Holy Smoke: The Big Book of North Carolina Barbecue

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Holy Smoke: The Big Book of North Carolina Barbecue

Format:  Hardcover,

316 pages

Publisher: Univ of North Carolina Pr

Publish Date: Nov 2008

ISBN-13: 9780807832431

ISBN-10: 080783243X

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Book Information

The following content was provided by the publisher.
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), "Holy Smoke" is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish.

Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue.

Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, "Holy Smoke" is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.

Specifications

:
Publisher: Univ of North Carolina Pr
Publish Date: Nov 2008
ISBN-13: 9780807832431
ISBN-10: 080783243X
Format: Hardcover
Number of Pages: 316
Shipping Weight (in pounds): 1.9
Product in Inches (L x W x H): 7.25 x 9.5 x 1.25

Awards and Recognitions

  • Gourmand World Cookbook Awards, 2008 (Spain)
  • IACP Crystal Whisk Awards, 2009 (United States)
  • Southern Independent Booksellers Alliance Book Awards, 2009 (United States)

Book description

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish.

Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles.

They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue.

Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture", as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.

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