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'Cue It Up!

These titles were featured in our 2016 Summer Newsletter.


The One True Barbecue by Rien Fertel

Rien Fertel’s delectable writing style invokes all the senses in The One True Barbecue, his love letter to the art of whole hog barbecue. Exploring everything from the origins of this style of barbecue to the current revival of the nearly lost craftsmanship it involves, The One True Barbecue will make everyone’s stomach growl. The first few pages sent me back to my first barbecue: pork crackling in the thick Maryland humidity, surrounded by family and strangers alike. And isn’t that what barbecue is all about?  —Rachel


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The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog Cover Image
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ISBN: 9781476793979
Availability: Hard to Find
Published: Atria Books - May 10th, 2016

Around the Fire by Greg Denton & Gabrielle Quiñónez Denton

“Chefs Greg Denton and Gabrielle Quiñónez Denton have earned rave reviews and legions of fans for the wonderfully creative, edgy, and surprisingly vegetarian-friendly wood-fired cooking at their acclaimed restaurant, Ox. Around the Fire translates their Argentine-by-way-of-Portland cooking into simple, flavorful, accessible recipes for the home cook.” —Food & Wine. “One way we cooks show love is to feed and nourish people. Greg and Gabrielle’s book is a true extension of this idea: it’s about the passion that comes from cooking foods over fire, passion you can feel with each turn of the page.” —Cortney Burns & Nick Balla, Bar Tartine 

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Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant Cover Image
ISBN: 9781607747529
Availability: Usually Ships in 1-5 Days
Published: Ten Speed Press - March 29th, 2016

Project Smoke by Steven Raichlen

Best-selling author Steven Raichlen (The Barbecue! Bible, How to Grill) is back with a step-by-step guide to cold smoking, hot smoking, and smoke roasting. Raichlen has always been a terrific guide to all matters of the grill. In his latest book he focuses exclusively on the technique of smoking, sharing instructions on making iconic smoked foods, including Texas brisket, Jamaican jerk ribs, and Scandinavian smoked salmon. —S.B.


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