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Exploring the rich tapestry of American barbecue, the book delves into its history and the four main regional styles: Carolina, Memphis, Texas, and Kansas City, alongside unique "micro-styles." The author, a seasoned restaurant critic, provides over 85 authentic recipes for slow-cooked meats, sauces, and sides, complete with detailed cooking techniques and tips for various conditions. Additionally, it offers menus for creating regional feasts, lists of barbecue restaurants and festivals, and resources for sourcing quality ingredients and equipment, making it a comprehensive guide for enthusiasts.
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Celebrating Barbecue, Dotty Griffith
- Lingua
- Pubblicato
- 2010
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- (In brossura)
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