Vince Staten, Greg Johnson
Real Barbecue: The Classic Barbecue Guide to the Best Joints Across the USA --- With Recipes, Porklore, and More!
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Vince Staten, Greg Johnson
Real Barbecue: The Classic Barbecue Guide to the Best Joints Across the USA --- With Recipes, Porklore, and More!
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This update of the classic ode to the top 100 barbecue joints around the U.S. has a completely new design with photos, trivia, detailed locations of great eating joints, sidebars about sauces and sides, columns about cook pits and shack architecture, sections devoted to Texas ribs, and much more.
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This update of the classic ode to the top 100 barbecue joints around the U.S. has a completely new design with photos, trivia, detailed locations of great eating joints, sidebars about sauces and sides, columns about cook pits and shack architecture, sections devoted to Texas ribs, and much more.
Produktdetails
- Produktdetails
- Verlag: Globe Pequot Press
- First
- Seitenzahl: 336
- Erscheinungstermin: Juli 2007
- Englisch
- Abmessung: 227mm x 160mm x 23mm
- Gewicht: 458g
- ISBN-13: 9780762744428
- ISBN-10: 0762744421
- Artikelnr.: 22718396
- Herstellerkennzeichnung
- Libri GmbH
- Europaallee 1
- 36244 Bad Hersfeld
- gpsr@libri.de
- Verlag: Globe Pequot Press
- First
- Seitenzahl: 336
- Erscheinungstermin: Juli 2007
- Englisch
- Abmessung: 227mm x 160mm x 23mm
- Gewicht: 458g
- ISBN-13: 9780762744428
- ISBN-10: 0762744421
- Artikelnr.: 22718396
- Herstellerkennzeichnung
- Libri GmbH
- Europaallee 1
- 36244 Bad Hersfeld
- gpsr@libri.de
VINCE STATEN BIO SHEETCareer: Free-lance writer, author, columnist, movie critic, lecturer, professor and restaurateur. (One of these days I'll settle down and pick a career.)Age: Same as David Letterman and Almond Joy (the candy bar, not the strip tease artist)Current position: Metro columnist, Kingsport Times-News, 2003-present. Best Columnist in Tennessee, Tennessee Press Association, 2005.Syndicated columnist: syndicated home video columnist: New York Daily News 1989-1996; (Louisville) Courier-Journal 1989-2006.Free lance writer: articles have appeared in more than a thousand publications including New York Times, Boston Globe, Dallas Times Herald, Baltimore Sun, Food & Wine, Satellite Orbit, Video Review, Saturday Review, Icon, Bon Apetit and many other publications.Media experience: Have appeared on "Late Night with David Letterman," "Dateline NBC," "Today on NBC" (twice), History Channel (six different shows that seem to be repeated over and over and over), Home & Garden TV, and numerous other television shows. Radio appearances on more than 1,000 shows, including three appearances on NPR's "Morning Edition."Professor: part-time instructor, University of Louisville, teaching classes in feature writing, news writing and television criticism, 1979-present.Co-owner: Vince Staten's Old Time Barbecue in downtown Prospect, Ky.Education: Bachelors degree with worthless major in psychology from Duke University; Masters degree in journalism from University of TennesseeCivic organizations: Commissioner of the City of River Bluff, Kentucky (population 356), 1989-1996. Never indicted.Honors: Eighth grade Twist Champion, Ross N. Robinson Junior High School; Homecoming Queen, University of Tennessee, 1970 (never crowned, ruled ineligible due to graduate student status)
Chapter 1
INTRODUCTION TO THE NEW EDITIONChapter 2
The history of barbecue, or as much of it as you'll ever need to knowChapter 3
Barbecue architecture: From Bauhaus to SowhausChapter 4
Barbecue Is Where You Find It: Here's How. . .Chapter 5
Pig pickin' Or How we selected the Hot 100 barbecue jointsChapter 6
The SouthChapter 7
Texas BarbecueChapter 8
The Midwest Chapter 9
The NorthChapter 10
Cowboy
queChapter 11
California
queChapter 12
The Name GameChapter 13
Barbecue FestivalsChapter 14
You're only as good as your grill Chapter 15
Secrets of the secret sauces Chapter 16
Side DishesChapter 17
Collector's Items: Mail
Order MasterpiecesChapter 18
Barbecue: A dying art?Chapter 19
ACKNOWLEDGMENTS
INTRODUCTION TO THE NEW EDITIONChapter 2
The history of barbecue, or as much of it as you'll ever need to knowChapter 3
Barbecue architecture: From Bauhaus to SowhausChapter 4
Barbecue Is Where You Find It: Here's How. . .Chapter 5
Pig pickin' Or How we selected the Hot 100 barbecue jointsChapter 6
The SouthChapter 7
Texas BarbecueChapter 8
The Midwest Chapter 9
The NorthChapter 10
Cowboy
queChapter 11
California
queChapter 12
The Name GameChapter 13
Barbecue FestivalsChapter 14
You're only as good as your grill Chapter 15
Secrets of the secret sauces Chapter 16
Side DishesChapter 17
Collector's Items: Mail
Order MasterpiecesChapter 18
Barbecue: A dying art?Chapter 19
ACKNOWLEDGMENTS
Chapter 1
INTRODUCTION TO THE NEW EDITIONChapter 2
The history of barbecue, or as much of it as you'll ever need to knowChapter 3
Barbecue architecture: From Bauhaus to SowhausChapter 4
Barbecue Is Where You Find It: Here's How. . .Chapter 5
Pig pickin' Or How we selected the Hot 100 barbecue jointsChapter 6
The SouthChapter 7
Texas BarbecueChapter 8
The Midwest Chapter 9
The NorthChapter 10
Cowboy
queChapter 11
California
queChapter 12
The Name GameChapter 13
Barbecue FestivalsChapter 14
You're only as good as your grill Chapter 15
Secrets of the secret sauces Chapter 16
Side DishesChapter 17
Collector's Items: Mail
Order MasterpiecesChapter 18
Barbecue: A dying art?Chapter 19
ACKNOWLEDGMENTS
INTRODUCTION TO THE NEW EDITIONChapter 2
The history of barbecue, or as much of it as you'll ever need to knowChapter 3
Barbecue architecture: From Bauhaus to SowhausChapter 4
Barbecue Is Where You Find It: Here's How. . .Chapter 5
Pig pickin' Or How we selected the Hot 100 barbecue jointsChapter 6
The SouthChapter 7
Texas BarbecueChapter 8
The Midwest Chapter 9
The NorthChapter 10
Cowboy
queChapter 11
California
queChapter 12
The Name GameChapter 13
Barbecue FestivalsChapter 14
You're only as good as your grill Chapter 15
Secrets of the secret sauces Chapter 16
Side DishesChapter 17
Collector's Items: Mail
Order MasterpiecesChapter 18
Barbecue: A dying art?Chapter 19
ACKNOWLEDGMENTS