Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed and Dale Volberg Reed

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 080783243X
  • ISBN 13 9780807832431
  • Published Dec 15 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher The University of North Carolina Press
  • Imprint The University of North Carolina Press

Publishers Text

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.

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 exploration of the Tar Heel barbecue tradition.



Other cookbooks by this author