I was shocked to see that Miami Herald and Los Angeles Times food editor Jeanne Voltz was not included in this book about the history of BBQ. Voltz’s story is worth recognizing as her impact lingers. Today, Voltz’s recipe for Green Corn Tamales can be found on the Food Network website with a note giving credit to her acclaimed book, Barbecued Ribs, Smoked Butts, and Other Great Feeds. James Beard wrote of that book, “Jeanne Voltz has written a definitive book on barbecuing. She understands the varying tastes and the techniques of each region she covers and this is THE book on barbecue.” Here is a great story about Voltz…