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Barbecue Crossroads Notes and Recipes from a Southern Odyssey

Name: Barbecue Crossroads
Author: O. Rufus Lovett

Auteur: Robb Walsh

Taal: Engels

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Auteur: Robb Walsh O. Rufus Lovett

Engels
Paperback
9780292752849
15 april 2013
295 pagina's

Alle productspecificaties

Samenvatting

The James Beard Award–winning author of the best-selling Legends of Texas Barbecue Cookbook and acclaimed documentary photographer O. Rufus Lovett take us on an extraordinary odyssey from Texas to the Carolinas and back to tell the story of Southern barbecue, past, present, and future—complete with more than seventy recipes.

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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Inhoud

Taal: en
Bindwijze: Paperback
Oorspronkelijke releasedatum: 15 april 2013
Aantal pagina's: 295
Illustraties: Nee

Betrokkenen

Hoofdauteur: Robb Walsh
Tweede Auteur: O. Rufus Lovett
Hoofduitgeverij: University Of Texas Press

Overige kenmerken

Extra groot lettertype: Nee
Product breedte: 205 mm
Product hoogte: 24 mm
Product lengte: 255 mm
Studieboek: Nee
Verpakking breedte: 203 mm
Verpakking hoogte: 24 mm
Verpakking lengte: 254 mm
Verpakkingsgewicht: 1156 g

EAN

EAN: 9780292752849

Je vindt dit artikel in

Categorieën: Kookboeken

Boeken
Taal: Engels
Boek, ebook of luisterboek?: Boek
Beschikbaarheid: Leverbaar
Studieboek of algemeen: Algemene boeken

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