Barbecue

August 1, 2014
Considerable research supports Miller's examination of barbecue. It's clear that his status as a historian along with his love of food (see his blog, Grog to Grits) make for a perfect combination. Indeed, he considers anything barbecue his province, from history and classic fare to restaurants, global variations, and barbecue in the arts and popular media. His presentation is chronological, thorough, and written for popular reading. Barbecue is tracked from just before (and after) Columbus' discovery of America to its 1950s heyday. Although he doesn't always follow standard recipe formatthat is, ingredients, equipment, prep and cooking time, and instructionsMiller features a few directions with the caveat that the dish has not been tested for accuracy and taste. Any foodie will enjoy his foray into barbecue restaurants (seven in all, including Famous Dave's) as well as his survey of world barbecue, which is about grilled meat rather than the sauces and rubs Americans are accustomed to.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)