Rick Browne, author of The Big Book of Barbecue Sides, and host of the PBS show Barbecue America, has traveled across America noting the culinary sophistication that has developed since barbecue became popular back in the 1950s. While listening to the sizzle of the grill, he watched the array of side dishes - beans and veggies, breads and condiments that accompanied the treats smoking on the grill.
Browne tells us in his introduction, "In seven years of pursuing barbecue's holy grail for my public TV series Barbecue America, and in researching four previous cookbooks, I've discovered world-class side dishes that truly make any barbecue come alive with vibrant color and mouth-watering flavor. And it's been surprising how many folks are reaching back into family recipe boxes and pulling out heirloom recipes."
Developing some of those heirloom recipes, as well as creating delicious new concoctions of his own, Browne has put together a book of mouthwatering recipes for sides that won't ever rank second to grill specialties. There are more than 125 recipes for everything from vegetables and fruit cooked on the grill to succulent salads and toasty breads. There are fresh new ideas and old favorites for beyond the barbecue - picnics, potlucks, and more. There are great gift ideas for dads, moms, and anyone else who loves to grill. "What would a barbecue or picnic be without crisp salads, savory beans, flavorful fruits, pungent grilled breads, bowls of al dente pasta, and fresh-from-the-garden veggies done up right over hot coals?"
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