The Prophets of Smoked Meat: A Journey Through Texas Barbecue by Daniel Vaughn (2013) Hardcover Hardcover – 1 Jan. 2013

A culinary journey through Texas BBQ withgreat stories from America's foremost BBQ StateA very handy recipe section from some highly respected Pitmasters including John Mueller, Will Fleischman and Roy Perez.Nicholas McWhirter's gritty photography complements the topic perfectly

Boring! Not what i thought. Morrisons weekly magazine talks about food more than this book. Not really what i thought.

Al principio parece que el autor es un poco snob, pero al final del libro empieza a tener sentido desde la comparación con la que se hacen algunos de los restaurantes de peor calidad con los mejores del mundo. El autor es un esnob, pero alguien tiene que serlo y ese es el valor de su trabajo.

BBQ book from the man who is the expert of the BBQ world. He knows what he's talking about.

This is an amazing book. I really couldn't it down, sitting with a map on my computer screen so I could follow the details of Vaughn and photographer McWhirter's marathon road eating trip. Here is a book that gives details that others leave out; it goes to out-of-the-way joints as well as to the famous places in the state that have lines out the door. Assessments of the barbecue seem fair and there is a lot of good detail to back up the opinions; even when the conclusions aren't positive, the tone is not mean spirited. I really enjoyed Vaughn's personalized and congenial style. The photographs are done with a very practiced eye and contribute greatly to the book. Looking at other reviews of this book, it strikes me that many of those who didn't rate it well seemed to be expecting a different book -- some didn't like the fact that the journey was limited to Texas barbecue; others were expecting a cookbook. For me, the book promised exactly what the last part of the title says: "A Journey Through Texas Barbecue." It may not in fact be for the casual reader -- but that's fine. By the way, the map "Texas BBQ by the Cord" showing what kinds of woods are being used in each place visited alone is worth the cost of the book. Thanks to Anthony Bourdain for making this part of his new food book series.

...ist eine spannende, ja kulinarische BBQ-Reise durch den mittleren Westen der USA. Wer des Englischen mächtig und ein BBQ Liebhaber von Sohle bis zum Scheitel ist, wird seine Freude beim Lesen haben!

Interesting perspectives.