Virginia Barbecue
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Language: en
Pages: 281
Pages: 281
Type: BOOK - Published: 2013-04-23 - Publisher: Arcadia Publishing
The award-winning barbecue cook and author of Brunswick Stew shares the flavorful history of the Old Dominion’s unique culinary heritage. With more than four
Language: en
Pages: 327
Pages: 327
Type: BOOK - Published: 2009-11-30 - Publisher: Univ of North Carolina Press
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way),
Language: en
Pages: 313
Pages: 313
Type: BOOK - Published: 2018-05-15 - Publisher: St. Martin's Griffin
A collection of recipes from the world champion pitmaster features such dishes as coffee-rubbed cowboy steaks and spareribs with mustard sauce, along with tips
Language: en
Pages: 192
Pages: 192
Type: BOOK - Published: 2017 - Publisher: Arcadia Publishing
With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a nece
Language: en
Pages: 313
Pages: 313
Type: BOOK - Published: 2020-10-06 - Publisher: University Alabama Press
The definitive history of an iconic American food, with new chapters, sidebars, and updated historical accounts The full story of barbecue in the United States
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