336 pp., 7 x 9.5, 260 illustrations, 61 sidebars
Paperback ISBN: 978-1-4696-2966-7
Published: August 2016
eBook ISBN: 978-1-4696-2967-4
Published: June 2016
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Awards & distinctions
Best Book, 2017 Awards of Excellence, National Barbecue and Grilling Association
Finalist, 2009 International Association of Culinary Professionals Cookbook Award
About the Authors
John Shelton Reed and Dale Volberg Reed live in Chapel Hill, NC. Both are members of the Southern Foodways Alliance. John Shelton Reed is author of Barbecue: A Savor the South Cookbook, and he is co-founder of The Campaign for Real Barbecue (http://www.truecue.org) and one of the moving spirits of the Carolina Barbecue Society.
For more information about John Shelton Reed, visit the Author Page.
William McKinney founded the Carolina BBQ Society while a student at the University of North Carolina at Chapel Hill. He now lives in Virginia.
For more information about William McKinney, visit the Author Page.
"'Does the world really need another barbecue book?' The answer is yes, thanks to the book's dozens of useful recipes (some lending credence to the claim that three pillars of southern cooking are sugar, salt, and fat), hundreds of evocative illustrations and photos, and a narrative spiced with historical anecdotes."--The Wall Street Journal
"Part cultural history, part cookbook, Holy Smoke . . . may be the best tome ever written about pulled pork."--The Atlanta Journal-Constitution
"[A] funny, fantastically southern memoir of the infamous East-West brawl over North Carolina barbecue. . . . Everything we ever wanted to know about the history of the 'cue, the sauce, and the people behind this Tar Heel tradition."--Southern Living
"This heartfelt, thorough, witty compendium of the state's barbecue places, pitmasters, pig pickins, history lessons, tall tales and basic recipes makes me bone-deep homesick in a way I haven't felt in years."--Rachel Wharton, The Art of Eating
"Sheer fun. . . . Informative, fast-paced, thorough, and filled with facts. I was reading through it the other evening and could have sworn I smelled the sharp, smoky aroma of pork slowly cooking over hickory coals."--Jack Betts, The Charlotte Observer
"Maybe . . . you're wondering where the difference in barbecue styles comes from and why this difference is so fiercely contested. Or maybe you're interested in history or cultural history or North Carolina history. I've got just the book for you. . . . True Tar Heels will have a hard time giving this one away, so buy two."--Moreton Neal, MetroMagazine