The be-all, end-all BBQ party guide; with full color photos throughout.
BBQ Bash
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Editorial Reviews
Review
Karen and Judith know how to party and how to barbecue. Their attention to important details before, during and after the bash, plus creative party themes and knock-out recipes, will make your next barbecue party a bash to be remembered. --Ardie A. Davis, aka Remus Powers, Ph.B., founder, The Greasehouse University and author of The Great Barbecue Sauce Book If you want to throw outdoor parties with pizzazz, BBQ Bash is a must-have. Karen and Judith have put together a phenomenal collection of recipes, tips, menus, and ideas for barbecue parties that positively sizzle! --Jack Fiorella, owner, Jack Stack Barbecue, Kansas City
About the Author
Karen Adler is a food writer, culinary instructor, and publisher. As a culinary instructor, Adler specializes in outdoor cooking—fish, game, meat, and vegetables. She has taught at more than a dozen institutions and venues, including Viking Culinary Centers, A Southern Season in Chapel Hill, Central Market Cooking Schools in Texas, Cooks of Crocus Hill in Minneapolis/St. Paul, KitchenArt in West Lafayette, Indiana, and Copia in Napa, California. She has written for numerous publications including Q magazine, Backyard Living, Barbecue Today, Cooking Pleasures, and the St. Louis Post-Dispatch. She has appeared on local and national television and radio. Adler has authored or co-authored more than 14 books with 9 titles specializing in barbecue.
With co-author Judith Fertig, Adler has been a spokesperson for the Catfish Institute and the Propane Educational and Research Council. She has been the guest chef at the Seattle Grillfest, Charlie Trotter’s To Go Chicago, Traverse City Culinary Fest, and the American Royal International Barbecue Contest. She is a founding member and former president of Les Dames D’Escoffier, Kansas City Chapter. Adler is also the past vice president of the National Barbecue Association, having served as its Awards of Excellence founder and chairman.
She is the president and owner of Pig Out Publications, Inc., a specialty barbecue books wholesaler. She lives in Kansas City, Missouri.
Judith Fertig is a food writer and cookbook author who specializes in the food of the American Midwest, a regional cuisine that encompasses barbecue, breads and grains, and wild and heirloom fruits and vegetables. Among her accrued accolades are nominations for both the James Beard and IACP Cookbook Awards and inclusion on the Chicago Tribune’s list of the year’s ten best cookbooks.
Trained at the Cordon Bleu in London and at La Varenne École de Cuisine when it was still in Paris, Fertig now teaches cooking classes at institutions such as the Culinary Center of Kansas City and Kitchen Art in Indiana. She has served as president of the Kansas City Chapter of Les Dames D’Escoffier and has been a spokesperson for Cookin’ the American Way and Cutco. She has appeared on national and local television and radio programs nationwide. Fertig’s work has appeared in Saveur, Better Homes & Gardens, Country Home, Cooking Light, the San Francisco Chronicle,The New York Times, and the London Sunday Times. She has a weekly column, “Come Into My Kitchen,” in the Kansas City Star. Fertig lives just outside of Kansas City.
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful
Format:Paperback
As always, you can count on Karen Adler and Judith Fertig (aka the Barbecue Queens) to remind you not to take cooking so seriously. You can have fun at the grill, and enjoy guests at the same time. The recipes in this latest romp through the back yard will allow you to do both. Some are fresh, some are tried and true, but all are well written, easy to follow and won't have you scanning weird markets to find obscure ingredients for esoteric dishes. In other words, you can find what you need at your neighborhood Kroger or Safeway to serve up dishes from this book, touted as "The Be-All End-All Party Guide, from Barefoot to Black Tie". My only exception to this cookbook is the ladies' advice regarding storing Frozen Margaritas, Frozen Cosmos, and The BBQ Queens' Royal Slush in the freezer. The instructions tell you to thaw them until slushy before serving. Unless Karen and Judith have a sub-sub-zero freezer, these drinks, given their alcohol content, should be pretty much slushy when you take them out. Alcohol simply does not freeze in the home refrigerator freezer. With that said, don't miss this cookbook, it will set your mind for barbecuing all summer long!
2 of 2 people found the following review helpful
Format:Paperback
You gotta love the BBQ Queens Karen Adler and Judith Fertig! I first met Karen at the 2007 HPBA Expo in Reno, NV where I interviewed her for my podcast show and then I saw her again earlier this year at the 2008 HPBA Expo in Atlanta, Georgia. In that YouTube video I shot from this year's conference, she told me about this new book that was coming out and now it's here. If you like BBQ (and what low-carber DOESN'T?!), then you will enjoy this very colorful and loaded cookbook. Yes, there are a bunch of recipes (not all low-carb, but all super delicious!), but there are also tips about adding just a little something extra special to whatever party event you are having around the grill. If you wanna BBQ right, then you gotta trust the BBQ Queens. :D
By John D. Farr
Format:Paperback|Amazon Verified Purchase
This is one of the finest party cook books ever done. The reason is that it gives great ideas and then lists alternative choices of ingredients. It makes cooking flexible and fun. Adler and Fertig are wonderful in their presentations but this book is exceptional and full of fresh ideas and approaches to serving a real Bash!
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
