Barbecue
(Book)

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More Details
Published:
Chapel Hill : The University of North Carolina Press, [2016].
Format:
Book
Physical Desc:
114 pages ; 23 cm
Language:
English
ISBN:
9781469626703, 1469626705, 9781469626703 (cloth : alk. paper), 1469626705 (cloth : alk. paper)

Notes

General Note
Includes index.
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Citations
APA Citation (style guide)

Reed, J. S. (2016). Barbecue. Chapel Hill: The University of North Carolina Press.

Chicago / Turabian - Author Date Citation (style guide)

Reed, John Shelton. 2016. Barbecue. Chapel Hill: The University of North Carolina Press.

Chicago / Turabian - Humanities Citation (style guide)

Reed, John Shelton, Barbecue. Chapel Hill: The University of North Carolina Press, 2016.

MLA Citation (style guide)

Reed, John Shelton. Barbecue. Chapel Hill: The University of North Carolina Press, 2016. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
2ce02e56-0777-1447-6fd8-dd4fe0d086c8
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Record Information

Last File Modification TimeSep 21, 2019 07:40:39 AM
Last Grouped Work Modification TimeSep 21, 2019 07:31:18 AM

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1001 |a Reed, John Shelton|e author.
24510|a Barbecue /|c John Shelton Reed.
264 1|a Chapel Hill :|b The University of North Carolina Press,|c [2016]
300 |a 114 pages ;|c 23 cm
336 |a text|b txt|2 rdacontent
337 |a unmediated|b n|2 rdamedia
338 |a volume|b nc|2 rdacarrier
4901 |a A Savor the South cookbook
500 |a Includes index.
5050 |a Pan-Southern pork shoulder -- Righteous ribs -- Texas monthly brisket -- Burnt ends, KC style -- Stockman shoulder clod -- West Texas beef ribs -- Hill Country hot guts -- Barbecued chicken two ways -- Liquid margarine smoked turkey -- Daviess county mutton-style lamb -- Jay barbecued goat -- Barbecued baloney sandwiches -- St. Louis hog snoots -- Memphis barbecue pizza and spaghetti -- Cajun barbecue -- Panhandle smoked mullet -- All-purpose rub -- Texas beef rub -- Memphis pork rub -- Memphis-hellenic "dry rib" rub -- Kansas City rub -- Founding fathers' sauce -- The mother sauce -- Piedmont dip -- Sandlapper yellow sauce -- Marshallville, Georgia, literary sauce -- The Lord's own Alabama rib sauce -- River City sauce -- Lone Star sauce and mop -- Kaycee "red menace" sauce -- North Alabama white sauce -- Owensboro black dip -- Virginia-Carolina "yes, we can" Brunswick stew -- South of the border barbecue hash -- Bluegrass state burgoo -- Cold slaugh -- Creamy coleslaw -- Golden coleslaw -- Lexington barbecue slaw -- Cornpone -- Hushpuppies -- Kaintuck corn cakes -- Barbecue baked beans -- Cowboy beans -- Mississippi-Arkansas hot tamales -- New Braunfels potato salad -- East Carolina boiled potatoes -- Dori's peach cobbler -- Nilla wafer banana pudding -- Pig-pickin' cake -- To drink. Sweet tea.
650 0|a Barbecuing|z Southern States.
650 0|a Cooking, American|x Southern style
655 7|a Cookbooks|2 lcgft
830 0|a Savor the South cookbook
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