Books

[Jon Solberg]

I have to agree with you sp. I started it yesterday and went about halfway thru. He's a righteous dude for sure.

[ontheranch]

Who needs a cookbook?? I just follow Ernest around on this site!

[Dr ROK]

Amen to that. Especially since he is so willing to share his techniques and recipes.

[IrondeQuer]

I am also enjoying Aaron Franklin's book. It almost makes me wish I had a stick burner. Maybe someday.

I also enjoyed:
Dr. BBQ's Big-Time Barbeque Cookbook
Big Bob Gibson's BBQ Book
Paul Kirk's Championship Barbeque and Championship Barbeque Sauces
Dinosaur Bar-B-Que: An American Roadhouse (probably because they're local in Upstate NY)

And for some strange reason, Smokin' with Myron Mixon, for the stories more than the recipes.

I learned the concept of pulled pork from the Cook's Illustrated Guide to Grilling and Barbeque. That's what got me interested in actually doing backyard bbq.

I have more damn cookbooks than I know what to do with and I like reading them all. Sometimes it feels like a curse...

[Breadhead]

Weber's Big Book of Grilling is also a good recipe book...

[Steve Vojtek]

I'm kinda fond of " Great Sausage Recipes and Meat Curing " by Rytek Kutas.I have two boxes of cookbooks gathering dust in the garage - this is the only book i keep inside. I do my research online now....

[Mojo0209]

Mostly inexpensive ingredients, but my grandmother always made it taste so good. Maybe sometimes simple is better.

[Jfrosty27]

I received Aaron Franklin’s book for Christmas last year. Really enjoyed that one. Otherwise my ten or so bbq cookbooks were packed away when we remodeled our kitchen two years ago. Never unpacked them. All info comes online now.

[rickgregory]

I like single topic books. Food of Sichuan is one I need to cook from more. Flour, Water, Salt, Yeast for bread.

PS: I don't really look for recipes in cookbooks anymore. As someone said above, you can find those online. What I look for is authoritative information on how to do the thing that the book focuses on. There will naturally be recipes too because they let you practice the techniques being discussed, but they're almost secondary.

[Dewesq55]

Funny. I made dinner tonight from Food of Sichuan. It was my first time doing so.

[TripleB]

I enjoy reading cookbooks. I've read some real stinkers this year, but one of the good ones was Salt, Acid, Fat, Heat by Samin Nosrat. Nothing earth shattering, but her stories that support the premise of essential cooking was well done. She does not talk down to her audience and quite often makes her points by exposing her failures.