Meathead
The Science of Great Barbecue and Grilling
$60.00
- Hardcover
400 pages
- Release Date
22 April 2016
Summary
New York Times Bestseller
Named “22 Essential Cookbooks for Every Kitchen” by SeriousEats.com Named “25 Favorite Cookbooks of All Time” by Christopher Kimball Named “Best Cookbooks Of 2016” by Chicago Tribune, BBC, Wired, Epicurious, Leite’s Culinaria Named “100 Best Cookbooks of All Time” by Southern Living Magazine
For succulent results every time, nothing is more crucial than understanding the science behind the interact…
Book Details
| ISBN-13: | 9780544018464 |
|---|---|
| ISBN-10: | 054401846X |
| Author: | Meathead Goldwyn, Rux Martin |
| Publisher: | HarperCollins Publishers Inc |
| Imprint: | Harvest |
| Format: | Hardcover |
| Number of Pages: | 400 |
| Release Date: | 22 April 2016 |
| Weight: | 1.52kg |
| Dimensions: | 32mm x 262mm x 209mm |
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What They're Saying
Critics Review
“Readers will be delighted to learn that a man who willingly calls himself Meathead can still be trusted with a collection that has science in the subtitle. Goldwyn, whose day job is running the website amazingribs.com, explores the complexity of heat, meat, and smoke in the first half of his book, with a sense of humor sharper than his nickname suggests and a stack of scientific research provided by physicist Greg Blonder. Then he offers more than 100 recipes to take to the grill…[an] excellent guidebook.” — Publishers Weekly
About The Author
Meathead Goldwyn
Inducted into the BBQ Hall of Fame in 2021, MEATHEAD GOLDWYN is the president and founder of amazingribs.com, one of the most popular online barbecuing sites. He writes for Serious Eats. His articles have appeared in the Huffington Post, WIne Spectator, and more. His photos have run in Time and Playboy. He judges BBQ cookoffs from Kansas City to Memphis.
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