BBQ Joints: Stories and Secret Recipes from the Barbeque Belt
Author: David Gelin
In Barbecue Joints, travel the highways and byways with a true barbecue aficionado, David Gelin, and share the scrumptious odors of hickory pits and the tangy sauces and rubs that make barbecue the signature dish of the South. Look closely and you will recognize a South where barbecue is a kind of national dish and the people who cook and serve it are, well, national heroes. This book is not just about the joints, but even more so about the good folks who are the heart and soul of them. Barbecue Joints is more than a heartfelt tale of the colorful characters that run them-it also serves as a travel guide as well as a how-to on barbecue, filled with recipes as well as instruction on building a BBQ pit of your very own!
Recipes Include:
Patricia Newton's Sweet Potato Pie
Abe's Cole Slaw
Duard Dockal's Beans
Scott's BBQ Hot-Sauce
Elvis's Pound Cake
Ricky William's Hot Dog Chile
S.W. Buck's Macaroni & Cheese
Katy Garner's Hog Heaven Fruit Cobbler
Shack by the Tracks Butter Scotch Squares
Author Biography: David Howard Gelin was born in New York and raised outside of Washington, D.C. Fate, college, and mild winters brought him to the South. Along with his aptly named Buddy, an animal rescue dog slated for that big doghouse in the sky, they are most at home on the open road. They hope to see you out there.
Book review: Tates Bake Shop Cookbook or Sauciers Apprentice
Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest
Author: Vitaly Paley
Chef Vitaly Paley brings his French training & international influences to bear on the local foodstuffs & ingredients of his adopted state, Oregon & his restaurant, Paley's Place Bistro & Bar, adapting his recipes for the home cook. Featuring 80 recipes, wine notes, & farm-to-kitchen stories in a colorful volume.
Publishers Weekly
This scrumptious collection of recipes and stories from the owners of Paley's Place Bistro and Bar in Portland, Ore., offers an intriguing mélange of Eastern European Jewish, Mediterranean, mainstream American and Pacific Northwest culinary influences, from Truffled Crab Melt to Duck Wellington with Mole Sauce, designed to match a Syrah's flavors of cinnamon, clover, black pepper, cayenne, butter, chocolate, tobacco and fungus. Some recipes are almost outrageously simple, like George's Gathered Greens: mixed greens, lemon, olive oil, salt and pepper. But most are complex, and many, like Chicken Roulade, in which chicken legs are ground with herbs and wrapped with breasts in caulfat-the lacy "lining of a pig's abdominal cavity" that keeps the chicken "beautifully moist, then melts away in the cooking"-require elaborate preparation, which, fortunately, the authors illustrate with excellently detailed photos. The Paleys often highlight their suppliers, such as Gene Thiel, a potato farmer in his 70s, who "speaks of the pleasing esters present in potatoes, explaining how they affect both taste and smell" and likes to breakfast on a pan-sized steamed potato pancake with herbed scrambled eggs and vinegared bread. Recipes for "pantry" items such as ketchup, maraschino cherries and persillade (a mix of chopped garlic and parsley) are included, as well as imaginative suggestions for wines to complement the dishes. (Oct.)
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