Status
Call number
Call number
Outdoor Cooking, Grilling, BBQ -- MIL
Publication
The University of North Carolina Press (2021), 328 pages
Description
"Across America, the pure love and popularity of barbecue cookery has gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller--admitted 'cuehead and longtime certified barbecue judge--that in today's barbecue culture African Americans don't get much love? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today"--
Language
Physical description
328 p.; 10.2 inches
Similar in this library
The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes by Nik Sharma
The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty
Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace: A Cookbook by Michael Symon
How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook by Steven Raichlen
Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores (Steven Raichlen Barbecue Bible Cookbooks) by Steven Raichlen
Now & Again: Go-To Recipes, Inspired Menus Endless Ideas for Reinventing Leftovers (Meal Planning Cookbook, Easy Recipes Cookbook, Fun Recipe Cookbook) by Julia Turshen