The Kansas City Barbeque Society Cookbook : 25th Anniversary Edition

**"If there is one book that captures the heart and soul of authentic barbecue, this is the one. These are real recipes from real people.." —Adam Perry Lang, __New York Times__-bestselling author of __Serious Barbecue__**Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs. The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the KCBS in 1996. This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequers—as well as an appetizing read for people who may not tend to the grill but do love to eat 'que.**"What I liked most about the book was its homey vibe. Yes, the multitude of recipes is certainly a draw, but for anyone looking to better understand barbeque culture—that it's more than just a technique or a type of food—this book does just that. So sit back and get to know the diverse foods, colorful personalities, as well KCBS history and lore.." —__Epicurious__****"The __Kansas City Barbeque Society Cookbook__ will still teach beginners how to cook their meat low and slow over smoky fires. Turn the page, though, and the rest of the great American dinner table is within reach, straight from the cooks' mouths. Its more than 200 recipes provide a decent overview of American vernacular cooking at the end of the 20th century.." —__The Buffalo News__** "If there is one book that captures the heart and soul of authentic barbecue, this is the one. These are real recipes from real people.." —Adam Perry Lang, New York Times -bestselling author of Serious Barbecue Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs. The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the KCBS in 1996. This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequers—as well as an appetizing read for people who may not tend to the grill but do love to eat 'que. "What I liked most about the book was its homey vibe. Yes, the multitude of recipes is certainly a draw, but for anyone looking to better understand barbeque culture—that it's more than just a technique or a type of food—this book does just that. So sit back and get to know the diverse foods, colorful personalities, as well KCBS history and lore.." — Epicurious "The Kansas City Barbeque Society Cookbook will still teach beginners how to cook their meat low and slow over smoky fires. Turn the page, though, and the rest of the great American dinner table is within reach, straight from the cooks' mouths. Its more than 200 recipes provide a decent overview of American vernacular cooking at the end of the 20th century.." — The Buffalo News To celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk and Carolyn Wells. Featuring more than 200 all-new, mouthwatering recipes (many from award-winning K.C.B.S. members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs. The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the K.C.B.S. in 1996. This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequersas well as an appetizing read for people who may not tend to the grill but do love to eat 'que.