Tag Archives: North

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Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East

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Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? Cold or hot, sweet or savory, street food is everyone’s temptation.

Anissa Helou loves street food. When she travels, she stops at every tea cart, sandwich stand, and candy stall to trade stories with local vendors and learn the recipes that tempt the crowds. Join her on a fascinating adventure around the Mediterranean, where eating on the street is a way of life. Learn the secret ingredients to the perfect Stuffed Mussels sold on the streets of Istanbul. Come along to a Berber woman’s Moroccan Bread stall in Marrakech. Buy a sweet, sticky Semolina Cake from a cart in Cairo. From simple salads to fragrant barbecues to irresistible dips and drinks, each dish can be enjoyed on its own, or two or three may be combined to make a meal. With lively black-and-white photographs from Anissa’s travels and more than eighty-five fast, flexible, flavorful recipes, Mediterranean Street Food offers home cooks the chance to experience the tastes of distant lands without leaving the kitchen.

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North Carolina Barbecue: Flavored by Time

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If you love barbecue (and please remember that in North Carolina and the South, barbeque or barbecue isn’t a verb!), you’ll love this book. Bob Garner is truly “the barbecue man” and writes so passionately about what is just short of a religion in North Carolina. Indeed, Garner has captured the historical perspective of the evolution of roasted pork and its historical role in life, religion, and especially, politics. He further decodes the decades territorial differences between vinegar-based, Eastern-style barbecue and its Western-North Carolina tomato-based variant. Whatever your palate desires, this book is surely required reading for both natives and newcomers alike. Pickup a copy and then go out, build a fire, and roast some great pork. Mmmmmm.

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  • Used Book in Good Condition

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Holy Smoke: The Big Book of North Carolina Barbecue

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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 their updated guide to relevant writing, films, and websites is an essential. They trace the origins of North Carolina ‘cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue.  Filled with historic and contemporary photographs showing centuries of North Carolina’s “barbeculture,” as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.

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  • Univ of North Carolina Pr

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Bob Garner’s Book of Barbeque: North Carolina’s Favorite Food

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In 1994, Bob Garner began doing short features about barbecue for UNC-TV’s statewide public-television magazine program, North Carolina Now. In 1996, he published North Carolina Barbecue: Flavored by Time, taking readers on a delectable journey across the state in search of the best examples of this distinctive North Carolina delicacy. After Garner produced a one-hour television special based on his book, he quickly became known throughout North Carolina as “the barbecue man.” In 2002, he published Bob Garner’s Guide to North Carolina Barbecue, which describes the 100 best barbecue restaurants from the mountains to the sea. Bob Garner’s Book of Barbecue: North Carolina’s Favorite Food preserves the heritage and tradition of a disappearing rural lifestyle while showing how barbecue continues to evolve. Packed full of recipes for barbecue and popular side dishes (above and beyond the traditional hush puppies, slaw, and ’nana pudding); sidebars with useful tips, barbecue-related news, and features; and profiles of past and present influential pit masters and barbecue aficionados, this tome is the definitive guide to anything and everything pertaining to North Carolina’s favorite food.

Television personality, restaurant reviewer, speaker, author, pit master, and connoisseur of North Carolina barbecue, Bob Garner is the author of two previous books about barbecue. He has written extensively for Our State magazine, including “Bob Garner Eats,” a 10-part series on traditional Southern foods. He has appeared on the Food Network’s Paula’s Home Cookin’ featuring Paula Deen, and Food Nation with Bobby Flay; the Travel Channel’s Road Trip; and ABC’s Good Morning America. Garner was executive producer and host of the UNC-TV series Carolina Countryside and has been a featured speaker at the annual Big Apple Barbecue Block Party in New York and the Southern Foodway Alliance’s annual symposium in Oxford, Mississippi. He speaks frequently to a wide variety of audiences across North Carolina. In 2011, Garner joined with Empire Properties in Raleigh, North Carolina, to work with Ed Mitchell at The Pit to promote barbecue heritage; plans include traveling across the state to host heritage dinners and pig pickings, accompanied by live bluegrass music. Garner divides his time between Burlington and Raleigh, North Carolina.

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North Carolina’s Roadside Eateries: A Traveler’s Guide to Local Restaurants, Diners, and Barbecue Joints (Southern Gateways Guides)

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Want to eat like the locals? D. G. Martin has spent years traveling the major roadways of North Carolina, on the lookout for community, local history, and, of course, a good home-cooked meal. Here D. G. is your personal tour guide to more than 100 notable local roadway haunts that serve not only as places to eat but also as fixtures of their communities.

*Features locally owned and time-tested community favorites
*Covers a range of food tastes from BBQ joints and country kitchens to Mexican restaurants and Greek diners
*Introduces diners to the restaurant owners and locals who make these places unique
*Includes current contact information, hours, directions
*Features nearby points of interest to explore after eating

This handy reference to good food just off North Carolina’s interstates should find a spot in every Tar Heel traveler’s glove compartment.

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  • University of North Carolina Press