Cookbook Roundup Spring 2016

Meathead, the cookbook

Meathead, the cookbook

Spring is here, and everyone is tuning up their grills for the summer. Cookbook publishers know this and release a wave of grilling cookbooks in the month of May. This year there are some great choices, including a cookbook I’ve been waiting a long time for…

Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn

Meathead is a blog buddy from AmazingRibs.com. I love his deep dives into the science behind grilling, and I can’t wait to read his book.

Project Smoke by Steven Raichlen

Steven Raichlen is one of my major grilling influences. He focuses on smoking in his new book – hot smoking, cold smoking, smoke-roasting, and barbecue.

Weber’s New American Barbecue: A Modern Spin on the Classics by Jamie Purviance

I’m detecting a theme…Jamie Purviance, another one of my major grilling influences, is also focusing on modern American barbecue in his latest cookbook. I may have to pit these two against each other. Who am I kidding, I’m looking forward to both of them.

Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton, Gabrielle Quiñónez Denton, and Stacy Adimando

Chefs Greg Denton and Gabrielle Quiñónez Denton, from Portland’s live fire Ox restaraunt, have released a cookbook. If you’re looking for a combination of modern restaurant cooking with Argentinian grilling, check this one out.

Master of the Grill: Foolproof Recipes, Top-Rated Gadgets, Gear & Ingredients Plus Clever Test Kitchen Tips & Fascinating Food Science by America’s Test Kitchen

Another influence of mine, America’s Test Kitchen, has a roundup of their best grilling recipes. (This book is good if you don’t already have one of ATK’s other grilling books. If you do, there will probably be a lot of overlap.)

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters, Revised and Updated with 32 New Recipes by Robb Walsh

Mr. Walsh has released a revised edition of my favorite Texas history book – the history of Texas barbecue. The first edition winds up on my bedstand every summer, and stays there until the winter; I keep turning to it for the stories. I’m getting the new, updated edition for my library.

What do you think?

What cookbooks are you looking forward to? Tell us about them in the comments section below.


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