The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South

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Texas has its barbecue tradition, and a library of books to go with it. Same with the Carolinas. The mid-South, however, is a region with as many opinions as styles of cooking. In The Slaw and the Slow Cooked , editors James Veteto and Edward Maclin seek to right a wrong--namely, a deeper understanding of the larger experience of barbecue in this legendary American culinary territory. In developing the book, Veteto and Maclin cast a wide net for divergent approaches. Food writer John Edge introduces us to Jones Bar-B-Q ...

The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South 2012, Vanderbilt University Press (TN), Nashville, TN

ISBN-13: 9780826518026

Trade paperback

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The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South 2012, Vanderbilt University Press (TN), Nashville, TN

ISBN-13: 9780826518019

Hardcover

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