Holy smoke
Subtitle: the big book of North Carolina barbecue
By: John Shelton Reed and Dale Volberg Reed ; with William McKinney.
Contributors: Reed, Dale Volberg.; McKinney, William.
Edition: 1st ed.
Publisher: University of North Carolina Press
Published: 2008
Place of publication: Chapel Hill
Language: eng
Number of pages: 316
ISBN-13: 9780807832431
Subjects: Barbecue cookery -- North Carolina
Description: "Detailed instructions for cooking barbecue at home are included here, along with recipes for the side dishes traditionally served in Tar Heel barbecue restaurants, such as coleslaw and hushpuppies. People who cook for a living share their thoughts about the past and future of North Carolina barbecue in a special section of interviews with pitmasters. North Carolina barbecue may be an endangered cuisine, the authors caution. Of course, they have some words on why this matters and what to do about it"--Page 2 of cover.
Notes: Includes bibliographical references and index.