Holy smoke: the big book of North Carolina barbecue

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Grouping Information

Grouped Work IDed9879d9-f8ae-c39d-1fa5-488fd9b1b070
Grouping Titleholy smoke the big book of north carolina barbecue
Grouping Authorjohn shelton reed
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-05-07 03:09:00AM
Last Indexed2024-05-07 03:14:50AM

Solr Fields

accelerated_reader_point_value
0
accelerated_reader_reading_level
0
auth_author2
McKinney, William (Writer on barbecuing)
Reed, Dale Volberg
author
Reed, John Shelton
author2-role
McKinney, William(Writer on barbecuing),author
Reed, Dale Volbergauthor
author_display
Reed, John Shelton
available_at_catalog
Cary Regional
Eva H. Perry Regional
Holly Springs Community
Leesville Community
North Regional
Northeast Regional
Oberlin Regional
Richard B. Harrison Community
West Regional
collection_catalog
Adult Non-Fiction
detailed_location_catalog
Cary Regional - Adult Non-Fiction
Eva H. Perry Regional - Adult Non-Fiction
Holly Springs Community - Adult Non-Fiction
Leesville Community - Adult Non-Fiction
Morrisville Community - Adult Non-Fiction
North Regional - Adult Non-Fiction
Northeast Regional - Adult Non-Fiction
Oberlin Regional - Adult Non-Fiction
Remote Storage - Adult Non-Fiction
Richard B Harrison - Adult Non-Fiction
Southeast Regional - Adult Non-Fiction
West Regional - Adult Non-Fiction
display_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.
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
ed9879d9-f8ae-c39d-1fa5-488fd9b1b070
isbn
9780807889718
9781469629667
last_indexed
2024-05-07T07:14:50.335Z
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
Holly Springs Community
Leesville Community
Morrisville Community
North Regional
Northeast Regional
Oberlin Regional
Richard B. Harrison Community
Southeast Regional
West Regional
primary_isbn
9781469629667
publishDate
2016
publisher
The University of North Carolina Press
recordtype
grouped_work
subject_facet
Barbecuing -- North Carolina
Cookbooks
title_display
Holy smoke : the big book of North Carolina barbecue
title_full
Holy Smoke The Big Book of North Carolina Barbecue
Holy smoke : the big book of North Carolina barbecue / John Shelton Reed & Dale Volberg Reed with William McKinney with a new preface by the authors
title_short
Holy smoke
title_sub
the big book of North Carolina barbecue
topic_facet
Barbecuing
Cooking & Food
Nonfiction

Solr Details Tables

item_details

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ils:7361037167810Southeast Regional - Adult Non-Fiction641.7 REED1falsefalseChecked outSER

record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
overdrive:cb2307ec-3999-4420-a6c7-86ab00c74073eBookeBookEnglishThe University of North Carolina Press
ils:736103BookBooksPaperback editionEnglishThe University of North Carolina Press[2016]xvii, 316 pages : illustrations ; 25 cm

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