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The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition [Hardcover]

Ardie Davis (Author), Chef Paul Kirk (Author), Carolyn Wells PhB (Author)
2.8 out of 5 stars  See all reviews (4 customer reviews)
List Price: CDN$ 30.99
Price: CDN$ 19.43 & eligible for FREE Super Saver Shipping on orders over CDN$ 25. Details
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Hardcover, Bargain Price CDN $10.19   -- --
Hardcover, April 27 2010 CDN $19.43   -- --

Book Description

Release Date: April 27 2010
In the words of the Kansas City Barbeque Society, barbeque is not just for breakfast anymore. This striking, full-color, 25th anniversary tribute to the world’s largest and most respected barbeque organization features more than 200 recipes from members of the Kansas City Barbeque Society, whose appeal and following is worldwide.

To celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk, and Carolyn Wells.

Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs. 

The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the KCBS in 1996. This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequers--as well as an appetizing read for people who may not tend to the grill but do love to eat 'que.

Frequently Bought Together

Customers buy this book with Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue by Myron Mixon Paperback CDN$ 15.68

The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition + Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue
Price For Both: CDN$ 35.11

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Product Description

About the Author

A charter member of KCBS and former three-term member of the Board of Directors, Ardie A. Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. In 2012, he received the Pioneer of Barbeque award at the Jack Daniel's World Championship Invitational Barbecue. He is the author of several barbecue cookbooks.

Online:

www.kcbs.us

Paul Kirk, a charter member of the KCBS and member of the Board of Directors, operates the Baron's School of Pitmasters. The author of seven barbecue cookbooks, he has won more than 475 cooking and barbecuing awards, among them seven world championships, including the prestigious American Royal Open, the world's largest barbecue contest.

Carolyn Wells and her late husband, Gary, were two of the original founders of the Kansas City Barbeque Society. Carolyn is the Executive Director and continues to dedicate her time as an ambassador for the KCBS and for barbeque itself.

Online:

www.kcbs.us

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

2.8 out of 5 stars
4 reviews
2.8 out of 5 stars
Most helpful customer reviews
4.0 out of 5 stars Nice collection of recipes BBQ & otherwise April 26 2013
By Squeezy
Format:Hardcover|Amazon Verified Purchase
Members of the KCBS were invited to send in their favorite recipes and from those a goodly number were used in the book (including one of mine) It's cheaper to buy here on Amazon than from KCBS even for members, oddly enough. Lots in there to please everyone.
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2 of 3 people found the following review helpful
1.0 out of 5 stars not very good Aug 28 2010
By Shane
Format:Hardcover
Not a very good book, basic recipes. This is more like a photo album for competitors involved in KCBS bbq events
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5.0 out of 5 stars Kansas City Aug 3 2011
By Doug W. Murray
Format:Hardcover
I love this book. Well written and presented. I have visited the restaurant in Vancouver and the book lives up to the reputation of the book. I have successfully used many of the recipes and found no fault in ingredient list or instruction.

Doug Murray
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