Holy Smoke
The Big Book of North Carolina Barbecue
2nd Edition
Published on 30. July 2016
Book
Paperback/Softback
336 pages
978-1-4696-2966-7 (ISBN)
Description
Finally available in paperback - the definitive guide to the people, recipes, and lore
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slowfood dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential guide to North Carolina barbecue.
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slowfood dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, films, and websites is an essential guide to North Carolina barbecue.
More details
Edition
2nd edition
Language
English
Place of publication
Chapel Hill
United States
Target group
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Illustrations
260 illustrations, 61 sidebars
Dimensions
Height: 241 mm
Width: 180 mm
Thickness: 27 mm
Weight
682 gr
ISBN-13
978-1-4696-2966-7 (9781469629667)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
06/2016
2nd Edition
The University of North Carolina Press
€19.49
Available for download
Persons
John Shelton Reed and Dale Volberg Reed live in Chapel Hill, North Carolina. Both are members of the Southern Foodways Alliance. John Shelton Reed is author of Barbecue: A Savor the South Cookbook, and he is co-founder of The Campaignfor Real Barbecue and one of the moving spirits of the Carolina Barbecue Society.
William McKinney founded the Carolina BBQ Society while a student at the University of North Carolina at Chapel Hill. He now lives in Virginia, USA.
William McKinney founded the Carolina BBQ Society while a student at the University of North Carolina at Chapel Hill. He now lives in Virginia, USA.