Related Books
Language: en
Pages: 297
Pages: 297
Type: BOOK - Published: 2013-04-15 - Publisher: University of Texas Press
Presents stories, recipes, and photographs of barbecue cooking in the South, recording the pitmasters and legendary joints that make this food culture famous.
Language: en
Pages: 300
Pages: 300
Type: BOOK - Published: 2013-06-06 - Publisher: Univ of TX + ORM
In stories, recipes, and photographs, James Beard Award–winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue
Language: en
Pages: 300
Pages: 300
Type: BOOK - Published: 2013-06-06 - Publisher: University of Texas Press
In stories, recipes, and photographs, James Beard Award–winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue
Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2016-04-19 - Publisher: Chronicle Books
“[A] collection of barbecue memoirs, trivia and history . . . Walsh interviews the top pit bosses across the state and shares their secrets.” —Publishers
Language: en
Pages: 546
Pages: 546
Type: BOOK - Published: 2016-05-24 - Publisher: Houghton Mifflin Harcourt
Grilling’s leading brand “take[s] barbecue beyond its Southern tradition of long, slow cooking of ribs and roasts and push[es] it into new territory” (Smo