The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog
(Reklamlänk)
“For anyone interested in the origins, history, methods and spectacle of whole-hog barbecue, this book is essential reading...Fertel leaves readers hungry not only for barbecue but also for the barbecue country he so engagingly maps” (The Wall Street Journal). In the spirit of the oral historians w
