{"product_id":"on-barbecue-9781621906384","title":"On Barbecue","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eJohn Shelton Reed is one of today's most knowledgeable authors on the subject of barbecue. \u003ci\u003eHoly Smoke: The Big Book of North Carolina Barbecue\u003c\/i\u003e, written with his wife, Dale Volberg Reed, won the National Barbecue Association Award of Excellence in 2017 and was a finalist for the 2009 International Associate of Culinary Professionals Cookbook Award. In this collection, \u003ci\u003eOn Barbecue\u003c\/i\u003e, Reed compiles reviews, essays, magazine articles, op-eds, and book extracts from his many-year obsession with the history and culture of barbecue. Brought together, these pieces constitute a broad look at the cultural, culinary, historical, and social aspects of this American institution.\u003cp\u003eReed's original and provocative voice carries through this collection, which spans more than twenty years of barbecue lore. A lover of tradition whose study of regional distinctions has made him prize and defend them, Reed writes with conviction on what 'real' barbecue looks, smells, and tastes like. He delves into the history of barbecue and even the origins of the word barbecue itself. Other topics include present-day barbecue, Carolina 'cue and other regional varieties, and recipes daring readers to master their own backyard barbecues.\u003c\/p\u003e\u003cp\u003eAnyone with an interest in this signature American food will find themselves immersed in this book's accessible, conversational, and frequently tart pages. From one of the wittiest and most knowledgeable authors writing on the subject, \u003ci\u003eOn Barbecue\u003c\/i\u003e is essential reading.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eThe world does need another book on barbecue-if it is written by John Shelton Reed.\"\" - Fred Sauceman, \u003ci\u003eThe Proffitts of Ridgewood: An Appalachian Family's Life in Barbecue\u003c\/i\u003e\u003cp\u003e\"\"John Shelton Reed's style is accessible, conversational, acerbically funny. It tastes of vinegar and spices as surely as a plate of Carolina barbecue does.\"\" - Jim Auchmutey, author of \u003ci\u003eSmokelore: A Short History of Barbecue in America\u003c\/i\u003e\u003c\/p\u003e","brand":"University of Tennessee Press","offers":[{"title":"Default Title","offer_id":51041757954391,"sku":"9781621906384","price":20.21,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781621906384.jpg?v=1750951565","url":"https:\/\/bookcurl.com\/products\/on-barbecue-9781621906384","provider":"Book Curl","version":"1.0","type":"link"}