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Holy smoke : the big book of North Carolina barbecue

Auteur : John Shelton Reed; Dale Volberg Reed; William McKinney, (Writer on barbecuing)
Éditeur: Chapel Hill : University of North Carolina Press, ©2008.
Édition/format:   Livre imprimé : AnglaisVoir toutes les éditions et tous les formats
Résumé:
"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  Lire la suite...
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Détails

Genre/forme: Cookbooks
Type d’ouvrage: Ressource Internet
Type de document: Livre, Ressource Internet
Tous les auteurs / collaborateurs: John Shelton Reed; Dale Volberg Reed; William McKinney, (Writer on barbecuing)
ISBN: 9780807832431 080783243X
Numéro OCLC: 221141658
Description: 316 pages : illustrations, maps ; 25 cm
Responsabilité: John Shelton Reed & Dale Volberg Reed ; with William McKinney.
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Résumé:

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  Lire la suite...

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Synopsis de l’éditeur

John Shelton Reed and Dale Volberg Reed . . . really have written the book on North Carolina barbecue.--Mountain Xpress

 
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