Whole-hog barbecue pitmasters have been passing down their culinary art form through generations, guarding the secrets of the trade and facing bitter family rivalries all in the name of good barbecue. They shovel coals and flip 200-pound pigs in small, concrete, smoke-filled shacks for hours until the charred pigs can be chopped up, slathered in vinegar sauce, and served up as barbecue sandwiches. The smoky, wood-fired pork they produce is perhaps America’s one original food as well as the original barbecue. Part travelogue, part memoir, THE ONE TRUE BARBECUE is an ode to tradition, a look to the future, and a stirring portrait of cuisine and culture.
Out now from Simon & Schuster's Touchstone imprint and for sale from your favorite online retailer (click on the links below to purchase) or independent bookstore. For signed & personalized copies, please call Garden District Book Shop in New Orleans to order.
For publicity, please email Jessica Roth: Jessica.Roth@simonandschuster.com.