Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue Individual Chefs & Restaurants it's like having generations of

it's like having generations of Southern bakers standing over your shoulder

McFadden uses grains both whole and milled into flour

Dabney is a retired newspaperman and public relations executive who has studied the Carolina and Georgia Low Country

This is a perfect facsimile of that original 1931 edition

Recipes & stories from 100 of the most creative and inspiring women in food today

Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue Individual Chefs & Restaurants it's like having generations ofAuthor: Mike Mills, Amy Mills Signature recipes and wisdom from the country's foremost pitmaster Mike Mills and Amy Mills, the dynamic father daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as "The Legend," Mike is a Barbecue Hall of Famer, a four time barbecue World Champion, a three time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple