Barbecue: A Savor the South Cookbook


Product Details

$20.00  $18.40
University of North Carolina Press
Publish Date
5.69 X 8.93 X 0.67 inches | 0.76 pounds

Earn by promoting books

Earn money by sharing your favorite books through our Affiliate program.

Become an affiliate

About the Author

John Shelton Reed lives in Chapel Hill, North Carolina. Cofounder of the Campaign for Real Barbecue (, his many books include Holy Smoke: The Big Book of North Carolina Barbecue, coauthored with Dale Volberg Reed.


John's recipe for a good cookbook is a combination of cultural history and classic recipes, liberally seasoned with his characteristically wry wit. . . . A terrific gift for folks who think they know everything about 'cue as well as those who need an introduction to N.C.'s most beloved and controversial foods.--Taste 2017 Food Guide

Reed . . . distills his knowledge, and most importantly, translates this traditionally semi-pro and large scale culinary endeavor for the home cook.--Appetite for Books

A very good cookbook on Southern barbecue. . . The writing is so good, and with such good humor, you can simply read and enjoy this book without trying any of the recipes.--San Francisco Book Review

Reed wants to preserve local barbecue traditions against the fancy-food chefs of national ambition. . . . In Barbecue, he has translated those traditions for 'home production.' Which means that he has written an actual cookbook, reckoning that its recipes will teach home cooks how to cook Southern barbecue, local traditions thus maintained.--Terry Eastland, The Weekly Standard

Reed is unapologetically opinionated, but his confidence is as sweet a match for his subject as peach cobbler.--Hanna Raskin, Charleston Post and Courier

Reed knows his topic . . . but he wears his erudition lightly. . . . Barbecue will provoke plenty of comment, and perhaps an argument or three. Just don't read it on an empty stomach.--Wilmington Star-News

The diverse collection includes Texas barbecued goat, St. Louis pig snouts, and a deeper knowledge of the barbecue traditions across the country.--Texas Monthly