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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 Kindle Edition

4.5 out of 5 stars 24 ratings

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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"

"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

"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

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"

"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

"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

-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 --This text refers to an out of print or unavailable edition of this title.

Review

"[T]old with a sympathetic and fastidious eye�" ---Publishers Weekly --This text refers to an out of print or unavailable edition of this title.

Product details

  • ASIN ‏ : ‎ B010MHA1IG
  • Publisher ‏ : ‎ Atria Books; Reprint edition (10 May 2016)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 47777 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 289 pages
  • Customer Reviews:
    4.5 out of 5 stars 24 ratings

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Mary G. Snell
5.0 out of 5 stars Very Interesting
Reviewed in the United States on 18 June 2020
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Robert H. Webb
5.0 out of 5 stars Great job of covering the topic
Reviewed in the United States on 14 June 2016
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Amazon Customer
4.0 out of 5 stars Gets behind the restaurant (public) portion of each location and brings to life the real story (sometimes good, bad or ugly)
Reviewed in the United States on 21 June 2016
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3 people found this helpful
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Cindy
4.0 out of 5 stars Four Stars
Reviewed in the United States on 6 November 2017
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Roman Melnyk
4.0 out of 5 stars Four Stars
Reviewed in the United States on 9 June 2016
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