Looking for more 'cue? Try these other cookbooks.
This is an ode to the complete outdoor meal experience. Roker, the NBC Today Show weatherman who has done several Food Network television specials devoted to barbecue, certainly knows his stuff. Barbecue novices and cooks looking to round out their menus will find plenty of recipes.
Barbeque'n With Bobby: Righteous Down-Home Recipes by Bobby Scale, Ten Speed Press May 1988, $12.95, ISBN 0-898-15242-9
Seale (yes, the former Black Panther) is a Texan who grew up with barbecue in his blood. Here he shares the tradition, methods and many marinades and sauces, including low sodium and no-sugar variations.
Beyond Gumbo: Creole Fusion Food From the Atlantic Rim by Jessica B. Harris, Simon & Schuster March 2003, $27, ISBN 0-684-87062-2
Harris's recipe for Chile-Rubbed Ribs calls for an ancho chili and lemon pepper seasoning on baby back pork. Crave sauce? A complementary recipe follows.
Grace the Table, Stories and Recipes from My Southern Revival by Alexander Smalls, Foreword by Wynton Marsalis, Harlem Moon, November 2004 $17.95, ISBN 0-767-91847-9
Chef Smalls's sauce for barbecued chicken or ribs is a basic must-have for grilling.
Family of the Spirit Cookbook: Recipes and Remembrances From African American Kitchens by John Pinderhughs, Simon & Schuster October 1990, $24.95, ISBN 0-671-67510-9
Barbecued pig's feet and a mean sauce attributed to a Cuban friend are among the offerings gathered by this well-known photographer.
The Historical Cookbook of the American Negro: The Classic Yearlong Celebration of Black Heritage from Emancipation Proclamation Breakfast Cake to Wandering Pilgrim's Stew by National Council of Negro Women, Beacon Press, October 2000. $20, ISBN 0-807-00964-4
A barbecued veal roast is included in the Juneteenth menu.
New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition (Melting Pot) by Tanya Holland, Stewart, Tabori & Chang October 2003, $30, ISBN 1-584-79289-2
The Food Network celebrity and Berkeley, Calif. restaurateur gives homage to "a thousand versions of barbecue" in America and picks her favorite, a molasses sauce she uses with chicken but recommends for ribs, steak or salmon. She also includes a mustard-based sauce for barbecued Cornish game hens.
The Peppers, Cracklings, and Knots of Wool Cookbook: The Global Migration of African Cuisine by Diane M. Spivey, State University of New York Press, October 2000 $19.50, ISBN 0-791-44376-0
The recipe for grilled steak and mango is preceded by a fascinating discussion of the contributions of African women to the cuisine of Brazil and Cuba.
Jerk: Barbecue From Jamaica by Helen Willinsky, Crossing Press, October 1990, $16.95, ISBN 0-895-94439-1
The Kingston-born author's book is one of the first cookbooks devoted entirely to the Caribbean variation of barbecuing with hot, peppery, spicy touches.
A Taste of Heritage: The New African-American Cuisine by Joe Randall and Toni Tipton-Martin, Wiley, January 2003, $19.95, ISBN 0-76456710-1
Randall, an award-winning chef, and Tipton-Martin, an award-winning food journalist, present Barbecued Beef Brisket with Plantation Sauce and a recipe for barbecued, boneless pig's feet. Or if you prefer, try the grilled London broil.
Sylvia's Family Soul Food Cookbook: From Hemingway, South Carolina, to Harlem by Sylvia Woods and Family, Morrow Cookbooks July 1999, $26.95, ISBN 0-688-16219-3
If you don't have a grill or a backyard to cook in, try the kitchen-friendly Chopped Pork. Another gem is the Barbecue Chicken, marinated in cider vinegar for fall-off-the-bone tenderness.
Spoonbread and Strawberry Wine: Recipes and Reminiscences of a Family by Norma Jean and Carole Darden, Harlem Moon (25th Anniversary Edition), January 2004, $18.95, ISBN 0-385-47270-6
This African American classic, first published in 1978, includes recipes from the authors' father, Waiter "Bud" Darden, especially his picnic menu. The Fourth of July Bash includes a roast suckling pig, barbecued spareribs and charcoal-broiled steaks. Elsewhere in the book is a North Carolina-style chopped, barbecued pork.
Melissa Ewey Johnson contributed to this report. She is a food writer and editor in New York City.
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|Author:||Johnson, Melissa Ewey|
|Publication:||Black Issues Book Review|
|Date:||Jul 1, 2005|
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