New York Times Bestseller
Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com
Named "25 Favorite Cookbooks of All Time" by Christopher Kimball
Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria
Named "100 Best Cookbooks of All Time" by Southern Living Magazine

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, "Meathead" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.

He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.

He shatters the myths that stand in the way of perfection. Busted misconceptions include:

- Myth: Bring meat to room temperature before cooking. Busted Cold meat attracts smoke better.

- Myth: Soak wood before using it. Busted Soaking produces smoke that doesn't taste as good as dry fast-burning wood.

- Myth: Bone-in steaks taste better. Busted The calcium walls of bone have no taste and they just slow cooking.

- Myth: You should sear first, then cook. Busted Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.

Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Lobster, and many more.

If you love, you will grieve—and nothing is more mysteriously central to becoming fully human.

Dr. Cacciatore is featured in the 2021 documentary series The Me You Can’t See , from Oprah, Prince Harry, and Apple TV.

Bearing the Unbearable is a Foreword INDIES Award-Winner — Gold Medal for Self-Help.
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When a loved one dies, the pain of loss can feel unbearable—especially in the case of a traumatizing death that leaves us shouting, “ NO!” with every fiber of our body. The process of grieving can feel wild and nonlinear—and often lasts for much longer than other people, the nonbereaved, tell us it should.

Organized into fifty-two short chapters, Bearing the Unbearable is a companion for life’s most difficult times, revealing how grief can open our hearts to connection, compassion, and the very essence of our shared humanity. Dr. Joanne Cacciatore—bereavement educator, researcher, Zen priest, and leading counselor in the field—accompanies us along the heartbreaking path of love, loss, and grief. Through moving stories of her encounters with grief over decades of supporting individuals, families, and communities—as well as her own experience with loss—Cacciatore opens a space to process, integrate, and deeply honor our grief.

Not just for the bereaved, Bearing the Unbearable will be required reading for grief counselors, therapists and social workers, clergy of all varieties, educators, academics, and medical professionals. Organized into fifty-two accessible and stand-alone chapters, this book is also perfect for being read aloud in support groups.

Now available as an online course from the Wisdom Academy.