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Real Barbecue Cookbook Classic BBQ Guide to the Best Joints Across the U.S.A.
US $8,02
CircaEUR 6,86
Prezzo iniziale: US $14,85 (46% di sconto)
Condizione:
“Very clean good condition. Has an inscription on first page”
Ottime condizioni
Libro che non sembra nuovo ed è già stato letto, ma è in condizioni eccellenti. Nessun danno evidente alla copertina, dotato di sovraccoperta(se applicabile) per le copertine rigide. Nessuna pagina mancante o danneggiata, piegata o strappata, nessuna sottolineatura/evidenziazione di testo né scritte ai margini. Potrebbe presentare minimi segni identificativi sulla copertina interna. Mostra piccolissimi segni di usura. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
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Spedizione:
Gratis Economy Shipping.
Oggetto che si trova a: Tampa, Florida, Stati Uniti
Consegna:
Consegna prevista tra il gio 4 set e il lun 8 set a 94104
Restituzioni:
Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico del venditore.
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Fai shopping in tutta sicurezza
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Numero oggetto eBay:185728784088
Specifiche dell'oggetto
- Condizione
- Ottime condizioni
- Note del venditore
- “Very clean good condition. Has an inscription on first page”
- ISBN
- 9780762744428
Informazioni su questo prodotto
Product Identifiers
Publisher
Globe Pequot Press, T.H.E.
ISBN-10
0762744421
ISBN-13
9780762744428
eBay Product ID (ePID)
59075625
Product Key Features
Book Title
Real Barbecue : The Classic Barbecue Guide to the Best Joints Across the USA - With Recipes, Porklore, and More!
Number of Pages
336 Pages
Language
English
Publication Year
2007
Topic
Food, Lodging & Transportation / Restaurants, Methods / Barbecue & Grilling, General
Illustrator
Yes
Genre
Travel, Cooking
Format
Perfect
Dimensions
Item Height
0.8 in
Item Weight
1 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
LCCN
2008-357369
Dewey Edition
22
Reviews
Praise for the first edition: "What Masters and Johnson did for sex, Staten and Johnson do for barbecue."- Willard Scott on "Today on NBC""REAL BARBECUE is the only restaurant guide I've ever sat down with and read straight through cover to cover...(It is) the single best book on barbecue I've ever read."- The Washington Post"At once serious and irreverently lighthearted. Keep it with you when traveling because you never know when you'll need it."- The New York Times"The ultimate barbecue book."- Glamour magazine"The funniest, most energetic and thorough book ever published on this down and dirty American original (cuisine)."-New York Daily News"This book is to barbecue what Rand-McNally is to maps."- Playboy"Johnson and Staten can write, they are funny, they know good stories, and they have done massive research. This is a book to send to one's friends like Christmas cards. These boys are doing the Lord's work."- St. Petersburg Times"An excellent job in covering a story that spanned the country and took them months and more than 40,000 miles to pin down...They're really good journalists and they did their homework."- The Nashville Tennessean"This is a helluva readable book...There's as much flavor in the writing as in the Rev. Noble Harris' sauce at House of Prayer Bar-B-Que in Fort Lauderdale...Toss this on the dash and hit the road."- Gannett News Service"(Staten and Johnson are) the nation's foremost experts on barbecue."- Taxi magazine, Praise for the first edition: "What Masters and Johnson did for sex, Staten and Johnson do for barbecue." - Willard Scott on Today on NBC" "REAL BARBECUE is the only restaurant guide I've ever sat down with and read straight through cover to cover...(It is) the single best book on barbecue I've ever read." - The Washington Post "At once serious and irreverently lighthearted. Keep it with you when traveling because you never know when you'll need it." - The New York Times "The ultimate barbecue book." - Glamour magazine "The funniest, most energetic and thorough book ever published on this down and dirty American original (cuisine)." -New York Daily News "This book is to barbecue what Rand-McNally is to maps." - Playboy "Johnson and Staten can write, they are funny, they know good stories, and they have done massive research. This is a book to send to one's friends like Christmas cards. These boys are doing the Lord's work." - St. Petersburg Times "An excellent job in covering a story that spanned the country and took them months and more than 40,000 miles to pin down...They're really good journalists and they did their homework." - The Nashville Tennessean "This is a helluva readable book...There's as much flavor in the writing as in the Rev. Noble Harris' sauce at House of Prayer Bar-B-Que in Fort Lauderdale...Toss this on the dash and hit the road." - Gannett News Service "(Staten and Johnson are) the nation's foremost experts on barbecue." - Taxi magazine
