Burnt Ends Menu
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Roadfood, 10th Edition
First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information." Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country's best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads. Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States.
The Little Book of KC BBQ
Author: Jonathan Bender
language: en
Publisher: Andrews McMeel Publishing
Release Date: 2026-03-03
Kansas City and barbecue are forever linked. This easily accessible format introduces Kansas City’s rich history and culture of barbecue along with 15 recipes that bring KC’s unique flavors from the grill or smoker to your table. The Little Book of KC BBQ will teach you about the history of Kansas City barbecue along with how KC’s approach differs from other regional barbecue across the United States. You’ll discover the legacy of Henry Perry – the self-proclaimed “Barbecue King” of Kansas City – and how the barbecue landscape today was shaped by his pit. This little book is packed with drink pairings to go with the best BBQ plates along with amazing recipes from Kansas City chefs from the most famed barbecue restaurants. Recipes include: Magic KC Dry Rub Slap's Competition-Style Ribs Arthur Bryant's BBQ Meatballs Jack Stack Cheesy Corn Bake Q39 Brisket Pork Belly Burnt Ends Smoked Peach Cobbler Bloody Bull With 15 recipes from Kansas City barbecue pitmasters, competition cooks and a James Beard-award winning chef, you’ll discover how to impart the flavor of Kansas City into appetizers, tender ribs, and even a cocktail. Whether you’re looking for a classic side like baked beans, the secret to KC’s iconic dish of burnt ends, or how a little bit of smoke can take gingersnaps from a holiday classic to a dynamite dessert, The Little Book of KC BBQ has got you covered. You’ll even learn how to pair alcoholic and non-alcoholic drinks with all the different meats (from ribs to pulled pork) that make up a barbecue plate to elevate the flavors of what you’re serving at your next backyard gathering. Welcome to the smokeshow!
Barbecue Lover's Kansas City Style
Barbecue Lover's Kansas City Style celebrates the best this region has to offer. Perfect for both the local BBQ enthusiast and the traveling visitor alike, each guide features: the history of the BBQ culinary style; where to find--and most importantly consume--the best of the best local offerings; regional recipes from restaurants, chefs, and pit masters; information on the best barbecue-related festivals and culinary events; plus regional maps and full-color photography.