John Willingham's World Champion Bar-B-q pdf epub mobi txt 电子书下载 2026

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出版者:Harpercollins

作者:Willingham, John

出品人:

页数:256

译者:

出版时间:1996-5

价格:218.00元

装帧:HRD

isbn号码:9780688132873

丛书系列:

图书标签:

Barbecue
BBQ
Grilling
Recipes
Southern Cuisine
Cooking
Food & Drink
American Cuisine
Outdoor Cooking
Willingham

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Bar-B-Q aficionados from around the world pilgrimage to Memphis for John Willingham's famous, braggin' rights Bar-B-Q Feisty debates have erupted right there, in the midst of fire and smoke, over whether Willingham's ribs with Memphis-style sauce or his World Champion Brisket rubbed with Hot Seasoning are his best. And no one goes home before they've had his gooey, rich shoofly pie. Authentic Bar-B-Q is as American as the Fourth of July, but often it takes a search party to find the real thing. Now, for the first time, John Willingham, winner of more major grand champion Bar-B-Q awards than anyone else in history, shares his celebrated recipes for a complete Bar-B-Q feast. At the heart of this book are Willingham's acclaimed recipes for mouthwatering beef, pork, fish, and chicken Bar-B-Q. Here are clear instructions for determining what type of cooker to use; laying a perfect fire to minimize smoke and maximize taste; preparing and using assorted dry rubs and marinades; getting a rich, marbled taste out of any cut of meat. The result is such triumphs as Grilled Pork Loin Roast, tender on the inside, golden on the outside; fresh, subtle Herbed Shrimp with Basil; Honey Mustard-Glazed Ribs that can be prepared in a snap; and Hot Sauce-Marinated Chicken. But it's not just the perfectly prepared meats and sauces on which Willingham lavishes special attention. No Bar-B-Q feast would be complete without starters, salads, fixin's, slaws, and dessert. And Willingham has the blue ribbon recipes for them all. Take, for example, his Smokin' Fastball Wings cooked overhickory or apple wood, melt-in-your-mouth Angel Biscuits, or stand-up spicy Cajun Coleslaw. To cool off, there's Grandma's Raisin Bread Pudd'n with Rum Sauce, Old-Fashioned Custard Pie, or rich Maple Sauce spooned over ice cream to mention just a few, for dessert. John Willingham explains what real Bar-B-Q isand isn't--and provides the techniques and tips that have won him accolades but are so simple even a backyard 'cuer can use them. Down-home and authentic, John Willingham's World Champion Bar-B-Q is the sourcebook for weekend enthusiasts and world-class chefs ready to follow in the Willingham tradition of creating delicious Bar-B-Q masterpieces.

“Smoking the Competition: A Culinary Journey Through the Art of Southern Barbecue” 是一本深入探索美国南部烧烤文化和技艺的著作。本书不侧重于任何特定的食谱或个人品牌，而是将焦点放在构成完美烧烤体验的各个组成部分：从木材的选择、熏烤的技巧，到酱料的艺术以及配菜的经典搭配。作者带领读者踏上了一段穿越阿拉巴马州、阿肯色州、佛罗里达州、佐治亚州、肯塔基州、路易斯安那州、密西西比州、北卡罗来纳州、南卡罗来纳州、田纳西州和德克萨斯州等烧烤重镇的美食之旅。在旅途中，作者采访了无数经验丰富的烧烤大师、家族餐馆的传人以及那些在自家后院默默传承着烧烤技艺的爱好者。通过这些生动的访谈，本书揭示了不同地区在选材、腌制、慢熏以及最终呈现上的微妙差异和独到之处。关于烟熏的艺术，本书详细阐述了不同木材（如橡木、山核桃、苹果木、樱桃木等）如何赋予肉类独特的风味，以及如何掌握木炭和燃烧的最佳温度。从传统的“低而慢”的熏烤方式，到如何根据不同部位的肉（如牛胸肉、猪肩肉、猪排、排骨）调整温度和时间，本书提供了详尽的指导。读者将了解到如何创造完美的烟熏环，如何让肉质酥烂入味，口感层次丰富。本书的另一大亮点在于对烧烤酱料的深入探讨。它不仅仅是关于提供一份详细的食谱，更是关于理解不同酱料流派的哲学。从维多利亚时代的醋基酱料，到卡罗来纳州的红醋酱，再到堪萨斯城的番茄甜酱，本书解析了这些酱料的起源、风味构成以及它们如何与烟熏肉完美融合。作者还强调了新鲜香料和调味品在创造独一无二的酱料中的重要性，鼓励读者发挥创意，调制出属于自己的签名酱。除了主菜，本书还 devotes considerable attention to the supporting cast of classic Southern barbecue side dishes. From the creamy comfort of macaroni and cheese and the tangy crunch of coleslaw, to the hearty richness of baked beans and the simple elegance of cornbread, these accompaniments are presented not merely as fillers, but as integral components that complete the barbecue experience. The book explores the history and regional variations of these beloved sides, offering insights into what makes them the perfect counterpoint to the smoky, savory meats. “Smoking the Competition” also delves into the cultural significance of barbecue in the South. It explores how barbecue has been a central element in community gatherings, celebrations, and even political events. The book paints a vivid picture of the social rituals surrounding barbecue, from the long lines outside popular joints to the camaraderie among pitmasters. It highlights how barbecue is more than just food; it is a tradition, a history, and a way of life. Furthermore, the book offers practical advice for aspiring barbecue enthusiasts. It covers essential equipment, from smokers and grills to thermometers and knives, explaining their purpose and how to use them effectively. It also touches upon food safety, meat selection, and the importance of patience and practice in mastering the craft. Throughout its pages, “Smoking the Competition” aims to inspire readers to explore the rich tapestry of Southern barbecue. It’s a celebration of flavor, tradition, and the communal spirit that defines this beloved culinary art form. Whether you’re a seasoned pitmaster or a curious novice, this book promises to be an indispensable guide to understanding and appreciating the true essence of authentic Southern barbecue. It’s an invitation to embark on your own smoky journey, to learn from the masters, and to create unforgettable barbecue experiences.

