The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South by James R. Veteto [0826518028, Format: PDF]

The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South by James R. Veteto

  • Print Length: 232 Pages
  • Publisher: Vanderbilt University Press
  • Publication Date: January 30, 2012
  • Language: English
  • ISBN-10: 0826518028, 082651801X
  • ISBN-13: 978-0826518026, 978-0826518019
  • File Format: PDF

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 Diner in Marianna, Arkansas, a possibly century-old restaurant serving top-notch pork and simultaneously challenging race and class boundaries. Kristen Bradley-Shurtz explores the 150-plus-year tradition of the St. Patrick’s Irish Picnic in McEwen, Tennessee. And no barbecue book would be complete without an insider’s story, provided here by Jonathan Deutsch’s “embedded” reporting inside a competitive barbecue team. Veteto and Maclin conclude with a glimpse into the future of barbecue culture: online, in the smoker, and fresh from the farm.

The Slaw and the Slow Cooked stands as a challenge to barbecue aficionados and a statement on the Mid-South’s important place at the table. Intended for food lovers, anthropologists, and sociologists alike, The Slaw and the Slow Cooked demonstrates barbecue’s status as a common language of the South.

The Kitchen Hand: A Miscellany of Kitchen Wisdom by Anthony Telford [1865088900, Format: PDF]

The Kitchen Hand: A Miscellany of Kitchen Wisdom by Anthony Telford

  • Print Length: 304 Pages
  • Publisher: Allen & Unwin
  • Publication Date: October 1, 2004
  • Language: English
  • ISBN-10: 1865088900
  • ISBN-13: 978-1865088907
  • File Format: PDF

This handy kitchen reference offers a fount of culinary knowledge, tips, and conversions for cooking globally with international cookbooks. A user-friendly dictionary layout provides quick access to necessary information such as metric conversions, equivalent weights, alternatives for allergy sufferers, and rescue remedies for kitchen disasters. Replacements for hard-to-find ingredients that are often elements of foreign recipes are also included. Guides to commonly used abbreviations, oven temperatures, additives, and dimensions of cooking equipment help cooks convert recipes to use for their own kitchens. Tips for making homemade crème fraiche, using leftover egg whites, perfecting pork glaze, and other kitchen tidbits are interspersed throughout.