Barbecue Crossroads

Notes and Recipes from a Southern Odyssey

Szerző: Robb Walsh, O. Rufus Lovett

Nyelv:

Kötés: Puha kötésű

Kiadó: University of Texas Press

Elérhetőség: Beszállítói készleten

Küldés 14-20 napon belül

8 857 Ft

In stories, recipes, and photographs, James Beard Award-winning writer Robb Walsh and acclaimed docu...

Információk a könyvről

Szerző

Robb Walsh, O. Rufus Lovett

Nyelv

Angol

Kötés

Könyv - Puha kötésű

Kiadva

2013

oldal

295

EAN

9780292752849

ISBN

0292752849

Enbook ID

04873785

Kiadó

University of Texas Press

Súly

1156

Méretek

203 x 254 x 24

Teljes leírás

In stories, recipes, and photographs, James Beard Award-winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East Texas to the Carolinas and back. In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney. Recipes for these and the side dishes, sauces, and desserts that come with them are painstakingly recorded and tested. But Barbecue Crossroads is more than a cookbook; it is a trip back to the roots of our oldest artisan food tradition and a look at how Southern culture is changing. Walsh and Lovett trace the lineage of Southern barbecue backwards through time as they travel across a part of the country where slow-cooked meat has long been part of everyday life. What they find is not one story, but many. They visit legendary joints that don't live up to their reputations - and discover unknown places that deserve more attention. They tell us why the corporatizing of agriculture is making it difficult for pitmasters to afford hickory wood or find whole hogs that fit on a pit. Walsh and Lovett also remind us of myriad ways that race weaves in and out of the barbecue story, from African American cooking techniques and recipes to the tastes of migrant farmworkers who ate their barbecue in meat markets, gas stations, and convenience stores because they weren't welcome in restaurants. The authors also expose the ways that barbecue competitions and TV shows are undermining traditional barbecue culture. And they predict that the revival of the community barbecue tradition may well be its salvation.

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Barbecue Crossroads

Notes and Recipes from a Southern Odyssey

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Azok a vásárlók, akik ezt a könyvet megvásárolták, a következőket is megvásárolták