Holy smokeJohn Shelton Reed
Holy smoke
John Shelton Reed · 2008
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About the book
"Detailed instructions for cooking barbecue at home are included here, along with recipes for the side dishes traditionally served in Tar Heel barbecue restaurants, such as coleslaw and hushpuppies. People who cook for a living share their thoughts about the past and future of North Carolina barbecue in a special section of interviews with pitmasters. North Carolina barbecue may be an endangered cuisine, the authors caution. Of course, they have some words on why this matters and what to do about it"--Page 2 of cover.
Book details
- Year
- 2008
- Language
- English
- Publisher
- University of North Carolina Press
- Editions
- 3
- Pages
- 316
- ISBN
- 9780807832431
Data source: Wikidata
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