Sună: 0724 862 861
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential. They 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.
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential. They 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.
Plata la livrare (ramburs), online cu cardul (4 sau 12 rate fără dobândă) sau prin ordin de plată.
Livrare rapidă prin curier în 24-48 ore (zile lucrătoare).
Returnare produs în termen de 14 zile calendaristice de la recepție.John Shelton Reed is a writer and lecturer in Chatham county, North Carolina, who served recently as Chancellor of the Fellowship of Southern Writers. Some time ago he retired as William Rand Kenan Jr. Professor of sociology at the University of North Carolina, Chapel Hill, where he helped to found the Center for the Study of the American South and the quarterly Southern Cultures. He has written or edited some twenty books, including 1001 Things Everyone Should Know About the South and Holy Smoke: The Big Book of North Carolina Barbecue, both written with his wife, Dale Volberg Reed. He is an Honorary Fellow of St. Catharine's College, Cambridge University, and eminence Grease of the Campaign for Real Barbecue (TrueCue.org).
