Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook
{"id":7624238334170,"title":"Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook","handle":"rodney-scotts-world-of-bbq-every-day-is-a-good-day-a-cookbook-9781984826930","description":"\u003cb\u003eAuthor: \u003c\/b\u003eRodney Scott, Lolis Eric Elie\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIn the first cookbook by a Black pitmaster, James Beard Award-winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, The Washington Post, Time Out, Food52, \u003c\/i\u003e \u003ci\u003eTaste of Home, \u003c\/i\u003e \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003eEpicurious, \u003c\/i\u003e \u003ci\u003eVice, Salon, Southern Living, Wired, Library Journal \u003c\/i\u003e- \"BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.\"--Marcus Samuelsson, chef and restaurateur\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eRodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. \u003cp\u003e\u003c\/p\u003eIn this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eRodney Scott's World of BBQ\u003c\/i\u003e is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage--and of unforgettable barbecue.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRodney Scott \u003c\/b\u003eis the chef and coowner of Rodney Scott's BBQ in Charleston, South Carolina, Birmingham, Alabama, and Atlanta, Georgia. He has been featured in the Netflix series \u003ci\u003eChef's Table: BBQ, \u003c\/i\u003e on \u003ci\u003eThe Splendid Table, Parts Unknown, It's Alive, and Eater, \u003c\/i\u003e and in \u003ci\u003eThe New York Times \u003c\/i\u003eand \u003ci\u003eCondé Nast Traveler\u003c\/i\u003e, among other publications. He won the James Beard Award for Best Chef Southeast in 2018. Rodney lives outside of Charleston with his wife and son.\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLolis Eric Elie \u003c\/b\u003eis a writer and filmmaker. He was a writer on HBO's \u003ci\u003eTreme\u003c\/i\u003e, OWN's \u003ci\u003eGreenleaf\u003c\/i\u003e, and Amazon Prime's \u003ci\u003eThe Man in the High Castle\u003c\/i\u003e; his work has appeared in \u003ci\u003eBest African American Essays, The New York Times, Gourmet, \u003c\/i\u003eand \u003ci\u003eSaveur\u003c\/i\u003e, and he has been featured on \u003ci\u003e60 Minutes.\u003c\/i\u003e He is a New Orleans native and is one of the founders of the Southern Foodways Alliance.\u003cbr\u003e\u003c\/p\u003e","published_at":"2022-05-05T15:41:33-04:00","created_at":"2022-05-05T15:41:34-04:00","vendor":"Marketplace Books","type":"Hardcover","tags":["AAI","American","as seen in TLP","Barbecue \u0026 Grilling","Barbecuing","bbq cookbook","books","Books on Shopify","Clarkson Potter Publishers","Cookbooks","Cooking","Cooking \/ Wine","Cultural Region\/South","fathers day","gg","Hardcover","In-House Fulfillment","Individual Chefs \u0026 Restaurants","Methods","PUB202103","Regional \u0026 Ethnic","road trip","Rodney Scott","SC"],"price":3300,"price_min":3300,"price_max":3300,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":42710430122202,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781984826930","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook","public_title":null,"options":["Default Title"],"price":3300,"weight":1090,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781984826930","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/local-palate-marketplace.myshopify.com\/cdn\/shop\/products\/rodney-scotts-world-of-bbq.jpg?v=1679755706"],"featured_image":"\/\/local-palate-marketplace.myshopify.com\/cdn\/shop\/products\/rodney-scotts-world-of-bbq.jpg?v=1679755706","options":["Title"],"media":[{"alt":"Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook by Scott, Rodney","id":31967179210970,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"\/\/local-palate-marketplace.myshopify.com\/cdn\/shop\/products\/rodney-scotts-world-of-bbq.jpg?v=1679755706"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"\/\/local-palate-marketplace.myshopify.com\/cdn\/shop\/products\/rodney-scotts-world-of-bbq.jpg?v=1679755706","width":800}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cb\u003eAuthor: \u003c\/b\u003eRodney Scott, Lolis Eric Elie\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIn the first cookbook by a Black pitmaster, James Beard Award-winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, The Washington Post, Time Out, Food52, \u003c\/i\u003e \u003ci\u003eTaste of Home, \u003c\/i\u003e \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003eEpicurious, \u003c\/i\u003e \u003ci\u003eVice, Salon, Southern Living, Wired, Library Journal \u003c\/i\u003e- \"BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.\"--Marcus Samuelsson, chef and restaurateur\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eRodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. \u003cp\u003e\u003c\/p\u003eIn this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eRodney Scott's World of BBQ\u003c\/i\u003e is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage--and of unforgettable barbecue.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRodney Scott \u003c\/b\u003eis the chef and coowner of Rodney Scott's BBQ in Charleston, South Carolina, Birmingham, Alabama, and Atlanta, Georgia. He has been featured in the Netflix series \u003ci\u003eChef's Table: BBQ, \u003c\/i\u003e on \u003ci\u003eThe Splendid Table, Parts Unknown, It's Alive, and Eater, \u003c\/i\u003e and in \u003ci\u003eThe New York Times \u003c\/i\u003eand \u003ci\u003eCondé Nast Traveler\u003c\/i\u003e, among other publications. He won the James Beard Award for Best Chef Southeast in 2018. Rodney lives outside of Charleston with his wife and son.\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLolis Eric Elie \u003c\/b\u003eis a writer and filmmaker. He was a writer on HBO's \u003ci\u003eTreme\u003c\/i\u003e, OWN's \u003ci\u003eGreenleaf\u003c\/i\u003e, and Amazon Prime's \u003ci\u003eThe Man in the High Castle\u003c\/i\u003e; his work has appeared in \u003ci\u003eBest African American Essays, The New York Times, Gourmet, \u003c\/i\u003eand \u003ci\u003eSaveur\u003c\/i\u003e, and he has been featured on \u003ci\u003e60 Minutes.\u003c\/i\u003e He is a New Orleans native and is one of the founders of the Southern Foodways Alliance.\u003cbr\u003e\u003c\/p\u003e"}
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