"Brick" > wrote:
> On 25-Jan-2005, "Daniel" > wrote:
>
> > Hi everybody,
> > Since I joint this NG, I discovered that BBQing in North America is
> > much more sophisticated than in France.
> > Knowing the reputation of American cuisine in Europe (MacDo, KFC,
> > period) ,
> > that's came as a surprise to me.
>
> <snipped most of the original post>
>
> > PLEASE note that all above are assumptions.
> > Amendments, corrections, complementary information are most welcome :-)
> > Avoiding to flame the stupid frog will be most welcome also :-((
>
> If you can get your hands on a copy of "Legends of Texas Barbecue" by
> Rob Walsh, you'll find it an interesting read in addition to the barbecue
> FAQ. It's
> also well illustrated which adds considerable to it's entertainment
> value. You
> can buy it online direct from the publisher. www.chroniclebooks.com.
> Price is
> US$18.95. Other popular books are "Smoke & Spice" by Cheryl and Bill
> Jamison,
> "Paul Kirk's Championship Barbecue" and Weber's Big Book Of Grilling by
> Jamie
> Purviance and Sandra S. McRae.
>
'Legends of Texas Barbecue' is great! As is 'Smoke & Spice', although their
times and temps can be misleading.

I'll have to check into Paul Kirk's book. Thanks.

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