Rien Fertel Books

This author delves into the heart of barbecue, specifically whole-hog barbecue, a culinary art form both on the brink of disappearance and experiencing a renaissance. Through their work, they explore the lives and craft of professional pitmasters who dedicate themselves to smoking, flipping, and chopping entire hogs. Beyond this, the author contributes to the academic world, specializing in intellectual and literary studies, particularly focusing on creative circles in 19th-century New Orleans. Their writing appreciates unique culture and history, set against the rich backdrop of Louisiana.