Rodney Scott's World of BBQ
Every Day Is a Good Day: A Cookbook
(Sprache: Englisch)
IACP COOKBOOK OF THE YEAR AWARD WINNER In the first cookbook by a Black pitmaster, James Beard Award winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his...
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IACP COOKBOOK OF THE YEAR AWARD WINNER In the first cookbook by a Black pitmaster, James Beard Award winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.BBQ is such an important part of African American history, and no one is better at BBQ than Rodney. Marcus Samuelsson, chef and restaurateur
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal
Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston.
In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston.
Rodney Scott's World of BBQ is an uplifting story that speaks to how hope,
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hard work, and a whole lot of optimism built a rich celebration of his heritage and of unforgettable barbecue.
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IntroductionI like spreading the joy and sharing the love, and whole hog barbecue is my means of doing it.
The happiness I get when people are enjoying my food is one of the best feelings I can imagine. That s what I m thinking about at 2:00 a.m. when everybody else is sleeping and I m out in the cold night air firing a hog. I m thinking about how good it s going to feel to see the smiles on people s faces as they eat my barbecue.
I ve always imagined being able to cook for people all over the world. I ve been lucky. In the past few years, I ve had the chance to cook in Australia, Belize, Colombia, France, Uruguay, and all over the United States.
Whenever I cook at a festival or event anywhere in the world, people come up to me and ask for advice on cooking a hog. I m glad to share whatever information I can, but you can t really teach somebody how to cook a hog in a ten-minute conversation. And you can t go home with everybody and see what they are doing wrong, or doing right for that matter. So it made sense to put what I know in a book and give people all the details and information that I have to share.
The other thing is that if you want to know how to cook a hog right, you also have to know how not to cook a hog wrong. I had anadvantage. I grew up in it. I saw my father and my great-uncle doing it for years before they let me do it on my own when I was eleven. I had years of my father telling me to be care- ful about this or don t do that. You can t boil those years down into a quick conversation.
Most of the people who come up to me are backyard cooks. They re mostly men who want to invite friends and family over, pull some good meat off the pit, and have a good time. To do that, you don t just need skill, you need confidence, too. You need to know that when you pull this hog off in 10 or 12 hours, it s gonna be done; it s gonna be done right, and people are gonna be having a good time and laughing with you and
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not having a bad time and laughing at you.
I ve been doing this thirty years. Even now I ll get nervous cooking for a big event or for some famous chef or even for regular peo- ple. One of my faithful customers sent me a text the other day saying she was about to eat the leftovers from the holiday turkey she d bought from us. I got nervous, wondering, Is it still gonna be good a few days later?
When Anthony Bourdain came to interview me for his TV show, Parts Unknown, I started off nervous. Then we sat down and talked and it was like we were a couple of old friends. That s the feeling you want to have when you re sharing barbecue.
Relaxed. Chill.
Once you have that confidence you can enjoy the cooking almost as much as you enjoy the eating.
One year, when I was cooking at the Big Apple Barbecue Block Party in New York City, a journal- ist asked, What should people expect when they come to your booth? I told her, If you re going to be within ten feet of me, be ready to party. If you have negativity, stay out ten and a half feet. Because I m going to bring you the joy and the fun and I m going to bring you the best food that I can cook. She laughed and printed that up. And it s true.
The Block Party was an event that Danny Meyer and the Union Square Hospitality Group used to throw every year in Madison Square Park. They d invite pitmasters from different barbecue regions to come and cook one weekend during the summer. Lower Manhattan is a long way from Hemingway, South Carolina, where my style of cooking comes from. But every year, folks were lined up to groove to the music we played, enjoy the food we cooked, and share the spirit we brought.
This pas
I ve been doing this thirty years. Even now I ll get nervous cooking for a big event or for some famous chef or even for regular peo- ple. One of my faithful customers sent me a text the other day saying she was about to eat the leftovers from the holiday turkey she d bought from us. I got nervous, wondering, Is it still gonna be good a few days later?
When Anthony Bourdain came to interview me for his TV show, Parts Unknown, I started off nervous. Then we sat down and talked and it was like we were a couple of old friends. That s the feeling you want to have when you re sharing barbecue.
Relaxed. Chill.
Once you have that confidence you can enjoy the cooking almost as much as you enjoy the eating.
One year, when I was cooking at the Big Apple Barbecue Block Party in New York City, a journal- ist asked, What should people expect when they come to your booth? I told her, If you re going to be within ten feet of me, be ready to party. If you have negativity, stay out ten and a half feet. Because I m going to bring you the joy and the fun and I m going to bring you the best food that I can cook. She laughed and printed that up. And it s true.
