In this month’s Saveur magazine there’s an article by Betsy Andrews entitled ‘The Well-Read Carnivore’ which was in name alone enough to stop my page flipping to read it. She reviewed a bunch of potential ‘meaty’ reads, but the two that stuck out were these:
Pig: King of the Southern Table by James Villas.
Planet Barbecue by Steven Raichlen.
I haven’t had a chance to pick up either, so I can’t adequately review until then, but from the article I would be interested in Pig: King of the Southern table as it ‘celebrates every part of the animal’ which is a philosophy I really commend. Also, the fact that there are 300 recipes culled from all across the southern portion of the United States make me very interested.
It appears Steven is at it again as he ‘reports on grilling traditions in a whopping 53 countries, from Burkina Faso to Uraguay’. I’ve been a fan of Steven’s for years as I watched his specials on outdoor grilling, and I have, as I’m sure many of you have, his 780 page tome BBQ USA (I think I have two copies for some reason).
As I wasn’t as acquainted with James Villas as Steven Raichlen, here’s a bit more info on him:
James Villas was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appetit, Saveur, New York Times and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award. He’s also won a James Beard Award for journalism and received Bon Appetit’s Food Writer of the Year Award in 2003. James Villas is the author of more than a dozen cookbooks and books on food, including MY MOTHER’S SOUTHERN KITCHEN and THE GLORY OF SOUTHERN COOKING.