Orion is to publish a smokehouse cookbook, described by its authors as a “meat-lover’s bible”.
Amanda Harris, deputy publisher at Orion Non-Fiction, bought world rights to Let There Be Meat by James Douglas and Scott Munro from Nick Canham at The Richard Stone Partnership.
Douglas and Munro are founders of Reds’ True BBQ, which has four restaurants across the UK that together serve around 45 tonnes of meat a month.
Let There Be Meat provides the pair’s “unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat”.
Alongside more than 100 recipes, the book will also include matching cocktails, drinks, desserts, and instructions on how to make your own pig roaster and home brew IPA.
Munro said: “In the last few years American barbecue has sunk its big teeth into the UK and it’s hungry for more. Through the launch of our restaurants, Red’s True Barbecue, low and slow BBQ has become our absolute obsession.
“Let There Be Meat is a chance for James and I to take eight years of relentless research and huge passion, and bring it all together into a meat-lover’s bible. The gospel of true barbecue has arrived and we’re sure that just like us, once readers learn the skills and try the authentic recipes, they’ll join the thousands and thousands of other believers in praising smoked meats.”
Harris said: “This will be the most comprehensive and inspiring smokehouse cookbook on the market. The photographs have actually made my colleagues weep with hunger.”
Orion will publish Let There Be Meat in hardback and e-book in July 2015.
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