This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. Thankfully, someone as knowledgeable and dedicated as Adrian Miller chose to take on the task in Black Smoke.Daniel Vaughn, editor, Texas Monthly Barbecue Black Smoke, a well-researched and engaging offering from Adrian Miller, certified barbecue judge and 'cue maven, sets the record straight about the importance of Black hands at the. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. But why is it, asks Adrian Miller-admitted 'cuehead and longtime certified barbecue judge-that in today's barbecue culture African Americans don't get much love? And people aren't just eating it they're also reading books and articles and watching TV shows about it. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. Publisher University of North Carolina PressĪcross America, the pure love and popularity of barbecue cookery has gone through the roof.
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