Dewey Decimal
641.57840973
Table Of Content
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
Synopsis
Two decades after barbecue kingpins Vince Staten and Greg Johnson published their ode to the top 100 barbecue joints around the United States, they have logged thousands more miles--and at least as many rib racks--in their quest to monitor, taste, and even create the very best. Part travel guide, part recipe book, REAL BARBECUE is really a celebration of a way of life, peppered with such sage advice as, "A man that won't sleep with his meat don't care about his barbecue" (Early Scott). This update of the classic has a completely new design with photos, trivia, detailed locations of great eating joints coast to coast, sidebars about sauces and sides, columns about cook pits and shack architecture, sections devoted to Texas ribs, Cowboy-que, lowcountry pulled pig, California-que-zeen, and real-man reviews of rib joints such as Allen & Sons in Pittsboro and Vince Staten's Old Time Barbecue in Prospect (he put his money where his mouth is). Secret recipes and mail-order finds are also included. This is your guide to the best barbecue across America, often identified only by a thick black column of smoke in the distance.A syndicated columnist and author of ten books, including Kentucky Curiosities(Globe Pequot Press), Vince Staten has appeared on such media as "Late Night with David Letterman," "Dateline NBC," "Today on NBC," and NPR's "Morning Edition." His varied career encompasses writing, lecturing, teaching, and co-owning Vince Staten's Old Time Barbecue in downtown Prospect, Kentucky. Greg Johnson is the Features Editor for The Courier-Journal in Louisville, Kentucky. "This book is to barbecue what Rand-McNally is to maps."--Playboy magazine"What Masters and Johnson did for sex, Staten and Johnson do for barbecue."--Willard Scott"This is a helluva readable book...There's as much flavor in the writing as in the Rev. Noble Harris' sauce at House of Prayer Bar-B-Que in Fort Lauderdale...Toss this on the dash and hit the road."--Gannett News Service, 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., Two decades after barbecue kingpins Vince Staten and Greg Johnson published their ode to the top 100 barbecue joints around the United States, they have logged thousands more miles--and at least as many rib racks--in their quest to monitor, taste, and even create the very best. Part travel guide, part recipe book, REAL BARBECUE is really a celebration of a way of life, peppered with such sage advice as, "A man that won't sleep with his meat don't care about his barbecue" (Early Scott). This update of the classic has a completely new design with photos, trivia, detailed locations of great eating joints coast to coast, sidebars about sauces and sides, columns about cook pits and shack architecture, sections devoted to Texas ribs, Cowboy-que, lowcountry pulled pig, California-que-zeen, and real-man reviews of rib joints such as Allen & Sons in Pittsboro and Vince Staten's Old Time Barbecue in Prospect (he put his money where his mouth is). Secret recipes and mail-order finds are also included. This is your guide to the best barbecue across America, often identified only by a thick black column of smoke in the distance.A syndicated columnist and author of ten books, including Kentucky Curiosities(Globe Pequot Press), Vince Staten has appeared on such media as Late Night with David Letterman, Dateline NBC, Today on NBC, and NPR's Morning Edition. His varied career encompasses writing, lecturing, teaching, and co-owning Vince Staten's Old Time Barbecue in downtown Prospect, Kentucky. Greg Johnson is the Features Editor for The Courier-Journal in Louisville, Kentucky. This book is to barbecue what Rand-McNally is to maps.--Playboy magazineWhat Masters and Johnson did for sex, Staten and Johnson do for barbecue.--Willard ScottThis is a helluva readable book...There's as much flavor in the writing as in the Rev. Noble Harris' sauce at House of Prayer Bar-B-Que in Fort Lauderdale...Toss this on the dash and hit the road.--Gannett News Service, The classic barbecue book is back! Covering the hundred best barbecue joints in the United States, with full descriptions, directions, and porklore. Secret recipes and mail order finds are also included.
LC Classification Number
TX840.B3S726 2007
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