skip to content
Holy smoke : the big book of North Carolina barbecue Preview this item
ClosePreview this item
Checking...

Holy smoke : the big book of North Carolina barbecue

Author: John Shelton Reed; Dale Volberg Reed; William McKinney
Publisher: Chapel Hill : University of North Carolina Press, ©2008.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
"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  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: John Shelton Reed; Dale Volberg Reed; William McKinney
ISBN: 9780807832431 080783243X
OCLC Number: 221141658
Description: 316 p. : ill., maps ; 25 cm.
Responsibility: John Shelton Reed & Dale Volberg Reed ; with William McKinney.
More information:

Abstract:

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. This title explores the lore, recipes, traditions, and people who have helped shape North  Read more...

Reviews

Editorial reviews

Publisher Synopsis

The most definitive book . . . on the food that ties sons and daughters of The Old North State together by the taste buds.--Burlington, NC "Times-News"

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


<http://www.worldcat.org/oclc/221141658>
library:oclcnum"221141658"
library:placeOfPublication
library:placeOfPublication
rdf:typeschema:MediaObject
rdf:typeschema:Book
schema:about
schema:about
schema:about
schema:about
schema:contributor
schema:contributor
schema:copyrightYear"2008"
schema:creator
schema:datePublished"2008"
schema:description""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"--Cover, p. 2."@en
schema:exampleOfWork<http://worldcat.org/entity/work/id/857262727>
schema:inLanguage"en"
schema:name"Holy smoke : the big book of North Carolina barbecue"@en
schema:numberOfPages"316"
schema:publication
schema:publisher
schema:workExample
umbel:isLike<http://bnb.data.bl.uk/id/resource/GBA8D9952>
wdrs:describedby

Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.