{"product_id":"texas-bbq-small-town-to-downtown-hardcover","title":"Texas Bbq, Small Town to Downtown - Hardcover","description":"\u003cp\u003eby \u003cb\u003eWyatt McSpadden\u003c\/b\u003e (Author), \u003cb\u003eAaron Franklin\u003c\/b\u003e (Introduction by), \u003cb\u003eDaniel Vaughn\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eTexas BBQ\u003c\/i\u003e, Wyatt McSpadden immortalized the barbecue joints of rural Texas in richly authentic photographs that made the people and places in his images appear as timeless as barbecue itself. The book found a wide, appreciative audience as barbecue surged to national popularity with the success of young urban pitmasters such as Austin's Aaron Franklin, whose Franklin Barbecue has become the most-talked-about BBQ joint on the planet. Succulent, wood-smoked \"old school\" barbecue is now as easy to find in Dallas as in DeSoto, in Houston as in Hallettsville. In \u003ci\u003eTexas BBQ, Small Town to Downtown\u003c\/i\u003e, Wyatt McSpadden pays homage to this new urban barbecue scene, as well as to top-rated country joints, such as Snow's in Lexington, that were under the radar or off the map when \u003ci\u003eTexas BBQ\u003c\/i\u003e was published.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eTexas BBQ, Small Town to Downtown\u003c\/i\u003e presents crave-inducing images of both the new--and the old--barbecue universe in almost every corner of the state, featuring some two dozen joints not included in the first book. In addition to Franklin and Snow's, which have both occupied the top spot in \u003ci\u003eTexas Monthly\u003c\/i\u003e's barbecue ratings, McSpadden portrays urban joints such as Dallas's Pecan Lodge and Cattleack Barbecue and small-town favorites such as Whup's Boomerang Bar-B-Que in Marlin. Accompanying his images are barbecue reflections by James Beard Award-winning pitmaster Aaron Franklin and \u003ci\u003eTexas Monthly\u003c\/i\u003e's barbecue editor Daniel Vaughn. Their words and McSpadden's photographs underscore how much has changed--and how much remains the same--since \u003ci\u003eTexas BBQ\u003c\/i\u003e revealed just how much good, old-fashioned 'cue there is in Texas.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe photographer\/author of \u003ci\u003eTexas BBQ\u003c\/i\u003e, Wyatt McSpadden has been shooting pictures of Texas barbecue joints for more than twenty-five years. He is a contributing photographer for \u003ci\u003eTexas Monthly\u003c\/i\u003e, in which he has published images of virtually every aspect of life in Texas\u003c\/p\u003e\u003cp\u003eWidely regarded as one of the most influential pitmasters in the country, AaronFranklin is the coauthor of \u003ci\u003eFranklin Barbecue: A Meat-Smoking Manifesto\u003c\/i\u003e and owner and chief pitmaster of Franklin Barbecue. He received the James Beard Foundation Award for Best Chef: Southwest in 2015.\u003c\/p\u003e\u003cp\u003eThe barbecue editor of \u003ci\u003eTexas Monthly\u003c\/i\u003e since 2013, Daniel Vaughn is the author of \u003ci\u003eThe Prophets of Smoked Meat: A Journey Through Texas Barbecue\u003c\/i\u003e.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 11.9 x 10.1 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2018\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51772061942048,"sku":"9781477316702","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/8c5dfe1cca0e30b62abd7d649eb930e0.webp?v=1780398945","url":"https:\/\/ebocreations.com\/products\/texas-bbq-small-town-to-downtown-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}