zum Inhalt wechseln
Holy smoke : the big book of North Carolina barbecue Titelvorschau
SchließenTitelvorschau
Wird geprüft…

Holy smoke : the big book of North Carolina barbecue

Autor: John Shelton Reed; Dale Volberg Reed; William McKinney, (Writer on barbecuing)
Verlag: Chapel Hill : University of North Carolina Press, ©2008.
Ausgabe/Medienart   Gedrucktes Buch : EnglischAlle Ausgaben und Medienarten anzeigen
Zusammenfassung:
"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  Weiterlesen…
Bewertung:

(noch nicht bewertet) 0 mit Rezensionen - Verfassen Sie als Erster eine Rezension.

Themen
Ähnliche Titel

Exemplar ausleihen

&AllPage.SpinnerRetrieving; Suche nach Bibliotheken, die diesen Titel besitzen ...

Details

Gattung/Form: Cookbooks
Medienart: Internetquelle
Dokumenttyp Buch, Internet-Ressource
Alle Autoren: John Shelton Reed; Dale Volberg Reed; William McKinney, (Writer on barbecuing)
ISBN: 9780807832431 080783243X
OCLC-Nummer: 221141658
Auszeichnungen: Commended for Pat Conroy Southern Book Prize (Cooking) 2009
Commended for IACP Crystal Whisk Award (American) 2009
Beschreibung: 316 pages : illustrations, maps ; 25 cm
Inhalt: The lore (What is North Carolina barbecue? --
The prehistory of Tar Heel 'cue --
Eastern-style evolves --
The Piedmont challenge --
Tar Heel barbecues --
The barbecue restaurant) --
The food (Cooking barbecue at home --
Sauces and dips --
Slaw, and the sandwich --
Cornbread, hushpuppies, and the tray --
Stew, and the plate --
Optional side dishes --
Desserts --
Something to drink with that) --
The people (The fundamentalists : Skylight Inn, Ayden --
The establishment (Eastern) : Wilber's, Goldsboro --
The visionary : Ed Mitchell, Wilson --
The younger generation (Eastern) : High Cotton, Kitty Hawk --
On the fault line : Allen & Son, Chapel Hill --
The entrepreneurs : Stamey's, Greensboro --
The establishment (Piedmont) : Lexington Barbecue, Lexington --
The Lexington diaspora : Bridges Barbecue Lodge, Shelby --
The younger generation (Piedmont) : Cook's Barbecue, Cotton Grove --
The freelancer : Glen White, Cabarrus County --
Chevaliers du tasty swine) --
In conclusion : the future of North Carolina barbecue.
Verfasserangabe: John Shelton Reed & Dale Volberg Reed ; with William McKinney.
Weitere Informationen

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  Weiterlesen…

Rezensionen

Redaktionelle Rezension

Nielsen BookData

John Shelton Reed and Dale Volberg Reed . . . really have written the book on North Carolina barbecue.--Mountain Xpress The authors show that barbecue is more than just a meal. Love, hardship, and Weiterlesen…

 
Nutzer-Rezensionen
Suche nach GoodReads-Rezensionen
Suche nach DOGObooks-Rezensionen…

Schlagwörter

Tragen Sie als Erster Schlagwörter ein.

Ähnliche Titel

Fach/Fächer:(3)

Nutzerlisten mit diesen Titeln (1)

Anfrage bestätigen

Sie haben diesen Titel bereits angefordert. Wenn Sie trotzdem fortfahren möchten, klicken Sie auf OK.

