Bob Garner S Book Of Barbecue
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Bob Garner S Book Of Barbeque
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Author : Bob Garner
language : en
Publisher:
Release Date : 2024-05-07
Bob Garner S Book Of Barbeque written by Bob Garner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-07 with Cooking categories.
Bob Garner's previous books are combined, updated, and expanded into one volume, creating the ultimate reference to North Carolina barbecue.
Bob Garner S Book Of Barbecue
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Author : Bob Garner
language : en
Publisher: John F. Blair, Publisher
Release Date : 2012
Bob Garner S Book Of Barbecue written by Bob Garner and has been published by John F. Blair, Publisher this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Barbecuing categories.
Garner preserves the heritage and tradition of a disappearing rural lifestyle while showing how barbecue continues to evolve. Packed full of recipes for barbecue and popular side dishes, sidebars with useful tips, barbecue-related news, and features, and profiles of past and present influential pit masters and barbecue aficionados. The definitive guide to anything and everything pertaining to North Carolina's favorite food.
Foods That Make You Say Mmm Mmm
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Author : Bob Garner
language : en
Publisher: John F Blair Pub
Release Date : 2014
Foods That Make You Say Mmm Mmm written by Bob Garner and has been published by John F Blair Pub this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
In this book, Garner discusses signature North Carolina dishes and provides historical background, recipes, preparation tips, and listings of venues
Bob Garner S Guide To North Carolina Barbecue
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Author : Bob Garner
language : en
Publisher: John F. Blair, Publisher
Release Date : 2002
Bob Garner S Guide To North Carolina Barbecue written by Bob Garner and has been published by John F. Blair, Publisher this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Barbecuing categories.
In 1924, Bob Melton of Rocky Mount opened one of North Carolina's first sit-down barbecue restaurants. About the same time, Sid Weaver and Jess Swicegood built modest structures to replace the side-by-side tents on Lexington's courthouse square where they had been selling barbecue since 1919. Ever since then, one of the favorite pastimes in the state has been searching for good barbecue joints. In 1994, Bob Garner began doing short features about barbecue for UNC-TV's statewide public-television magazine program, North Carolina Now. In 1996, he published North Carolina Barbecue: Flavored by Time and produced a one-hour television special based on the book. He was soon known as "the barbecue man" in North Carolina. In this book, Garner describes what he feels are the 100 best barbecue restaurants in the state. They range from well-known establishments to little-known holes in the wall. In Bob Garner's Guide to North Carolina Barbecue, you'll find the authoritative reference for those interested in preserving the tradition of a disappearing, rural-based lifestyle through the patronage of great barbecue joints from the mountains to the sea. Book jacket.
North Carolina Barbecue
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Author : Bob Garner
language : en
Publisher: John F. Blair, Publisher
Release Date : 1996
North Carolina Barbecue written by Bob Garner and has been published by John F. Blair, Publisher this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Cooking categories.
In North Carolina Barbecue, Bob Garner takes us on a delectable journey across the state in search of the best examples of this distinctive North Carolina delicacy.
Holy Smoke
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Author : John Shelton Reed
language : en
Publisher: UNC Press Books
Release Date : 2016-06-30
Holy Smoke written by John Shelton Reed and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-30 with Cooking categories.
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 slow-food 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. They 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.
Celebrating Barbecue
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Author : Dotty Griffith
language : en
Publisher: Simon and Schuster
Release Date : 2010-06-15
Celebrating Barbecue written by Dotty Griffith and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-06-15 with Cooking categories.
Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls "micro-styles" like Santa Maria Beef Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to a set of rules and specifications is, as Griffith says, "like teaching a cat to bark," Celebrating Barbecue attempts (and succeeds!) in doing just that, beginning with the history of barbecue, defining each region's preferences for meat, fuel, and seasonings. There are classic authentic recipes for slow-cooked meats such as Texas Brisket and North Carolina-Style Pulled Pork, with cooking temperatures, seasonings, woods, and techniques (including fail-safe techniques for bad weather or uncooperative equipment or fuels) explained in detail. Griffith includes recipes for mops, rubs, sauces, and marinades, as well as sources for ready-made flavor enhancers. A full complement of appetizers, sides, and desserts rounds out the more than 85 recipes. Menus are provided for each regional style so you can create your own barbecue feast. Travelers will find lists of barbecue restaurants, cook-offs, and festivals, and stay-at-homes will find the best places to mail-order 'cue, as well as a directory of pit masters and a section on cookers. Opinionated and informed, Celebrating Barbecue is written with wit, passion, and verve. A pleasure to read and to cook from, it's the only book you'll need to enjoy this most American of foods.
North Carolina Barbecue Flavored By Time
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Author : Bob Garner
language : en
Publisher:
Release Date :
North Carolina Barbecue Flavored By Time written by Bob Garner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Food Lovers Guide To Raleigh Durham Chapel Hill
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Author : Johanna Kramer
language : en
Publisher: Rowman & Littlefield
Release Date : 2012-09-04
Food Lovers Guide To Raleigh Durham Chapel Hill written by Johanna Kramer and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-04 with Travel categories.
Food Lovers' Guides Indispensable handbooks to local gastronomic delights The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Food festivals and culinary events • Farmers markets and farm stands • Specialty food shops • Places to pick your own produce • One-of-a-kind restaurants and landmark eateries • Recipes using local ingredients and traditions • The best wineries and brewpubs
Holy Smoke
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Author : John Shelton Reed
language : en
Publisher: Univ of North Carolina Press
Release Date : 2009-11-30
Holy Smoke written by John Shelton Reed and has been published by Univ of North Carolina Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-30 with Cooking categories.
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.
