipe to learn the basics of a dish or technique that I’ve never tried. If I were to pick a favorite, it would be Serious Barbecue by Adam Perry Lang. Adam shares his mastery of all things carnivorous, and the photography is outstanding.
Craig “Meathead” Goldwyn of AmazingRibs.com: The Meat Buyers Guide: Meat, Lamb, Veal, Pork and Poultry by NAMP (North American Meat Processors Association). This is the definitive reference on all the different cuts of meat, with charts, excellent photos, a glossary, and nutritional info. It is aimed at butchers, chefs, and ranchers, but a home cook can learn a lot. A quote: “Spareribs shall consist of at least 11 ribs and associated coastal cartilages and may include portions of the sternum and diaphragm.” OK. So it’s a bit technical. But don’t let this deter you if you really want to learn about meat. The charts and pictures are worth the price alone.
Chris Grove of Nibble Me This: The BBQ cookbook that I find indispensable is Big Bob Gibson’s Barbecue Book by Chris Lilly. It is full of basic barbecue information, solid recipes, and it is the first book I turn to when looking for ideas.
- Clint Cantwell, Grilling.com Guest Editor