Dinosaur Bar-B-Que: An American Roadhouse [A Cookbook] - Stage, John; Radke, Nancy
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Features more than 100 flavor-packed recipes from Dinosaur Bar-B-Que, the perennially popular, Syracuse-based, honky-tonk rib joint. The renowned Dinosaur Bar-B-Que is beloved by bikers, blues musicians, and barbeque aficionados for its famous barbeque and colorful regulars. Cooks can enjoy the Dino vibe at home with recipes like World Famous Dinosaur Ribs and Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce. Including everything from starters to desserts, plus house secrets behind the restaurant's famous pit-smoked specialties, this is one distinctively down-home, must-have cookbook.

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Produktbeschreibung
Features more than 100 flavor-packed recipes from Dinosaur Bar-B-Que, the perennially popular, Syracuse-based, honky-tonk rib joint. The renowned Dinosaur Bar-B-Que is beloved by bikers, blues musicians, and barbeque aficionados for its famous barbeque and colorful regulars. Cooks can enjoy the Dino vibe at home with recipes like World Famous Dinosaur Ribs and Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce. Including everything from starters to desserts, plus house secrets behind the restaurant's famous pit-smoked specialties, this is one distinctively down-home, must-have cookbook.
Autorenporträt
John Stage is a co-owner of the Dinosaur Bar-B-Que in New York City, Syracuse, and Rochester, New York. He got into the barbecue business in 1983 when he and his partner, Mike Rotella, sawed a 55-gallon drum in half and took to the road slinging barbecue at biker swap meets, fairs, and festivals. His travels armed him with lots of information and inspiration that he put into action when he opened the Dinosaur Bar-B-Que, a genuine honky-tonk blues and rib joint. The menu reflects John’s own unique barbecue style, which combines traditional pit smoking with distinctive BBQ sauces. This book, John’s first, is the result of years of passiondriven creative cooking, an abiding love of the blues, and a staff and clientele who live for barbecue. Nancy Radke, CCP (certified culinary professional), is a marketer of Italian food products and a food stylist. She is also the Director of the U.S. Information Office for Parmigiano-Reggiano® cheese. Nancy has lived and traveled extensively in Italy, conducted culinary classes, run a cooking school, and for nine years published an Italian food newsletter. She has also contributed to the Ten Speed Press line of culinary posters. Designer Holly Boice Scherzi brings her love of type, color, and imagery to the conceptual direction and production of corporate identity programs, packaging, in-store promotional materials, brochures, and catalogs. Her design firm is located in Syracuse, New York, where she produces award-winning work for local, national, and international clients. James Scherzi, a commercial advertising photographer, produces awardwinning work for domestic and international clients. His images reflect his passion for light and composition. Jim’s work appears in many publications including Architectural Digest, Bon Appétit, Gourmet, Metropolitan Home, Rolling Stone, and The New York Times Magazine.