Black Smoke: African Americans and the United States of Barbecue (PDF Download)

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What’s this book sizzling with?

You’re about to dive into a world where barbecue is more than just a cooking method — it’s a rich narrative woven into the fabric of American history. “Black Smoke: African Americans and the United States of Barbecue” isn’t your average cookbook; it’s a journey, spotlighting how African Americans have been pivotal in shaping the barbecue culture we love and celebrate today.

You’ll explore stories that often go untold, meeting the unsung heroes of pitmasters past and present. You’re going to see how their innovations and flavors have left an indelible mark on what you thought was just ‘grill and chill’.

What’s under the grill?

Think juicy ribs, smoky briskets, and all that good stuff, right? But here’s the deal: you’ll get way more than recipes. This book dives into history, social justice, and culinary triumph. You’ll get perspectives on politics, culture, and race—all through the lens of barbecue.

You’re getting context with your cuts, understanding not just how to make them but why they matter. It covers everything from early techniques developed by enslaved Africans to modern-day debates about authenticity and appropriation.

Who should grab a copy?

Are you a foodie? A history buff? Someone who loves to fire up the grill? If you fit any of those—or hey, if you’re simply out for a compelling read—this is for you. Whether you’re aiming to up your BBQ game or looking to marinate in some American heritage (or both!), this book hits the spot.

You don’t need to be a chef; curiosity is your only prerequisite here. So why buy it? Because next time someone talks barbecue at your backyard bash, you’ll bring more than burgers—you’ll bring stories that add flavor to every bite.

Get ready to chew on some hearty knowledge—the kind that sticks to your ribs long after you’ve turned the last page.

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