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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-09-2013, 03:25 PM   #1
seattlepitboss
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Default recommendation for a (gasp) book

There is a New York Times food writer named Michael Pollan. He has become famous in recent years for a series of books he has authored, all on the subject of food. He is a terrific writer and his books are very readable.

I have been eagerly awaiting his book "Cooked : A Natural History Of Transformation" which has been on reserve at my local library for many months. Finally I got it and this morning I started reading it. I was amazed to find out that the whole first section of his book is on traditional whole-hog North Carolina barbecue!

I can recommend it to you guys. But eat a big meal before you start reading, 'cuz otherwise you are going to get hungry!

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Unread 09-09-2013, 06:04 PM   #2
IamMadMan
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Originally Posted by seattlepitboss View Post
There is a New York Times food writer named Michael Pollan. He has become famous in recent years for a series of books he has authored, all on the subject of food. He is a terrific writer and his books are very readable.

I have been eagerly awaiting his book "Cooked : A Natural History Of Transformation" which has been on reserve at my local library for many months. Finally I got it and this morning I started reading it. I was amazed to find out that the whole first section of his book is on traditional whole-hog North Carolina barbecue!

I can recommend it to you guys. But eat a big meal before you start reading, 'cuz otherwise you are going to get hungry!

seattlepitboss

Thanks for the input....
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