SCIENCES

Meathead: The Science of Great Barbecue and Grilling

by Meathead Goldwyn
Houghton Harcourt. May 2016. 400p. photos. bibliog. index. ISBN 9780544018464. $35. COOKING
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Goldwyn is the founder of AmazingRibs.com, a website dedicated to barbecue delicacies, techniques, and equipment. In this impressive debut, the author disproves widely believed cooking myths, critically examines countless tools, and explains cooking concepts in plain, often humorous language. He draws on the skills of many well-known experts—including J. Kenji López-Alt (The Food Lab), Harold McGee (On Food and Cooking), and Nathan Myhrvold (Modernist Cuisine)—to strengthen this volume, which contains more than 100 classic recipes, including East Carolina mop sauce, suckling pig, Texas beef brisket, and smoked oysters.
VERDICT This highly recommended food-science focused guide to grilling and barbecue will satisfy amateurs and professionals alike.
Reviewed by Lisa Campbell , May 15, 2016
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