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Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling > 0740790102
  1. The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition
    The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition
    The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition
    The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition
    Image(s) provided for illustrative purposes and may differ from the actual product
  2. The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition

    Delivery: 10-20 Working Days
    Customer Ratings (52 reviews)
    Price R879.00

Additional Information

In the words of the Kansas City Barbeque Society, barbeque is not just for breakfast anymore. This striking, full-color, 25th anniversary tribute to the world’s largest and most respected barbeque organization features more than 200 recipes from members of the Kansas City Barbeque Society, whose appeal and following is worldwide.

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 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.

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25th Anniversary ed.
Andrews McMeel Publishing
Andrews McMeel Publishing
Andrews McMeel Publishing
Andrews McMeel Publishing
Most Helpful Customer Reviews

First off, you should know that this is a book with recipes written by people who barbeque competitively. BUT they won't tell you much of anything about how to cook those things. So this is a book filled with recipes that don't necessarily play to the strengths of the authors at all. It may well be a good book for the Community League crowd, but not for people with a desire to be better cooks.

I hadn't really thought about it, but being good at barbeque doesn't necessarily mean that you have great taste in food, especially other foods. Many of the recipes call for convenience food shortcuts that just aren't very tasty. (I'm not a snob, honest. Cheez Whiz has its uses.) Other recipes call for local spice mixes or sauces most of us can't get. When somebody does give a rub or sauce recipe, it's nothing special, "modified" so they won't give away secrets, I guess.

There are a few recipes in here worth trying, and many that aren't. (If you're a fan, one is literally... Read more
As I see reviews, gentle reader, the reason is to help you to decide whether or not to part with some hard earned dinero to buy this book. In this case, the answer is a resounding "YES'!! There are two major reaons for this: first, the recipies are many, varied and uniformly good. Second (and this is very subjective), there is a real sense of who the folks are that helped generate this relatively recent interst in "barbeque" as the American cuisine.

As to the recipies ... there are over 200, and they range from entree dishes to appetizers to sides to desserts. Now in our house, each week we pick the entree (and which of us will cook it (and we are competitive on that issue, because we are both pretty good cooks), but each night we look at each other and wonder what we will serve with the entree. It's a constant "oops!" This book has the most varied number of "sides" I have seen in a barbeque book: I think that there are ten recipies for baked beans alone. The term "side"... Read more
Good recipes and good advice from some of the best in barbeque. I real nice volume in my library. I am not so adventurous to try some of the recipes yet, but I may get there.
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