Holy Smoke: The Big Book of North Carolina Barbecue Sallie Ann Robinson Author and food historian Kat

Author and food historian Kat Robinson has collected hundreds of Arkansas cookbooks from all over the state and across the decades in an effort to preserve beloved family dishes representing what we once ate in The Natural State

planning a backyard barbecue (there are twenty-two barbecue recipes alone ) or a big gala party

His cooking has been featured by the Wall Street Journal

University of London

and founder and co-president of two chapters of Les Dames d'Escoffier by whom she was awarded the honor of "Grande Dame

Holy Smoke: The Big Book of North Carolina Barbecue Sallie Ann Robinson Author and food historian KatAuthor: John Shelton Reed, Dale Volberg Reed North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and