The Block Party was an event that Danny Meyer and the Union Square Hospitality Group used to throw every year in Madison Square Park. They d invite pitmasters from different barbecue regions to come and cook one weekend during the summer. Lower Manhattan is a long way from Hemingway, South Carolina, where my style of cooking comes from. But every year, folks were lined up to groove to the music we played, enjoy the food we cooked, and share the spirit we brought.
This pas
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Autoren-Porträt von Rodney Scott, Lolis Eric Elie
Rodney Scott is the chef and coowner of Rodney Scott s BBQ in Charleston, South Carolina, Birmingham, Alabama, and Atlanta, Georgia. He has been featured in the Netflix series Chef s Table: BBQ, on The Splendid Table, Parts Unknown, It s Alive, and Eater, and in The New York Times and Condé Nast Traveler, among other publications. He won the James Beard Award for Best Chef Southeast in 2018. Rodney lives outside of Charleston with his wife and son.Lolis Eric Elie is a writer and filmmaker. He was a writer on HBO s Treme, OWN s Greenleaf, and Amazon Prime s The Man in the High Castle; his work has appeared in Best African American Essays, The New York Times, Gourmet, and Saveur, and he has been featured on 60 Minutes. He is a New Orleans native and is one of the founders of the Southern Foodways Alliance.
Bibliographische Angaben
- Autoren: Rodney Scott , Lolis Eric Elie
- 2021, 224 Seiten, Masse: 20,8 x 26,1 cm, Gebunden, Englisch
- Verlag: Penguin Random House
- ISBN-10: 198482693X
- ISBN-13: 9781984826930
Sprache:
Englisch
Pressezitat
Over the years I ve learned that anything from the hands of Rodney Scott has a way of making people ridiculously happy. This book is no exception. Rodney Scott s World of BBQ is a surprisingly approachable guide to bringing the magic flavors of Rodney s restaurant into the home. Cowritten with Lolis Eric Elie, one of this country s finest writers on food and culture, it s also a stirring portrait of a true American original. No secrets, no posturing, all love. David Chang, MomofukuThirty years in the making, Rodney Scott s World of BBQ takes its readers into the heart, mind, and soul of a barbecue artisan who is at the top of his craft. Rodney Scott goes whole hog by accessibly and expertly guiding you through his barbecuing method. His recipes for side dishes, desserts, and beverages definitely remind you that, yes, every day will be a good day when you use this cookbook. Adrian Miller, James Beard Award winner
I love Rodney s classic and straightforward approach to BBQ . . . He is a true master of the pits. Watching him smoke a whole hog is an inspiration. Michael Symon, chef and author
By the time I met Rodney Scott, I was knee-deep in love with the Southern spirit around food. Meeting Rodney only bolstered my commitment to our collective community the one in which we all share where we come from, who we are, and what we are about through the food we make. You will learn what Rodney Scott is about the second you taste his food. Truth, integrity, and hard work are hallmarks of Rodney s spirit and contributions to that collective Southern voice. In this book, you can hear that voice and learn about the very important world in which it was cultivated. The South would not be what it is without these traditions, and the Southern conversation around food would not be what it is today without Rodney Scott. Lisa Donovan, James Beard Award-winning writer and author of Our Lady of Perpetual Hunger
It s rare that
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someone who is such a master at what they do stands out equally for who they are. Rodney Scott tops both of those lists. In Rodney Scott s World of BBQ he shares his inspiring journey of passion and perseverance fueled by the power of fellowship and damned fine food cooked from the heart and soul. Now you can cook alongside Rodney and make it a great day for those lucky enough to join you by your pit and at your table. Danny Meyer, restaurateur and author of Setting the Table: The Transforming Power of Hospitality in Business
Not only has Rodney Scott taken on the family tradition of BBQ, he s shared it from Charleston to the world. BBQ has such an incredible and complexly layered history, and the fact that Rodney is one of the best not only in the country, but in the world is a sign of his expert craftsmanship. We are all going to benefit from this book and learn from his traditions, the way he cooks, and his philosophy. I cannot wait to reread it and, more than anything, cook and enjoy it with my family. Congrats to you, Rodney. Marcus Samuelsson, chef and restaurateur
Not only has Rodney Scott taken on the family tradition of BBQ, he s shared it from Charleston to the world. BBQ has such an incredible and complexly layered history, and the fact that Rodney is one of the best not only in the country, but in the world is a sign of his expert craftsmanship. We are all going to benefit from this book and learn from his traditions, the way he cooks, and his philosophy. I cannot wait to reread it and, more than anything, cook and enjoy it with my family. Congrats to you, Rodney. Marcus Samuelsson, chef and restaurateur
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