Barbecue: a Savor the South cookbook
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
More Details
Published:
The University of North Carolina Press 2016
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
01/26/2016
Language:
English
ISBN:
9781469626710
ASIN:
B015ZTG4EG
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Copy Details
| Library | Owned | Available |
|---|---|---|
| Shared Digital Collection | 999999 | 999999 |
Citations
APA Citation (style guide)
John Shelton Reed. (2016). Barbecue: a Savor the South cookbook. The University of North Carolina Press.
Chicago / Turabian - Author Date Citation (style guide)John Shelton Reed. 2016. Barbecue: A Savor the South Cookbook. The University of North Carolina Press.
Chicago / Turabian - Humanities Citation (style guide)John Shelton Reed, Barbecue: A Savor the South Cookbook. The University of North Carolina Press, 2016.
MLA Citation (style guide)John Shelton Reed. Barbecue: A Savor the South Cookbook. The University of North Carolina Press, 2016.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
723175ff-7c3c-f7dc-8b0b-5395a937f904
Needs Update?:
No
Date Added:
Jul 05, 2023 15:46:52
Date Updated:
Sep 23, 2023 09:16:35
Last Metadata Check:
Apr 21, 2024 05:03:35
Last Metadata Change:
Apr 21, 2024 05:03:35
Last Availability Check:
Apr 21, 2024 05:03:35
Last Availability Change:
Jul 05, 2023 15:46:52
Last Grouped Work Modification Time:
May 04, 2024 03:07:48
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- bioText: John Shelton Reed lives in Chapel Hill, North Carolina. Cofounder of the Campaign for Real Barbecue (TrueCue.org), his many books include Holy Smoke: The Big Book of North Carolina Barbecue, coauthored with Dale Volberg Reed.
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- 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. - seriesId
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Formats
Adobe EPUB eBook
Works on all eReaders (except Kindles), desktop computers and mobile devices with reading apps installed.
Kindle Book
Works on Kindles and devices with a Kindle app installed.
OverDrive Read
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