T�tulo: The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog
Editor: Atria Books
Fecha de publicaci�n: 2016
Idioma: Ingl�s
ISBN 10: 1476793972
ISBN 13: 9781476793979
Encuadernaci�n: Hardcover
Estado: Very Good
Estado de la sobrecubierta: No Jacket
Peso: 1,08 libras

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Sinopsis

In the spirit of the oral historians who tracked down and told the stories of America s original bluesmen, this is a journey into the southern heartland (the Pork Belt) to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of America s traditional barbecue. Whole hog barbecue is a culinary art form that is both disappearing "and" experiencing a renaissance. In "The One True Barbecue," Rien Fertel chronicles the uniquely southern art of whole hog barbecue America s original barbecue through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs. More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn t your typical backyard pig roast, and it s definitely not for the faint of heart. This is barbecue at its most primitive and "tasty." Fertel finds the gatekeepers of real southern barbecue to tell their stories and pays homage to the diversity and beauty of this culinary tradition. For anyone who has enjoyed the heavenly taste of tender, smoky, tangy whole hog, "The One True Barbecue" illuminates the origins and nuances of America s one true cuisine, and is an eye-opening and deeply enjoyable look at the fascinating and complex makeup of southern heritage and tradition.". NOTA: El libro no est� en espa�ol, sino en ingl�s.

Cr�ticas

With an anthropologist's eye and a glutton's appetite, Rien Fertel crisscrossed the American South on a pilgrimage to collect the wisdom of the great pitmasters, practitioners of the vanishing art of whole-hog barbecuing. Like all great food travelogues, you'll be tempted to consume this one in a single sitting."--Mark Adams, author of Turn Right at Machu Picchu"

"Some barbecue cooks who still cook whole hogs the old way are just stubbornly doing what their people have always done. Others have studied the tradition and are reviving it in unexpected places. Not surprisingly, all are interesting characters, as Rien Fertel shows us in this fascinating book. A superb documentarian with a wry sense of humor, Fertel also offers some thoughtful observations about authenticity, gentrification, and celebrity. This book should be read by anyone who thinks barbecue is about sticky red sauce."--John Shelton Reed, co-founder of The Campaign for Real Barbecue (TrueCue.org) and co-author of Holy Smoke: The Big Book of North Carolina Barbecue

""The One True Barbecue" is the whole hog of storytelling-- sharp and witty prose, thoughtful interviews, and deep, humane insights into what makes these pitmasters cook."--Jami Attenberg, author of Saint Mazie

"It is the stories of the pit masters and their predecessors, told with a sympathetic and fastidious eye, that give this hog its wings."--Publishers Weekly

I devoured this book the same way I do good barbecue in one big sitting with enough left over for the next day. The One True Barbecue takes hog as its subject but is much more: history, sociology, race relations, economics, and land. Read this for a view into the South, then and now. It'll make your mouth water for more. --Chris Offutt, author of My Father, the Pornographer"

"The One True Barbecue is the whole hog of storytelling-- sharp and witty prose, thoughtful interviews, and deep, humane insights into what makes these pitmasters cook."--Jami Attenberg, author of Saint Mazie

"Crackling with southern culture and history, Fertel's love for barbecue--from the pitmasters to the culinary traditions--is alive on every page. A joy to read and hog heaven for anyone who appreciates the nuances and delights of barbecue at its finest."--Gilbert King, author of Devil in the Grove

"With an anthropologist's eye and a glutton's appetite, Rien Fertel crisscrossed the American South on a pilgrimage to collect the wisdom of the great pitmasters, practitioners of the vanishing art of whole-hog barbecuing. Like all great food travelogues, you'll be tempted to consume this one in a single sitting."--Mark Adams, author of Turn Right at Machu Picchu

"I devoured this book the same way I do good barbecue--in one big sitting with enough left over for the next day. The One True Barbecue takes hog as its subject but is much more: history, sociology, race relations, economics, and land. Read this for a view into the South, then and now. It'll make your mouth water for more."--Chris Offutt, author of My Father, the Pornographer

-With an anthropologist's eye and a glutton's appetite, Rien Fertel crisscrossed the American South on a pilgrimage to collect the wisdom of the great pitmasters, practitioners of the vanishing art of whole-hog barbecuing. Like all great food travelogues, you'll be tempted to consume this one in a single sitting.---Mark Adams, author of Turn Right at Machu Picchu

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