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John Stage is a co-owner of the Dinosaur Bar-B-Que in New York City, Syracuse, and Rochester, New York. He got into the barbecue business in 1983 when he and his partner, Mike Rotella, sawed a 55-gallon drum in half and took to the road slinging barbecue at biker swap meets, fairs, and festivals. His travels armed him with lots of information and inspiration that he put into action when he opened the Dinosaur Bar-B-Que, a genuine honky-tonk blues and rib joint. The menu reflects John's own unique barbecue style, which combines traditional pit smoking with distinctive BBQ sauces. This book, John's first, is the result of years of passiondriven creative cooking, an abiding love of the blues, and a staff and clientele who live for barbecue. Nancy Radke, CCP (certified culinary professional), is a marketer of Italian food products and a food stylist. She is also the Director of the U.S. Information Office for Parmigiano-Reggiano cheese. Nancy has lived and traveled extensively in Italy, conducted culinary classes, run a cooking school, and for nine years published an Italian food newsletter. She has also contributed to the Ten Speed Press line of culinary posters. Designer Holly Boice Scherzi brings her love of type, color, and imagery to the conceptual direction and production of corporate identity programs, packaging, in-store promotional materials, brochures, and catalogs. Her design firm is located in Syracuse, New York, where she produces award-winning work for local, national, and international clients. James Scherzi, a commercial advertising photographer, produces awardwinning work for domestic and international clients. His images reflect his passion for light and composition. Jim's work appears in many publications including Architectural Digest, Bon Appetit, Gourmet, Metropolitan Home, Rolling Stone, and The New York Times Magazine.
There's good eatin' here. . .we're making the Sweet Potato-Crusted Mahi-Mahi tonight. -Tulsa World I come from a place where barbecue is not food; it is a way of life. It is a philosophy of human nature. I have rarely had any as good as this. -President Bill Clinton, on Dinosaur Bar-B-Que Though I learned to cook under the watchful eyes of several grandmothers in the apartment building where I lived in Rome, Italy, I now can smoke a mean pork butt thanks to John Stage. -Nancy Radke So, what made this book take off faster than a Hog flying down Interstate 5? Get your copy and find out why everyone is snapping up this unique instruction manual. -Santa Cruz Sentinel Real barbecue recipes for serious eaters. -Food Network Handsome yet funky . . . it's also a fun read. -Buffalo News Awesome! -Arlington Advocate It looks like some folks are having a darn good time there. -Charleston Post & Courier [A] kicky book with attitude . . . the jived up flavors and combinations in this book are barbecue heaven! -Scott Fine's Great Grilling Recipes (formerly On The Grill)
The Meathead Method
A BBQ Hall of Famer's Secrets and...
Hardback
$60
Not in-store but you can order this
Super Simple Air Fryer Chicken
60 Quick and Tasty Recipes
Hardback
$24.99
Not in-store but you can order this
De Ultieme Gids voor het Bereiden...
Paperback
$105.95 $89.74
Not in-store but you can order this
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