Recommended reading, no. 15: Ed Mitchell’s Barbeque.

On a quick escape to New Orleans during that first pandemic summer, I dropped by my cousin Zella Palmer’s for a little socially distanced catching up. Sitting on her front porch, she told me that she’d been contacted about writing a cookbook/memoir with Wilson barbecue pitmaster Ed Mitchell and his son Ryan. In a time of scarce good news, the alignment of family, friends, food, and folkways in this project felt especially serendipitous, and I urged her to do it. 

My copy of their collaboration, its recipes interwoven with piquant stories and lush photographs of the Mitchell family and East Wilson, arrived yesterday. Surely you’ve got yours, too. 

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