Barbecue: 24 Regional Side Dishes: The Origins, Essays and The Hall of Fame

by Francine Maroukian

Two-time James Beard Award winner Francine Maroukian (“Best Food Writing with Recipes” and “Best Food, Culture, and Travel”) takes a personal look at Barbecue, America’s iconic regional food , using immigration to explain why we eat, what we eat, and where we eat it. Leaving the meat to the pit masters, the graphic recipe/story collection includes twenty-four regionally inspired side dish recipes, including “prickle pot” and “sugar”, that represent the six major styles of American Eastern and Western North Carolina, South Carolina, Memphis, Central Texas and Kansas City. This 84 page edible history lesson was not produced through conventional publishing. It is a studio book, totally created by three people working from their own ideas, style, and point-of-view. Despite all the televised food feuds about which technique is tops, barbecue really isn’t about “the best.” At its heart, barbecue is much bigger than that. It’s about community heritage and regional Barbecue is about geography. Stories and Research by Francine Maroukian Recipes developed by Tony Aiazzi and The Workshop Kitchen Designed by Natasha Hulme

84 pages, Paperback

Published July 10, 2017