The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition
"Because KCBS is thrives on the groundswell of members, it makes total sense for the book's recipes to come from individuals and teams that compete on the circuit. And what a collection it is! ... What I liked most about the book was its homey vibe. Yes, the multitude of recipes is certainly a draw, but for anyone looking to better understand barbeque culture--that it's more than just a technique or a type of food--this book does just that. So sit back and get to know the diverse foods, colorful personalities, as well KCBS history and lore." --Epicurious, May 14, 2010"There is lots of personality in this collection of recipes from the "cookers" association, born in 1986. The book covers much more than the chicken, pork ribs, pork and beef brisket competition categories, and not everything gets exposed to smoke or fire." --Washington Post, May 12, 2010"The "Kansas City Barbeque Society Cookbook" will still teach beginners how to cook their meat low and slow over smoky fires. Turn the page, though, and the rest of the great American dinner table is within reach, straight from the cooks' mouths. Its more than 200 recipes provide a decent overview of American vernacular cooking at the end of the 20th century." --The Buffalo News, May 19,2010