Veronica Meewes – författare

Sink your teeth into the ultimate celebration of Texas barbecue—a captivating collection of essays, stunning photography and rich storytelling that brings this legendary culinary tradition to life. Whether you're a seasoned pitmaster, a backyard brisket aficionado or a smoke-chasing barbecue pilgrim, this keepsake coffee table book will be a standout centerpiece for your own collection— or an excellent gift.Texas BBQ: The Art of Low and Slow takes you deep in the heart of Texas barbecue through in-depth profiles and striking images. Whether it’s Houston, Dallas, or Austin travel across the Lone Star State to meet the pitmasters,  Explore the tools and learn the time-honored techniques that define this beloved craft. Every page is steeped in the flavors, culture and spirit of Texas barbecue—from Texan small-town gems to big-city smokehouses.Inside you'll discover:Profiles of 75+ notable barbecue spots across the stateVibrant photography showcasing the people behind the pits—and the meats of their laborEssays exploring the history, techniques and cultural impact of Texas barbecueInterviews with leading Texas barbecue influencers and tastemakersThis book makes a great holiday gift for:Fathers, grandfathers, and other family membersSouthern or Southwestern cuisine enthusiastsChefs, home chefs, bbq lovers and grillersThis book is a feast for the senses—and a heartfelt tribute to the people, places and passion that make Texas barbecue truly unforgettable.

Acclaimed chefs find innovative uses for this classic Asian staple—with fifty recipes ranging from meat and pasta dishes to cocktails and desserts.Long used as a key umami flavor in Asian cooking, fish sauce is becoming a ubiquitous ingredient with prominent chefs finding new and unexpected ways to add it to their dishes. In The Fish Sauce Cookbook, readers will discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny sauce.Starting with the formula for making homemade fish sauce, author Veronica Meewes dives into a wide variety of fare, from slow-roasted meats and classic Italian pasta dishes to craft cocktails, salad dressings, and even desserts. Renowned chefs and food personalities from around the globe share original recipes, such as Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer’s Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.