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这本书的封面设计简直是一场视觉盛宴，那种复古又带着一丝粗犷的美感，让人一眼就能感受到作者对烧烤艺术的深厚情感。油墨的质感和色彩的搭配处理得非常到位，仿佛能透过纸面闻到那股烟熏的香气。我尤其喜欢封面上那张模糊却充满力量感的照片，它没有直接展示食物的成品，而是聚焦于某种准备过程中的瞬间，这种留白的处理，极大地激发了读者的想象空间。装帧的工艺也相当讲究，拿在手里沉甸甸的，有一种匠人精神的体现。这本书的开本选择也十分合理，既方便在厨房操作台面上摊开查阅，又能在书架上显得大气得体。整体来说，这本书在视觉上传达了一种对传统、对技艺的尊重，这对于一本关于美食的书籍来说，是至关重要的第一印象。它传递出的信号是：这不是一本快餐式的食谱集合，而是一部值得细细品味的“烧烤圣经”。光是翻阅它，就已经算是一种享受了，对那些追求生活品质和深度体验的读者来说，光是“拥有”它这件事，就已经值回票价了。

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从工具论的角度来看，这本书对设备和配件的论述达到了一个令人咋舌的专业程度。它不仅仅停留在推荐几种主流的烤炉品牌上，而是深入到了不同材质的烟熏箱对热传导效率的影响，以及不同温度计的校准误差范围分析。作者甚至花了大篇幅去讨论如何自己动手改造一个旧的油桶成为一个高效的侧抽式烟熏炉，其中涉及到的焊接点、气流通道的设计优化，其详尽程度都可以作为一本小型工程手册来参考。更难能可贵的是，他提供了一套清晰的“按预算分级”的设备选择指南。比如，对于预算有限的新手，他推荐了哪些低成本但高性价比的入门级设备，并精确指出了这些设备在使用过程中需要弥补的“系统缺陷”以及对应的弥补方法。这种对读者群体需求的细致考量，体现了作者极强的同理心，确保了无论读者是拥有专业级的全自动 smoker 还是一个简易的 Charcoal Grill，都能从中找到立即可操作的、提升自己水平的具体方案。

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这本书的语言风格，简直是一场文字与味蕾之间的交响乐。作者的遣词造句，充满了地域性的俚语和那种只有内行人才懂的行话，但奇怪的是，即便是初学者，也不会感到被排斥。相反，那种真诚的、不加修饰的“大白话”，反而拉近了与读者的距离，让人感觉像是在听一位经验丰富的长者在炉火旁娓娓道来他的秘密。他描述食材的文字极具画面感，比如形容慢烤猪肩肉的表皮时，会用到“像陈年的皮革一样，在烟火的洗礼下形成了水晶般的脆壳”，这种比喻精准而又充满诗意。再比如，在谈到调味粉（Rub）的配方时，他会强调“每一种香料的加入都必须带着敬意”，而不是简单地堆砌克数。这种充满情感的叙事，使得原本的食谱步骤，变成了一种对食材和火的仪式性致敬。阅读过程中，我数次停下来，不是因为看不懂，而是被那种扑面而来的热情和对细节的执着所震撼，不得不放下书本，陷入对那份“完美烟熏”的无限遐想之中。

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我特别欣赏这本书中对“失败的艺术”所给予的篇幅和深度。很多烹饪书籍只会歌颂成功的光辉时刻，但这本书却坦然剖析了无数次烤焦、肉质过柴、烟味过重的惨痛经历。作者详细记录了他年轻时如何因为心急试图用高火来加速猪肉的分解，结果导致外部焦黑而内部冰冷的窘境，并将这个“错误”提炼成了一条重要的教训——“火候的耐心，是唯一的秘诀”。这种近乎“揭底式”的坦诚，极大地消除了读者在实践过程中的焦虑感。它告诉我们，即使是世界冠军，也需要经历无数次的泥泞才能到达顶峰。书中的图文对比清晰地展示了“应该是什么样”和“曾经是什么样”的差异，这种对比的冲击力远胜过任何成功的展示。这种对不完美过程的接纳和记录，使得这本书不仅仅是一本技术手册，更是一本关于如何面对挫折、坚持初心的精神指南。它让读者明白，烧烤的真谛，在于不断学习和调整，而不是一次性的完美。

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阅读这本书的章节排布逻辑，展现出一种近乎科学的严谨性与艺术家的浪漫主义的完美结合。它没有采用那种平铺直叙的“先肉类、后酱汁”的刻板顺序，而是以一种更贴近真实烹饪体验的叙事线索展开。比如，它可能会先用一整个章节去探讨“烟雾的哲学”，从不同木材的燃点、烟雾的分子结构，到如何根据不同肉类的纹理来选择最佳的烟熏时间点，这种深入骨髓的讲解，远超了一般食谱的范畴。紧接着，作者会用非常散文化的笔调穿插一些关于他早期学徒生涯的片段，那些关于火候的直觉判断和与老一辈师傅的口角争执，读起来引人入胜，让人仿佛置身于那个烟雾缭绕的后院中。这种叙事上的起伏跌宕，使得原本可能枯燥的技术细节也变得鲜活起来，它更像是一部自传体的烹饪史诗，而非冷冰冰的操作指南。作者在不同主题之间的过渡处理得极其流畅，每读完一个部分，都会有一种知识被系统性地梳理和强化的感觉，阅读体验非常酣畅淋漓。

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