Verlinkung


Primary Entity

<http://www.worldcat.org/oclc/221141658> # Holy smoke : the big book of North Carolina barbecue
    a schema:CreativeWork, schema:Book ;
   library:oclcnum "221141658" ;
   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/ncu> ;
   library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/857262727#Place/chapel_hill> ; # Chapel Hill
   schema:about <http://id.worldcat.org/fast/1752821> ; # Barbecuing
   schema:about <http://experiment.worldcat.org/entity/work/data/857262727#Topic/barbecuing_north_carolina> ; # Barbecuing--North Carolina
   schema:about <http://dewey.info/class/641.7609756/e22/> ;
   schema:about <http://id.worldcat.org/fast/1204304> ; # North Carolina.
   schema:bookFormat bgn:PrintBook ;
   schema:contributor <http://viaf.org/viaf/60147118264926341769> ; # (Writer on barbecuing) William McKinney
   schema:contributor <http://viaf.org/viaf/173048728> ; # Dale Volberg Reed
   schema:copyrightYear "2008" ;
   schema:creator <http://viaf.org/viaf/76405265> ; # John Shelton Reed
   schema:datePublished "2008" ;
   schema:description "The lore (What is North Carolina barbecue? -- The prehistory of Tar Heel 'cue -- Eastern-style evolves -- The Piedmont challenge -- Tar Heel barbecues -- The barbecue restaurant) -- The food (Cooking barbecue at home -- Sauces and dips -- Slaw, and the sandwich -- Cornbread, hushpuppies, and the tray -- Stew, and the plate -- Optional side dishes -- Desserts -- Something to drink with that) -- The people (The fundamentalists : Skylight Inn, Ayden -- The establishment (Eastern) : Wilber's, Goldsboro -- The visionary : Ed Mitchell, Wilson -- The younger generation (Eastern) : High Cotton, Kitty Hawk -- On the fault line : Allen & Son, Chapel Hill -- The entrepreneurs : Stamey's, Greensboro -- The establishment (Piedmont) : Lexington Barbecue, Lexington -- The Lexington diaspora : Bridges Barbecue Lodge, Shelby -- The younger generation (Piedmont) : Cook's Barbecue, Cotton Grove -- The freelancer : Glen White, Cabarrus County -- Chevaliers du tasty swine) -- In conclusion : the future of North Carolina barbecue."@en ;
   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"--Page 2 of cover."@en ;
   schema:exampleOfWork <http://worldcat.org/entity/work/id/857262727> ;
   schema:genre "Cookbooks"@en ;
   schema:inLanguage "en" ;
   schema:name "Holy smoke : the big book of North Carolina barbecue"@en ;
   schema:productID "221141658" ;
   schema:publication <http://www.worldcat.org/title/-/oclc/221141658#PublicationEvent/chapel_hill_university_of_north_carolina_press_2008> ;
   schema:publisher <http://experiment.worldcat.org/entity/work/data/857262727#Agent/university_of_north_carolina_press> ; # University of North Carolina Press
   schema:url <http://catdir.loc.gov/catdir/toc/ecip0816/2008017084.html> ;
   schema:workExample <http://worldcat.org/isbn/9780807832431> ;
   umbel:isLike <http://bnb.data.bl.uk/id/resource/GBA8D9952> ;
   wdrs:describedby <http://www.worldcat.org/title/-/oclc/221141658> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/857262727#Agent/university_of_north_carolina_press> # University of North Carolina Press
    a bgn:Agent ;
   schema:name "University of North Carolina Press" ;
    .

<http://id.worldcat.org/fast/1204304> # North Carolina.
    a schema:Place ;
   schema:name "North Carolina." ;
    .

<http://id.worldcat.org/fast/1752821> # Barbecuing
    a schema:Intangible ;
   schema:name "Barbecuing"@en ;
    .

<http://viaf.org/viaf/173048728> # Dale Volberg Reed
    a schema:Person ;
   schema:familyName "Reed" ;
   schema:givenName "Dale Volberg" ;
   schema:name "Dale Volberg Reed" ;
    .

<http://viaf.org/viaf/60147118264926341769> # (Writer on barbecuing) William McKinney
    a schema:Person ;
   schema:familyName "McKinney" ;
   schema:givenName "William" ;
   schema:name "(Writer on barbecuing) William McKinney" ;
    .

<http://viaf.org/viaf/76405265> # John Shelton Reed
    a schema:Person ;
   schema:familyName "Reed" ;
   schema:givenName "John Shelton" ;
   schema:name "John Shelton Reed" ;
    .

<http://worldcat.org/isbn/9780807832431>
    a schema:ProductModel ;
   schema:isbn "080783243X" ;
   schema:isbn "9780807832431" ;
    .


Content-negotiable representations

Fenster schließen

Bitte in WorldCat einloggen 

Sie haben kein Konto? Sie können sehr einfach ein kostenloses Konto anlegen,.