Holy Smoke

The Big Book of North Carolina Barbecue
2. Auflage 2016
ISBN: 978-1-4696-2966-7
Verlag: University of North Carolina Press

Buch, Englisch, 336 Seiten, Paperback, Format (B × H): 180 mm x 241 mm, Gewicht: 682 g

Finally available in paperback — the definitive guide to the people, recipes, and lore

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 slowfood 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 guide to North Carolina barbecue.

Autoren/Hrsg.

Reed, John Shelton

Reed, Dale Volberg

Über Autor(innen)

John Shelton Reed and Dale Volberg Reed live in Chapel Hill, North Carolina. Both are members of the Southern Foodways Alliance. John Shelton Reed is author of Barbecue: A Savor the South Cookbook, and he is co-founder of The Campaignfor Real Barbecue and one of the moving spirits of the Carolina Barbecue Society.

William McKinney founded the Carolina BBQ Society while a student at the University of North Carolina at Chapel Hill. He now lives in Virginia, USA.