{"title":"Rodney Scott","description":"\u003cp\u003eDiscover the soulful flavours and time-honoured techniques of pitmaster Rodney Scott. From whole hog barbecue to mouthwatering ribs, explore a taste of authentic Southern culinary heritage.\u003c\/p\u003e","products":[{"product_id":"rodney-scott-s-world-of-bbq-book-rodney-scott-9781984826930","title":"Rodney Scott's World of BBQ","description":"\u003cb\u003eIACP COOKBOOK OF THE YEAR AWARD WINNER . In the first cookbook by a Black pitmaster, James Beard Award-winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003cb\u003e\"BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.\"-Marcus Samuelsson, chef and restaurateur\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR- \u003ci\u003eThe New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003eEpicurious, Vice, Salon, Southern Living, Wired, Library Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston.\u003cbr\u003e \u003cbr\u003e In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston.\u003cbr\u003e \u003cbr\u003e \u003ci\u003eRodney Scott's World of BBQ\u003c\/i\u003e is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage-and of unforgettable barbecue.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49516021481745,"sku":"CIN198482693XG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49567190253841,"sku":"GOR011714037","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ GARDNERS","offer_id":49739520180497,"sku":"NGR9781984826930","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ WELL_READ \/ SBYB","offer_id":49982157881617,"sku":"CIN198482693XA","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50000047800593,"sku":"CIN198482693XVG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":50058913120529,"sku":"GOR011222746","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":50994566955281,"sku":"NIN9781984826930","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":52652399657233,"sku":"GOR014577035","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/198482693X.jpg?v=1751442229"},{"product_id":"targeting-commitment-book-rodney-scott-9780815739180","title":"Targeting Commitment","description":"New Zealand's deceptively simple but effective program to improve public services New Zealand has long been considered at the forefront of public administration, experimenting with new ways of organizing and delivering public services. Even so, successive New Zealand governments had mixed results from using traditional public management tools to lift the performance of the public service and address persistent problems that required multi-agency action. In 2012 the government decided to try something different. As part of a reform package called Better Public Services, the government challenged the public service to organize itself around achieving just ten results that had proven resistant to previous interventions. The plan was deceptively simple: set ambitious targets and publicly report on progress every six months; hold small groups of public managers collectively responsible; use lead indicators; and learn from both success and failure. This book explores how and why the New Zealand government made progress and how the program was able to create and sustain the commitment of public servants and unleash the creativity of public entrepreneurs. 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