Barbecue

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Author:
Reed, John Shelton
Series:
Savor the South Cookbooks
Language:
English
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Cary Regional - Adult Non-Fiction
641.7 REED
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641.7 REED
Express - Fayetteville St. - Adult Non-Fiction
641.7 REED
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ISBN:
9781469626703
9781469626710
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Grouping Information

Grouped Work ID723175ff-7c3c-f7dc-8b0b-5395a937f904
Grouping Titlebarbecue
Grouping Authorjohn shelton reed
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-04-24 03:07:58AM
Last Indexed2024-04-24 03:15:44AM

Solr Fields

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author
Reed, John Shelton
author_display
Reed, John Shelton
available_at_catalog
Cary Regional
Eva H. Perry Regional
Express Library Fayetteville St.
North Regional
Northeast Regional
Oberlin Regional
Zebulon Community
collection_catalog
Adult Non-Fiction
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Cary Regional - Adult Non-Fiction
Eva H. Perry Regional - Adult Non-Fiction
Express - Fayetteville St. - Adult Non-Fiction
North Regional - Adult Non-Fiction
Northeast Regional - Adult Non-Fiction
Oberlin Regional - Adult Non-Fiction
Zebulon Community - Adult Non-Fiction
display_description
John Shelton Reed's Barbecue celebrates a southern culinary tradition forged in coals and smoke. Since colonial times southerners have held barbecues to mark homecomings, reunions, and political campaigns; today barbecue signifies celebration as much as ever. In a lively and amusing style, Reed traces the history of southern barbecue from its roots in the sixteenth-century Caribbean, showing how this technique of cooking meat established itself in the coastal South and spread inland from there. He discusses how choices of meat, sauce, and cooking methods came to vary from one place to another, reflecting local environments, farming practices, and history.
Reed hopes to preserve the South's barbecue traditions by providing the home cook with fifty-one recipes for many classic varieties of barbecue and for the side dishes, breads, and desserts that usually go with it. Featured meats range from Pan-Southern Pork Shoulder to Barbecued Chicken Two Ways to West Texas Beef Ribs, while rubs and sauces include Memphis Pork Rub, Piedmont Dip, and Lone Star Sauce and Mop. Cornbread, hushpuppies, and slaw are featured side dishes, and Dori's Peach Cobbler and Pig-Pickin' Cake provide a sweet finish. This book will put southerners in touch with their heritage and let those who aren't southerners pretend that they are.
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
723175ff-7c3c-f7dc-8b0b-5395a937f904
isbn
9781469626703
9781469626710
last_indexed
2024-04-24T07:15:44.205Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.7 REED
owning_library_catalog
Wake County Public Libraries
owning_location_catalog
Cary Regional
Eva H. Perry Regional
Express Library Fayetteville St.
North Regional
Northeast Regional
Oberlin Regional
Zebulon Community
primary_isbn
9781469626703
publishDate
2016
publisher
The University of North Carolina Press
recordtype
grouped_work
series
Savor the South Cookbooks
series_with_volume
Savor the South Cookbooks|
subject_facet
Barbecuing -- Southern States
Cookbooks
Cooking, American -- Southern style
title_display
Barbecue
title_full
Barbecue / John Shelton Reed
Barbecue a Savor the South cookbook
title_short
Barbecue
topic_facet
Barbecuing
Cooking & Food
Cooking, American
Nonfiction
Southern style

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record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
overdrive:8ea6f278-237c-4927-863d-8adc6e5709baeBookeBookEnglishThe University of North Carolina Press2016
ils:722424BookBooksEnglishThe University of North Carolina Press[2016]114 pages ; 23 cm

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