{"product_id":"the-artisanal-kitchen-barbecue-rules-lessons-and-recipes-for-superior-smoking-and-grilling-hardcover","title":"The Artisanal Kitchen: Barbecue Rules: Lessons and Recipes for Superior Smoking and Grilling - Hardcover","description":"\u003cp\u003eby \u003cb\u003eJoe Carroll\u003c\/b\u003e (Author), \u003cb\u003eNick Fauchald\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eGreat barbecue and grilled meats are at the heart of summer cooking, and in this book from barbecue expert Joe Carroll, fire-cooked foods are approachable and downright delicious. With more than 30 mouthwatering recipes and six informational essays in this handy book--adapted from Carroll's \u003ci\u003eFeeding the Fire\u003c\/i\u003e--he proves that you don't need fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats at home. \u003ci\u003eBarbecue Rules\u003c\/i\u003e teaches the hows and whys of live-fire cooking: how to roast a pork loin (and what cut to ask your butcher for), how to create low and slow heat, why quality meat matters, and how to make the best sides to accompany the main event (the key is to keep it simple). With recipes for classics like Beef Brisket and Pulled Pork Shoulder and more adventurous flavors like Sweet Tea-Brined Poussins and Lamb Saddle Chops with Mint-Yogurt Sauce, there are recipes for every palate and outdoor occasion.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBorn and raised in northern New Jersey, \u003cb\u003eJoe Carroll\u003c\/b\u003e didn't grow up steeped in Southern barbecue culture. With a curious nature and a love of food, Carroll launched barbecue joint Fette Sau in Brooklyn in 2007, luring in equal parts hipsters and barbecue devotees. With his beer garden, Spuyten Duyvil, and his casual American steak house, St. Anselm, in Brooklyn, Carroll continues to expand, opening Fette Sau in Philadelphia as well. Carroll; his wife, Kim; and their twin daughter and son live in Brooklyn, New York. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eNick Fauchald\u003c\/b\u003e is a Brooklyn-based editor and author. He has worked as an editor at \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eWine Spectator\u003c\/i\u003e, and \u003ci\u003eEvery Day with Rachael Ray\u003c\/i\u003e and was editor in chief of TastingTable.com. Nick is the publisher of Short Stack Editions, a series of single-subject cookbooks, and cofounder of Little Sous, a culinary media company.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 112\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 7 x 5.7 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 March 05, 2019\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51765224800544,"sku":"9781579658687","price":13.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/e9e98cd7ef885abf53c9079c6a68e3b2.webp?v=1780264346","url":"https:\/\/ebocreations.com\/products\/the-artisanal-kitchen-barbecue-rules-lessons-and-recipes-for-superior-smoking-and-grilling-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}