Holy Smoke: The Big Book of North Carolina Barbecue - Hardcover

Hardcover

ISBN 10: 080783243X ISBN 13: 9780807832431

Verlag: The University of North Carolina Press, 2008

Inhaltsangabe

Book by Reed John Shelton Reed Dale Volberg William McKinn

Über diesen Titel

Críticas:

John Shelton Reed and Dale Volberg Reed . . . really have written the book on North Carolina barbecue.--Mountain Xpress The authors show that barbecue is more than just a meal. Love, hardship, and generations of striving go into every morsel of this 'white and brown.' All visitors to North Carolina should keep this relevant guide at their fingertips.--Gastronomica What every book on barbecue should aim to be: well-researched, wide-ranging, funny, lavishly illustrated, and just downright enjoyable.--alforno.blogspot.com It is a treasure trove, a testament (in the Holy Roller sense), an exuberant celebration of the one thing served in the South that is better than fried chicken.--Nicki Leone, BiblioBuffet.com Sheer fun. . . . Informative, fast-paced, thorough, and filled with facts. I was reading through it the other evening and could have sworn I smelled the sharp, smoky aroma of pork slowly cooking over hickory coals.--Jack Betts, The Charlotte Observer Part cookbook, part how-to manual for the backyard barbecuer and part historical treatise. . . . This well-researched book is a hymn of praise to those pitmasters who have long labored over fires fueled by hickory and smoke.--Blue Ridge Country This heartfelt, thorough, witty compendium of the state's barbecue places, pitmasters, pig pickins, history lessons, tall tales and basic recipes makes me bone-deep homesick in a way I haven't felt in years.--Rachel Wharton, The Art of Eating Part-cookbook-part-manual . . . and an excellent guide to the Tar Heel state's distinctive interpretation of a great American cooking style.--The Christian Science Monitor Part cultural history, part cookbook, Holy Smoke . . . may be the best tome ever written about pulled pork.--The Atlanta Journal-Constitution It's here. Not another guide to North Carolina barbecue restaurants . . . [but] 'an exploration of the Tar Heel barbecue tradition.' While Holy Smoke is assuredly about food, it is more, in my mind, about 'foodways'--the roots and evolution of the food, which more than any other, is identified with the people of this state and its history and traditions.--Carroll Leggett, MetroMagazine One thing guaranteed to start an argument in North Carolina is barbecue. Thus, it takes a little courage to write a book on the subject. The Reeds . . . try hard to be scrupulously fair to both the Eastern and Piedmont barbecue camps.--StarNewsOnline.com A comprehensive and entertaining exploration of the Tar Heel barbecue tradition. . . . Holy Smoke is full of everything you might want to know about Tar Heel 'cue, and probably more.--The Weekly Standard In a state where barbecue rules, this is the constitution. It's also a field guide and a backyard manual for how to prepare barbecue and the proper sides properly. Brightly written and profusely illustrated, it's often funny, too. Good food writing is always fun. This rates as a treat.--News-Record.com, Greensboro Filled with history, interviews and all kinds of kooky heirloom Southern recipes, this is a lovingly curated book on the 'barbaculture' of the Tar Heel state.--Chile Pepper If this book doesn't set your mouth to watering, then you need your taste buds checked.--Ben Steelman, Wilmington Star-News A darn good book.--Kathleen Purvis, The Charlotte Observer [A] funny, fantastically southern memoir of the infamous East-West brawl over North Carolina barbecue. . . . Everything we ever wanted to know about the history of the 'cue, the sauce, and the people behind this Tar Heel tradition.--Southern Living Captures the near-religious fervor that devotees have for this succulent sustenance.--Duke Magazine Brings to life the state treasure that North Carolina has in barbecue, and in the people who practice it.--Michael Hastings, Winston-Salem Journal A cultural and culinary history of barbecue . . . the book includes directions on shaping cornmeal into perfect hush puppies, a who's who of the region's pit masters, and mouthwatering photographs of sizzling pigs.--The Chronicle of Higher Education Does the world really need another barbecue book?' The answer is yes, thanks to the book's dozens of useful recipes (some lending credence to the claim that three pillars of Southern cooking are sugar, salt and fat), hundreds of evocative illustrations and photos, and a narrative spiced with historical anecdotes.--The Wall Street Journal Should bring readers to a deeper respect for an American art form.--Southern Cultures The book leaves no glowing coal unturned in its examination of our state's barbecue history, cooking techniques, recipes, and characters who have honed the fine art of turning hogs into something heavenly.--Our State The most definitive book . . . on the food that ties sons and daughters of The Old North State together by the taste buds.--Burlington, NC Times-News Maybe . . . you're wondering where the difference in barbecue styles comes from and why this difference is so fiercely contested. Or maybe you're interested in history or cultural history or North Carolina history. I've got just the book for you. . . . True Tar Heels will have a hard time giving this one away, so buy two.--Moreton Neal, MetroMagazine One of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.--Sandlapper Highly entertaining and guaranteed to whet your appetite for you-know-what.--Fayetteville Observer Southern studies guru John Shelton Reed and fellow pork pro Dale Volberg Reed have teamed up with pig-pushing alum William McKinney to give us the first definitive guide to the people, places and culinary secrets behind the world's best barbecue.--Carolina Arts & Sciences News A fascinating book presented in an interesting fashion. It's not wide, but man is it deep.--BBQ Links A definitive guide.--Appetite for Books A celebration of the pig's deep connection to the history and culture of the Tar Heel State. . . . The research is astounding, as evidenced by an impressive collection of anecdotal facts and historical photographs. . . . No stone is left unturned, and the book, as well as the story of North Carolina barbecue, is the better for it.--Journal of Southern History A dance through the legends, history, fables and reality of North Carolina barbecue. . . . While laughing along with the fun stories, don't forget to take the recipes seriously.--Edible Piedmont Sure to be a favorite with folks who love the Tar Heel state and its history and foodways.--Metro Magazine A valuable addition to the barbecue lover's bookshelf.--Charleston City Paper An apogee on all things barbecue. . . . Much more than a simple collection of recipes, the book supplements its exploration of this regional favorite by delving into the history of North Carolina barbecue. . . . And of course, there's no shortage of recipes and cooking techniques presented here, covering not only the meat, but a variety of side dishes, deserts, and even that signature Southern beverage, iced tea.--WNC Magazine A fine book, one that every Tar Heel, whether born and bred or merely welcomed and fed, needs to read carefully.--Tim Tyson, Raleigh News & Observer [A] most worthy book about Tar Heel Barbecue. . . . An indispensable reference work. . . . The authors have carefully recorded first-person accounts of how these restaurateurs go about their business. It is as if they turned on the mike, asked the right question and got out of the way. . . . A fascinating account.--Jack Betts, CharlotteObserver.com A refreshing, informative, and focused portrait of one of the region's iconic food traditions.--The Journal of Southern History

Reseña del editor:

This is the definitive guide to the people, recipes, and lore.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 lively profiles of some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue.Filled with historic and contemporary photographs showing centuries of North Carolina's ""barbeculture,"" as the authors call it, ""Holy Smoke"" is one of a kind, offering a comprehensive and entertaining exploration of the Tar Heel barbecue tradition.

Über diese Auflage

• Verlag: The University of North Carolina Press
• Erscheinungsdatum: 2008
• ISBN 10: 080783243X
• ISBN 13: 9780807832431
• Einband: Tapa dura
• Anzahl der Seiten: 328