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- 288pages
- 11 heures de lecture
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Delving into the origins and history of whole-hog barbecue, the book offers an engaging exploration of its methods and cultural significance. Fertel's vivid storytelling not only whets the appetite for barbecue but also paints a rich picture of the barbecue regions across the country. Readers are invited to savor both the culinary and cultural aspects of this beloved tradition, making it a must-read for enthusiasts and newcomers alike.
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The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog, Rien Fertel
- Langue
- Année de publication
- 2017
- product-detail.submit-box.info.binding
- (souple)
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