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Ed Mitchell's Barbeque by Ryan Mitchell, Zella Palmer and Ed Mitchell (2023, Hardcover)
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Ed Mitchell's Barbeque.
- Buy It NowEd Mitchell's Barbeque - Hardcover, by Mitchell Ed; Mitchell Ryan; - New h
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About this product
Product Identifiers
PublisherHarperCollins
ISBN-10006308838X
ISBN-139780063088382
eBay Product ID (ePID)26057250876
Product Key Features
Book TitleEd Mitchell's Barbeque
Number of Pages288 Pages
LanguageEnglish
TopicReference, Methods / Barbecue & Grilling, Regional & Ethnic / American / Southern States
Publication Year2023
IllustratorYes
GenreCooking
AuthorRyan Mitchell, Zella Palmer, Ed Mitchell
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight38.7 Oz
Item Length10 in
Item Width8 in
Additional Product Features
Intended AudienceTrade
LCCN2023-281891
Reviews"Photos reflect place, people,and food pairing, all pairing perfectly with the wealth of personal stories that create the Mitchell food heritage. Barbeque enthusiasts will love learning to master the pit, while everyone else will enjoy the heritage and flavors of down-home Carolina cooking." -- Booklist, "Photos reflect place, people,and food pairing, all pairing perfectly with the wealth of personal stories that create the Mitchell food heritage. Barbeque enthusiasts will love learning to master the pit, while everyone else will enjoy the heritage and flavors of down-home Carolina cooking." -- Booklist "[A] tasty and enlightening debut...Whether readers are looking to cook the whole hog, beef brisket, or bbq chicken, Mitchell has it covered. This is an unrivaled guide to traditional barbecue." -- Publishers Weekly (starred review) "In this long-awaited cookbook-meets-essay-collection, Mitchell and a slew of contributors including historian Dr. Howard J. Conyers and scholar and curator Zella Palmer among others, painstakingly place dishes, techniques, equipment, and rituals back into their historical context in order to give barbecue's overlooked originators and practitioners their proper due, making every bite all the richer for it." -- Food & Wine "Gorgeous environmental and still-life photography, historic snapshots and lively oral histories ensure that the conversation Mitchell stoked about Black pitmasters' contributions to the food world continues to burn bright." -- Atlanta Journal-Constitution, "Photos reflect place, people,and food pairing, all pairing perfectly with the wealth of personal stories that create the Mitchell food heritage. Barbeque enthusiasts will love learning to master the pit, while everyone else will enjoy the heritage and flavors of down-home Carolina cooking." -- Booklist "[A] tasty and enlightening debut...Whether readers are looking to cook the whole hog, beef brisket, or bbq chicken, Mitchell has it covered. This is an unrivaled guide to traditional barbecue." -- Publishers Weekly (starred review) "In this long-awaited cookbook-meets-essay-collection, Mitchell and a slew of contributors including historian Dr. Howard J. Conyers and scholar and curator Zella Palmer among others, painstakingly place dishes, techniques, equipment, and rituals back into their historical context in order to give barbecue's overlooked originators and practitioners their proper due, making every bite all the richer for it." -- Food & Wine
Dewey Edition23/eng/20230523
Dewey Decimal641.5/784
SynopsisJames Beard Finalist A celebration of the history and tradition of whole-hog barbeque from the "most famous" pitmaster in North Carolina Named one of the Best Cookbooks of the Year by NPR, Publishers Weekly and The Local Palate: Food Culture of the South Ed Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig--that's a small one--and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as "The Pitmaster" in barbeque circles and is widely considered one of the best at what he does. In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It's a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell's Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque. From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque--mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken--all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level., James Beard Finalist A celebration of the history and tradition of whole-hog barbeque from the "most famous" pitmaster in North Carolina Named one of the Best Cookbooks of the Year by NPR, Publishers Weekly and The Local Palate: Food Culture of the South Ed Mitchell's journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed's father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig--that's a small one--and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as "The Pitmaster" in barbeque circles and is widely considered one of the best at what he does. In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It's a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell's Barbeque , he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque. From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs' feet, Ed Mitchell's Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque--mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken--all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell's Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.
LC Classification NumberTX840.B3M573 2023
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Ratings and reviews
Most relevant reviews
- 30 Jun, 2025
Excellent title based on content. A family affair.
The recipe s are easy to read .few ingredients and the choices are down home southern goodness on a plate.Verified purchase: YesCondition: New
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