Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue Individual Chefs & Restaurants and they derive from decades

and they derive from decades spent cooking for family and groups ranging from six to sixty

and also luxurious Creole dishes like Lobster Armorican and Oysters Bienville

Originally from Detroit

McFadden uses grains both whole and milled into flour

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

Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue Individual Chefs & Restaurants and they derive from decadesAuthor: 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