While sizzling slabs of ribs hog the spotlight, the real star of a good barbecue is often a fantastic side dish. In The Big Book of Barbecue Sides, grill master and ’cue aficionado Rick Browne presents an inspiring collection of accompaniments made both on and off the grill. The first cookbook dedicated to sides that complement grilled foods, it features more than 125 recipes — both classic and contemporary — for a mouth-watering array of salads, breads, pastas, vegetables, rice, beans, salsas, potatoes, and fruits. From Watermelon and Goat Cheese Salad and Fijian Barbecued Pineapple to Country Fried Corn and Classic Cole Slaw, these delightful sides liven up any barbecue, be it a simple family meal featuring burgers and dogs or an elegant outdoor soiree centered around the finest Japanese beef.
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.
