Cookbook

Latin scholars take heed: this is not the Virgil of the Aeneid, it is the Virgil of the BBQ. Which is not to say that there isn’t a certain kind of poetry to be found among the nearly 100 recipes offered here. It is a poetry of the masses, a vast overview of barbecue reflecting the cuisine found at Virgil’s restaurant in New York City. And just as the name Virgil is a Times Square fiction, a mythical savant of all things smokehouse, this collection does its best to be a country-wide know-it-all. Corman, the corporate executive chef of the company that owns Virgil’s (and its Italian brother eatery, Carmine’s), tackles Memphis-, Carolina-, Texas-, and Kansas City–style menus, with healthy doses of Cajun and East Coast delicacies thrown in for good measure. So, the chapter on beef offers dry rubbed Texas brisket, a Kansas City burnt ends sandwich, and smoked pastrami. Memphis spare ribs and Boston Butt are among the half-dozen pork offerings, while the seafood selections include crawfish étouffée and fried catfish. A chapter on drinks tends toward the sugary, with choices like Georgia sweet tea spiked with peach schnapps. But beer, by far, is the beverage of choice, with a “right beer” recommended pairing accompanying nearly every food recipe. (Apr.)