Presents stories, recipes, and photographs of barbecue cooking in the South, recording the pitmasters and legendary joints that make this food culture famous. Take a barbecue odyssey from East Texas to the Carolinas and back. Meet pitmasters who still use wood-fired pits, and t…
Intended for food lovers, anthropologists, and sociologists alike, The Slaw and the Slow Cooked demonstrates barbecue's status as a common language of the South
Intended for food lovers, anthropologists, and sociologists alike, The Slaw and the Slow Cooked demonstrates barbecue's status as a common language of the South.
Texas has its barbecue tradition, and a library of books to go with it. Same with the Carolinas. The mid-South, however, is a region with as many opinions as styles of cooking. In The Slaw and the Slow Cooked , editors James Veteto and Edward Maclin seek to right a wrong--namely…
