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Matt Moore
Presents a look into the kitchens and smokehouses of the South's most revered pitmasters, exploring how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients, and wood.
| Edition | First Edition. |
|---|---|
| Publisher | Oxmoor House, an imprint of Time Inc. Books |
| Pages | 288 |
| Search language | english |
| ISBN_10 | 0-848-75185-X primary |
| ISBN_13 | 978-0-848-75185-2 primary |
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