Get Free Ebook Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue, by Amy Mills
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Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue, by Amy Mills
Get Free Ebook Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue, by Amy Mills
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Review
“There are no two names more lovingly synonymous with barbecue scripture than Mike Mills and Amy Mills, the dynamic father-daughter duo out of Murphysboro, Illinois, whose new barbecue bible Praise the Lard is sure to become gospel to aspiring pitmasters and home smokers alike. Mike, whose infectious passion and charm inspired me to bring regional barbecue to New York City, understands instinctively that barbecue—with all its ritual and tradition—is the very essence of hospitality. Whether you’re a seasoned pro or new to the pit, Mike and Amy patiently walk you through the process from whole hog to the very last fixin’, peppering in plenty of personality and helpful tips along the way. Praise the Lard guarantees a trip to the altar of ’cue.“— Danny Meyer, CEO, Union Square Hospitality Group “A must for anyone who loves BBQ. There is not a human on earth who I admire more when it comes to smoking meat. They call Mike Mills ‘the legend,’ and believe it or not, I think that label is an understatement.”— Michael Symon, James Beard Award-winning chef, restaurateur, television personality, and author “For years, we’ve been fans of Mike, Amy, and the 17th Street Barbecue crew—trading cocktails for ribs every summer during the Big Apple Barbecue Block Party in New York City. This book represents the perfect invitation for readers to join that world. The recipes are incredible, but the stories and soul expressed on its pages are what make this a truly special read.”— Will Guidara and Daniel Humm, Eleven Madison Park, NoMad, and Make It Nice Barbecue is in the blood of this father and daughter duo, who share a definite fondness for hog fat, beef tallow, and the barbecue “holy trinity” of seasoning, smoke, and sauce. Champion pitmaster Mike is a partner at New York’s Blue Smoke and overseer of the 17th Street Bar & Grill in Murphysboro, Ill. Amy runs OnCue, a barbecue consultancy. Here they provide 100 family recipes, some more down-home than others. Brisket dumplings, for example, employ a Korean marinade and a dipping sauce with rice vinegar and pear juice, and their pork belly porchetta is stuffed with Italian sausage. But in an excellent chapter of pit-smoked meats, poetry and Americana run deep in dishes such as bourbon-buttered reverse-sear double-cut pork chops, and “Meat Me in St. Louis” ribs flavored with apple juice and a raspberry-chipotle sauce. Mason jars become parfait cups for a grits and collard parfait, as well as for a barbecue parfait that begins with layers of Fritos and baked beans and then is topped with whatever leftovers are at hand. The authors take porcine liberties in a chapter of libations that include a Salty Pig (ironically rimmed with kosher salt) and a Pork and Stormy, with bacon-washed bourbon and ginger beer. — Publishers Weekly
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About the Author
MIKE MILLS and AMY MILLS, the authors of Peace, Love, and Barbecue, own 17th Street BBQ in Murphysboro, Illinois. Mike is a partner in Danny Meyer’s Blue Smoke. Amy’s OnCue Consulting firm offers the only barbecue business seminars in the world. Mike lives in Murphysboro, Illinois and Amy divides her time between Murphysboro, Illinois and Boston.
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Product details
Hardcover: 336 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt (May 9, 2017)
Language: English
ISBN-10: 0544702492
ISBN-13: 978-0544702493
Product Dimensions:
7.6 x 1.1 x 10 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
46 customer reviews
Amazon Best Sellers Rank:
#102,131 in Books (See Top 100 in Books)
As fine a cookbook as I've seen in a long time. The recipes are accessible to all and sundry. There are no oddball ingredients that need to be ordered from halfway around the world, nor do you have to be a master chef to apply any of the needed techniques. I've tried about half a dozen of them so far and they've been uniformly excellent. The book includes some of the best food photography I have ever seen.And unlike many other cookbooks, this one is actually a great read between the recipes. The stories the authors tell are not about some rarefied world only professional chefs can relate to; rather, they are stories that any reader can identify with. This book is a perfect example of why barbecue is such an immensely popular cuisine. It's about far more than the wonderful food. Highly recommended.
A book written by the true experts experts on smoking / BBQ, (and I've read many) which gives the most important information. One disappointment is that only about 40% of the book is about smoking/ BBQ (the rest is other recipes) and some of that 40% is repetition (various recipes with common things repeated) But without hesitation is still give it 5 stars. Even 70 pages of expert key info on smoking/BBQ from these people is more than worth the price of the book.
I have tons of BBQ books. Mike and Amy really hit a home run with this one. It has all of the basics, and plenty of personal anecdotes in between. Even after BBQ'ing for years, I found some new tips, tricks and recipes to try! I highly recommend this book!
Intelligently written, many recipes and ideas. Very glad I bought this. Would really make a great gift for that back yard griller.
Great book by award winning cooks. This is our second book of his and I had to get this one for my father as well. I grew up in southern Il so I loved the intro. We use several of the rubs recipes.
"Praise The Lard" is the most informative and sexy barbecue bible for any slow smoke afficiando who wants to improve the quality of their cooks. Thank you Amy and Mike for letting us go behind the smoke with your family secrets.
I’ve tried several recipes so far, and they are easy to read, understand, and follow. And they taste great. Highly recommended.
great recipes
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