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Barbecue America: A Pilgrimage in Search of America's Best Barbecue Hardcover


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Product Details

  • Hardcover: 224 pages
  • Publisher: Time Life Education; Ill edition (March 1999)
  • Language: English
  • ISBN-10: 073700021X
  • ISBN-13: 978-0737000214
  • Product Dimensions: 1 x 9.5 x 9.8 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #1,015,629 in Books (See Top 100 in Books)

Editorial Reviews

From Booklist

If you wanted to provoke a second civil war in America, you could propose amending the Constitution to require a single best way to barbecue. As it is, hotly defended differences among styles of barbecue not only are regional but also subdivide into microgeographies as small as an urban backyard. Browne and Bettridge have scoured the country for the "best" barbecue, but no one seems quite able to agree on a single standard against which the thousands of variants may be measured. Add to that the diversity of basic meats that may be barbecued (beef, pork, poultry, lamb, and even salmon), and you increase the catalog exponentially. The authors have carefully documented the basic types of barbecue, and their recipes will only multiply the summertime fragrances wafting from America's grills. Although some of the authors' favorite barbecue items, such as mutton, may be hard to find, most of the book's ingredients are readily available in any large supermarket. Mark Knoblauch

More About the Author

Rick Browne is the creator, host, and executive producer of public television's popular BARBECUE AMERICA TV series (a cooking/travelogue highlighting America's outdoor culinary landscapes). In June of 2009 BBQA will begin airing its seventh season on more than 230 public TV stations nationwide. He has authored six cookbooks about barbecue and grilling around the US; including his latest: The Best Barbecue on Earth (May 2008) which includes country profiles, recipes, and photojournalistic images from around the world. He's also produced illustrated coffee table books on Hong Kong, Thailand, and Las Vegas.

His writing and photojournalism assignments have taken him to more than 45 countries across the glove, including all seven continents, and the sixth and seventh season of Barbecue America will involve travel to 26 countries in 2008-2009.

He is also the creator, host and executive producer of READY, AIM...GRILL, a hunting/fishing/cooking show filmed primarily in North America which also included recent visits to Africa and Europe; a national magazine columnist; a frequent and popular radio talk-show guest; a featured guest on many network morning shows (Regis & Kelly, Today, Fox Good Morning, CBS This Morning, etc.); the resident BBQ Guru on the fiery-foods.com website; and a regular contributor of articles and photography to the world's leading food, wine, and travel magazines.

Rick has been invited as a guest chef to many of the countries most prestigious wine and food events, including: The Charlotte Shout Culinary Event, the New Orleans Wine & Food Experience, the Charleston Food & Wine Event, and the Big Apple Barbecue Block Party, and has taught barbecue and grilling classes at Culinary Schools across the country.

Customer Reviews

4.5 out of 5 stars
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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By MARK on February 16, 2006
Format: Hardcover
If you own this book The Barbecue America Cookbook: America's Best Recipes from Coast to Coast then don't buy Barbecue America: A Pilgrimage in Search of America's Best Barbecue

because they both are the same book word for word pic for pic.
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4 of 4 people found the following review helpful By A Customer on August 4, 1999
Format: Hardcover
This is the second time I've had the honor of reading one of Mr. Bettridge's major works, and I was not disappointed. This is a delightful read for those who submerge themselves in the lifestyle of the BBQ-er, and even those who merely observe. Bravo Bettridge!
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8 of 10 people found the following review helpful By A Customer on July 7, 1999
Format: Hardcover
This book is so much more than your average cookbook. It includes reviews of barbecue contests across the country as well as numerous tantalizing recipes and mouth-watering photos. The book is chock full of hilarious anecdotes and tips for the beginner to the most experienced barbecuer. Jack Bettridge, the author of the book (Rick Browne is the photographer) is a n absolute genius. He is the newest icon for the millenium. His use of words is informative as well as entertaining. This book is a must have for any family or bachelor with a grill. And if you don't have a grill go out and buy one right away! You don't want to miss this.
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3 of 3 people found the following review helpful By A Customer on May 20, 1999
Format: Hardcover
If I could give this book 10 stars I would have. If you're into the "Q" - this is a MUST have especially for Memorial Day and the 4th of July. This book makes a great Father's Day gift. Recipes are easy to follow and the food tastes delicious. Especially liked the pictures and stories. This is not just your average barbecue cook book! Try it you'll like it!!!!
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3 of 3 people found the following review helpful By A Customer on February 14, 1999
Format: Hardcover
if you smoke food, or want to smoke food this is the book for you traces the history and culture of barbecue, and shares incredible recipes from the various bbq regions of the US a steal at this price
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2 of 2 people found the following review helpful By A Customer on August 17, 1999
Format: Hardcover
I find that this is a great book for the beginner. I've got several friends that I'm immediately recommending this to. This is a must read for officiandos and beginners.
I compete on a yearly basis in Kansas City and I'm glad to see the attention to detail to the fun that you have while Q'ing.
Go get 'em Bettridge & Browne !
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2 of 2 people found the following review helpful By A Customer on July 8, 1999
Format: Hardcover
I'm buying this for Christmas for all my Q buds from Atlanta to Austin. The story and the recipes double your pleasure. Good writing, good humor, good food.
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2 of 2 people found the following review helpful By A Customer on May 20, 1999
Format: Hardcover
I just started the book, (a gift) last night. What a read. Part Americana, part cult, part passion and part novel, only non-fiction. These guys are great. What a look inside an artform I never new existed. No more over-cooked hockey puck steaks for this bubba. I'll be giving this book as a gift in hopes I get invited over for a barbecue.
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