Reseña del libro "Bludso'S bbq Cookbook: A Family Affair in Smoke and Soul (en Inglés)"
This is low and slow Texas BBQ done right: a family affair in smoke and soul, told through 75 recipes and stories from the founder of famous Los Angeles-based Bludso's BBQ.ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Bon Appétit, Los Angeles Times Kevin Bludso was born and raised in Compton, California, by a Black Panther-supporting mother and a police officer father. To stay out of trouble, he spent his summers in Corsicana, Texas, where he was schooled on the art of barbecue and worked long, hot hours on the pits at his granny's legendary BBQ stand. In 2008, Kevin opened his own Bludso's BBQ, a small walk-up stand in the heart of Compton that has led to multiple locations in California, Texas, and even Australia. In this honest and engaging cookbook, Kevin teaches you everything you need to know about BBQ: from choosing, seasoning, and cleaning your pit to selecting your brisket, ribs, and sausages, plus all the rubs and sauces you could need. Kevin also shares seventy-five delicious recipes for main meats such as BBQ Lamb Leg, Spicy Curried Oxtails, Buffalo Rib Tips, Blackened Catfish, and Grilled Mojo Shrimp; sides such as Creole Cabbage, Pinto Beans, and Down Home Mac & Cheese; and even desserts such as Mom's Banana Pudding, Buttermilk Pie, and Kevin's famous Hennessy on the Rocks, along with mouthwatering photographs to accompany them. But Bludso's BBQ Cookbook is also a story about Kevin's family and community. It's a love letter to the often misunderstood city of Compton, and the story of how Kevin has fed and supported his own community while teaching everyone the art of barbecue. This is more than a cookbook; it's Kevin's incredibly personal story of family, food, and how following your passion sometimes leads you back home.
ERIC WOLFINGER es un cocinero viajero que encontró su vocación detrás de la lente. Apasionado y motivado por un propósito, Eric trabaja con marcas que cree que mueven la aguja hacia el bien común. Con más de una docena de libros premiados y cientos de encargos como fotógrafo y director, se ha ganado la reputación de ser un colaborador cercano cuyo enfoque inmersivo produce una narración poderosa.
Antes de trabajar como fotógrafo, Eric pasó cinco años cocinando y horneando en San Francisco. En Tartine Bakery, su mentor Chad Robertson tuvo la idea de que su experimentado aprendiz aportaría una perspectiva a su libro de pan que ningún otro fotógrafo podría aportar. La fotografía de Eric para TARTINE BREAD fue nominada a un premio James Beard y el libro se encuentra actualmente en su decimotercera edición.
Diez años después, Eric continúa aportando el mismo entusiasmo y compromiso a cada proyecto que emprende.
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